Written by Nikolay Budnik and Elena Meck.
May mushroom, Mike, Georgiev mushroom, Ryadovka May - these are the names of one mushroom. We know only three myceliums of the May mushroom, and one of them bears fruit annually, and the other two only occasionally.
Ryadovka May is a delicious edible mushroom. It is especially valuable because it appears in late May - early June, when there are very few other mushrooms.
1. Ryadovka May - a delicious edible mushroom.
1a. This mushroom appears on Ulom Zheleznaya after the twentieth of May.
2. Earlier this time, we have never met the May row.
3. The mushroom grows until the end of June.
4. May mushroom smells like fresh flour.
5. Those who collect greenfinches and gray rows are well aware of this smell, which cannot be confused with anything. When cooking, the smell goes away.
7. Mushrooms sometimes hide under the forest floor. This photo shows only one mushroom.
8. It turns out that the other two mushrooms are hiding under the needles.
9. Young May mushrooms are very cute.
10. They are not yet infected by insect larvae, but with age they become wormy.
12. And here the flowers of Veronica, together with the mushrooms, delight us.
13. Rows in May live up to their name. They grow in rows ...
14. ... in groups and families.
16. They grow on forest edges, lawns, glades, ...
17. ... on the sides of forest roads.
18. The size of the mushroom is not very large.
19. The color of the May ryadovka is light, almost white.
20. The top of the cap may be slightly yellowish in color.
21. Young May mushrooms have more yellowness than older ones.
22. In wet weather, the caps seem to be soaked in water.
23. The hats become loose.
23a. Young rowers of Maya have round hats, their edges are even.
23b. The old ones have wavy edges.
24. Pay attention to the records.
25. They are white or slightly yellowish in color.
26. The shape of the plates is the same as that of the ryadovki, although scientists attribute this mushroom not to the ryadovki, but to the calocybe.
27. The records are very frequent.
28. This photo clearly shows the adherence of the plates to the leg.
28a. Here's another look at the fit of the plates.
29. Legs of T-shirts of the same color with a hat.
30. They are usually even along the entire length.
31. In youth, the legs are plump and strong.
32. Inside, they are elastic, quite edible.
33. With age, the legs become thin, ...
34. ... fibrous and slightly hollow on the inside.
34a. Here you can see the leg touching the ground.
35. The flesh of T-shirts is dense, light.
36. Unfortunately, already in youth, many mushrooms are wormy.
May mushroom. T-shirt. George mushroom (Calocybe gambosa)- Latin name. Genus: Calocybe. Family: Ordinary (Tricholomataceae).
Similar varieties of mushrooms: white ryadovka.
Other names: May ryadovka, May kalotsibe.
Description
Belongs to the 4th category of edible mushrooms. It is pickled and dried, used in main courses and in soups after boiling for fifteen minutes.
The pulp is fleshy, dense, white, with a mealy taste and aroma. The cap is convex, then wavy, spread out. It can be up to 12 cm in diameter. When dry, the surface of the cap is yellow, and if damp, it is dirty-whitish.
The plates of the fungus are adherent, frequent, cream-colored. In some cases, you can also find a mushroom with notched plates.
The leg reaches a thickness of 1.5-3 cm and a length of 10 cm. It is tuberous, dense. Shades: brownish cream, yellow and white. Spore powder of cream color.
Where grow
May mushroom usually grows in large quantities in May-June. They are found on pastures and pastures, as well as on the territory of deciduous forests, in small forests. Clusters of these mushrooms often create “witch rings”. Loves limestone and humus soils. Can be found in the European part of Russia.
Beneficial features
This mushroom contains antibiotic substances that actively interfere with the development of tubercle bacillus. Has anti-cancer properties. The shirt contains dichloromethane extract, whose bactericidal properties help to neutralize Escherichia coli and hay bacillus.
Biochemists from Germany noted that if you often eat May mushroom, then a significant decrease in the amount of sugar in the blood is noticeable. Thus, this mushroom is an excellent anti-diabetic agent. It also helps to normalize metabolism.
Compound
These mushrooms combine plant and animal proteins, minerals, amino acids and vitamins in the best way.
The trace elements that they contain allow you to increase immunity and adjust the functioning of the human body.
They include: melanin (a natural antioxidant), vitamin PP. And the chitin of the fungus absorbs the salts of heavy metals and toxins, then removing them from the human body.
Extracts, medicines and tinctures are used to treat migraines, vascular diseases, chronic fatigue, cardiovascular diseases and digestive diseases.
Contraindications
During the collection, you should pay attention to the appearance of the T-shirt, since the young May mushroom resembles poisonous entoloma, since they almost coincide in color and shape of the cap. But in a poisonous mushroom, the plates are scarlet, and the Georgiev mushroom is distinguished by the presence of white plates. In addition, entoloma grows in July, while Maika grows in May.
Mushrooms should be picked in clean places, as they absorb harmful elements.
Recipes
When cooked, the May mushrooms get rid of the mealy aroma. To get rid of the smell, you need to cook them in salted water for at least half an hour.
Fried mushrooms are a particularly tasty dish. First, the May mushrooms need to be poured with some salted water. After that, you need to wait 1-2 hours. Then the mushrooms must be thoroughly washed, peeled and cut. The onions should be overcooked in a skillet, and then the mushrooms should be placed there. You should get a golden crust.
George's mushroom can be pickled, dried and salted. They are also used in sauces and broths.
Both young and old mushrooms are salted. Before that, they are cleaned, the dirt is scraped off, and soaked. The hot ambassador will allow you to very quickly enjoy their taste, since they can be tasted the very next day.
With cold salting, you will need to soak and change the water for a long time, but this method will allow you to cook many mushrooms at once.
For salting, mushroom caps and the upper part of the stem are used. During the first soaking or boiling, the water is immediately drained. If the mushrooms are fibrous and tough, then it is better to boil them.
- Mushroom soup
Curd cheese - 100 g, mushrooms - 300 g, one onion, one carrot, two potatoes, a small piece of butter, 1 bay leaf, four stalks of green onions, pepper and salt to taste.
The mushrooms are cleaned, sorted, washed and cut into small pieces. Then chop the onion, peel and grind the carrots on a grater with large holes. Peel potatoes and cut them into cubes.
Add oil to a saucepan, put carrots and onions there, fry all this for five minutes over medium heat. Put the mushrooms and fry for another ten minutes. Pour a saucepan with water, put a bay leaf, potatoes, add salt and pepper to taste. Cook for twenty minutes.
Melt the curd cheese in boiling water and place it in the soup. Cook for another five minutes. Served with small pieces of green onion.
Video
Calocybe gambosa
May mushroom is a strong and large handsome man, somewhat similar to cultivated champignons, according to some gourmets, the taste is not inferior to the best summer-autumn mushrooms. May mushroom settles in open areas, among the grass, on the edges and in woodlands. Also, the May mushroom can be found in parks. As its eloquent name suggests, the May mushroom is usually harvested in May. About other mushrooms that grow in May - see, and this page is devoted to just one species - the May mushroom, or the May mushroom.
Description of the mushroom may mushroom
May mushroom, or ryadovka May, is a spring hat mushroom. It grows at a time when mushroom pickers hunt for morels and stitches. The mushroom lives in quite a variety of places: it can be found in the bright areas of the forest edge, in thin grass, on the roadsides of field roads, along the edges of this field, if only there is more sun. The mushroom also grows in gardens and meadows, it can also be caught within the city - on lawns and flower beds.
The appearance of the May mushroom is modest: it is all whitish or cream - and the cap, and the leg, and the plates. A mushroom cannot be called small - the cap can grow from 3 to 8-10 centimeters in diameter; the leg of the mushroom is short and thick, 4-8 centimeters high and 1-3 centimeters in diameter, towards the base, the leg, as a rule, thickens. At first, the caps are hemispherical, deformed with age. The flesh of the mushroom is dense, fleshy, this is especially striking in comparison with the unusually thin, even in mature mushrooms, plates.
Since the May mushroom belongs to the row, it grows heap, often forming "witch circles". It has a typical ordinary smell, in the identifiers they write “mealy smell” or “smell of fresh flour” (it is believed that the May mushroom smells either of grass or cucumbers). The mushroom is quite edible, but due to its specific smell and taste, it is more likely to be an amateur. Although some consider it a very tasty mushroom.
May mushroom at first glance looks like a white ryadovka - a poisonous mushroom, it is the same white, fleshy and dense. But unlike the white row, which appears at the end of August and grows until the very frost, the May mushroom will grind en masse only in spring or early summer. Another difference: the May mushroom has a smell of fresh flour, the white (poisonous) ryadovka has a sharp smell, it smells of dampness and mold.
The mushroom is highly prized in Western Europe, where it is traditionally harvested on St. George's Day (April 23), although it still appears more often a week or two later. May mushroom, or May row, that's what they call it: the mushroom of St.George, or george mushroom.
Video from May mushroom
(shirt)
or ryadovka may, kalotsibe may
- edible mushroom
✎ Affiliation and generic features
May mushroom (T-shirt, Georgiev mushroom)(lat.Calocybe gambosa) or ryadovka may, in science - calocybe may- this is a good edible mushroom from the genus Calocybe (lat.Calocybe), the lyophilic family (lat.Lyophyllaceae) and the order agaricaceous (lat.Agaricales), which was named for its peculiarity to bear fruit in spring (usually in May), immediately after the snow cover melts.
May mushrooms are especially unpretentious and do not require any specific conditions for their growth and do not give preference to any specific forests and soils, so they can be found everywhere and collected everywhere, but you just need to remember that with the arrival of summer they completely disappear. Therefore, among mushroom pickers, the May mushroom is not very popular, because not many are ready to wander through the forest in spring in search of only it. But still, there are those who happily go to the forest in the spring and fill their baskets with the first mushrooms.
✎ Similar species, nutritional and medicinal value
Similar twins in May mushroom in nature it is unlikely to be found. And first of all, this is due to the season of its growth, when the bulk of the mushrooms is not even going to appear, and secondly, with its external data and color. But still, when collecting May mushrooms, one should exercise some caution: they may look a little like poisonous entomola, which can also grow in early spring, but differ from May mushrooms in a darker color and a very thin stalk.
In color, the May mushroom may be similar only to a semi-edible cherry (cherry), but in size it is inferior to it, and it grows not in the forest, but mainly in gardens, parks and squares, and, as a rule, significantly later.
In terms of its consumer and taste qualities, the May mushroom, like other edible ryadovki, is classified as edible mushrooms of the fourth category, but in terms of its useful qualities it is not inferior to beef liver! And, of course, its invaluable quality is the ability to start bearing fruit much earlier than all other edible mushrooms - in mid-spring and early summer.
May mushrooms (ryadovki May) are unique mushrooms of their kind, which combine the optimal balance of animal and plant proteins, which is not at all typical for all (without exception) other mushrooms. They contain just a huge complex of vitamins, amino acids and minerals. For example, vitamin PP, contained in the composition of May mushrooms, strengthens the walls of blood vessels and helps hematopoiesis. In general, the beneficial properties of May mushrooms were well known in antiquity (in the Roman Empire, Ancient China and Japan). They have always been actively used in the preparation of various tinctures, extracts, medicines, and the microelements that are part of the May mushrooms support the harmonious work of the body, strengthen the immune system and prevent the development of cancerous tumors, they have a beneficial effect on all vital systems of the body, strengthening bone tissue and improving brain function.
The strongest natural antioxidant, melanin, was found in the composition of May mushrooms, so they have always been treated for migraines or chronic fatigue, as well as many cardiovascular diseases and digestive problems.
In addition to all this, the mushroom chitin of the May mushrooms perfectly absorbs all the toxins and salts of heavy metals and removes them from the body in a natural way.
✎ Distribution in nature and seasonality
May mushroom is very often found in forest clearings with humus soils or in open areas in small forests (in many places where there are thickets of rare bushes), in meadows where wild forest animals look, and in wild pastures (in places of pasture), not rarely forming rows or rings, the so-called "witch circles".
May mushroom very often grows in the same places where before it, a little earlier, morels lived, and then lines, and at the same time it grows in large colonies in rare deciduous forests, choosing a grassy litter.
May mushroom is well distributed throughout the temperate zone of middle latitudes and is found both in Europe and in the European part of Russia in forests, meadows and pastures, as well as in the Urals, Siberia and the Far East.
Active ripening of the fruits of the May mushroom begins at the end of April, with maximum intensity in May, already in June it gradually decreases and by July it completely stops.
✎ Brief description and application
May mushroom belongs to the section of lamellar mushrooms and there are spores in its plates for reproduction. The plates are narrow, frequent, thin, at first they are whitish, then they become creamy and light ocher, and usually adherent at the stem. The cap is initially flat-convex or hump-shaped, dry to the touch, dull white or pale cream in color, then becomes semi-spread, slightly flaky-fibrous, white (but in very old mushrooms, the cap acquires an ocher tint). The stem is cylindrical, narrowed downward or, on the contrary, widened, also dull white or pale cream in color, but slightly yellowing and closer to the base, often ocher or rusty ocher. The pulp is thick, dense, white, does not change color as it ripens, with the taste of soaked flour and a strong specific odor.
For this reason, the May mushroom is not suitable for eating in its "raw" form, and is completely suitable for all other types of preparations or culinary treatments. It can be boiled or used in broths and sauces, frozen, dried, pickled and salted. But it would be best to fry it immediately upon returning from the forest to enjoy the taste of the first spring mushrooms.
After heavy rains, people immediately went in search of boletus and boletus. "Komsomolskaya Pravda" figured out what kind of mushrooms fellow countrymen "hunt" for.
Harvesting places - along the Seversky Donets
The list of edible mushrooms that grow in our area is impressive in variety. Experts note: in principle, the gifts of the forest, which always grow in families, can be collected all year round, even in winter, the main thing is to be able to distinguish edible from poisonous, and then cook them correctly.
In addition to heavy rains for a successful season, the appropriate temperature is important so that it is not too cold or too hot, - Vladimir Mokrous, a mushroom picker with 40 years of experience, reveals the secret. - It is optimal when it is cool in the morning and dew falls, and in the afternoon it is warm. This is the ideal setting for tying any kind of mushroom.
The most mushrooming places in the Kharkiv region are considered to be the area along the Seversky Donets. First of all, these are Chuguevsky, Zmievsky and Izyumsky districts. Boletus, boletus, saffron milk caps and, of course, honey agarics just "occupied" the surrounding forests. True, seasoned "hunters" are in no hurry to give out their mushroom meadows. They assure that, if desired, the gifts of nature can be found in any forest, planting and even in the field. Ecologists, in turn, remind: mushrooms must be collected away from highways and harmful production.
If I pick mushrooms, it is only far from large settlements, where there are no highways or large enterprises nearby, ”emphasizes Oleg Peregon, chairman of the Green Front public organization. “Indeed, within the city limits, even edible mushrooms can acquire the properties of poisonous ones.
Boletus or porcini mushroom
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This is the "king of mushrooms" after the truffles that we do not grow. The largest - the oak form - grow up to 1.5 kg, - emphasizes Vladimir Mokrous. - As a rule, families "settle" in an old pine forest or oak groves. A very beautiful and delicious mushroom. Suitable for any kind of cooking. They are dried, boiled, fried, pickled.
Hunting for boletus begins in May and ends in November.
Butterlets
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Unlike boletus boletus, boletus is mainly inhabited by a young forest, and when the pine matures, it often stops growing under it. The main feature of these mushrooms is the upper slippery and sticky brown skin, so you have to tinker with their cleaning for a long time. But then they can be marinated, and cooked soup, and fried. Mushroom pickers note: despite the fact that there are a lot of boletus species, there are no poisonous "relatives" that look very similar to the common butter dish.
Ryzhiki
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These mushrooms are also considered royal, because in the old days they were very fond of crowned persons. They were served boiled, fried and in the form of pickles.
As well as white, they are suitable for any workpiece! This real delicacy can be eaten even raw, says a mushroom picker with 40 years of experience.
Delicacy mushrooms are considered autumn mushrooms. They grow in pine forests on forest edges, clearings and high places, as well as in young stands. The delicacy camelina has no resemblance to poisonous and inedible mushrooms.
May ryadovka, or St. George mushroom
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Our ancestors collected these spring mushrooms on St. George's Day, or St. George's Day (April 23), hence the name. Very much appreciated in Western Europe. A rather rare species in our latitudes, but a couple of years ago, Kharkiv residents collected them in buckets and bags, such a fruitful year turned out to be. Since the May mushroom belongs to the ryadovki, it grows in a heap, often forming "witch circles".
The St. George mushroom is a strong and large handsome man, somewhat similar to cultivated champignons, very tasty, - the "hunters" assure. - Settles in open areas near poplars, aspen, in woodlands, in parks.
May mushroom, at first glance, looks like a cep - a poisonous mushroom that appears at the end of August and grows until frost, mushroom pickers warn. But there is one difference: the May mushroom smells of fresh flour, and the white ryadovka smells of dampness and mold.
Morels
Another early mushroom that appears in early spring and leaves rather quickly. It is believed that the morels have already "gone" when the catkins appear on the aspen. Often they grow on forest edges, in places of old burns, in plantings, in clearings, along roads.
Peeled mushrooms are soaked for several hours, washed well and boiled in salted water, preferably in two waters - 20 minutes each, and then fried in vegetable oil, - advise experienced collectors.
Chanterelles
Chanterelle season begins in August, but today they can be found in coniferous and oak forests among moss and dead wood. Mushroom pickers love chanterelles for their dense meatiness and a special sour taste with the smell of roots and fruits.
Chanterelles are the most hardy. It happens that if the summer is hot, then there are no other mushrooms, - says Vladimir Mokrous. - By the way, they can be eaten even raw, because they contain a lot of vitamin C and carotene. True, it tastes a little bitter.
Honey mushrooms
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As a rule, they appear in the fall - from September to November. Fans of "quiet hunting" assure that regular use of honey agaric helps to destroy staphylococcal infection and Escherichia coli in the body, to normalize the functioning of the thyroid gland. They are salted, fried, pickled, frozen and even dried.
A unique mushroom that can grow even without rain, when there is abundant dew, - smiles Mokrous. - They like deciduous forests, planting more. There is only one species that grows in the pine forest, but I have not met him here. By the way, these are conditionally edible mushrooms. If it is not enough to boil or fry them, you can get poisoned. It is important that the heat treatment of honey agarics was at least 20 minutes. Under no circumstances should they be eaten raw or not boiled!
Photo from the site: griby.org.ua
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