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Périgord Black Truffle, French Black Truffle
The Périgord or black truffle has a black-brown skin with small pyramidal warts and a dark gleba with white veins that turn brown. It forms ectomycorrhizae with oaks and hazel in calcareous soils of southern Europe. It has been cultivated in planted groves for over 200 years, and most French production now comes from plantations.
Edible and among the most expensive fungi (about €1,000-2,000/kg in 2013), second only to white truffles. Chinese T. indicum is a similar, less valuable truffle with smoother, dark red-brown skin, and T. brumale has grey-black flesh with veins that stay white. Confirm identification: other hypogeous fungi such as Elaphomyces are commonly mistaken for truffles.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
