Wêne û danasînên herêma Şîrî (Lactarius zonarius).

The zonal milker is a member of the russula family.

It grows almost everywhere, preferring broad-leaved forests (oak, beech). It is a mycorrhiza former (birch, oak). It grows both singly and in small groups.

Season: from the end of July to September.

The fruiting bodies are represented by a cap and a stem.

serê up to 10 centimeters in size, very fleshy, initially funnel-shaped, then becomes straight, flat, with a raised edge. The edge is sharp and smooth.

The surface of the cap is dry, in the rain it becomes sticky and wet. Colour: creamy, ocher, young mushrooms may have small areas that disappear in mature specimens.

Çîp cylindrical, central, very dense, hard, hollow inside. The color varies from white and cream to ocher. If the season is rainy, then there may be spots on the leg or a small, but pronounced reddish coating. The zonal milky is an agaric. The plates are descending, narrow, and can change color depending on weather conditions: in the dry season they are creamy, whitish, in the rainy season they are brown, buffy.

Pulp hard, dense, color – white, taste – spicy, burning, secreting milky juice. On the cut, the juice does not change color, it remains white.

The zonal milky mushroom is a conditionally edible mushroom, but soaking is required during cooking (to remove the bitterness).

It is often confused with pine ginger, but the milky one has a number of characteristic features:

– light color of the hat;

– the cut does not change color in the air (in the camelina it becomes greenish);

– the taste of the pulp – burning, spicy;

milky juice is always white.