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Every mushroom picker should know the differences between camelina and volnushka: these species are close relatives and have so much in common that it can be difficult for an inexperienced lover of “silent hunting” to determine which mushroom he has to deal with. However, it is necessary to know the differences, since these mushrooms belong to different food categories, that is, the technology for their preparation is significantly different.
Where mushrooms and volushki grow
These two species are the most common mushrooms in forests. They grow mainly in wet areas. Favorite habitats are spruce, deciduous and mixed forests. Volnushka most often coexists with aspens and old birches, and it is better to look for mushrooms next to coniferous trees. Interestingly, in mixed forests, both species can grow very close.
Ryzhik, unlike volushki, feels good only in ecologically clean areas, so it almost never happens in roadside forests and in areas located near industrial enterprises. As a rule, they live on the edges or in young forests, because they are very sensitive to light, they prefer sandy soils, they like moderate moisture, and they do not tolerate waterlogged soil.
A less demanding wave is much easier to find – it can often be found even in copses near large cities; it is found both in sunny glades and in deep dark thickets, loves moisture, grows well in swampy areas.
These two types of lactifers have differences in their range. Due to the exactingness of saffron milk caps to growing conditions, finding them is much more difficult than their less whimsical relatives.
What is the difference between a ginger and a wave
Ryzhik and pink wave are compared not only because they are very similar in appearance, but also because both species belong to the genus Mlechnikov of the Syroezhkov family. The difference between all lactic mushrooms is that they secrete white milk (juice) at the site of the cut or damage. Ryzhik is the most valuable mushroom of this genus and, in terms of its nutritional and taste qualities, is on a par with the most noble representatives of the kingdom. According to the classification, it belongs to the XNUMXst category.
Volnushka pink is a less valuable mushroom, in terms of taste and chemical composition it is inferior to its fellow. It belongs to the second category.
The difference between these milkers is also in nutritional value: mushrooms are rich in fiber, various trace elements and beta-carotene, which gives an orange color. In addition, they contain substances that are active against bacteria and viruses. Due to this property, they are used in folk medicine as a natural antibiotic. The protein of this mushroom is easily digestible, and is comparable in value to animal protein, so dishes from it are especially popular during fasting.
There is a lot of vitamin A, ascorbic acid, vitamins of group B in the waves. In addition, unlike nutritious mushrooms, they are low in calories, therefore they can be recommended for dietary nutrition.
Differences between saffron milk cap and volnushka in cooking
In cooking, camelina is valued as a delicacy mushroom. It is widely used in different recipes: it can be salted, marinated, fried, used in soups and even in salads.
Volnushka is one of the most popular mushrooms for pickling and pickling. There is a significant difference in the pre-treatment technology: before cooking, it is soaked for about 72 hours, changing the water from time to time. Then blanched or boiled, then pickled or salted.
Waves prepared in this way are recommended to be eaten no earlier than after 45 days. Although this technology reduces the nutritional value, it allows you to get rid of bitterness and toxic substances. Despite the fact that the content of harmful elements in the pulp of this species is low, improperly prepared dishes can lead to mild food poisoning.
Ryzhiki, on the other hand, can not only be salted and pickled, but also cooked according to any recipe you like without prior soaking and boiling. By the way, experienced housewives recommend preparing them for future use without the use of seasonings in order to preserve their valuable taste and aroma. Some salads include mushrooms, which are simply poured over with boiling water. There are indications in the literature that in the old days they were even eaten raw, with salt and bread.
How to distinguish a ginger from a wave
Experienced mushroom pickers know many signs by which it is possible to distinguish a camelina from a pink wave:
- shades of ocher predominate in the color of the first, while the wave has a pinkish color;
- the saffron milk cap has a smooth, shiny hat with down-turned edges that can be uneven and deformed. At the wave, the hat is covered with fluff, has the shape of a hemisphere with a depression in the center. The edges are even, rounded down to the stem, the pubescence on them is more pronounced;
- in a camelina, unlike a fellow, a whitish coating can form on the hat, which is difficult to clean off;
- the milk that stands out when cut is bright orange in the camelina, in the air it acquires a bluish-green tint. The white milk of the volnushka does not change color and is distinguished by a bitter smell, reminiscent of the smell of geraniums;
- during cooking, the camelina darkens, the wave becomes light gray;
- the saffron milk cap is larger than the wave.
The photo of both types of mushrooms shows the main differences between mushrooms (top photo) and waves (bottom photo):
Conclusion
The differences between the saffron milk cap and the wave only at first glance seem insignificant. If you listen to the advice of experienced mushroom pickers, it is quite easy to distinguish them by external signs and habitats, and by correctly identifying the species, you can not be afraid to make a mistake with the cooking recipe.
