Contents
The Truffle family consists of numerous species that differ from each other in external data and nutritional value. The early representatives include the white March truffle, which bears fruit in the first month of spring. The mushroom is listed in biological reference books under the Latin names TrufaBlanca demarzo, Tartufo-Bianchetto or Tuber albidum.
What does a white March truffle look like?
The species forms fruiting bodies under the topsoil. The fungus does not come to the surface. When ripe, the apothecium increases and raises the soil in the form of small tubercles. Mycelium gives several specimens arranged in a semicircle.
With careful collection, the mycelium grows and occupies a large area, bears fruit in one place for several years, increasing productivity. The white March truffle grows at a depth of 10 cm. The ripening period is long: it will take about 3,5 months for the species to reach maturity.
Ripe March truffle with a non-uniform dark brown color
The external characteristics of the fungus are as follows:
- The fruiting body of a white March truffle without a stem is covered with peridium – a leathery layer. Outwardly, it looks like a rounded tuber with a bumpy surface. Mushrooms grow up to 7-10 cm.
- In young specimens, the color of the apothecia is light beige or white, by the time of maturation the surface becomes dark brown, not uniform with darkish areas and oblong furrows. The fungus is covered with mucus.
- The structure of the pulp is dense juicy, on the cut it is dark with white marble stains. With age, it becomes loose.
- The spore-bearing layer is located in the middle of the ascocarp, ripened spores make the pulp powdery and dry. The taste of young specimens is tender, slightly pronounced.
Where does the white March truffle grow?
The species is widespread throughout Southern Europe, in Our Country it is collected in the Crimea, the Krasnodar Territory. The main accumulation of the March white truffle is in Italy. The first harvest is taken at the end of February, the peak of fruiting occurs in March and April. Depending on seasonal weather conditions, early spring and snowy winter, fruiting is stable and quite long.
Mycelium is located at a depth of 10-15 cm near coniferous trees, parasitizes on the surface root system. Less commonly, the species is found under hardwoods. The composition of the soil is calcareous, aerated, moderately moist.
Is it possible to eat white March truffle
The early March mushroom is edible and has a pleasant taste. In young specimens, the garlic smell is present, but not as pronounced as in overripe ones. This gastronomic feature does not add popularity to the March white truffle.
False doubles
Outwardly, the white Italian truffle looks like a white March truffle. The nutritional value of a similar species is higher.
White Italian truffle in beige or light brown color
Grows in northern Italy. Fruiting bodies are collected in deciduous forests under hazel or birch trees, less often the mycelium is located near aspens. Ascocarp is formed at a depth of 10 cm, does not come to the surface. The species is quite large, some specimens weigh up to 450-500 g.
The shape is rounded, strongly tuberous. The surface is beige or light brown. The flesh on the cut is dark red with a brown tint and white thin stains. The taste is delicate, the smell is cheesy with unobtrusive subtle garlic notes.
Inedible counterparts include deer or granular truffle.
Deer truffle can cause gastrointestinal upset
At the same time, the fungus is an irreplaceable chemical composition food for deer, squirrels and other animals. It is dense, the peridium is thick with a warty surface. The occurrence in the ground is shallow – up to 5-7 cm. The fruiting body is shallow – 1-4 cm.
The mushroom picker is located in coniferous forests, settles under moss, in sandy soil, near pines and, less often, spruces. Single mushroom places are found in Karelia and near St. Petersburg. At the beginning of growth, the color is bright yellow, then dark brown. The flesh is dark gray closer to black without radial white streaks.
Rules for collection and use
The March white species is collected in perennial forests under trees with a well-developed root system. The mycelium is located in open dry areas among the grass. In the area of formation of such places, vegetation will be weak, ascocarps actively absorb nutrients from the soil. They bear fruit in the same areas for several years.
The species begins to form fruiting bodies in December, in March they ripen and form small tubercles on the surface. The main task is not to damage the mycelium when collecting. There can be up to seven copies in one place. If one mushroom is found, there will certainly be others nearby, perhaps smaller in size, so they do not protrude above the ground.
The early March species does not give a large harvest; it is very rarely used for winter harvesting. Although it is quite suitable for such processing. Used as an addition to a side dish, prepare the first course. Oil is squeezed out of the fruiting bodies, added to recipes. Dried mushrooms are ground into a powder to obtain a fragrant spice.
Conclusion
The white March truffle is rare in Our Country, the edible mushroom has a pleasant taste and a pronounced smell of garlic. Forms mycorrhiza mainly with coniferous trees. Fruiting early, forms small groups of 4-7 specimens, which are under the top layer of soil.