Northern milkcaps (Lactarius trivialis) are most commonly found around Great Britain and Ireland, but are also widespread in Northern Europe, including Estonia and Finland. Similarly to other milkcaps, they are easily identified by the droplets of milky liquid they exude when cut or broken. Northern milkcaps grow in mesic, boggy and herb-rich forests near spruce or birch. The colour of the mushroom’s cap ranges from a light brown colour to dark purple. Northern milkcaps have an acrid flavour when unprocessed and must therefore be boiled before they are preserved or used in foods. The mushrooms are traditionally preserved in salt. After boiling, the mushrooms can also be preserved in the freezer, without salt. Northern milkcaps can be used in mushroom salads, meat loaf, pastries, sauces and soups, or as a pizza topping.
What are the benefits of northern milkcaps?
Research has shown that eating mushrooms, including wild mushrooms, is beneficial for our intestines and may even prevent dementia. Besides being healthy, wild mushrooms, like any other wild foods, are also an environmentally friendly and have an extremely low or a zero carbon footprint impact.