Spruce Ginger: description and classification

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:44

Ryzhik (spruce, pine, etc.) belongs to the fungi kingdom, the diversity of which amounts to hundreds of thousands of specimens and is estimated by mycologists at 1.5 million species. At the same time, there are very few representatives of large and noticeable people. They are only a small part of the total.

Possessing high taste, unsurpassed aroma and wide distribution, camelina is used in cooking. Many connoisseurs of mushrooms put it on a par with mushrooms and champignons. Spruce and pine mushrooms, cooked with dry s alting, have long been known in Russia. They were always served at the royal table.

This valuable edible mushroom has no poisonous counterparts, such as honey agaric or porcini. Collecting mushrooms is quick and easy. The only gifts of the forest with which they can be confused are the less tasty waves. Currently, several species of these mushrooms are known, which differ in ecological characteristics, a little in appearance. We draw your attention to the most common instances.

Salmon camelina

As a rule, saffron mushrooms -spruce dwellers. However, this species is found in mixed forests, on soils rich in calcium. It is considered edible and is suitable for food after soaking and s alting. Collection time is autumn. Salmon camelina has a cap with a slightly depressed center and a dry surface. The color, as you might guess from the name, is pink. There are sometimes faint concentric circles on the surface.

Descending plates located on the underside, salmon-colored, turn red when touched. The hat is most often an elongated oval shape. Dimensions in length - 5-8 centimeters, in width - 5-6 cm. The leg is painted in the tone of the hat, there are often spots on the smooth surface. In our latitudes, the fungus is not found. It is common in Europe and in appearance strongly resembles spruce camelina.

Japanese Ginger (fir)

A species growing in Japan and in the south of Primorsky Krai. The season starts in September-October. As the name implies, it can be found in forests formed by whole-leaved fir. The cap of the mushroom is large - from 6 to 8 cm in diameter with a depressed center and folded edges. As it grows, it becomes funnel-shaped. Color - light terracotta, pinkish-ocher with concentric circles. The plates are brighter, iridescent. The pulp is fresh in taste compared to other species. At the break, as a rule, does not turn green. Milky sap has a blood red tint.

Red Ginger

Red Ginger is not the most common species. It occurs in coniferous (pine, spruce) plantings. Grows in small groups (clearings) under young trees. The season starts in summer and lasts all autumn until frost. A bountiful harvest requires rain. The large hat (5-15 cm in diameter) is dry, initially hemispherical in shape. As it grows, a depression appears in the middle. The color is orange-red or with a reddish tint. The plates on the lower surface of the cap are adherent or slightly decurrent. When touched, they change color from yellow-orange to green.

Like spruce camelina, this species is distinguished by fragile and brittle pulp of a dense structure. It has a whitish color with randomly arranged red spots. At the break, a blood-red thick milky juice stands out. The leg is strong, 4-6 cm high, cylindrical in shape with a powdery coating and pronounced pits of a red hue. Spores are white. Ginger red can be confused with the present. The main difference is that the latter has pronounced concentric circles on the cap and the absence of bright milky juice. Both types are used to prepare a valuable antibiotic lactarioviolin, which suppresses the activity of many bacteria, including the causative agent of such a dangerous disease as tuberculosis.

Real ginger

It will be difficult for even an inexperienced mushroom picker to confuse a spruce camelina and a real one. Its name alone suggests that it has all the best. It is characterized by an incomparable mushroom aroma, bright color and a beautiful funnel-shaped hat, reminiscent of the top of milk mushrooms. There is a saffronreal in mixed and coniferous forests, as a rule, under pines. It can be hard to spot him. It grows under cover of grass, often buried in moss. The season starts at the end of summer and continues through autumn.

The hat has a concave shape with tucked edges. Its surface is orange-brown with clearly defined concentric circles, it grows from 4 to 18 cm in diameter. The leg is short, dense, with bright spots. Its height is 3-7 cm, circumference - 1.5-2 cm. Dense yellow-orange flesh turns green at the break and secretes abundant thick milky juice of an orange hue with a characteristic sweetish-fruity aroma.

Spruce camelina

Very common in our forests is spruce camelina, the photo of which you see below. It grows in conifers, as a rule, in spruce forests, hence its second name - spruce. The season starts from late summer and continues until frost. In hot summers, the number of mushrooms is small. Like other mushrooms, he prefers cooler weather and plenty of rainfall. The mushroom has a small cap with a diameter of 2-8 cm. At first, it is characterized by a convex shape, and then, as it grows, it becomes flat-concave with edges down. The structure is rather brittle, there is no omission. The skin on the cap is smooth, in wet weather it has a characteristic mucus. Its color is orange with pronounced concentric circles. When damaged and with age, the color changes to greenish.

Leg - 3-7 cm cylindrical. As it grows, a cavity appears inside. The flesh is orange, with a pleasant taste andweak aroma. The mushroom can be confused with a real camelina or a pink wave. The latter is conditionally edible and has low nutritional value. When damaged, the camelina always acquires a spruce green color, as in the cooking process. And this is one of the hallmarks.

Ryzhik upland or pine

Regarding the existence of this species, there are different opinions of botanists. The former declare its independence, while the latter consider it a variety. However, in terms of nutritional value and taste, it is not much different from spruce or real camelina. The mushroom grows exclusively in pine forests (pine forests), hence, in fact, its second name.

It forms a symbiosis with mature pine trees. It usually occurs singly, not in groups. The dimensions are the same as before. The hat is bright orange. With age, a depression appears in the center, the edges are bent, pubescent. Concentric circles are present, but they are wider and not as even at the edges as in spruce camelina.

What is the difference between spruce and pine mushrooms?

First, the habitat. Both of them grow in conifers. But pine camelina is localized only in pine forests, as it forms a symbiosis with a tree. It's not easy to spot him. He seems to be hiding in the grass. Prefers sandy soils. Spruce camelina is more visible.

Secondly, they differ in appearance. The concentric circles on the hat of the pine camelina are larger andvague, surface pubescent. While its spruce counterpart has mucus (especially in wet weather) and the flesh is more brittle. Pine camelina is strong, dense, does not turn green so quickly. Thirdly, the taste qualities of mushrooms also differ. Pine forest camelina is more fragrant and tasty, which is why it is often called a delicacy. True, it is more difficult to find it, since the mushroom most often grows singly, and not in groups.

Cooking Methods

Agree, there is a lot of warmth and even affection in the name "saffron". A beautiful and fragrant mushroom has become extremely popular in our country. We have listed the main species above, but, as a rule, pine camelina, spruce comes across in our baskets most often. How to cook them, every mushroom picker should know. Mushrooms of all stripes and sizes are used in the preparation. However, those whose hat is slightly smaller than the neck of the bottle are considered a real delicacy. The main cooking methods are as follows.

• s alting (dry and cold);
• fermentation;
• pickling;
• frying and boiling.

Let's dwell in more detail on the traditional methods of s alting mushrooms, which have been known since ancient times.

Cold Ambassador

Before the s alting process, mushrooms must be sorted out and cleaned of debris, rinsed under running water. Do this as quickly as possible so that the mushrooms do not have time to absorb too much moisture. Then cut off too long or damaged legs. In pre-prepared dishes(ceramic or glass), lay the mushrooms in dense layers with the hat down. Sprinkle each row carefully with s alt (consumption 40-60 g per kilogram of fresh mushrooms).

When the process is complete, place a wooden circle wrapped in a clean rag over the mushrooms. Its diameter should correspond to the size of the container. Put oppression (load) on top. After a couple of days, the mushrooms will give juice, and the air remaining between the layers will come out, compacting them more. S alted mushrooms in this way can be eaten after 30-40 days.

Dry mushroom ambassador

This method has long been used in Russia. Mushrooms were s alted in huge wooden barrels to last the whole winter. The product was especially appreciated during Lent. Now not everyone trusts this cooking option, many pre-boil mushrooms. Boiled mushrooms retain their color and do not turn green, but lose their unique aroma and taste. If you want to try mushrooms in the original version, then try dry s alting.

Before s alting spruce mushrooms or pine mushrooms, clean them of debris and grass. Then wipe thoroughly with a dry cloth, cut off the long legs. The next steps are the same. Mushrooms with a hat down are placed in a pickling container, without crushing or pressing. Each layer is sprinkled with s alt (40 g per kilogram). A wooden circle is placed on top, and a load is placed on it. Mushrooms will begin to settle in just a couple of hours, as they compact, you can add new layers.

Do not use various spices and spices - this will only beat off the natural flavor of mushrooms. ATthe mushrooms will most likely change color from orange-brown to green during s alting. But it normal. Mashed mushrooms prepared with dry or cold s alting should be stored in a cool, dry place. Keep them covered with brine at all times.