Black truffle, or Perigord truffle (Tuber melanosporum) — a fungus of the genus Tuber (Latin: Tuber) in the family Tuberaceae. The name comes from the historical region of Perigord in France. The fruiting body (modified apothecium) is underground, club-shaped, round or irregular, 3-9 cm in diameter. Surface is reddish-brown, later turning to charcoal black, staining rusty when pressed. Covered with numerous small irregularities and 4-6 facets.
Flesh is firm, initially light, gray or pinkish-brown with a white or reddish marbled pattern on cross-section, darkens with age due to spores, becoming dark brown to black-purple, with veins retained. Has a very strong characteristic aroma and pleasant flavor with a slightly bitter note.
Forms mycorrhizae with oak, rarely with other broadleaf trees. Grows in deciduous forests with calcareous soil at depths from several centimeters to half a meter. Most common in France, central Italy, and Spain. In France, black truffles are found in all regions, but main growing areas are in the southwestern part of the country (Dordogne, Loire, Gironde departments), another area is in the southeastern department of Vaucluse.
The strong smell of the fungus attracts wild boars, which dig up fruiting bodies and aid in spore dispersal.
Edible mushroom, highly prized delicacy, known as "Black Diamond on the table." Used in cooked form, and also in small amounts raw as a spicy and aromatic seasoning.
The most valuable truffles are those not gathered from "wild" growing areas, but cultivated by artificially inoculating mycelium onto host trees. One kilogram of such truffles can cost over 1000 euros. Average price in Moscow restaurants is 5$ per gram of black truffle.
Cultivation of Black Truffle on a private plot: under young trees (broadleaf species) or during planting saplings, make 3 holes, 20-25 cm in diameter and 30-50 cm deep. After thorough watering, fill holes halfway with soil high in peat mixed with fallen leaves and wood chips.
Add mycelium previously mixed with dry soil. Then cover with compost to the surface. Cover with moss or twigs. Water as needed after planting using drip irrigation.
In winter, cover with fallen leaves or straw. The growth process occurs 30-40 cm underground, and takes 2-5 years until the first harvest.
Dosage: 10 grams (1 packet) of mycelium per one mature tree or 2 saplings.
