Description of greenfinch mushroom, benefits and harms, especially
Ordinary inhabitants in pursuit of mushrooms prefer the search for noble whites, hunt for chanterelles or are content with common oils. Behind the scenes often remain incomprehensible in color, inaudible in taste, unfamiliar in appearance greenfinch. In each encyclopedia of mushroom pickers, they warn against collecting unfamiliar, more often unidentified mushrooms. Identifying a mushroom from a photo can be difficult, by description it is even more difficult. Knowing some of the features of rowing green, get rid of doubts forever. A close acquaintance with the green row will clarify a lot and turn this representative of the mushroom kingdom from an object of increased care to an object of increased attention.
What is the familiar stranger, the greenfinch mushroom with the Latin name Tricholoma equestre and how to distinguish its subspecies, will be discussed in detail below. The color determinant in the name greenfinch received for the color fastness, which does not deteriorate even after heat treatment and acid treatment. In some authoritative sources, the mushroom is presented under the name "yellow-bellied dessert greenfin", hinting at its taste.People prefer to call it simpler - "green stuff." This species is also known as lemon grass, golden grass, sandbox, depending on the terrain and the usual weather conditions that change the color tone. If we are talking about jaundices and earrings, the subject of the conversation remains unchanged - they talk about the usual greenfinch ear with subspecies. Greenfinch - ground fungus and uncomplicated for self-determination in the field.
Important! Smell is a characteristic sign of the edibility of the fungus. Life-threatening similar counterparts of greenfinch have a putrid odor, similar to the unpleasant odor of hydrogen sulfide, acetylene or tar!
- hat flat on all sides, has a slight bulge in the center, grows up to 15 cm in diameter. Over time, the hat flattens. The color is characteristic green with variations depending on the age of the rowing: olive shades of a hat with yellowness are inherent in a hat of a young instance, dark saturated tones - of an old one. Brown spots on the hat are the norm for these mushrooms. The edge of the cap can be bent both up and down. The inner plates are smooth, lemon tones with variations in the degree of yellowness. The plates are located close to each other, in the place of contact with the leg are cut serrated. The width of the plates is from 5 to 12 mm. A characteristic feature for a rowing hat is sticking on top of sand, earth and needles, since the mucus on the hat holds all the debris that has fallen from above;
- leg it is yellow or greenish in color, lighter than a hat and almost completely hidden in the ground. If you keep its base when cutting, it is easy to get the mushroom. It is better not to use a leg stained with earth and cut off completely;
- flesh at the fracture site it is white, in young fungi it is dense both in the cap and in the leg; it becomes fibrous and loose with age;
- smell some green cinnamon resembles a cucumber, some - freshly ground flour. In any case, it is pleasant and noticeable. The aroma is especially enhanced if the fungus grows in close proximity to pine trees;
- disputes colorless, smooth, ovoid-ellipsoidal shape;
- spore powder white color.
What does it look like
The saturated color of greenfinches is not always an indicator of a subspecies; the color tends to change with age. Moreover, there are a large number of varieties of rows, not all of which are edible. It is important to distinguish the edible species of the green row from the poisonous, identical in many respects, twins. You can give an example of a row of sulfuric, which is also known as "row of sulfur-yellow."
By yellowness, it is close to greenfinch, easy to confuse. Its size is inferior to the usual greenfinch, the structure is smaller, the leg is thinner, the plates fit less often than the edible greenfinch. The poisonous mushroom from the usual rows distinguishes the yellow flesh, disgusting smell, bitter taste, if destined to try without consequences.
Important! Edible rowing plates of green are always yellow or green and cannot be white, gray, olive, brown! If you come across a yellow or green mushroom with a light floury smell, whose hard flesh (white with a slight yellowness) is fragile, the mushroom is easy to break, and the leg is almost completely hidden in the ground - safely put the greenfinch in the basket.
Separate rowan is not poisonous, but also does not differ in high palatability. The hat is up to 10 cm in diameter, olive-brown, the edges are down, rare dark scales. The plates under the hat are white or gray, wide, silky, rarely located. The stalk of a young fungus is white, in the process of maturation, light green or olive, grows to a height of 8-10 cm.
Where is growing
Green row is most often met in coniferous, mainly pine forests. Less commonly, but perhaps in mixed forests, under poplars and in deciduous plantings. For them, poor sandy soils are preferred. They can constitute an arc according to seniority: first, large adult individuals line up in a semicircle or circle, then by decreasing age and, accordingly, growth. If the vector of such an arc is blocked by a stump, a fallen trunk or a living tree, green rowing will easily bypass them.
Rowadovka green - mycorrhizal fungus. This means that plant roots and herbs interact with the root system of the fungus. An underground mycelium with a wide coverage of the territory allows you to meet the so-called “witch circles” or “elven rings” from greenfinches, the diameter varies from circle to circle, from colony to colony. Do not be surprised if you meet a lonely independent greenfinch, these mushrooms can grow both individually and in the form of a regular circle with a mandatory empty center in the middle of the circle.
Did you know? The dialect name for greenfinchs in the Perm Territory, the Urals and Belarus is chicken and cockerel.
In a pine forest, groups of rows become noticeable after the grass dries, due to the skillful masking of the fungus. His leg is almost always completely hidden in the ground or under a layer of a stick of needles, grass and moss. Experienced mushroom pickers successfully find this mushroom along ditches and swamps and even under aspen, knowing where to look.It is difficult to notice the green row if the fruiting body completely goes underground, and the hat is close in color to the sandy area around, therefore for inexperienced mushroom pickers greenfinches are not always easy prey. In the open territory, greenfinchs are more conspicuous when the other mushrooms are out of season.
The habitat is great in those countries where the climate is temperate:
- some countries of Europe and Central Asia;
- Kazakhstan (northern part);
- steppe regions of Russia (Volgograd, Saratov, Voronezh, Samara (along the Volga channel), Omsk region, Siberia, Altai, Ural;
- Ukraine (Polesie, forest-steppe).
Did you know? Zelenushka lives until late autumn. The search will succeed only from the beginning of autumn until the first snow. No other mushrooms can be found in November-December.
Edible or not
In the family of ranks there are a huge number of varieties. Not all of them are edible. Some types of rows are classified as conditionally edible mushrooms. As for greenfinchs, they are edible with the caveat: it is desirable in small quantities, you can add to any dish after mandatory soaking and boiling.Before cooking, thoroughly clean them from sand.In winter and spring, green rowovka will decorate and diversify your menu, bring pleasant memories of “quiet hunting” in the forest, and will be suitable for marinades, salads, first and second courses. They can be salted, fermented, boiled. The main thing is not to make a mistake in determining the green row.
Varieties and doubles
The genus of ranks is innumerable (more than a hundred species) and is amazing in its diversity. You can’t pass by in order not to consider, then determine if there is a place for some of them in the basket. As in the whole kingdom of mushrooms, the ranks are divided into edible, inedible, poisonous.
Important!Greenfinchs are resistant to the destructive lesions worms carry! If the mushroom contains wormy traces - this is not ordinary!
Edible species include:
- mushroom unusual in appearance and taste. The color attracts attention: a blue leg, a purple hat, the plates of which turn yellow over time, a purple flesh with a gray or blue tint. Unusually bright, large. It has a delicate taste with sweet fruity notes reminiscent of either a pineapple or an apple. Read the photo carefully if you plan to try it;
- mushroom, rowan, white-brown - conditionally edible species. This means that it will have to be cooked for at least 15 minutes. In the countries of the far abroad it is ranked as inedible. It has edible varieties, such as scaly rowing, broken rowing, golden rowing, spotty rowing, yellow-brown rowing. Combines these species with a brown or red flat hat and a white leg. All of them do not grow in a pine forest. They are so similar among themselves that even a specialist will find differences only with a microscope. Similar in taste, by the way, are not very bright qualities;
- giant mushroom, judging by the name, is distinguished by its impressive size. A very large fruiting body, fleshy cap up to 20 cm in diameter, brown or reddish, brightens closer to the edges, massive cylindrical, up to 10 cm tall stalk. The dense white flesh has a pleasant nutty aroma, slightly bitter;
- earthy rowing, gray widow often grows in the same place as greenfinch, choosing sand and pine trees. Medium, up to 10 cm in diameter of the hat, the color of which varies from pale gray to olive. The pulp is white or grayish, friable, the leg is fibrous;
- crib little known to mushroom pickers. The convex hat with a diameter of up to 10 cm of orange-brown color with age levels to open, becomes radially fibrous with white overgrown plates inside. The height of the legs is from 6 to 10 cm, cylindrical, from the middle hollow inside, decorated with a red-brown ring, above which is white, below is red-brown;
- reddish row, the hat of which is asymmetrically located, flat, thick-fleshed, gray, with white-pink plates, reddening with age, the edge is omitted. The foot near the base is greenish or bluish, then white. The pulp is dense, white, there is a pleasant flour smell. When broken, the flesh turns red. Very tasty mushroom, can be used even fresh.
Inedible rows include:
- row of fibrous (pointed) A hat with a diameter of 4 to 8 cm, conical-bell-shaped, flattening to the edge with a sharp protruding tuber in the center, gray, with radial fibers. The edge of the hat is cracked. The plates are white, freely located. The pulp is white or gray, bitter. Leg is longitudinally fibrous;
- soap row, which is very similar to greenfinch, is practically a double. The cap is up to 10 cm, convex, sometimes spherical, has an uneven blade-shaped edge, gray, olive, with shades that go yellow, unevenly colored. The plates are greenish with yellowness. A thick short leg tapers to the base. Yellow-gray, with rust at the base. The pulp is dense, has a repulsive smell of laundry soap, which intensifies during heat treatment.At the break, the white flesh turns pink, slightly bitter. It differs from greenfinch with rare light plates without greens and a tearing smell;
- reddish-red row (woolly or bearded) confused with an edible row of scaly. Her dry hat, up to 8 cm in diameter, is similar to a cone with the edges curled up to the bottom. Fleecy-scaly to the touch, red-brown. Medium-frequency plates with a fine-toothed edge, sometimes dark spots come across. The cut is getting dark. The foot is cellular, hollow. The top of the legs is white, to the bottom becomes brown. Pulp: fleshy, with a high density, light, has a slight floury or unpleasant dusty smell. The taste is bitter, because of this it is considered inedible, although mycologists sometimes consider this variety to be slightly poisonous;
- separate row (different). Another species that can be confused with greenfinches. The diameter of the cap is 5–15 cm; the meaty, dense, bell-shaped form becomes convex and flat to the edges. Has characteristic dark brown grooves. The color palette is wide: from greenish yellow to taupe. The plates are white, but turn yellow over time. Situated rarely, albeit wide in size. The cylindrical leg is curved, with flaky scales. The dense flesh is bitter, the smell of flour. Some consider it conditionally edible and use it after boiling for pickles. There is evidence of its toxicity.
One cannot but study for their own safety the poisonous types of rows:
- sulfuric rowing, it is sulfur yellow, mentioned in the description of greenfinch to avoid confusion in the determination. It features a velvety cap surface. Drinking leads to mild stomach upset;
- white row toxic White hat with possible spots of ocher color up to 12 cm in diameter. The edges are wavy, open. White plates turn yellow over time. The powdery leg may be yellow, red or white. The pulp is fleshy, at the base fibrous, unremovable odor of mustiness appears as the fungus grows;
- tiger row. Its danger lies in the pleasant smell and taste. However, within two hours, a person is threatened with an eating disorder, vomiting, diarrhea. Her toxins have not yet been studied. The hat is up to 12 cm in diameter, spherical, then becomes flat prostrate with age. Has thin wraparound edges. The skin color is off-white, gray-white, black-gray with a blue tint. The hat is covered with dark flakes of scales. On rare plates, there may be small droplets, similar to drops of water. A cylindrical-shaped leg with fibers grows bald with age, white with a buffy coating. Gray flesh does not change color when cut. The taste is not bitter, the smell is pleasant, flour.
There are two possible options for growing: in the open ground and indoors. It’s not difficult to grow greenhouses right at home.
Important! Poisonous tiger genus successfully masked by such edible species as earthy, black-scaled, reddish. A characteristic feature of poisonous rowing is a gray hat densely dotted with dark scales, which, along with taste and smell, are confusing.
We need a shaded area of about 3 m² in size, where a recess is dug for alternately filling with a nutrient mixture:
- burning leaves, grass, sawdust, tree bark;
- humus, sod, spores or mycelium;
- another layer of plant waste;
- garden land.
Regular wetting by drip before the appearance of greenfinches and after, especially in dry weather, guarantees good mushroom growth and high yields after 1.5–2 months with a frequency of two weeks. The optimal seeding period is May. Productivity remains until the beginning of winter. The mushroom picker lives while the tree is alive. Perennial shrubs store mycelium for up to five years.When growing indoors, the algorithm is the same as for an open area. Take care of good ventilation and regular lighting for 3-4 hours a day.Diffused sunlight or electric lighting is up to you. High humidity can be provided with water containers placed near boxes with mycelium and soil. Detailed instructions and tips from seasoned ones can be found in the manual, which is usually attached to packaging with mycelium or spores.
Important! The percentage of germination of greenfin mycelium in enclosed spaces is worse than in open space, mushrooms grow more slowly, the crop is poorer.
The chemical composition of greenfinch is highly appreciated by nutritionists, and taste collectors. Protein, a high percentage of which is found in greenfinch (up to 47.2%), provides fast saturation in small portions. Low fat content, only 5% fat and 49% healthy carbohydrates give the body useful energy.
Fiber, vitamins of group B, D, PP, minerals in the form of potassium, copper, zinc, manganese, amino acids, phosphatides, lecithin, glycogen, tryptophan, carotene, phosphorus and pantothenic acid, carbohydrates, fiber, proteins, vitamins of group B, minerals ( potassium, copper, manganese, zinc). - An incomplete list of nutrients contained in greenfinch.Still, do not get involved in them.Only a small amount of ready-made meals will not hurt.
Greenfinch in any form is good: boiled, fried, dried, pickled or salted. The procedure for the mandatory preparation of greenfinch for cooking involves thorough washing and cleaning the hat, because dirty legs are best not to use at all. After drying, the taste of greenfinch becomes brighter. When cooking and salting, greenfinch enhances the brightness of green. It is advisable to boil them on low heat for about a quarter of an hour in salted water before any further use.
Did you know? Medieval Europe appreciated the greenfinch on the table along with truffles.
It is better to lay greenhouses in cold water. After boiling, it is recommended to rinse them with cool water. After that, they can be eaten, added to salads, fried, pickled, flavored with them various dishes. Then they become edible. It is better to pickle or pickle young greenfinchs; old ones will be tastier when dried or fried. Experiment with a huge number of recipes with green bread, but remember: overeating is dangerous!
Greenfinch is unique in its vitamin complexes. Glucose and fructose, fiber, contained in them, stabilize the level of glucose in the blood and are shown to diabetics, also have a positive effect on the microflora of the body.
Calcium for bones and the cardiovascular system, iron for breathing and fighting cholesterol plaques, magnesium for the central nervous system and tooth enamel strength, phosphorus for the prevention of colds, potassium to strengthen the mucous membranes and skin - this is an incomplete summary of the effects of beneficial minerals from greenfinches on the human body.
And they also contain sodium, zinc, copper, selenium, among other things, and have a sedative effect. Improving your health with greenfinchs is both enjoyable and healthy.
Greenfins cannot be carried away: with prolonged use in the human body, toxic substances accumulate in the greenery of hats. Abstinence with them is desirable, as toxins contain blood anticoagulants and adversely affect the kidneys and the muscle fiber system. Continuous consumption of these fungi leads to cardio-, hepato- and myotoxicity. Consult with doctors if you have any contraindications to the use of these mushrooms.
With the following signs of greenfin poisoning, contact your doctor immediately:
- muscle weakness and pain;
- dark urine
Important! There were recorded 12 fatal cases of rhabdomyolysis caused by the use of green rowovka!
- Greenfinchs are contraindicated in:
- tendency to allergic reactions;
- failures in the digestive system;
- discoloration of the skin;
- nausea followed by vomiting;
- weak functioning of the immune system;
- inflammation of the mucous membranes of the intestinal tract;
- for children under 10 years old.
Greenfinch - a mushroom, in general, useful and not dangerous. However, you can not do without consulting a doctor before using it. She is easily confused with her brethren, but a careful study of her characteristics will prevent this.