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Edible spring mushrooms: photos and names
At the end of February, when the snowdrifts begin to melt, life awakens in the forests. At this time of year, the mycelium comes to life and begins to develop. A month later, the first spring mushrooms appear in the forests.
Edible spring mushrooms: names and photos
Morels are one of the first to appear in deciduous forests and in summer cottages. They grow mainly next to trees such as alder, poplar, and aspen.
Spring edible morels grow in forests, parks, gardens
Even a novice mushroom picker can recognize morels by their characteristic features.
- It has a straight, elongated white leg, which is distinguished by its softness.
- High oval hat with a honeycomb structure. The cap color ranges from pale brown to dark brown.
- The fruit body is hollow and the flesh is brittle.
The photo shows an edible spring mushroom – morel.
Another well-known early mushroom is stitching. He, like the morel, prefers deciduous forests. The stitching is unpretentious and can grow on stumps, trunks and rotting tree branches. The lines can be easily recognized by its cap – it is characterized by a shapeless appearance, large volume and a wavy pattern resembling cerebral convolutions. Its colors range from brown to ocher. Stitching leg – off-white color, powerful addition, with grooves.
It is recommended to eat stitches after mandatory and repeated heat treatment.
Edible spring mushrooms: orange pecica
Orange pecitsa appears in the forests earlier than all other edible mushrooms. In a young petsitsa, the hat resembles a deep bowl, but over time it straightens out and becomes like a saucer. For this quality, the orange petsitsa was nicknamed “saucer”. You can meet this mushroom at the edge of the forest, next to forest paths and in places where fires used to be burned.
The bright orange color of pecitsa is preserved only when pickled.
This mushroom is often used to decorate salads and is also added to assorted mushrooms. Pecitsa itself does not have a pronounced taste, but attracts with its bright color. In addition, dry powder is made from it, which is added to second courses or sauces to give them an orange color.
Be careful and attentive after picking spring mushrooms – boil them twice in boiling water for at least 15 minutes, changing the water each time. In this case, you will avoid the ingestion of possible toxins.
If you doubt the edibility of mushrooms found in the forest, walk by – do not risk your health!