Yellow Milk (Lactarius scrobiculatus)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Lactarius (Miller)
- Species: Lactarius scrobiculatus (Yellow Milk)
- Load the yellow
- Scraper mushroom
- Waves yellow
- Pitched breast
Yellow Milk (Lactarius scrobiculatus) Grows in the northern part of the forest zone and in Siberia, in spruce, fir, sometimes in mixed forests, preferring young spruce and pine forests, less often settles in birch forests, on clay soil. In the coniferous forest, the yellow lump grows under the trees even in October.
The hat of Gruzdz yellow (Lactarius scrobiculatus) with a diameter of 7-10 cm, rounded-convex, then prostrate, in the center crow-shaped, depressed, with a curled edge. The color is golden yellow. The surface is felt-woolly with more or less pronounced zones, slimy, sticky. The flesh is white, yellowing on contact. Milky sap is white, changing color to gray-yellow in the air (the color of milky sap does not change in rainy weather), with a sharp bitter taste. The plates descending along the stem are whitish or creamy with a pink tint. The leg is short, thick (up to 3 cm), of the same color as the cap, with irregularly rounded, often oblong brownish spots. Leg up to 8 cm long, up to 3.5 cm thick, dense, smooth, white.
Conditionally edible mushroom, first category. Harvested in July - September. The mushroom is salted, pickled. When salted, it becomes yellowish-brown with a gray tint, the flesh is slightly greenish. The pubescence of the edge remains.