Tuber Gibbosum
Oregon White Spring Truffle
Hilary Rose Dawson
Michele Wisemen
Alan Rockefeller
Spore Print: Brown
Habitat: Mycorrhizal with Douglas fir in the Pacific Northwest (Oregon, Washington, northern California)
Season: Late winter to spring (Jan – Apr)
Basics
Fruiting Body: Subterranean, rounded to irregular, typically 1–5 cm across. Peridium (outer surface) pale tan to reddish-brown, somewhat smooth to finely warty, often darkening with age.
Interior (Gleba): White when immature, becoming marbled with thin whitish veins against a tan to brown background at maturity.
Odor: Strong, pungent, and distinctly truffle-like when ripe; aroma is comparable in intensity to Tuber oregonense but may differ in character.
Texture: Firm and solid when young, softening slightly with age.
Spore Print: Brown
Habitat: Mycorrhizal with Douglas fir, especially in younger forest plantations (10–50 years old)
Growth Pattern: Subterranean; often detected with the help of trained truffle dogs or careful raking
Seasonality: Fruiting occurs in late winter through early spring (Jan – Apr), complementing Tuber oregonense which fruits in fall to early winter
Edibility: Highly prized edible truffle in the Pacific Northwest; one of the two major Oregon white truffles (along with Tuber oregonense).
Used fresh to impart strong aroma to culinary dishes; best grated or shaved over food.
Aroma diminishes rapidly post-harvest, so truffles are best consumed shortly after collection.
Description
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Basics
