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Garlic large (another name – large rot) belongs to the genus Garlic, is a type of fungus of the family negnyuchnikovyh. Doesn’t happen often. Most avid mushroom pickers undeservedly bypass it, believing that it is inedible.
This type is used for preparing culinary dishes, and in dried form it serves as an aromatic seasoning that emphasizes the taste of various products.
What does a large garlic plant look like?
The large garlic clover (Mycetinis alliaceus) belongs to the all-season species, which appears one of the first, starting fruiting in the spring. It occurs in forests, fields, on packed grass and the first thawed patches.
The garlic smell is characteristic of this agaric mushroom, for which it got its name. Grows in large groups.
Cap Description
The hat is 1–6,5 cm in diameter. It has a smooth surface, it is translucent along the edges. The shape of the cap of young specimens is bell-shaped, with growth it becomes prostrate.
The plates are frequent, not fused with the surface of the leg. The color of the caps varies from red-brown to dark yellow. In the center of the cap, the color is more intense.
The color of the plates is grayish or pink-white. The fragile pulp when rubbed is characterized by a garlic smell. The surface of the cap is dryish.
Description of the leg
The leg is elastic, smooth, with slight pubescence at the base. The length of the leg reaches 6-15 cm, and the diameter is only 3 mm. The color is dark, often from brown to black with a characteristic sheen.
The leg is cylindrical, sometimes flattened. The structure is dense. The color of the pulp is the same at both the stem and the cap.
Is the mushroom edible or not?
Garlic rot is an edible mushroom. It is consumed boiled and fried, after boiling for a short time. With prolonged boiling, the aroma is lost. Fried with potatoes, used to make sauces. The taste is highly valued, in which the mushroom aroma is complemented by pronounced garlic.
In Western European cuisine, large garlic is considered a real delicacy. For future use, they are prepared by drying. Dried mushrooms retain their properties for 5 years. Before use, it is enough to hold the rotting agent in water for 5 to 10 minutes.
Dried garlic powder is used to make sauces and as a fragrant seasoning in various dishes. In addition, it is a good natural preservative that increases the shelf life of products.
Raw materials do not rot, do not deteriorate if properly dried and stored. Negniyuchnik has antiviral, antifungal and antibacterial action. It is used in pharmacology for the manufacture of drugs.
Where and how to grow
The fungus grows in colonies, distributed in broad-leaved forests, in fields in European territory. Prefers rotten twigs, fallen trees, stumps, packed herbs. The species is thermophilic, therefore it is rarely found in the northern regions and the middle lane. More often appears in the south of Our Country.
Twins and their differences
Garlic large can be confused with species of this family:
- Common garlic is an edible mushroom. Differs in smaller sizes and a red-brown leg with a smooth surface.
- Oak garlic – a rare species, conditionally edible. It differs in the structure of the cap, the color of the stem and its structure (in oak garlic it is pubescent). Growing, stains the substrate around itself in a white-yellow color. It grows in oak plantings, on the foliage of oaks.
Conclusion
Garlic large – a real delicacy from which you can cook culinary masterpieces. In addition, the mushroom contains useful components and helps to increase the shelf life of products. Hats are used in cooking, since the legs of the non-rotten plant have an elastic texture. After cooking, they become too hard.
