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Germany · Baden- Württemberg · Stuttgart| Common Animals Fish Mushrooms Flora |
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Lactarius salmonicolor |
July: Peak fruiting, mushrooms grow actively.
Edible and tasty, safe with proper processing. Highly valued by mushroom pickers for its delicate flavor. Used in traditional recipes for frying and pickling.
Grows in coniferous forests, mainly under pine. Exudes orange-pink latex when damaged.
Collect in coniferous forests, especially under pine Look for in late summer and autumn after rains Note bright orange color with a pinkish hue
Prefer to pick young and firm mushrooms. Exudes orange-pink latex when damaged.
Pre-boiling recommended to remove bitterness. Suitable for frying, pickling, and drying. Great for pickling and frying.
Cap and stem: Frying, pickling, drying
Fried noble saffron milkcap (Frying)
Pre-boil to remove bitterness
Pre-boil to remove bitterness
1. Boil mushrooms for 10–15 minutes.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Pickled noble saffron milkcap (Pickling)
Pickle after pre-boiling
Pickle after pre-boiling
1. Boil mushrooms for 15 minutes.
2. Pickle with vinegar, garlic, and spices for 1–2 weeks.
2. Pickle with vinegar, garlic, and spices for 1–2 weeks.