There's a massive patch of saffron milk caps outside my work - but I'm kind of wary about them, not EXACTLY sure I've identified right, being new to this lark.
The reason I'm uncertain is:
They don't exude a milky substance when cut.
Stems don't appear to be hollow.
Didn't bruise bluey green.
I took a risk and ate a little bit with no ill effects.
Should I go for it?
There's a massive patch of saffron milk caps outside my work - but I'm kind of wary about them, not EXACTLY sure I've identified right, being new to this lark.
The reason I'm uncertain is:
I took a risk and ate a little bit with no ill effects.
Should I go for it?