What can you collect in the forest in August? Mushroom calendar: mushroom calendar for June, July, August, spring and autumn. Previously on the topic Mushrooms

I think everyone knows that mushrooms do not appear in our forests suddenly, but according to a very clear schedule, which depends primarily on how quickly the mycelium accumulates the resources necessary for the formation of the fruiting body, as well as on , under what external conditions she is “adapted.”

It is in connection with these circumstances that there are spring mushrooms, early summer mushrooms, just summer mushrooms and late summer mushrooms, as well as autumn and even winter mushrooms. And the “first wave” of each mushroom, as a rule, is confined to a certain period. In this article, I intend to talk about when mushrooms grow, while briefly describing each mushroom and indicating the timing of its appearance and “disappearance” in our forests. And at the very end of the review there will be a useful bonus - mushroom calendar .

Morels

Many gourmets consider morels to be second only to truffles in their taste. Nevertheless, in terms of the time of their appearance in the forests, they should be considered unconditionally the first. IN good years The fruiting bodies of morels appear already in April, delighting the zealous mushroom picker. Who, despite the furious ticks at this time, had already “sharpened his skis” into the forest - as soon as the snow melted there and it became more or less warmer.

It turns out that there are several types of these wonderful mushrooms and they all differ slightly in the timing of their appearance in the forests. Let's take a closer look at each morel.

Of all the morels, it stands out for its largest size, as well as its abundance. In the baskets of spring mushroom gatherers there is the lion's share from the entire harvest.

Edible morel grows on calcareous soils rich in nutrients, gravitating towards well-lit places, therefore it prefers light forests - birch, aspen, elm, oak groves, poplar groves and pine forests. He does not avoid mixed forests. In terms of relief, it loves lowlands and floodplains, as well as southern mountain slopes. Usually, edible morels are found where in the forest there are clearings, clearings and gaps among trees, in cluttered places, in old burnt areas. Morels are also found in cities - there they grow in forested areas, as well as in front gardens. Some gardeners can tell you stories about how they found morels right in the garden (in places where they grow fruit trees and bushes), I will say this - there is some truth in these stories.

Appears in our forests approximately in the beginning of May, peak growth - mid-end of this month, continues to throw out fruiting bodies until June, and then (about the middle of the month) disappears completely. In abnormally warm seasons - when autumn drags on and is dry and sunny - it may appear in October.

The earliest of the morels.

It's already starting to bear fruit in the middle of April, however, not as numerous as its previous brother. Disappears from forests approximately at the end of May, less often - At the beginning of June.

Grows in conifers and mixed forests, preferring damp grassy places, is especially often found in swampy lowlands and floodplains. Also loves cluttered places. It was noticed that the fungus seemed to form mycorrhiza with ash. Unlike the edible morel, it prefers sandy soils.

Morel tall

Externally, this mushroom actually corresponds to the previous one, differing from it only in the darker color of the cap (and even then not always) and a little higher height. In terms of timing of appearance in the forests, it also fully corresponds to its counterpart.

Usually - mid-April - May, bears fruit less often until June.

The growing conditions are almost the same as for the previous morel. Except that the tall morel is periodically found in gardens and vegetable gardens. Well, he still comes across noticeably less often.

Before preparing morels, you should Boil in salted water for at least 15 minutes and then discard the broth.. This is necessary in order to neutralize the toxins present in fresh morels. And don’t even think about neglecting this rule - you’ll get so poisoned that you won’t think it’s enough!

Stitches

Now comes the most controversial of spring mushrooms. Their inconsistency lies in the fact that in Russia, from time immemorial, lines have been devoured by both cheeks, but in the West they are poisoned by them, including with fatal.

The whole point here is the inconsistent concentration of a special toxin contained in the lines. Usually it is such that one or two boils are enough to neutralize the poison. However, sometimes the content of this poison goes off scale, and no amount of boiling helps. Rumor has it that six months of drying can completely get rid of the toxin, but scientists warn that everything here depends on how much poison has accumulated in the fruiting body of the mushroom.

That is, if there is enough of it in the mushroom, no amount of drying or boiling will save you from terrible poisoning.

On top of everything, different people The body tolerates stitch toxin differently. Some people don’t even give a damn about it - there are cases when particularly crazy mushroom pickers ate armfuls of lines in their raw form, and - “at least henna.” But another, more unpleasant statistic is also known - when even a fully processed mushroom with a minuscule concentration of toxin caused serious poisoning in the eater.

To collect or not to collect lines? This is a voluntary task for every mushroom picker, but - at his personal risk.

However, these spring mushrooms we'll still look into it.

It has been noticed that this mushroom prefers coniferous forests to deciduous forests. Loves old burnt areas and clearings, as well as sandy soils.

Bears fruit late April - early May, and so - almost until June.

The largest of the lines. More different from the previous one light color"hats". Appears in birch forests and mixed (but always with birch) forests in late April-early May.

Bears fruit until the end of May, less often - until early June.

It grows in well-warmed places - edges, clearings, etc. Like all lines, it feeds on decaying wood dust.

And now we have reached summer mushrooms. First on the list are russulas - as the earliest mass-produced ones. It's funny, but some mushroom pickers don't collect them, considering this a frivolous activity. But in vain, because in terms of taste they are quite good (and some types are even considered a delicacy) and have beneficial properties. However, some of the russulas are quite pungent in taste. fresh(as a rule, these are distinguished by a provocative bright red color), and the bitterness can irritate the mucous membranes, which can easily cause symptoms of poisoning. But types edible russula There are quite a few of them (their distinctive feature is that the pulp is not bitter or pungent, but is often pleasant to the taste), and listing them all would definitely not be enough in one article.

Different types of bruises have different periods of appearance. Some of them are early summer, some are late summer, and some are autumn. There are also russulas that bear fruit throughout the warm season.

Therefore, we can safely say that these mushrooms appear in our forests approximately from mid-June, but only disappear in mid-October.

And where they grow - it all depends on the specific species. But in principle, in any forest you can find some edible russula.

Butter

Another numerous genus of mushrooms, combining about four dozen different species. A couple of them (dozens) definitely grow in our country.

Boletus, along with russula, are one of the earliest summer mushrooms; moreover, they are known for the fact that they begin to appear together. Their only drawback is increased worminess (up to eight mushrooms per dozen), but nothing can be done about that, because the taste of butter mushrooms has always been excellent.

They grow in different forests, but are more inclined towards conifers. There are especially many butterflies in young, well-warmed pine forests. It is better to collect these mushrooms with cloth gloves, otherwise your hands will be stained with mushroom “snot” and dirt adhering to them.

Butterflies begin to grow from mid-June, and continue to appear almost until October. Their peak fruiting period is Aug. Sept.

Obabki

Despite the fact that boletus mushrooms are usually called obabki, that is, mushrooms with brown caps, according to science it is a whole genus of mushrooms, which includes not only brown boletus mushrooms, but also all kinds of red-headed boletus mushrooms. And what’s most interesting is that there are several types of both. However, the average mushroom picker has never bothered about their diversity, and distinguishes these mushrooms only by the color of their caps. Well, because some of them are found under birches, and some - under aspens.

boletus

Since from time immemorial these mushrooms have been called little ones, we will begin our review of this group with them.

Common boletus

Captured (in all its glory) in the photo above, which headlines the gag section. It is found, of course, in birch forests, or mixed ones, but always with an admixture of birch. It can also grow in the tundra - among dwarf birches, and often has a sprout that is taller than the latter, which is why it is jokingly called “overbirch birch” among tundra inhabitants.

Black boletus

It is very similar to the previous species, in fact it is its complete double, differing only in a slightly darker color. But how hallmark It’s better not to use this, because both boletus are prone to variations in the color of the caps in the dark or light direction. Usually mushroom pickers cannot distinguish between the two at all.

It does not bear fruit for as long as an ordinary boletus, usually with July to September. In October it can hardly be found.

And there is one. It has the lightest color of all boletuses, and sometimes it is completely snow-white. It differs from its previous brothers in that it is drawn to damp, wetlands.

White boletuses growing from July to end of September.

Boletus

They differ from boletus mushrooms in that they form mycorrhiza with aspen. Well and more bright color hats.

Boletus yellow-brown

Probably the most common boletus (and the most beautiful). Despite its name, it comes across not only under aspen trees, but also under birch trees, and sometimes in other deciduous forests.

Bears fruit from early June to September, V warm autumn sometimes you come across in October.

But this fungus is absolutely indifferent to what tree it grows under. The only “requirement” is that this tree be deciduous. But most often it is found precisely in those forests where aspen grows.

Bears fruit from June to October. Appears en masse in three “waves”: at the end of June, in the middle of July, and in the second half of August - first half of September.

White boletus

It turns out that among the redheads there is also a light (up to complete whiteness) variety, which, interestingly, is sometimes considered one of the most real porcini mushrooms (unlike the one discussed recently white boletus). Perhaps this is facilitated by excellent taste characteristics white boletus.

It's funny, but deciduous forests This mushroom avoids, preferring to grow among pines and spruces. I have never come across it, although they say that this mushroom is periodically encountered in the Urals.

Collection time - from June to September.

They are very similar to boletus, but differ from the latter in having a dry, velvety cap. The taste of the mushrooms is quite good, but for some reason some mushroom pickers do not collect them, considering them mediocre.

Fruiting from mid-June to September.

Umbrellas

Very interesting group mushrooms, some of which are edible - with very high taste qualities, so frankly poisonous species. Unfortunately, due to the strong external similarity, only seasoned mushroom pickers can distinguish good umbrellas from bad ones. I strongly do not recommend that novice mushroom pickers get involved with umbrellas until they have the proper knowledge and experience.

The most recognizable of edible umbrellas — variegated umbrella(depicted in the photo above) Grows in open places - meadows, pastures, forest edges. It is distinguished by a darkish cap, covered with variegated scales, and also by the fact that its flesh does not change color when pressed or cut.

begin to grow from mid-June, appearing in whole groups, and continue to appear until the first half of October.

Chanterelles

One of the few mushrooms that has a very pleasant quality - the complete absence of worms. But in terms of its taste, it is not for everyone, although it is very useful for the body, especially as a good natural anthelmintic.

It grows mainly in birch forests (no matter what anyone says, I have never seen it in other places); according to some information, it can form mycorrhiza with other trees.

For villagers, this mushroom is a good hack. They like to collect it in whole bodies, and then sell it to city residents at a very inflated price. They don’t eat it themselves, they say it’s tasteless.

Chanterelles bear fruit approximately from the end of June to September, however mass output there are some in the first half of July.

Bitters

I admit, I have seen a lot of these mushrooms in my time, but I have never collected them and, moreover, I have never cooked them. This is how it happened in the Urals - alas, bitter mushrooms are considered the most toadstools. In general, this mushroom is considered second-rate even among its admirers. That is, if they take it, it is only when there is nothing else to collect.

Western fellow mushroom pickers agree with us in this regard, and consider bitter mushrooms in general inedible form. However, according to experts, it is quite possible to eat them - salted or pickled. But first you should soak it.

Bitterweeds grow in coniferous and deciduous forests, and I’ll tell you this - there are a lot of them there (since no one collects them).

These mushrooms bear fruit from late June to October.

I almost forgot! One unpleasant feature has been discovered behind bitters - they accumulate radionuclides very well. So, if you live in the Chernobyl protection zone, or somewhere near Chelyabinsk, it is better to refrain from collecting these mushrooms.

Mushrooms known to many (most from shopping). Love it fertile soil, rich organic substances(manure, rotted plant residues, etc.). There are several types of these mushrooms, a couple of which are inedible, and a couple more are poisonous.

They are usually collected in meadows, as well as in gardens and parks. Some species are grown industrially and are sold on an equally industrial scale.

Edible champignons growing from late June to September.

White

Briefly, we can say the following about them. Porcini mushrooms grow in different forests, both coniferous and deciduous, but the most prolific in this regard are dry, well-warmed birch forests, preferably with sandy soil.

They begin to bear fruit at the very end of June, but most mass appearance fruiting bodies observed in July- closer to August. September- the latest time when you can pick porcini mushrooms; they disappear in October.

Volnushki

They are pink waves. They are found in birch and mixed (with an admixture of birch) forests, preferring places with old trees. They are especially revered by mushroom pickers for their amazing (salted and pickled) taste, despite their conditional edibility (according to some reports, mushrooms are even mildly toxic) and noticeable causticity when fresh. To get rid of it, the mushrooms are especially thoroughly soaked and boiled.

The first waves are still appearing at the end of June, but the most massive fruiting of these mushrooms is observed twice during the summer - closer to August And in early September.

Gobies

Bull mushroom, aka valui. Actually, this is the most ordinary russula, albeit with its own “original” taste and smell characteristics, which do not allow it to be consumed fresh. Usually these mushrooms are collected when they are still young, with the cap not fully opened, and they are salted after preliminary soaking or boiling (otherwise it will be impossible to eat). However, a properly prepared valui will outshine the others salted mushrooms- this is what gourmets who know a lot about it say. But abroad this mushroom is considered inedible. Well, in vain.

The goby grows everywhere in our forests, preferring both coniferous and deciduous trees. It has been noticed that most of these mushrooms are found in birch forests or mixed forests with an admixture of birch.

Bears fruit from the beginning of July to the end of September.

Milk mushrooms

Quite a large group of mushrooms, which include not only real milk mushrooms from the genus Mlechnik (that is, those that produce milky juice when cut), but also a couple of representatives of the genus Russula (for example, dry milk mushrooms, which, by the way, is shown in the photo higher).

They all grow in different forests, but they prefer those that have birch (it seems like the most delicious milk mushrooms are found there).

Real milk mushroom

He's the same raw milk mushroom. "King of Mushrooms", hero of the Russians folk tales, since ancient times we have been revered and respected by the people. To this day it is considered the best mushroom for pickling. And perhaps no epithets are enough to describe the taste of salted milk mushrooms.

Found in birch forests or forests mixed with birch. As a rule, it comes across in large groups. Very recognizable by the slightly pubescent edge of the cap (somewhat reminiscent of a giant white cap).

Growing from July to September, most massively - in August.

He is also a white loader. Being yourself real russula, has no caustic milky juice, and therefore - it can be cooked without preliminary soaking and boiling. For this quality we are no less revered by mushroom pickers than true breast. Dry milk mushrooms are also good for pickling, although it can also be stewed in sour cream, boiled with mycelium, or fried.

It forms mycorrhiza not only with birch, but also with other trees (including conifers), so it is found in a variety of forests. Loves clearings and forest edges.

Growing from July to October, massively - in September.

Yellow milk mushroom

It has a slightly yellowish color on the upper part of the cap - with slight variations in light or dark side. It can be considered a variety of real milk mushroom, because in terms of taste it is actually not inferior to it. We are also revered in our country and in Eastern Europe. And here Western Europe I clearly underestimated its merits; there the yellow milk mushroom is considered inedible and almost poisonous.

Unlike real milk mushrooms, it gravitates more towards coniferous trees than towards deciduous trees. Often found under spruce trees, less often in pine forests. It can be found even more rarely in a birch forest.

Growing from July to October, massively - late summer-early autumn.

Black milk mushroom

He's a pig. The mushroom is very good in terms of taste, but for some reason some mushroom pickers neglect it. Suitable not only for pickling, but also for stewing or frying - with the obligatory preliminary soaking or boiling.

Just like most milk mushrooms, it breathes unevenly towards birch, so it is found in light birch forests and forests mixed with birch, preferring edges, clearings and other places well warmed by the sun.

Bears fruit from July to October, but most intensely - in August-September.

He is also a blue milk mushroom. It is named so because it quickly changes color when cut - from light yellow to purple. Outwardly similar to the yellow milk mushroom, but the color is more intense.

In terms of taste, it is almost at the same level as the real milk mushroom, and by some gourmets it is considered the best mushroom. Used purely for pickles.

Already from the name it is clear that this mushroom is found mainly in spruce forests, although it is often collected in mixed forms.

Starts to grow from the end of August. The whole thing bears fruit September- until the first days of October.

Belyanki

With white mushrooms, we will begin to look at those mushrooms that appear closer to autumn.

Whiteworts (also known as white moths) grow in birch forests and mixed coniferous-birch forests, and are often found in large groups. They like to hide in the grass and under leaves.

They are good for pickling, although they are not as tasty as true volushki. The acrid taste is eliminated by prolonged soaking and cooking.

They don’t bear fruit for as long as other mushrooms - about from mid-August to mid-September, however, they appear quite en masse.

Ryzhiki are rightfully considered the best autumn mushrooms. Firstly, for its popularity, and secondly, for its excellent taste (even in Latin, saffron milk cap is called “delicious milkweed”). These mushrooms are especially good when salted.

There are three varieties - the well-known real camelina (in the photo), red camelina and spruce camelina. They are all very similar to each other and differ slightly in appearance. They prefer to grow in coniferous (pine or spruce) forests, especially young forest plantations.

The saffron milk caps begin to appear approximately from mid-August and continue until the very end of September. However, from time to time they can delight the mushroom picker with a short-term wave early July.

Honey mushrooms usually grow from the end of August to the end of October- three layers, but can give a wave and early July- under favorable conditions.

There is one type of honey mushroom (though it has nothing to do with real honey mushrooms) that can grow at low temperatures. This is the so-called winter honey fungus. You can meet it on trees from autumn to spring. In warm, mild winters it bears fruit all season, but usually appears during thaws. Only experienced mushroom pickers collect it, because this honey mushroom has false poisonous “doubles” that are very similar to it. Abroad, it is cultivated as oyster mushrooms and champignons, where it is known as Japanese name « enokitake". The cultivated form of the winter honey fungus is very different from the natural one - it has a white color, as well as thin, elongated legs and small caps.

greenfinch

The most late mushrooms on our list. Grow in coniferous forests, or mixed, especially preferring dry pine forests with sandy or sandy loam soil. They are distinguished by their good taste and do not require any processing before cooking, except for thorough washing, since almost all collected greenfinches are always in the ground and sand.

Some gourmets consider these mushrooms to be especially tasty, but there is a small ambush here: all green mushrooms, without exception, contain a large number of toxins. If you eat them in small and moderate quantities with good breaks, the body (healthy) will cope with these toxins with a bang. However, if you get too carried away with greenfinches, you can get seriously poisoned.

Appear in early September and bear fruit until the first frost (in the south - to November, to the north - until the end of October). They often grow from under the first snow, which is why they are sometimes called “winter mushrooms.”

Mushroom calendar

And here is the mushroom calendar promised at the very beginning of this article. Let us summarize all of the above in the table below.

Note: The numbers under the abbreviated names of the months indicate their decades. Orange stripes indicate the fruiting time of the mushroom, and yellow- when it happens en masse.

Mushrooms	Apr			May			Jun			Jul			Aug			Sep			Oct
	1	2	3	1	2	3	1	2	3	1	2	3	1	2	3	1	2	3	1	2	3
Morels
Stitches
Butter
boletus
Boletus
Umbrellas
Chanterelles
Bitters
White
Volnushki
Gobies
Milk mushrooms
Dry milk mushrooms
Black milk mushrooms
Yellow milk mushrooms
Yelnichnye
Belyanki
greenfinch

Mushrooms are a special gift of nature. They are tasty and are used by chefs in a wide variety of dishes. And what a pleasure it is to pick mushrooms: a forest filled with the aromas of herbs and foliage, the chirping of birds and the delight of mushroom finds! And no mushrooms from a store can compare with the fragrant mushrooms from the forest found in person.

Picking mushrooms is not as simple as it might seem at first glance. There is an optimal time to collect different types of mushrooms. And, of course, we need appropriate weather. The mushroom picker's calendar will help you choose the time to go for mushroom gifts of nature. Experienced mushroom pickers, of course, they can do without it, but for beginners, the mushroom calendar will come in very handy.

What edible mushrooms grow in autumn?

Autumn brings many different mushrooms. They can be collected from late August to November. They are stored better than, for example, summer ones. Among them there are a lot of tasty ones, suitable for various culinary purposes. We invite you to get acquainted with the most common of them.

• Porcini
• Oyster mushroom
• Gruzd
• Edible hedgehog
• Umbrella blushing
• Chestnut mushroom
• Kid
• Chanterelle
• Oiler
• Mosswort
• Wet
• Autumn honey fungus
• boletus
• Boletus
• Ryzhik
• Ryadovka
• Russula
• Forest champignon

Mushrooms growing in September

Mushrooms grow in September in deciduous, coniferous and mixed forests. They are found in artificial forest plantations.

Before picking mushrooms in September, you should understand the varieties and names, and also understand which mushrooms can be collected and which ones should be discarded.

There are a large number of varieties of all mushrooms. There is no general world classification. On the territory of Russia they are divided into 4 categories:

• maximum value;
• less nutritious and tasty;
• with mediocre taste;
• low-value, with weakly expressed taste qualities.

Type 1 includes porcini mushrooms, boletus mushrooms, saffron milk caps and yellow milk mushrooms. The most favorable regions for collecting such mushrooms are the Tula region and the Moscow region.

The 3rd category in Russia includes edible mushrooms with average nutritional value and taste (moss mushrooms, russula and honey mushrooms). In Voronezh and Belgorod regions In the fall, russula and milk mushrooms are collected. In the Altai Territory, they are less common in September; they are collected in the summer months.

According to their edibility, September mushrooms, like all others, are divided into the following groups:

• edible;
• conditionally edible;
• inedible;
• poisonous.

This classification is based on safety for consumption and ease of preparation. It is impossible to get poisoned by edible mushrooms, even if they are raw.

Conditionally edible ones cannot be eaten raw. They taste bad. They are pre-soaked, then boiled or dried.

Safe for human health, but tasteless inedible mushrooms. They are not used in cooking.

In poisonous organisms cannot be removed toxic substances simple cooking techniques at home. Eating them is life-threatening.

When to collect boletus mushrooms in the fall

Boletus mushrooms, especially young and strong ones, are in no way inferior to white ones - even boiled, dried, or fried. And if they go in layers, then you can collect more than one bucket of them in a relatively small forest.

By folk superstition, the first boletuses appear when the mountain ash blooms, and then all summer they do not leave the forest clearings and birch groves. Unless, of course, the summer was too hot and dry. But the summer boletus has one drawback - it loves this one very much. delicious mushroom worm. So the mushroom picker has to, reluctantly, throw away one mushroom after another.

In autumn, boletus flowers are clean and strong. And besides, their special appearance appears - with a thick leg and dark hat, the taste is practically no different from white. Finding it, however, is not easy in the fallen leaves. But if you come across one, then you can find a dozen more around it.

At what temperature do mushrooms grow in autumn (boletus mushrooms)? Temperature they have almost the same as the whites. For boletus, 10–12 degrees Celsius is quite enough, only these mushrooms love wetter weather, not prolonged rains, but thick autumn fogs. And if autumn is dry, then boletus mushrooms should be looked for in damp places, in lowlands and even in a swamp.

August is a wonderful month for all mushroom lovers. Around the second half of the month the real mushroom time. The third “mushroom layer”, called November, will just begin. Just by the name you can understand that it will last until the end of autumn. And during this time, each mushroom picker will collect dozens of kilograms of their favorite food. Therefore, we decided to tell you what mushrooms appear in August.

What mushrooms grow in August: list of the most popular

As we already said, August is a paradise for mushroom pickers. There will be simply an incredible number of the most different mushrooms, which can be collected right up to the end of autumn. And this time will definitely be enough to stock up for both winter and spring. In August, you can find about 120 different mushrooms in the forest, but we will tell you in more detail about the most common and favorite ones for mushroom pickers.

Porcini
This is the most favorite crop for pickers. Not only are they very tasty, but you can also find a lot of porcini mushrooms in the forest. By the way, it is worth noting that he is “friends” with the fly agaric. So if you notice that there are a lot of them in the forest, it means White mushroom can be found without problems. What to do with him? Here the question is only a matter of imagination, because you can do whatever you want with porcini mushrooms: frying, pickling, simply drying, and pickling.

Honey mushrooms
Very popular mushrooms, because there are a lot of them. Moreover, they always grow not one at a time, but at once big companies. These mushrooms are very tasty, so they are sometimes simply fried or pickled. But it is worth noting that there is also false honey mushrooms. They are colored gray-yellow or brick-red, have no rings or scales on the stem, and smell unpleasant. It's best to avoid them.

Saffron milk caps
This mushroom is considered one of the most delicious. Therefore, almost everyone tries to find it. The only thing we can say about cooking saffron milk cap is that you can do almost anything with it. But they are especially tasty after roasting.

July is not the most successful month for picking mushrooms, with the exception of those years when it is cool and rainy summer. For mushrooms comfortable temperature is not exceeding 20 degrees, and for noble species - 15. And the second month of summer is usually sultry and dry. But mushrooms still grow in July. This month is considered the beginning mushroom season, which peaks in August and September.

Minimum required information

To find out which mushrooms grow when, just look at the mushroom picker’s calendar. Fans of quiet hunting know that they grow mainly on the edges, along clearings and in areas under young plantings. They do not grow in very wet or very dry places. They do not occur in densely growing thickets of juniper, lingonberries or blueberries. It is rare to see mushrooms under a poplar or in an alder forest. And they do not grow in impenetrable thickets. If the summer is rainy, then mushroom places puffballs and champignons (forest and meadow) appear, and then other species characteristic of this time of year. If the summer was dry, then they can be looked for on the periphery of the swamps, in moist places.

July mushrooms

In July, mushrooms can already be harvested for the winter, for example milk mushrooms and podgrudki, valui and others. In addition to the species already listed, oyster mushroom and meadow honey fungus, boletus, granular oiler and summer honey fungus. In the second month of summer you can already find porcini mushrooms. But the season for it still begins in August. What other mushrooms are found in July? The umbrella is white and variegated, the green moss and all types of russula, the boletus and the funnel-headed talker, the real chanterelle, the boletus and the deer's spittle. Edible mushrooms in July - these are all of the above species.

The most popular

Everyone knows what a champignon is. These are the most popular mushrooms in the retail chain. IN wildlife Pecheritsa, or common champignon, grows in soils rich in humus, in parks, gardens, and near human habitation. These mushrooms often form "witch circles" quite large sizes. These circles in frequently visited places are formed mainly by poisonous species, but in remote corners they can be created by champignons and talkers, milkweeds and morels.

Tube mushroom of the Boletaceae family

Moss mushrooms have caps similar to porcini mushrooms. Their season begins in July. The variegated flywheel, or fissured one, is edible. When this mushroom is young, it is practically indistinguishable from boletus. In some classifications it is classified as a boletus genus. It is considered not very valuable, as it has a slimy consistency. Young mushrooms can be eaten both fresh and salted. Drying them, as well as freezing, is also possible. These mushrooms belong to category IV. In terms of taste and nutritional qualities, everything edible species are divided into 4 categories.

First category

Porcini mushroom belongs to the first category, it is “forest meat”, the most delicious and nutritious look. It is suitable for any cooking method.

And what mushrooms can only be salted in July? Of course, milk mushrooms. These mushrooms grow on sandy soils. There are many of them in oak, birch and mixed (pine-birch) forests. The most famous is the yellow milk mushroom, which grows from July to October. According to its qualities, it belongs to the first category, but it can only be eaten in salted form. And before salting it must be soaked for at least three days.

Suitable for pickling

What mushrooms are most often salted in the month of July, like milk mushrooms? Oddly enough, boletus is best salted or dried.

This mushroom, called boletus, grows in all deciduous forests. He loves light and therefore gravitates towards hills and edges. But the moth most often grows in birch forests, although it is also found in other places. Volnushka, like milk mushrooms, requires mandatory soaking, otherwise it will taste bitter. Therefore, many mushroom pickers do not collect it. But if you tinker with this “leisure meat” properly, it can pleasantly surprise even gourmets.

Saffron milk caps, boletuses and chanterelles

Every real mushroom picker knows exactly what mushrooms grow in July. Among them are saffron milk caps, and it is these that many lovers call the “kings of mushrooms,” taking the palm from white mushrooms, because some types of saffron milk caps are considered delicacies. This species has wonderful taste and is very healthy. Bright red in color, it does not lose color even when salted and preserved. It grows in pine forests. After cutting, the flesh of the camelina turns blue. The boletus also turns blue. And his hat is orange-red. But these mushrooms, growing in July, are completely different in appearance. The boletus has a thick leg. It is associated with aspen mycelium. These mushrooms exhibit their best taste when fried. You can boil and marinate them. There is no need to salt; it is better, if there are a lot of redheads, to dry them.

Chanterelles, mushrooms that never worm, grow almost throughout Russia, and from early summer before late autumn. The mushrooms are dense, the legs almost merge with the cap, which has a funnel shape. Chanterelles grow in families.

Oyster mushroom and butterfly - mushrooms of July

To the question of what mushrooms grow in July, one more answer can be given: oyster mushroom. This is a very common type.

Oyster mushrooms grow in families on many deciduous trees; they are less common on conifers. Their body is dense, the edges are thin. Young mushrooms are delicious. They are eaten with the hard stalk removed. The mushroom is cultivated on an industrial scale in many countries around the world. Cultivation is greatly facilitated by the fact that oyster mushrooms grow on any substrate that contains cellulose and lignin.

The grainy oiler is of interest. This tubular mushroom is very common, it is found almost throughout the entire territory Russian Federation, in Europe and even in Israel. Its characteristic features are the presence of a slippery cap and the absence of a ring. The mucus film is easily removed when cleaning. Fresh boletus is usually fried or stewed in sour cream. You can freeze them.

Conditionally edible and delicacy mushrooms

What mushrooms are still picked in July? And what kind of deer spittle is it? It is often called deer mushroom. It is a saprophyte, that is, it grows on decaying wood of all deciduous trees, much less often - on coniferous wood, on rotten stumps and branches. It is very common in the northern temperate zone. An unattractive mushroom of the fourth category. In some classifications it is considered inedible.

Umbrella mushrooms deserve special mention. They belong to the champignon family. They have very high taste qualities and are even eaten raw. Many mushroom pickers consider umbrellas to be the most the best mushrooms. The caps, previously cleared of hard scales, are fried whole, resulting in a very elegant and beautiful dish. The feet are usually dried. You can then grind them and add them to a seasoning or boil them and then throw them away to make mushroom broth. These mushrooms are also delicious when pickled.

Widely distributed valui

Still not satisfied with the answer to the question, what mushrooms are picked in July? Then let's talk about what valui are. This conditionally edible mushroom, is used only in salted form, much less often - in pickled form. It is pre-soaked for a long time to remove the burning bitterness and is completely cleared of the skin, which is very slimy on the cap. Valuy is most often found where birch grows. This mushroom bears fruit abundantly. Its prevalence is evidenced by its numerous local names: goby and crybaby, svinur, svinushka and kulbik, kulak, podtopolnik and cowshed. Young mushrooms really resemble a fist, they are so round and dense. The species belongs to the Russula family.

The most numerous July mushrooms

The russula themselves, numbering 275 species, are mostly edible, some are bitter, but after soaking the bitterness disappears. They are good in marinade.

Funnel talker belongs to the row family. This is a decoy mushroom, conditionally edible, with up to 250 varieties. It has a subtle aroma, but requires solid knowledge of which variety is poisonous. And even an edible talker is absolutely not compatible with alcohol.

What is a spiky raincoat? It belongs to the champignon family and is distributed everywhere except Antarctica. Only young mushrooms are edible.

Order of appearance

From all of the above, we can conclude that there are mushrooms in the forest in July and they are diverse. The first to appear at the very beginning of the month are saffron milk caps. Then, at the end of the first third of July, the season of the most desired mushrooms - porcini mushrooms - begins. The most productive and widespread russulas appear simultaneously with white ones. Russulas grow everywhere from July until the latest frosts. Black breasts and podgrudki begin to appear in the second half of the month. At the same time, chanterelles and pigs appear on the edges, clearings and hillocks.

Wild berries are collected in summer and autumn, and some in winter. Strawberries appear first, then lingonberries, blueberries and boneberries appear on the stage, and after them all the rest. We can talk about their benefits for hours, but there is one “but” - not everything that grows in the forest is useful, some berries are life-threatening. We are waiting and getting ready for the berry hunt.

12 reasons to love wild berries

1. They grow far from highways and other “benefits” of civilization, without chemicals and fertilizers, which are often abused by “grandmothers” selling in markets. They absorb everything that nature provides: the energy of the earth, the sun and fresh air.
2. Keep it simple great amount antioxidants that help remove waste and toxins from the body, “start” metabolism and slow down aging. Regular consumption of wild berries is the best prevention of diseases of the cardiovascular and other body systems, excellent health during the day and normal sleep.
3. There are no heavy metals in the berries, and harmful substances, if any, they remain in the roots, stems and leaves of plants. So, if you are picking berries not so far from “civilization” and there is no opportunity to go somewhere further away, pick only the fruits.
4. Wild berries will replenish your supply of vitamins for the year ahead. You don’t have to buy expensive vitamin-mineral complexes, which, moreover, are not particularly absorbed by the body.
5. Oncologists are increasingly inclined to believe that regular intake of these vitamin and mineral “bombs” is an excellent prevention of cancer.
6. Blueberries, raspberries and other plants with antiseptic properties are useful for people with diseases of the genitourinary system. But here it is better to consult with your doctor.
7. Blueberries reduce the risk of blood clots circulatory system and the development of atherosclerosis.
8. Blueberries and other berries improve vision. With regular use, even if you do not take your eyes off the monitor all day, you will maintain good vision until you are 55–60 years old.
9. Raspberry is an excellent antipyretic, which is not inferior to many drugs from the pharmacy, and is also safe. Treating colds with it, tasty and aromatic, is a pleasure.
10. Not only fruits are useful, but also foliage, flowers and even plant roots. A mixture of dried leaves of blueberries, raspberries, lingonberries and other berries is best tea in the world. They are especially recommended for people with high sugar levels.
11. Red berries increase hemoglobin.
12. And they are simply delicious. And what an aroma they have - rich in the smells of pine needles, grass, flowers...

TOP 9 wild berries

Wild berries, but we will tell you about those that are in our region and which, in principle, cannot be confused with anything. If you are going to pick fruit for the first time, arm yourself with an experienced harvester. Well, if this is not the case, read our article, take a basket and... go ahead.

Cowberry

Bright, aromatic and, oh, so delicious, lingonberries grow in dry places in pine forests. It's about about bright scarlet berries on small, sometimes even inconspicuous bushes. The berries are harvested when summer comes to an end, as well as at the beginning of autumn, when the lingonberries ripen and turn dark red.

Where does it grow : In dry places in pine forests.

When to collect : In August - September.

Stone berry

Drupe is a plant up to 30 cm high with shoots that spread along the ground. The fruits in shape and color resemble raspberries, beloved by many, with which, in fact, inexperienced “preparers” confuse them. The fruit has an incomparable taste - it is somewhat reminiscent of a pomegranate, in its juice itself, aromatic and sweet. Anyone who has once tasted a drupe in the forest will never refuse the pleasure of trying it again.

Where does it grow : In pine and mixed forests.

When to collect : Late summer - early autumn.

Blueberry

Large fruits, dark blue in color, which are often confused with blueberries. But the berries are easy to distinguish from each other - blueberry bushes grow up to 30 cm in height, and blueberry bushes - up to 90 cm. When picking, you need to make sure that wild rosemary leaves do not fall into the basket - they are extremely dangerous to human health, causing drowsiness and dizziness and even fainting. If you are walking through the blueberry field for the first time, take an experienced “procurer” with you - she will show you and tell you everything.

Where it grows: Blueberries grow in different types forests, more often on hills and in the mountains, on the outskirts of swamps.

Where to collect : On " quiet hunt“You need to get ready from the end of July to the end of August.

Blueberry

Blueberries, like other wild berries, are aromatic, tasty and extremely healthy. It is widely used in folk medicine, our great-grandmothers, and grandmothers too, prepared decoctions and tinctures, compresses and lotions, teas from berries and leaves to treat various ailments. The berry is indispensable for adherents of a healthy lifestyle - regular consumption will immediately “start” the metabolism and the scales will slowly but surely creep down. Blueberries are recommended for everyone who has vision problems, who read a lot, works on a computer and feels, and does not want to become blind by the age of 30.

Where does it grow : Blueberries grow in Leningrad region literally everywhere. You can look for it both in dry forests, especially coniferous ones, and in swampy areas.

When to collect : You can go for berries as early as July and until October.

Elder

Elderberry fruits vaguely resemble currants. You can only collect ripe black berries, without leaves and flowers, since they, like red fruits, are poisonous to humans. If you are not sure that you can distinguish elderberry from other plants, take an experienced “harvestor” with you the first time.

Where does it grow : Elderberry - shrubs, medium height trees that grow both in the shade and in the sun in pine and mixed forests.

When to collect : The fruits ripen in late summer - early autumn.

Cranberry

High humidity and warmth - these are the necessary components of a cranberry field rich in berries. The fruits grow on evergreen bushes that seem to creep along the ground. Cranberries are distinguished by their fiery red color, specific, sourish taste, which not everyone immediately likes.

Where does it grow : Wherever there are areas with high humidity and where it is not very hot, near swamps, forests and other places.

When to collect : At the very end of summer, August - September, until the first snow. Even in spring you can find berries that have been preserved under the snow.

Cloudberry

The berries are collected from subshrubs of plants up to 30 cm high. Just like drupes, they are confused with raspberries, but they are distinguished by a soft orange hue and a tart-sweet taste. A small nuance - you need to pick the berries orange color, since red cloudberries are unripe.

Where does it grow : In a swampy area. There are especially many cloudberries in the Tosnensky, Volovsky, Kirovsky and Vsevolozhsky districts.

When to collect : At the end of July - August.

Strawberries

Strawberries cannot be confused with anything, so they are collected by everyone who finds themselves in the forest during the season. It is often called “wild strawberry”, but its taste and composition are different, compared to homemade strawberries, it will be richer.

Where does it grow : In coniferous and mixed forests, in grass, in sunny meadows.

When to collect : Starting in June. The berry will ripen in several stages, basically throughout the summer.

Raspberries

Raspberries can be domestic or wild. As in the case of strawberries, wild strawberries are healthier and will taste better.

Where does it grow : In pine and pine-deciduous forests with moist, but not too moist, soil. She especially loves to grow on the side of forest roads.

When to collect : From July to the end of August.

What to cook from wild berries

Wild berries are eaten raw, mashed with sugar, and frozen to keep them fresh for the winter. The fruits make excellent fruit drinks and compotes, they are added to various desserts, marmalade, preserves and marmalade are made from them. In the forest, be sure to eat only picked berries; if you like to cook, prepare jam and marmalade for the winter. If you don’t want to stand at the stove, grind the berries with sugar or freeze the berries.

The leaves and flowers of the plants are dried and brewed as tea. They can be used to make either pure “forest” tea or add it to classic green or black tea.

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