Best Lactarius

This Saffron Milk Cap variant (Lactarius sect. Deliciosi) produces orange-staining flesh and latex, and its close relatives rank among the most commercially harvested wild mushrooms in Europe.

The bloody milk cap (*Lactarius sanguifluus*) is an edible ectomycorrhizal fungus native to Europe, easily identified by the dark red, blood-like latex it exudes when sliced.

The Indigo Milk Cap (Lactarius indigo) is a strikingly blue edible fungus notable for exuding a dark blue latex when its flesh is cut or broken.

The Saffron Milk Cap is an edible wild fungus recognized by its orange-red gills and carrot-colored latex, and is a traditional, highly anticipated autumn delicacy in Spanish and Catalan cuisine.

The Sweet Milk Cap (Lactarius glyciosmus) is an edible fungus native to North America and Europe, distinguished by its distinct coconut-like aroma and association with birch trees.

Lactarius volemus, commonly called the Weeping Milk Cap, is an edible fungus native to North America and Europe that exudes copious amounts of white, milky latex when damaged.

The pepper milk cap (*Lactifluus piperatus*) is an edible mushroom found in European broadleaf forests, noted for the extremely spicy flavor of its abundant, stark white latex.

The Woolly Milk Cap (Lactarius torminosus) is an edible mushroom recognized by its hairy, pink-tinged cap, requiring thorough boiling to remove its toxic acidity.

The oakbug milk cap (*Lactarius quietus*) is an edible fungus common in European oak forests, uniquely recognized by the distinct, unpleasant scent of bugs it emits when crushed.

The bitter milk cap (*Lactarius rufus*) is an edible European mushroom that requires thorough boiling to neutralize the extreme, unpalatable bitterness of its raw latex.