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Many mushroom pickers believe that camelina is a mushroom that is in no way inferior in taste to mushrooms. These gifts of the forest are suitable for preparing a wide variety of dishes, used for pickling and pickling. The most common types of mushrooms are spruce, red and real.
On this page you will find out when and in what forest mushrooms grow. And you will also see edible mushrooms mushrooms in the photo with descriptions.
Where spruce mushrooms grow and photos of mushrooms
Category: edible.
Leg (height 3-8 cm): the same color as the cap, very brittle, cylindrical in shape. In young mushrooms, it is continuous, with time it becomes almost hollow.
Records: very frequent, lighter caps, turn green when pressed.
Spruce camelina plates
Pulp: orange, but at the point of fracture and when interacting with air, like milky juice, it quickly changes color to red, and then to greenish. Pleasant taste, with a fruity aroma.
As seen in the photo, spruce camelina (We are afraid of dairy) has an orange hat 3-9 cm in diameter, with a small tubercle in the center. Usually slightly convex, in old mushrooms with a greenish tinge, it may be slightly depressed or funnel-shaped. Very brittle, with slightly pubescent edges. Feels smooth to the touch, can be sticky in wet weather.
The description of spruce camelina is similar to the description pink waves (Miltarius torminoso) and real camelina (Lactarius deliciosus). However, orange milky juice does not change color in the volnushka, and the real camelina is smaller and grows in all types of coniferous forests.
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You will learn about where you can find mushrooms by going into the coniferous forest. From mid-August to the end of September, literally every spruce forest is strewn with these mushrooms.
Eating: very tasty in almost any form.
Application in traditional medicine: does not apply.
Other names: spruce, greenish camelina.
Red mushroom mushroom: photo and description
Category: edible.
Red camelina cap (Lactarius sanguifluus) (diameter 4-17 cm): orange or deep pink, very dense, prostrate or slightly depressed in the center, often with folded edges.
Leg (height 3-9 cm): very strong, cylindrical shape, expanding from bottom to top.
Pay attention to the photo of the red saffron milk cap: often its leg has small pits or powdery coating.
Records: frequent and infrequent.
Pulp: brittle, whitish, with red pits and blood-red milky juice.
According to the photo and description, the red ginger is very similar to the real one. saffron milk cap (Lactarius delicious), but it has an orange milky juice.
When growing: from early July to mid-September in the countries of the Eurasian continent with a temperate climate.
Where can I find: on the soils of deciduous forests.
Eating: very tasty in every way.
Application in traditional medicine: is not used, but scientists were able to isolate the antibiotic lactarioviolin against tuberculosis from the red camelina.
Redheads are real, and in what forest do they grow
Category: edible.
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The cap of this camelina (Lactarius deliciosus) (diameter 5-14 cm): shiny, orange or reddish, may be buff, dark yellow or red-brown. It has characteristic concentric rings and sometimes a white coating. Convex, but eventually changes to almost flat or even depressed. The edges are usually wrapped towards the inside. Feels smooth, slippery and slightly sticky.
Leg (height 4-10 cm): of the same color with a hat, hollow, with small dents-chips. Expands from bottom to top. Maybe with a light fluff.
Records: thin, the same color as the hat. They turn green when pressed lightly.
Pulp: aboutvery dense, turns green at the cut point when exposed to air, has a slight fruity odor. The milky juice is light orange in color.
Mushrooms mushrooms according to the photo and description are similar to mushrooms spruce (We are afraid of dairy), redй (Lactarius sanguifluus) и японский (Lactarius japonicus). The spruce camelina differs from the real one in its smaller size, as well as in the fact that it grows exclusively under spruce trees. Red does not have rings on the cap, and it has a rich red milky juice. Japanese produces a reddish milky juice and grows only in the south of Primorsky Krai and in Japan.
When growing: from early July to mid-September in temperate countries of the Northern Hemisphere.
Where can I find: in coniferous forests near spruces and pines, often buries itself in moss.
Eating: not suitable for drying, but an excellent mushroom for pickling or pickling. There are many recipes. These are spicy mushrooms, and with bay leaves, and amazing sauces. Culinary connoisseurs say that real mushrooms cannot be washed, just wipe them to clean them of forest debris and dust.
Application in traditional medicine: is not used, but representatives of traditional medicine were able to isolate the antibiotic lactariovilin from a real camelina, which destroys the tubercle bacillus.
Other names: pine camelina, common camelina, gourmet camelina, upland camelina, noble camelina, autumn camelina.