Kazhinji milkweed (Lactarius trivialis)
- Chikamu: Basidiomycota (Basidiomycetes)
- Kupatsanura: Agaricomycotina (Agaricomycetes)
- Kirasi: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (yenzvimbo isina chokwadi)
- Order: Russulales (Russulovye)
- Mhuri: Russulaceae (Russula)
- Genus: Lactarius (Milky)
- Type: Lactarius trivialis (Common Milkweed (Gladysh))
Milky hat:
Yakakura kwazvo, 7-15 masendimita muhupamhi, muhowa hudiki hwechimiro "chakaita sevhiri", chine mipendero yakasimba, isina vhudzi uye kuora mwoyo pakati; ipapo inovhura zvishoma nezvishoma, ichipfuura nematanho ese, kusvika kune yakaita sefunnel. Rudzi runoshanduka, kubva kune brown (Muhowa mudiki) kana lead-grey kuenda kune grey, rinenge lilac, kana kunyange lilac. Concentric madenderedzwa haana kusimba kugadzirwa, kunyanya padanho rekutanga rebudiriro; iyo yepamusoro yakatsetseka, mumamiriro ekunze emvura inova nyore kuva mucous, inonamira. Nyama yechivharo yakaita yero, gobvu, ine brittle; muto wemukaka wakachena, unokonzera, hauna kunyanya kuwanda, wakasvibira zvishoma mumhepo. Kunhuwa kunenge kusipo.
Rekodhi:
Pale cream, zvishoma zvichidzika, pane kazhinji; nekukura, vanogona kuvharwa nemavara eyero kubva pakubuda muto wemukaka.
Spore powder:
Chiedza chero.
Milky leg:
Cylindrical, yehurefu hwakasiyana, zvichienderana nekukura kwemamiriro (kubva pa5 kusvika ku15 cm, kana chete, sezvavanotaura, "inosvika pasi"), 1-3 cm yakakura, yakafanana muvara kune heti, asi yakareruka. Nechekare muhowa hudiki, hunhu hunoumbwa muhunde, hwakatsvinda, hunongowedzera sezvahunokura.
Paradzira:
Iyo yakawanda milkweed inowanikwa kubva pakati paJuly kusvika pakupera kwaSeptember mumasango emhando dzakasiyana-siyana, achigadzira mycorrhiza, sezviri pachena nebirch, spruce kana pine; inofarira nzvimbo dzakanyorova, dzine mossy apo inogona kuoneka muhuwandu hwakakosha.
Mhando dzakafanana:
Pasinei nekuwanda kwemavara emhando, iyo milkweed inowanzozivikanwa howa: mamiriro ekukura haatenderi kuti avhiringike ne serushka (Lactarius flexuosus), uye hukuru hwayo hukuru, kushanduka kwemavara (zvishoma muto wakasvibirira mukaka hauverengeki. ) uye kusavapo kwekunhuhwirira kwakasimba kunosiyanisa Mukaka wemukaka asina basa kubva kune akawanda madiki emukaka, lilac uye exuding asingatarisirwe anonhuwirira.
Edibility:
VokuMaodzanyemba vanozviona zvakanaka kwazvo howa hunodyiwa, is somehow less known here, although in vain: in salting it ferments faster than its “hard-meat” relatives, very soon acquiring that indescribable sour taste, for which people deify salting.