About Cantharellus cibarius Fr.
Cantharellus cibarius Fr. is an easily detectable and recognizable mushroom in its natural habitat. The whole mushroom body measures 3–15 centimeters (1–6 inches) wide and 5–10 centimeters (2–4 inches) tall. Its color ranges from yellow to dark yellow, and red spots develop on its cap when the mushroom is damaged. This mushroom has a faint apricot aroma and faint apricot flavor, and it produces a yellowish spore print. In Europe, this species grows from Scandinavia to the Mediterranean Basin. It grows mainly in deciduous and coniferous forests, and typically fruits from June to December. Cantharellus cibarius is a commonly eaten, widely favored mushroom. Within its European distribution, it is usually harvested from late summer to late fall. It is used in many different culinary dishes. Watery specimens of this mushroom are more prone to rotting. The mushrooms can be preserved by drying or freezing. Oven-drying is not recommended, as this process can make the mushroom taste bitter.
