Lactarius lignyotus
Fr.
RussulaceaeMushrooms
iNaturalist · cc-by-nc
(c) Federico Calledda, some rights reserved (CC BY-NC), uploaded by Federico Calledda
(c) Federico Calledda, some rights reserved (CC BY-NC), uploaded by Federico Calledda
iNaturalist · cc-by-nc
(c) Federico Calledda, some rights reserved (CC BY-NC), uploaded by Federico Calledda
(c) Federico Calledda, some rights reserved (CC BY-NC), uploaded by Federico Calledda
iNaturalist · cc-by-nc
(c) Erika Mitchell, some rights reserved (CC BY-NC), uploaded by Erika Mitchell
(c) Erika Mitchell, some rights reserved (CC BY-NC), uploaded by Erika Mitchell
What to Eat
Edible parts: Mushroom, Fungus
The mushroom is considered edible, though of little culinary interest.
Where to Find It
It is a temperate plant.
Asia, Himalayas, Nepal,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
Lactarius lignyotus, commonly called chocolate milky, is a milk-cap mushroom with a brown cap up to 10 centimetres wide, brown and white stalk, and flesh that oozes milky latex when split. It produces a yellow or ochre spore print and is found in coniferous woodlands in eastern North America.
References (1)
- Dongol, et al, 1995, Edible Mushrooms in Nepal
