Silent hunting for mushrooms, contrary to popular belief, does not begin with the approach of autumn, but in the spring, when May mushrooms appear, growing crowded. They can pick up a whole basket and indulge in seven dishes of fresh mushrooms in May.
Mushroom name
Little-known May mushrooms in scientific communities are called Kalotsib (this name came from the name of the genus Calocybe). The people call them differently - a row of May, St. George's mushroom. And also the mushrooms of their family Ordinary (Tricholomataceae) are called simply a T-shirt.
Habitat
St. George mushroom appears in May and occurs until July in the temperate zones of Russia. He does not grow alone, he prefers to form large groups in woodlands, grassy corners, parks, gardens, pastures, pastures, along the edges of the forest. In appearance, the May mushroom resembles champignon. Its aroma and taste is similar to that of poplar.
Description of May mushroom
Kalotsibe May has a fleshy dry hat, the diameter of which can reach 12 centimeters. At first it is convex. As it grows, it becomes prostrate. Its wavy edges often crack. It can be flat and with a tubercle. The hat is painted in cream, yellowish or off-white colors.
It is endowed with a thick, dense, soft, white pulp with a powdery smell and taste. The unpopular May mushroom, the photo of which perfectly demonstrates its characteristic features, has flesh lined with frequent notched or fused denticles with pedicle plates. The color of the plates is whitish with cream shades.
The color of the spore powder is cream. Spores have an ovoid or ellipsoidal shape. The length of the leg is ten centimeters, the width is three. It is dense, fibrous, club-shaped. The colors of the legs range from whitish tones to yellowish and whitish-cream shades.
Young May mushrooms are easily confused with the poisonous entoloma. Although there are serious differences between them. The poisonous entoloma has a brown hat with brown plates. At the break, the hat blushes.
Beneficial features
St. George mushrooms are unique. They have a balanced composition. They are saturated with protein compounds, amino acids, vitamin and mineral complex. They belong to the fourth category of edible mushrooms.
From ancient times, Chinese, Japanese and Roman healers used May mushrooms for the manufacture of medicines. Tinctures and extracts were prepared from them. Medicines were used to treat heart and digestive tract diseases. They removed migraines and chronic fatigue.
Vitamin-mineral complex strengthens the immune system, bone tissue, stimulates the brain and leads to the harmonious functioning of the body. Thanks to vitamin PP, the walls of blood vessels are strengthened and blood formation improves. Doctors compare the May row with food prepared from the liver of animals.
The composition of the row is melanin - a powerful natural antioxidant. It, saturated with mushroom chitin, helps to cleanse the body. Chitin plays the role of a sponge that draws in toxins and toxins. Associated harmful substances leave the body naturally.
Possible harm
Mayan Ryadovka is a harmless mushroom. It is fried, salted, pickled, without resorting to preliminary boiling. However, when collecting the row, you must follow the rules. During the collection, full confidence is required that it is precisely kalotsibe, and not the poisonous entomol, that gets into the basket. The fungal body is prone to the easy accumulation of harmful substances. Therefore, mushrooms are not collected in traffic areas and near cities.
Rows should be processed immediately after collection. Long-term storage adversely affects their quality. They turn from a useful product into junk food that can lead to disastrous consequences.