Lactifluus

Lactifluus is a genus of fungi in the family Russulaceae. It comprises a large number of species that were formerly classified in the genus Lactarius. Molecular phylogenetic studies in the late 20th and early 21st centuries led to a reorganization that recognized Lactifluus as distinct from Lactarius; the two groups share many morphological features but differ in genetic relationships.

Ecology and distribution: Like other milk-cap mushrooms, Lactifluus species form ectomycorrhizal associations with trees, exchanging nutrients with their host roots. They are found in forests around the world, especially in temperate and boreal zones, and produce fruiting bodies during warm, moist seasons, often in late summer and autumn.

Morphology: Fruit bodies have a cap, gills, and a stalk. A hallmark is the production of a latex or “milk” when the tissue is cut or damaged; latex color is variable and can help distinguish species in the field, though it is not a reliable sole identifier. Spores are typically white to pale on the spore print. Varieties show a range of cap textures, colors, and cap shapes.

Edibility and safety: Several species are considered edible and are collected for consumption in some regions, but proper identification is essential, as some milk-caps are bitter or inedible, and mistaken identity with toxic species can occur. Field guides emphasize caution and accurate identification.

Taxonomy and references: The genus is recognized as Lactifluus in modern mycology texts and field guides. Ongoing molecular work continues to refine species boundaries within the genus. See also Lactarius and Russulaceae for related taxa.