In nature, there is a huge variety of mushrooms: there are edible, and there are poisonous. Only edible species are used for food. Man appreciates this miracle of nature for its nutritional properties. After all, mushrooms have a number of useful substances. They contain proteins, trace elements, mineral s alts and vitamins that normalize the metabolic processes of the human body. For this, mushrooms are also called "forest" meat.
Summer time brings many surprises to mushroom pickers. The most common in the forest zone are mushrooms from the russula family. In this article, we will introduce readers to the black load, give a description of the fungus, and talk about the features of its growth. Consider what is useful for loading and what are the most common types of it found in nature. In general, we will tell you what types of edible mushrooms exist.
Edible mushrooms and their types
There are a lot of edible mushrooms in nature - thousands of species. The most delicious are champignons, white, oyster mushrooms, mushrooms, boletus. To this list isadd Caesar mushrooms, greenfinches, honey mushrooms, aspen mushrooms, boletus mushrooms, russula, umbrella mushrooms and others. Many of them are delicacies, such as the Caesar mushroom, which grows on the Mediterranean coast.
There are conditionally edible types of mushrooms. These include volnushki, milk mushrooms, mushroom valui, dubovik, bitter, morel, dung beetle and others. These gifts of the forest, after heat treatment, lose the poisonous properties inherent in them in their raw form. It is advisable to use young mushrooms for food, after boiling them in a large amount of water for at least 40 minutes. As a result of this treatment, all bitter and caustic toxic substances will be removed.
Edible mushrooms are a storehouse of nutrients. Next, we will talk about loading black - a bright representative of the Russula family.
Short description
Grounds are fairly large mushrooms, their cap can reach a diameter of 25 cm, but usually this figure is kept within 5-15 cm. The flesh is fleshy and brittle, white. As it grows, it can be from pink-gray to blackening on the cut. This is due to the fact that mushroom plates age, acquiring a dark gray color on dents. White spore powder.
The hat itself initially has a flat-convex shape, the edges are bent. Changes occur with the age of the fungus. The older he is, the more depressed, similar to a wide funnel and straightened naked form it acquires. By old age, the edges of the cap become wavy. During the ripening period, the hat changes color: at first it is dirty-gray, as it grows, it changes shade to olive-brown or dark brown with a greenish tint. The cap skin cannot be removed. After the rain, it is always dry and smooth, sometimes slightly slimy.
The black mushroom has a thick leg 2-3 cm thick. It is short, no more than 5 cm in height, and the same color as the hat itself. To the touch is dense, cylindrical in shape, without creases. Feels like a smooth texture when touched, but immediately blackens the surface.
Genesis and features
Black loader is a representative of the russula genus, the russula family. In appearance, it is similar to an ordinary mushroom, for which it received the name black russula. Unlike the mushroom, it does not have a characteristic fringe along the edge of the cap, which has a slightly grayish, and sometimes blackish tint. There is no milky juice in the pulp, and with age, the mushroom cap becomes sticky. In appearance, it may resemble a dense and strong russula.
Places of growth and seasonality
Black loader, the photo and description of which we have provided you, is a frequent guest in the forest areas of our territory. It is found almost everywhere. But the largest accumulations of mushrooms can be observed in coniferous, broad-leaved and mixed forests. Their presence is betrayed by small bumps above the ground, covered with dry foliage.
Grows mostly on acidic sandy soil near pine trees. Prefers well-lit areas, so it can often be seenalong forest paths, near water bodies and in clearings open to the sun. The easiest way to find a load is if you go to the northern part of the forest. It can be oak or birch groves.
On the territory of our country in the forest belt, in addition to black, there is a white load. The peak of ripening occurs in the summer months - July-August. Black will delight the harvest of mushroom pickers until October, meeting in the forest zone not only singly, but also with whole large families.
In addition to Russia, black loading is common throughout the globe, where a temperate climate prevails - these are North America, Canada, Western Europe, Central Asia, the Far East.
Similar species and how they differ
Description of edible mushrooms will not be complete, if not to say about their types. This also applies to downloads. This type of mushroom, belonging to the russula family, forms a separate independent group, which includes:
- loader black and white;
- often lamellar or thick-leaved;
- loader greenish and blackening;
- black and white and short-legged;
- load white false.
For example, a subspecies of the black fungus has become blackening podgruzok. Both representatives in general have similar characteristics: they are found in birch and coniferous forests, do not have milky juice, are good in s alting, as both have a sharp and sweetish taste. But the pulp of the blackening russula does not turn red, but immediately becomes black. Her foot in adulthood has a dirty yellowcolor, covered with brown spots and blackens. Mushroom plates are rare, the skin on the cap is easily separated. This is their difference.
Black loader is often confused with another representative of the species - a thick-leaved or often-lamellar mushroom. The second grows on little-known soils, has a yellowish-brown tint. The cap of the mushroom is often decorated with adherent plates. It smells earthy and tastes overly hot.
The black loader, the photo and description of which is presented above, is also confused with other members of the family, for example, with a white loader. Both belong to the group of edible mushrooms. Only the first one has a rather bland taste. For the same reason, it is confused with the black and white mushroom, which got its name from the ability of the cap to change color during growth.
Nutritional value
This mushroom is edible. It is easy to collect, but should be done while it is young. The older the loader becomes, the wormier it is. If we talk about taste, they are low. The fungus retains the smell of damp earth, characteristic of mold, for a long time. The pulp has a sweetish and pungent taste in plates, a little spicy.
Experts classify black podgruzdok to category IV and recommend using it together with other mushrooms. More often it is used for s alting, cooking soups, marinating and frying. After soaking and heat treatment, the pulp becomes black, the pungent smell disappears, and a pleasant sweetish taste remains. Mature mushrooms, on the other hand, are tough and tasteless.
Dishes from black russula do not have a high calorie content, for which they are loved and preferred by diet lovers. The black loader does not have poisonous counterparts, however, it is better for a specialist to pick mushrooms.
Medicinal properties
Black loading is used in pharmaceuticals as an antisarcoma agent. Back in 2004, a group of scientists obtained a derivative of ellagic acid from a fungus, called nigrikacin. The extract successfully inhibits the activity of cancer cells, thereby stopping the growth of sarcoma and carcinoma. In addition, the fungus contains substances that have antibacterial and antioxidant effects.
