Green russula (Russula aeruginea, gramincolor) a little out of favor among mushroom pickers. And all due to the fact that inexperienced mushroom pickers confuse green russula with poisonous pale toadstool. In fact, the differences between the pale toadstool and russula are available, are visible to the naked eye and are shown in the picture below.
Green russula can be found in coniferous and deciduous forests from June to October.
The cap of the green russula is 5-9 cm in diameter, sometimes up to 15 cm, at first hemispherical, convex, later convex-prostrate or flat, depressed, with smooth or slightly ribbed edges. The color may be lighter at the edges. A distinctive feature of the species is the greenish color of the cap with a darker color in the center. In addition, there are rusty or reddish-yellow spots in the center of the cap. The skin is sticky in wet weather, covered with fine radial grooves.
The stem of the mushroom is 4-9 cm high, 8-20 mm thick, cylindrical, even, dense, smooth, shiny, white or with rusty-brown specks. At the base, the leg may taper slightly. The leg turns gray at the cut.
Description of green russula (Russula aeruginea, gramincolor) in pictures
Photo of russula green in nature
See also:
| Blue-yellow russula (Russula cyanoxantha) | |
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- View: Russula virescens (Scaly russula)
- Other names for the mushroom:
Synonyms:
Russula greenish
The mushroom has a cap with a diameter of 5-15 cm. In youth russula scaly looks like a hemisphere, and as it grows it deepens towards the center, while the edges are slightly turned inside out. The cap is colored green or gray-green, the skin along the edges may be slightly torn, in some mushrooms there are white areas on it. Up to half of the cap, the peel is easily removed. The mushroom has rare white plates, the color of which gradually turns to fawn. Spore white powder. The leg is also white in color, with dense and fleshy pulp, nutty piquant taste.
mainly grows in deciduous forests, mainly in areas with acidic soil. It is best harvested in summer and autumn.
By its taste, this mushroom resembles russula green, but outwardly very much similar to, which is very poisonous and dangerous to the health and life of people.
The greenish russula belongs to and is considered the best among all the other russula in terms of taste. It can be used in food boiled, as well as dried, pickled or salted.
Video about mushroom russula scaly:
Written by Nikolay Budnik and Elena Meck.
Green russula loves dryish pine-birch forests, sandy and sandy loam soil. On Ulom Zheleznaya, it is often found, but it is often wormy.
Green russula grow on our site in the same place every year. We sometimes collect young mushrooms for pickling. They can be fried and even dried.
You need to be very careful not to confuse the green russula with the pale toadstool. If you are not sure, then it is better not to take the Green Russula at all.
1. Green russula is a very cute mushroom.
2. It grows on sandy soils.
3. Maybe that's why particles of earth are often visible on the hat, ...
4. ... and sometimes sand.
5. Green russula appears here in mid-July, ...
6. ... and grows until the end of September.
7. Green russula is more likely not green, but greenish.
8. Usually the mushroom grows or alone, ...
9. ... or in small groups.
10. We now do not remove the skin from russula.
11. This does not affect the taste of mushrooms.
12. Green russula can be found in the pine forest among the moss, ...
13. ... and at the edge of the pine trees.
14. Mushroom loves all kinds of open places.
15. You can meet him in the forest.
16. On our site in the same place every year green russula grow.
17. And here we see them in a dry mixed forest.
18. Green russula - medium-sized mushroom.
19. These are already old mushrooms.
20. This is the average size of the cap.
21. The hat is usually grayish-greenish in color.
22. You can often see soil particles on it.
23. Sometimes there is a lot of sand.
24. In the center, the cap is darker.
25. In young mushrooms, the edges of the cap are turned inward.
26. Gradually they straighten, and the cap acquires a funnel-shaped shape.
27. In old mushrooms, the edges of the caps become wavy, uneven, ...
28. ... the edge looks ribbed.
29. We only collect such young mushrooms.
30. This is how the cap joins the leg.
31. The plates of the mushroom are of medium frequency, even.
32. In youth they are white.
33. Dark spots appear on the plates with age.
34. This is a clutch of insects.
35. And the plates themselves in mature mushrooms darken, become brown.
36. This is how the plates are attached to the stem.
37. The stem of the mushroom is of medium height, cylindrical.
38. Usually it expands slightly downward, ...
39. ... or it can be straight along the entire length.
40. The leg is smooth and dry.
41. Most often, the leg is white.
42. Brownish spots may appear on it.
43. In the heat and in old specimens, the leg turns brown.
44. Inside, the leg is solid, incomplete.
45. Only in old age does it become a little wadded.
46. The flesh of the green russula is white, fragile.
47. Unfortunately, she is often wormy.
48. The pulp does not change color when exposed to air.
Kira Stoletova
Russula is a genus of russula, which includes more than 60 varieties, differing in color and properties. These mushrooms are not demanding on soil composition and climatic conditions. The russula green and its counterpart are found in mixed forests. They usually grow singly or in small families of 3-5 pieces.
Description of the mushroom
These fungi form mycorrhiza with the root system of deciduous and coniferous trees, i.e. they are active mycorrhiza formers. Distributed throughout the world. Knowing the exact description of the appearance of the green russula, it will be possible to avoid poisoning with its poisonous double.
The hymenophore has a lamellar structure and is white. The plates are often located at the stem, but diverge closer to the edge of the cap. Near the pedicle, the plates can occasionally branch. With aging, the hymenophore acquires a fawn hue. The diameter of the cap is 5-10 cm, depending on age and habitat conditions. In young specimens, the shape of the cap is usually semicircular, in old ones it is spread out with a wavy edge and well-visible scars.
In a young mushroom, the cap is covered with mucus. It dries and becomes shiny. The color is greenish or off-white. In an old mushroom, the color of the cap becomes green-olive.
The height of the leg is 4-7 cm, the diameter is 2-3 cm. The leg itself is cylindrical, not hollow inside, smooth, white in color. In old mushrooms and in specimens growing during drought periods, brown spots appear on the stem. White pulp has a pleasant mild sweetish taste. But for the plates, a pungent taste is characteristic. When pressed, the inside of the mushroom turns brown, exudes a barely perceptible pleasant aroma.
In nature, there is a green scaly variety. Differs from the usual structure of the cap surface. Flakes of a light green color are clearly visible on it. The surface of the cap feels airy.
Poisonous doubles and false russules
The russula has poisonous counterparts: pale toadstool, fly agaric.
The greenish russula bears a resemblance to the young pale toadstool. The leg of a young mushroom is poorly visible. This is the most common reason why a poisonous twin ends up in a mushroom picker basket.
Irina Selyutina (Biologist):
About the pale toadstool, you need to remember that:
- In clinical practice, poisoning with it is classified into mild, moderate and severe.
- Not only the mushroom itself is poisonous, but also its spores.
- Nearby located (within a radius of about 1.5-2 m) mushrooms and berries, as well as flowers, cannot be torn off - its mycelium can transfer some of the toxins to these forest dwellers and make them hazardous to health.
- Toadstool toxins are resistant to high temperatures and gastrointestinal enzymes.
The edible mushroom has distinctive features common to the genus russula:
- no Volvo ring;
- barely perceptible pleasant smell.
An adult edible specimen is easier to identify: its leg is clearly visible, the cap becomes depressed in the central part, which is not manifested in the pale toadstool. If you dig the soil under the toadstool, you can see that it grows from a kind of formation that resembles a bag or egg (volva). The top of the double's hat is convex, and 2 rings are visible on the leg: below and above. A distinctive feature of toadstool is a pungent, unpleasant smell of pulp.
The scaled variety is confused with the fly agaric. The main difference between them: in russula, the scales adhere tightly to the cap, in the fly agaric - they are easily peeled off. In nature, russula are found, which are not desirable to eat because of their inedibility:
- The russula is caustic, or pungent: the cap is convex, light red. The pulp and stem are white, exude a fruity aroma, and have a pungent, unpleasant taste.
- Pungent russula, or yellowing: cherry hat with a purple tint. The pulp is dense, yellow, smells like fruit. Eating is fraught with gastrointestinal upset.
- Blood-red russula: the cap has a color and that gave the name to the species - bright red. The cut flesh is yellow. The species is conditionally edible. Indigestion when eaten raw.
Beneficial features
The fruit body of the green russula contains a lot of vitamins and minerals necessary to provide the human body with energy. 20% of the mushroom body is protein. Contains calcium, phosphorus, magnesium and iron.
The calorie content of the mushroom is 12 kcal per 100 g of pulp. Refers to dietary products. Regular use helps prevent blood clots.
Contraindications
Green russules are contraindicated:
- children under 8 years old;
- pregnant and lactating women;
- People suffering from kidney disease, gastritis.
When using russula, the daily norm of 150 g should not be exceeded. Products must undergo thorough heat treatment. Undercooked or raw, they cause gastrointestinal upset, usually accompanied by vomiting and diarrhea.
Attention! A pickled product, consumed in large quantities, causes an exacerbation of liver diseases. Even an edible mushroom collected near the city, near roads and factories, causes severe poisoning, so you need to carefully choose the mushroom place.
Application
Due to its healing properties and a number of vitamins in its composition, the product has found wide application in cooking and medicine. It is included in the diet for "drying" the body and intense training. The increased protein content allows you to quickly restore muscle tissue damaged during increased physical exertion, and improve metabolism.
The use of this product in the amount of 150 g / day has a positive effect on the state of the nervous system and immunity. Protein components actively restore the tissues of the walls of the vascular network, preventing their blockage (thrombosis), and contribute to the elimination of toxins. High iron content increases the level of hemoglobin in the blood.
An inedible analogue - blood-red russula - is used as a raw material for tinctures. The extract from it contains useful trace elements and substances that allow you to create homeopathic remedies.
In cooking
Russula are used fried, pickled, salted. Before cooking, the product is thoroughly washed to remove dirt. The hat is peeled off by prying the edge with a knife. Slightly cut the core.
A cleaned, prepared fruit body requires instant processing while the flesh is not yet yellow. It is important not to allow it to darken. Boil the mushrooms for 20 minutes, then drain the water and pour in a new one, boil for another 20 minutes with the addition of spices, bay leaves and onions. After such preparation, they can be fried, stewed or rolled up in jars.
Raw mushrooms contain the enzyme russulin. It is used in the manufacture of rennet cheeses and cottage cheese.
Green russula (Russula aeruginea) - edible mushroom
Edible "twin" of the pale toadstool - green russula
Amanita phalloides vs Russula aeruginea
In medicine
The russula is widely used in medicine. Traditional healers have long used it in the treatment of abscesses, abscesses and pyoderma (purulent skin lesions that develops as a result of the penetration of bacteria into the body - pyogenic cocci). In traditional medicine, mycelium extract is used in the production of drugs for cancer patients. The mushroom is actively used in dietary nutrition in the treatment of thrombosis and cardiovascular pathologies.
The mushroom juice is used in the fight against corns. Tincture of russula vodka is effective in treating colds. It is also used externally for rubbing. The inedible mushroom russula pungent is suitable for the production of hemostatic drugs.
Conclusion
Green russula are useful edible organisms that are widely used not only in cooking, but also in medicine. They are capable of replacing meat products, which makes them attractive to vegetarians. The high content of the vitamin-mineral complex has a beneficial effect on the condition of the skin, nail plates, teeth. The most dangerous inedible double is the pale toadstool.
Russula.
(Russula, from Latin russulus - reddish) is a genus of lamellar mushrooms of the Russulaceae family. Hat at first spherical, hemispherical or bell-shaped, later prostrate, flat or funnel-shaped, less often convex; the edge is folded or straight, often striped or ribbed.Coloring hats and varied, depending on the color of the skin. The skin is dry, less often moist, shiny or dull, sometimes cracking, easily separating from the pulp or adherent. LPs adherent, notched, descending or free, of equal or unequal length, sometimes forked ramified, usually frequent, sometimes sparse, with a blunt or pointed edge, often brittle, white or yellowish to ocher. Leg cylindrical, even, less often thickened or pointed at the base, white or colored, dense or hollow inside.
Milky sap is always absent. Pulp dense, brittle or spongy, especially in the peduncle, white, on a cut and does not change color with age, or turns brown, gray, black, reddens, with a mild or pungent taste. Spore powder from white to ocher. In Russia about 60 types.
Most mushrooms of this genus edible, some have a bitter taste, however, it usually disappears after soaking and boiling. Separate types inedible. Look - Inedible russula species
Russula sharp-lamellar
The russula is sharp-lamellar.
Edible mushroom.
Russula sharp-lamellar
The russula is sharp-lamellar.
Edible mushroom.
The peel is adherent, white, with age it becomes from brownish-gray to dark brown, sometimes brown-olive. Pulp white, dense. In air, its color changes as follows: it immediately turns red, then becomes grayish or brownish-pink, brown-gray.
The taste of the cap and leg is slightly spicy, while in the plates it is very spicy. It has no special smell. The mushroom is edible.
Green russula.
Edible mushroom.
Coloration grass-green, sometimes yellowish-brownish, but not grayish and not lilac. The skin is shiny, slimy, removable for about one third of the cap. Pulp strong, white, then yellowish.
The taste is sweetish, pungent at the plates, the smell is subtle. Russula edible
Green russula. Edible mushroom.
Green russula.
Russula is greenish.
Edible mushroom.
Coloration from gray-green to dark green, some with ocher zones. The peel is cracked into small angular scales, removed over half of the cap. LPs rather frequent, often intertwined near the stem, almost free from the stem, cream, often with brownish spots. Leg usually cylindrical, strong, white, sometimes reddish-brownish, occasionally cracking into brownish scales in the lower part. Pulp strong, white, with a slight sweetish or nutty taste, with a very faint odor. The reaction to iron (II) sulfate is pinkish or pinkish-brown. Spore powder white. Spores 5.5-10x4.5-7 microns, almost spherical, elliptical or ovate, spinous, with a developed mesh to varying degrees. Pileocystids are absent. Edible a, is one of the most highly regarded representatives of the genus.
Russula is greenish.
Russula is greenish. Edible mushroom.
Russula is greenish.
Russula is greenish. Edible mushroom.
Russula is greenish.
Food russula.
Edible mushroom.
Coloration very varied: wine red, light pink, lilac brown (f. vesca), beige (f. romellii), greenish brown (f. viridata), light gray (f. neglecta), rarely pure white (f . lactea). The peel is removed in half, from an early age exposes the edge of the cap. LPs rather frequent, often branching near the stem, adherent, white, then light cream. Leg usually cylindrical, strong, white, often yellow-brown at the base, sometimes with a faint shade of the cap. Pulp strong, white, under the skin with a corresponding shade, without particularly odor, with a weak nutty taste. Spore powder white. Spores 5.5-8.5x4.5-6.5 microns, ovoid, finely warty, with almost no pronounced mesh. Pileocystids are cylindrical or clavate. Edible, is one of the most highly regarded members of the genus.
Food russula.
Food russula. Edible mushroom.
Food russula.
Food russula. Edible mushroom.
Food russula.
The russula is blue or azure.
Edible mushroom.
Coloration amethyst blue or dark purple, sometimes lilac or olive blue. The skin peels off quite well, with a noticeable bluish, sometimes almost cobweb bloom. LPs rather frequent, often branching at the stem, intertwining, narrowly adherent to the stem, pure white. Leg tapering upwards, executed, then spongy, white, in young mushrooms velvety-pubescent like a cap. Pulp strong, then fragile, white, without a special smell, with a sweetish taste. Russula edible, has a pleasant, non-bitter taste.
The russula is blue or azure.
The russula is blue or azure. Edible mushroom.
The russula is blue or azure.
The russula is yellow.
Edible mushroom.
Coloration yellow or buffy, less often, especially in the center, greenish-yellow. The skin is shiny, sticky, removable over half of the cap. LPs rather frequent, branching at the stem, almost free, light buffy, gray when damaged. Leg cylindrical or tapering downward, white or yellowish, soft but not brittle. Pulp strong, white, usually gray when exposed to air, with a faint sweetish or floral odor and a sweetish or slightly pungent taste. Spore powder ocher color. Spores 8.5-10x7.5-8 microns, ovoid, spinous, with a well-developed mesh. Pileocystids are absent. Russula edible, has a pleasant taste, but less valued than other russula, in particular, ocher russula.
The russula is yellow.
The russula is yellow. Edible mushroom.
The russula is yellow.
Russula is golden yellow.
Edible mushroom.
Coloration varied - pure yellow (f. lutea), with a red-pink or apricot tint (f. batschiana), yellow in the center, and reddish-pink (f. chamaeleontina) closer to the edge, or even dark red or white (f. bicolor). The skin is dull or shiny, peeling off over most of the cap, sometimes completely. LPs rather frequent, very rarely branching, almost free from the stem, bright yellow or bright buffy, then orangeish, sometimes brighter than the skin of the cap. Leg thin, brittle, cylindrical or clavate, white, then grayish-yellowish. Pulp very brittle, white, then slightly yellowing, with a sweetish taste and a characteristic pink odor, which intensifies very noticeably during cooking. Spore powder bright buffy color. Spores 6.5-9 x 5.5-8 microns, oblong-ovate, with warts, only some of which are connected by scars. Pileocystids are absent. Russula edible, has a pleasant, non-bitter taste.
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