Quiet hunting for mushrooms, contrary to popular belief, does not begin with the approach of autumn, but in the spring, when May mushrooms appear, growing crowded. You can pick up a whole basket of them and treat seven dishes of fresh mushrooms in May.
Name of mushroom
Little-known May mushrooms in scientific communities are commonly called calocybe (this name comes from the name of the genus Calocybe). The people call them differently - the May row, the St. George mushroom. And the mushrooms of their family Ryadovkovye (Tricholomataceae) are simply called a T-shirt.
Habitats
Georgievsky mushroom appears in May and is found until July in the temperate zones of Russia. It does not grow alone, it prefers to form large groups in light forests, grassy corners, parks, gardens, pastures, pastures, along the edges. In appearance, the May mushroom resembles a champignon. Its aroma and taste is similar to that of the poplar row.
Description of the May mushroom
Calocybe May has a fleshy dry cap, the diameter of which can reach 12 centimeters. At first it is convex. As it grows, it becomes prostrate. Its wavy edges are oftenare cracking. It can be both flat and with a tubercle. The hat is painted in cream, yellowish or off-white tones.
It is endowed with thick, dense, soft, white flesh with a powdery smell and taste. The unpopular May mushroom, the photo of which perfectly demonstrates its characteristic features, has a pulp lined with frequent notched or fused teeth with a leg plates. The color of the plates is whitish with creamy shades.
The color of the spore powder is creamy. Spores are ovoid or ellipsoid in shape. The length of the leg is ten centimeters, the width is three. It is dense, fibrous, club-shaped. Leg colors range from whitish tones to yellowish to whitish cream.
Young May mushrooms are easily confused with poisonous entoloma. Although there are significant differences between them. The poisonous entoloma has a brown hat with brown plates. At the break, the hat turns red.
Useful properties
St. George's mushrooms are unique. They have a balanced composition. They are saturated with protein compounds, amino acids, vitamin and mineral complex. They belong to the fourth category of edible mushrooms.
Chinese, Japanese and Roman healers have long used May mushrooms to make medicines. From them prepared tinctures and extracts. Medicines were used to treat diseases of the heart and digestive tract. They relieved migraines and chronic fatigue.
Vitamin-mineral complex strengthens the immune system, bone tissue, stimulates the brain and leads toharmonious functioning of the body. Thanks to vitamin PP, the walls of blood vessels are strengthened, and hematopoiesis improves. Doctors compare the May row with food made from the liver of animals.
In the composition of the row there is melanin - a powerful natural antioxidant. It, saturated with mushroom chitin, helps to cleanse the body. Chitin plays the role of a sponge that draws in toxins and toxins. Associated harmful substances leave the body naturally.
Possible harm
May Row is a harmless mushroom. It is fried, s alted, pickled, without resorting to preliminary boiling. However, when collecting a row, you must follow the rules. When collecting, full confidence is required that it is the calocybe, and not the poisonous entomola, that gets into the basket. The mushroom body is prone to easy accumulation of harmful substances. Therefore, mushrooms are not picked in traffic areas and near cities.
Rows must be recycled immediately after harvest. Long-term storage adversely affects their quality. They turn from a useful product into junk food that can lead to disastrous consequences.
