On blind tasting truffles, the delicate Tuber Uncinatum fungi is preferred…and has been recorded in most of Europe. Several types of truffles are found in the UK. Checking Kew’s truffle collection is not yet finished, however Tuber Aestivum and Uncinatum are likely to be the most found.
Tuber Aestivum is picked in May-September. It is similar in looks, but does not ripen to reach the rich flavours of the Uncinatum. It is therefore not so valued. An unripe Tuber Uncinatum, looks very similar. The value of the fungi goes with its taste and flavour. A ripe Tuber Uncinatum can be harvested over 6 months of the year. The key is to be patient!, they take 8-9 months to mature.
Our truffles are Tuber Uncinatum. The shape varies, a round-ish potato with no or many nodules. When ‘just ripe’ mature and freshly picked, their sweet nutty fungi smell fills the fridge, the kitchen and the hall!
Figure 1-TU Peridium: raised warts
They are then black on the outside (Fig 1. Peridium) with noticeable hard raised warts and
soft but firm chocolate brown on the inside with white veins (Fig 2 Gléba). Under the knife, it feels a little like a cheap smooth cheddar, and under the tooth it is soft yet crunchy. The best are a warm brown colour, firm on the outside. The richer colour truffles are found below the soil.
Figure 2 TU Ripe Gleba with veins
This explains the stylised truffle and slice in our ‘basket’ or bowler.
I perhaps proved for the first time the reputation for truffles as an aphrodisiac. Feeding truffles to a type of flies, certainly made them break many records in sexual activity! The difference in habits is such that there would be a birth rate explosion, but still a labour shortage, should it apply to humans.
Tuber Uncinatum is eaten raw to accompany and flavour dishes or infused in gourmet dishes. Keeping and enhancing its flavour is a challenge. It is recognised that taste and smell from truffles picked on natural sites is better than those from current plantations. 95% of truffles are from natural sites in France.
