Cultivation of chanterelles

HOW TO GROW CHANTERELLES. LACTARIUS DELICIOSUS

Today we are interested in the cultivation of chanterelles . In Spain its consumption is well known and appreciated and a large number of people go out in search of it. In fact, its scientific name, Lactarius deliciosus,  already describes its gastronomic qualities. They are normally collected in forests next to pines, here we are going to give their cultivation a chance. Do we do a test and see how it goes? Go ahead!

 

 THE CULTIVATION OF CHANTERELLES

Currently there are two ways to grow chanterelles. The first is from the niscalero pine , with a waiting time of between 3 and 5 years. And second, from seed (fragments of mycelium) that are introduced together with a young niscalero pine (less than 20 years old).

EDAPHOLOGY OF THE CULTIVATION OF CHANTERELLES

When it comes to growing chanterelles, you have to choose the characteristics of the terrain. The chanterelle has no problems in fruiting in limestone or sandy soils. It takes advantage of the organic matter content of pine forest soils and it is not advisable to cultivate it in flooded or very humid land.

PLANTING

Following the crown line, make a trench of about 10, 15 cm. If the pine is very young (less than 5 years old), do not make more than 4 insertions. In the case of older pines, between 8 and 10 insertions can be added.

 SOWING TIME

Its cultivation is preferred in spring and autumn. In addition, in summer, irrigation must be carried out.

CARE

As the crop is inside the soil, the sown area should not be tilled or stepped on. To eliminate weeds, it is preferable to pull them out by hand. and never carry out any treatment with fungicides. If it is a pine forest or close to a pine it will already have organic matter so it is not necessary to add more.

HARVEST

The collection of the chanterelle will depend on the age of the tree. If the pine is older than 3 years in 1 or 2 years they will be produced. They are obtained between 750 g. and 1,000 g. per tree and year. up to 5 years.

HOW WE USUALLY KNOW THE CHANTERELLES

As it is a well-known mushroom, throughout its history it has received a large number of names:

  • Basque Country:  esne gorri  or  ziza gorri.
  • Teruel:  chanterelle.
  • Aragon:  rebollón ,  robellón ,  mizclo  or  red mushroom.
  • Catalonia and the Valencian Community:  rovellón ,  rovelló ,  pinetell ,  pinenc ,  rovelló d´obaga ,  peratxe  or  slatasang .
  • Castilla la Mancha:  añísquele ,  anizcle ,  níscalo ,  nícalo ,  chanterelle ,  Micula,  nízcalo,  guíscano ,  Rebollón or  mizcle.
  • Andalusia:  níscalo ,  guíscalo ,  guíscano ,  pinatel  or  robullón.
  • Uruguay:  delicious mushroom.
  • Chile:  pink callampa

CONFUSIONS IN YOUR COLLECTION

The chanterelles ( Lactarius deliciosus)  can be confused with   Lactarius torminosus or false chanterelles. It has a spicy and quite unpleasant taste. It is not poisonous but its flavor is considered inedible.

 

Welcome to The GardenPure! My name is Ryan Heagle, and I’m the founder of The GardenPure, I spent the first part of my adult life teaching and then living in Australia in various business ventures, the first of which was a business devoted to the sale of house plants.  I am now a full time blogger. I am a self taught gardener.

Ryan Heagle

Welcome to The GardenPure! My name is Ryan Heagle, and I’m the founder of The GardenPure, I spent the first part of my adult life teaching and then living in Australia in various business ventures, the first of which was a business devoted to the sale of house plants.  I am now a full time blogger. I am a self taught gardener.

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