Among the most curious of woodland fungi are the milkcaps — mushrooms that bleed a milky liquid when broken. This strange feature makes them some of the easiest fungi to recognise, though not all are safe to taste. Some are fiery hot, others smell of coconut, shellfish, or even curry powder, and a few can be dangerously poisonous. While most British foragers avoid them, on the continent many are salted, boiled, or fermented to make them edible. Rare gems like the bright orange Saffron milkcap, prized for its flavour, add to the allure of this varied and surprising group. Discover their weird colours, scents, and folklore — but tread carefully if you meet them on the woodland floor.
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