Russula in our forests occupies almost half of all edible specimens, and its name suggests that some specimens can be eaten raw. For safe use, you need to be able to distinguish edible and non-edible raw materials, to be able to cook them.
Russula
In total there are more than 200 varieties of russula in the world, about 6 dozens of edible, conditionally edible and inedible mushrooms are distributed in Russia from this family. The structure is general in the description of the species: the hat is rounded with age becoming open with a concave center, with uneven edges. The peel of all species except for the breast is easily removed, the leg is 2 cm to 12 cm high, and the cap is 2–20 cm in diameter.
Did you know? Russula is considered a poisonous product in Germany. Indigenous people do not collect this species.
Varieties growing in the Russian Federation:
- dry breast - the mushroom body is white, on a hat with pubescent edges there are spots of a yellowish tint on the leg brown blotches. The hat can be convex or funnel-shaped, the leg short to the bottom can be narrowed. Bitter taste is noted;
- yellow russula - a rounded flat hat, slightly depressed in the center, is painted yellow, the leg is white, white and plates, and the skin is easily removed. The taste is sweet;
- food - the leg is white, the color of the hat is dark red, burgundy, brown-brown with gray spots and blurs. It tastes a bit spicy, has an almond flavor;
- forked - a dark green top, with a brown color in a depression in the center. The leg is white with brown spots at the base. It does not have a pronounced smell, the taste is delicate, with sweetness;
- russula blue - hemispherical hat saturated blue-violet color, white leg. It has a pleasant aroma and speck on the palate;
- green - despite an unhealthy, pale green color, it has a pleasant taste and smell;
- greenish - differs from the previous view in a hue - the hat is green-blue;
- blue yellow - the leg is thicker than other species, the hat is blue-violet with yellow spots;
- marsh - a hat pressed with an uneven surface is painted in a dark red tone, the white leg can be with a pale pink tint, it is popular in pickling and pickling;
- green red - a large mushroom, an adult specimen in a height of more than 12 cm, and a hat diameter of bright red tones up to 20 cm.
Conditionally edible and inedible species
Some varieties of mushrooms are classified as conditionally edible or inedible products. This does not mean that they are all poisonous, but they must be prepared in a particularly thorough manner.
Important! Russula greenish and green is very similar to a pale grebe. The poisonous specimen is distinguished by a thin leg and a ring in its upper part.
The list of species:
a) conditionally edible:
- Russula browning - similar to marsh, but darker, in the center of the hat may be brown-olive, has the smell of herring, it must be boiled in several waters;
- blackhead - the hat is dirty gray or brown-olive, the leg is brown-brown, thick, contains iron sulfate, which when cut, turns the flesh pink;
- valuy - brown with whitish stains, smells like rancid olive oil;
- birch russula - the edges of the pale pink hat with a dark center are wavy, the flesh is tiny, it accumulates toxins in the skin, it must be removed during cooking;
b) inedible:
- red - the hat is dark red bright, the leg is pink;
- fragile - open hat painted lilac-pink along the edge and green-red in the center;
- pink - colored according to name, but acidic;
- russula kele - the color is as in edible species, but the differences are in the plates adhered to the pedicle, twisted to the top of the cap edges and yellowing of the flesh on the cut;
- burning acrid - the hat is acid-red, has a pungent odor;
- russula mayra - bright red, with brown base legs.
Gathering season
You can start "raids" on the mushroom glades in early July. The collection is usually carried out after rains, the season ends in October.
Where to grow and how to find
Russula prefer to grow in dense coniferous, deciduous and mixed forests, where it is warm and humid. The mushroom family loves to hide in dense grass, near stumps, fallen trees. Often grow near birches, oaks, in ravines and gullies. Copies painted in pink, yellow-brown and green tones can not be seen under the leaves. Therefore, collecting raw materials, you need to inspect the roots of trees, piles of foliage.
Benefit and possible harm
Pharmacologists from the russula pulp make an extract for the treatment of blood diseases, and from the mycelium prepare drugs that help inhibit oncology. Medicines from young specimens are used as diuretic and antiparasitic therapeutic agents.
Did you know? The most expensive mushroom in the world is truffle, the price per 100 grams ranges from 400 to 600 dollars.
- Useful properties of the product are due to elements important for the body that are present in the pulp:
- riboflavin - necessary for the health of the optic nerves, the sensitivity of the eye to light and color range, for the normal condition of the skin and mucous membranes;
- vitamin C - participates in the production of antibodies by the immune system, strengthens blood capillaries, oral mucosa, gum tissue, normalizes oxidative processes;
- nicotinamide - a participant in protein and carbohydrate metabolism, regeneration of skin cells, cellular respiration, normalizes cholesterol, blood circulation, lowers blood pressure;
- potassium and magnesium - support the myocardium, regulate the rhythm of the heart, provide a normal acid-base and water-salt balance in the body, reduce the excitability of cells of the nervous system;
- iron - Helps to normalize the level of hemoglobin, is responsible for oxygen metabolism in tissues and cells, supports and regulates the work of the enzymatic system, a participant in the transmission of nerve impulses from cells to tissue fibers;
- lecithin - regulates the liver, activates the ability to suppress toxins, normalizes blood cholesterol, is a prevention of stress;
- omega 6 - a participant in the process of tissue regeneration, improves the condition of the skin, hair and nails, and alleviates pain symptoms for women during critical days.
With the regular use of properly cooked russulaceae mushrooms, as the russula is called in Latin, it will benefit health. In addition to the elements listed above, the product is a valuable source of protein, which in composition is close to protein of animal origin.
It is useful to eat such food with a saturated physical activity of life, to saturate the body with energy. The product will help adolescents and university students to strengthen the immune and nervous systems, improve brain function: concentration of attention, the function of memorization and assimilation of educational material.
- An edible product may be harmful if you overeat, which will trigger the following symptoms:
- nausea;
- headache;
- heaviness in the stomach.
Contraindications
- There are few contraindications to use, and first of all it concerns allergy sufferers. It is forbidden to eat mushrooms during an exacerbation of diseases of some organs:
- kidneys
- liver
- the stomach;
- pancreas;
- intestines;
- gallbladder.
Do not lean on the product for pregnant women, it is better not to include nursing mothers in your diet.If you collect safe edible Russula and cook them correctly, you get a tasty, healthy and nutritious dish. If in doubt about the quality of the mushroom, it is better not to take it in your basket.Important! A mushroom dish is considered harmful for children under 10 years old, since the body does not yet have enough digestive enzymes for such heavy food.