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Chanterelle mushroom

Cantharellus cibarius

The chanterelle mushroom is considered to be one of the world's most desirable edible mushrooms. It has a fruity aroma that some say is reminiscent of apricots. It's meaty flesh has a slightly peppery taste and it is delicious when used in cream sauces. These mushrooms have not been cultivated commercially with success, therefore they only occur in the wild.

Planning

Difficulty
Advanced
Fruiting time
Summer, Autumn

Harvesting

Harvest the mushrooms as they appear by pinching them off at the base of the stipe.

Propagation

Seed
Yellow spores are released when the climatic conditions are optimal. The spores spread by means of wind and will form a new mycelium network elsewhere which will produce new mushrooms.

Geography

Origin
Europe, North America and Asia
Natural climate
Temperate

Environment

Light
Partial Sun, Full Shade
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Half-Hardy

Uses

Edible
The flesh is meaty and has a flowery, yet slightly peppery taste.

Personality

Family
Cantharellaceae
Flower colour
Light yellow to orange-yellow
Scent
Mild

Problems

Generally not affected by pests and diseases.

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