Chanterelle

Cantharellus Cibarius

Chanterelle (also known as yellow fungus) are arguably one of the most popular species of edible mushrooms in the world. Dating back to ancient times (the cantharus – chalice, bowl, cup and cibarius – cibus – food), the chanterelle was first mentioned and described as mushrooms in 1753 (Carl von Linne).

 

They are so well-known because they can be found all over the world. In North America, there have been reported species such as Cantharellus Formosus, Californicus, Reseocanus and Cascadensis. In eastern Europe, in areas such as Romania, Basarabia, Moldavia and Northern Bucovina, they have been found ever since ancient times, representing a main source of food for the population.

 

Chanterelle can be found in forest areas, where the sun heats up the ground, the roots of the trees, the moss, or the bushes of cranberries, raspberries and blackberries. They can be harvested throughout the warm season of the year, abundantly found between May and November.

 

Chanterelle mushrooms are a great source of vitamins and potassium for the human body. They contain vitamin C and D and can provide an important potassium intake. Also, this type can be cooked raw or dry. It is one of the mushrooms least infested by insects.