Collection location: Perry, Maine, USA [Click for map]
On mossy ground under hemlock and birch. Cap 32 mm., pale red brown with central knob and upturned margin. Gills close, pale red brown, subdecurrent. Stem purple brown, curved, 30 mm. × 6 mm., hollow. White milk (unchanging), mild flavor. Dried FB has odor of burned sugar.
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|I’d Call It That||3.0||11.48||2||(Mycowalt)|
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that I have checked available DNA sequences of collections named Lactarius camphoratus. All except one from Wisconsin are european, and the american one differs 5% in the ITS region from the others.
If that is the same species as Noah is referring to, it could be related, but not very close in my opinion.
Of course it doesn’t rule out the possibility that camphoratus can be found in USA, but it should at least smell like curry then..
with borrowing names from Europe. Sometimes, they want them back!
Sounds like the folks in the NE need to come up with a new name for these. Can’t blame Irene for stating the obvious, to her.
Yup, odor perception is peculiar to the individual nose. I have heard the same terms used for mushroom odors in the west for our candy caps (Lactarius rubidus): maple syrup, curry etc.. Fenugreek as well.
As long as you can recognize the odor when you smell it again, then it doesn’t matter what odor others perceive with the very same mushroom.
cardamom, cinnamon, nutmeg and other spices reminiscent of burned sugar or a spicy sweetness. The smell is in the eye of the beholder. This smells sweet and candy-like—not at all mushroom-like.
does not smell like burnt sugar, whatever american literature says about it..
It has a spicy smell like curry. This is something else but I don’t know its name.
has odor of burned sugar
but I’m doing a spore print and will dry it to see what odor, if any, develops.
Created: 2013-07-13 22:13:51 BST (+0100)
Last modified: 2013-09-05 16:44:10 BST (+0100)
Viewed: 178 times, last viewed: 2017-12-16 23:16:06 GMT (+0000)