Contents
Ramaria golden – this is the name of the genus and species of mushrooms, and not some exotic plant. Horned golden (yellow) – this is the second name. Few people know, let alone collect this mushroom.
Where do golden ramaria grow?
The golden hornwort grows in the deciduous and coniferous forests of the temperate zone. Settles on the forest floor or rotting wood, on the soil. Prefers damp places. You can find these amazing mushrooms from August to September. There is evidence that they grow from June to October.
Ramaria golden is common:
- in the forests of Karelia;
- in the Caucasus;
- in Crimea:
- in Siberia;
- in the Far East;
- in the forests of Europe.
What do golden ramaria look like?
Ramaria golden has a massive fruiting body. The diameter and height are approximately the same, reaching 20 cm.
Its upper part is strongly branched, often yellow. At a later time, it turns orange. The color of the horn may depend on:
- climatic features of the territory;
- places of growth;
- age.
The upper part resembles flattened branches with blunt ends. They are dense, thick and short.
The flesh is white or slightly yellowish, very fragile.
The spores are a light ocher colored powder. They are small, smooth or slightly rough, oblong in shape. Note that they contain a small amount of oil.
Ramaria golden has a short whitish leg. Diameter – up to 5 cm, height – 1-2 cm. The flesh of the leg acquires a yellowish tint. It is watery and brittle.
Coral mushrooms are called golden ramaria because of their resemblance to sea corals. Mushroom noodles, deer horns are also the names of horned ones.
Is it possible to eat golden ramaria
Golden ramarias are classified as conditionally edible mushrooms of category IV. Mushrooms that are of little value in terms of taste characteristics belong to this group. You can use them only young and fresh. Later, they become very hard, and also acquire bitterness. In food, it is advised to use the base of the horn, while the twigs accumulate substances that give a bitter taste.
A very close species is the yellow ramaria. They have the same taste value. It is impossible to distinguish between these two species without microscopic examination.
The taste of the mushroom
Lovers of the gifts of nature note that the taste of mushrooms is inexpressive. They have a slightly pungent odor. Taste qualities for an amateur.
False doubles
Ramaria golden has many similar counterparts. They are also coral, but inedible, some are even poisonous. Novice mushroom pickers, unable to distinguish a real golden horn from a false double, should not take them.
A blunt horn is inedible. It has a bitter taste. The ends of the branches are rounded. More often they meet him in Siberia. Place of growth – mixed forests with an admixture of fir.
Kalocera sticky is an inedible twin. It can be found on stumps and deadwood. It is painted bright yellow. It has a dense pulp, similar to jelly.
Ramaria is beautiful, poisonous. A distinctive feature is the appearance of a reddish tint when pressed on the fruiting body. The lower part of the processes has a white-yellow color. Old specimens acquire a brownish color.
Ramaria hard is classified as an inedible mushroom. The pulp has a bitter pungent taste. The smell is pleasant. It has a different color: yellow, brown. If you press on the pulp, it will change color to burgundy red.
Collection rules
Experienced mushroom pickers recommend cutting golden ramaria with a sharp knife when harvesting. Place in a soft container, as the fruiting body is fragile. Their layer should be small. Collect and fold the horns separately from the rest of the mushrooms. It is recommended not to take:
- old specimens, as they are bitter;
- those that grow on stumps and deadwood;
- growing near the road, as they accumulate toxic substances in exhaust gases;
- if there is no certainty of their edibility.
To take a young horn, it is advised to pay attention to the appearance. At an early age, golden ramaria are yellow in color, at a later age they are bright orange.
If you press on the fruiting body of an old specimen, a light brown tint appears. The smell is reminiscent of cut grass.
Use
Ramaria golden, as noted above, has a striking resemblance to yellow ramaria. It is observed not only in appearance, but also in the internal composition, application. After all, these representatives are conditionally edible and belong to the same genus. Mushroom pickers confuse them, since only microscopic analysis can separate these species.
Although horns are classified in the fourth category, they are delicious when young. Ramaria golden is used in cooking for the preparation of various dishes. They are dried and frozen, preserved for the winter.
Do not recommend to use:
- pregnant women;
- nursing young mothers;
- children up to 12 years;
- people suffering from diseases of the gastrointestinal tract, as well as prone to allergic reactions.
Conclusion
Ramaria golden is a little-known mushroom. It has many counterparts that are considered poisonous or inedible. It can only be collected by experienced mushroom pickers, who are confident that the specimens found belong to the group of safe mushrooms.
