Chanterelle is one of the most commonly encountered high-quality edible mushrooms in Latvia. Its vibrant color, resistance to pests, and long shelf life make it particularly popular among foragers, mushroom buyers, and chefs. It grows in dry to moderately moist coniferous and mixed forests, often in tight groups, forming mycorrhizal associations with various tree roots, particularly conifers.

In Latvia, the typical growth period is from June to October, with the possibility of extending into January during particularly mild winters. A mature specimen is typically up to 12 cm tall, including the stem, and has a cap diameter of 8-10 cm. The entire fruiting body is uniformly colored in a yellow-orange or yellow hue, with no distinction in color between the stem and the cap.

Chanterelle is suitable for cooking without prior boiling, and it can be dried, salted, or pickled. It contains compounds that repel insects, making it rarely infested, and occasional damage may be caused by slugs. These mushrooms have a long shelf life and are easy to clean.