Cytidia willow (stereum): where it grows, how it looks, photo, edibility

Cooking edible fern

Bracken is a healthy and tasty plant that is widely used in oriental cuisine. It can be used to prepare salads, soups, snacks, stews and fried dishes. Shoots of young fern go well with rice, noodles, vegetables, meat and seafood. Bracken has a positive effect on the digestion process, is rich in vitamins, besides, its calorie content is quite low - 34 kcal.

Interesting! Fried fern is especially popular - this method of preparation helps to preserve the taste and crispness of the shoot.

Roasted fern recipes

In almost all recipes, you can cook fresh, frozen, dried and salted ferns. You just need to take into account some of the nuances: it is recommended to soak dried pagons in warm water for several hours, salted ones - it is necessary to rinse thoroughly.

With onion

Cut 2 medium onions into half rings, fry in vegetable oil until golden brown, add 500 g of boiled fern cut into small pieces to a frying pan, fry for a few minutes. This is a simple yet delicious dish. If desired, you can add carrots, season with sour cream and mayonnaise. Seasoned with soy sauce for a Korean-style fern.

Fern dishes

With potato

300 g of boiled sprouts must be fried until crispy, put on a plate. Put 500 grams of potatoes, cut into long pieces, in a frying pan, fry until tender. Season with salt, pepper, add prepared fern. If desired, you can add onions, garlic. The potato takes on a delicious mushroom flavor.

With meat

The meat is cut into thin slices, marinated with salt, pepper, soy sauce. Onions are cut in half rings, fried in vegetable oil, put on a plate. The meat is laid out in a frying pan, fried until golden brown, and brought to half-readiness.

Prepared shoots are placed on the meat, onions are added. If you wish, you can put out the dish with sour cream or soy sauce, add sesame seeds.

If the fern is bitter

In the process of cooking rachis, you can face a common problem - the fern tastes bitter, radically changing the taste of the dish. How easy is it to remove bitterness from a fern? It's very simple: soak the shoots for several hours in salted water, change the water a couple of times.

Then rinse the pagons well and boil them for 6-9 minutes with the addition of salt. Such sprouts are ready for consumption or further harvesting and storage.

The bracken fern is not only a beautiful plant. It can be grown at home, used to decorate an alpine slide or a corner in the garden. In addition, the culture is valued for its beneficial properties and is used in medicine. Bracken is an edible fern, delicious dishes are prepared from it, fried, pickled, harvested for the winter.

Willow roach - description, where it grows, the poisonousness of the mushroom

Willow roach is a mushroom of the Bolbitium family, which has hallucinogenic properties. The resulting psilocybin syndrome is mainly characterized by a significant increase in SNS activity. The presence of such a substance as psilocybin is primarily indicated by the bluish color of the mushroom leg at its base. The Latin term for this species is Pluteus salicinus.

Description of the species

The willow rook has a hat, the maximum the diameter of which reaches 80 mm... At the beginning of the development of the fungus, the cap has a characteristic bell-shaped shape, straightens with growth, becoming more flat-convex. In adult specimens, the cap is fully open, the inner part with a small depression, in the center of which there is a low tubercle densely covered with small scales. The main color of this part of the mushroom is gray.The surface is shiny, completely covered with characteristic radial stripes.

The spit leg is cylindrical, rather long, reaching 100 mm, and no more than 10 mm in diameter. The inner part is loose, thickens at the base. The surface of the leg is white, shiny, the base of the leg has a characteristic blue tint.

Growing places

Most often, willow plyutia can be found growing in moist forests of mixed and deciduous types. The most favorite place for the growth of this type of fungi is in the floodplains. Spits grow both singly and in small groups. Often they settle on rotting wood, deadwood, near the horses of trees. This species is especially common in the forests of the northern hemisphere. The fruiting season is from mid-spring to the first frost.

Edibility and properties

In fact, such a mushroom as willow roach is considered edible, that is, it can be eaten, the only important condition for this is the mandatory preliminary boiling. This is due to the fact that with prolonged heat treatment, such an active substance as psilocybin is destroyed, and the use of this type of mushroom will not harm humans.

Eating spit raw tends to cause severe psilocybin syndrome, which is manifested by hallucinations. A person may begin to hear sounds, see very vivid and realistic visions, and panic attacks may occur. This effect occurs rather quickly - after several tens of minutes after taking these mushrooms for food raw, the duration of this state is several hours.

Related species

Deer roach is a species of mushroom known to most lovers of quiet hunting, which is also called deer mushroom. The hats of this representative of the spit family are quite large; in some specimens, the diameter of the fruiting body can reach solid sizes - up to 200 mm. The color of the surface of the cap is brownish with different shades (variations - from light to dark). This type of mushroom has become widespread throughout the planet, most often the place of their growth is wood of trees of different species (both deciduous and coniferous). This mushroom belongs to the edible species, which can be used for the preparation of culinary dishes.

White creep is a fungus that is moderate in size (the diameter of the cap is no more than 50 mm). The cap, as the name of the species implies, is white; in mature mushrooms it acquires a grayish color. The surface of the cap is densely covered with brownish villi. Most often, this species can be found growing on the wood of trees in beech groves. This species, although edible, is nevertheless little known. The main place of growth is North Africa, the Western part of the European region and Siberia.

Umber plyutey is a medium-sized mushroom, the diameter of the cap does not exceed 100 mm, the color of this part of the mushroom is umber or dark brown. The surface of the cap is fleecy, completely speckled with small radial grooves. The place of distribution of this species is the Eurasian continent and North Africa. The species presented to our attention is included in the group of conditionally edible mushrooms. Pulp with a slight bitterness, which disappears after heat treatment (boiling mushrooms is meant).

Cytidia willow (stereum): photo and description

The representative of the family Kortidia willow cytidia (Stereum salicinum, Terana salicina, Lomatia salicina) is a wood-dwelling mushroom. It parasitizes the branches of old or weakened trees. Does not represent nutritional value, the mushroom is inedible.

Where does cytidia willow grow

A perennial microscopic fungus can exist only in symbiosis with willow, poplar, less often other deciduous species. The main distribution - on old weakened dying branches, also grows on new dead wood.

Common cytidia willow in warm and temperate climates. The main accumulation is in the forests of the Central regions, Siberia, and the Urals. In the Krasnodar Territory, it occurs in mountainous regions and the Black Sea coastal forests, in warm climates it bears fruit throughout the year. In temperate climates, young fruit bodies appear in spring, growth continues until late autumn. At high air humidity during the season, the fungus covers large areas of the branches and trunk, on which it parasitizes.

In winter, cytidia is dormant, old fungi do not die for about 3-5 seasons, they continue to spread along with young specimens. In dry weather, dying fruit bodies lose moisture, become tough, dry out significantly, and acquire the color of wood. You can see them only with a detailed examination of the branch section.

Cytidia willow (stereum) where it grows, how it looks, photo, edibility

Cytidia willow (stereum): photo and description

The representative of the family Kortidia willow cytidia (Stereum salicinum, Terana salicina, Lomatia salicina) is a wood-dwelling mushroom. It parasitizes the branches of old or weakened trees. Does not represent nutritional value, the mushroom is inedible.

Where does cytidia willow grow

A long-term microscopic fungus can exist only in symbiosis with willow, poplar, less often other deciduous species. The main distribution - on old weakened dying branches, also grows on new dead wood.

Cytidia willow is popular in warm and temperate climates. The main accumulation is in the forests of the Central regions, Siberia, and the Urals. In the Krasnodar Territory, it occurs in areas where there are mountains and the Black Sea forests near the coast, in warm climates it bears fruit throughout the year. In the climate of temperate latitudes, young fruiting bodies appear in the spring, growth lasts until a prolonged autumn. When the air humidity is high during the season, the fungus will cover large areas of the branches and trunk on which it parasitizes.

In winter, cytidia is dormant, old fungi do not die for approximately 3-5 seasons, they continue to spread along with young specimens. In dry weather, dying fruit bodies lose moisture, become tough, dry out significantly, and acquire the color of wood. They can be seen only with a detailed examination of the branch section.

What does cytidia willow look like?

Willow cytidia has the usual macroscopic structure of the fruiting body with a different characteristic:

• the shape of an irregular circle, the transverse length is 3-10 mm, it happens in the form of a thin smooth continuous film that covers the wooden surface;
• color - bright red or burgundy with a purple tint;
• at low humidity, perennial specimens have a leathery wrinkled surface, during prolonged rains - a jelly-like consistency with an oily surface. Dry mushrooms - tough, horny, not losing color;
• location - sprawling, sometimes with raised edges, which are easily separated from the surface.

They begin to grow singly, for some time they form small groups in different places of the tree bark. Growing up, the groups are connected in a solid line, reaching up to 10-15 cm.

Is it possible to have willow cytidia

In biological reference books, Cytidia willow is in the group of inedible species. No toxicity information available.But the thin fruiting body, which is primarily tough when dry and jelly-like during precipitation, is unlikely to arouse gastronomic interest.

Similar species

Radial cytidia of willow phlebia is similar in appearance, mode of development and growth sites to cytidia. It parasitizes dry deciduous trees, old dead wood.

A similar species stands out with a larger size of the fruit body, forms wide or long conglomerates. The color is closer to orange; in dry weather, a dark purple spot becomes larger from the central part and spreads to the edges. When freezing, it can completely turn black or colorless. Rounded shape with scalloped raised edges. The surface is bumpy. Mushrooms with a one-year growing season, inedible.

Usage

Fruit bodies are inedible, they are not used in any form for processing. They also have not found use in alternative medicine. In the ecological system, like any biological species, the fungus has a specific function. From symbiosis with dying wood, it receives useful microelements for development, on its part, it slows down the process of decomposition and decomposition of dead wood.

Conclusion

Saprotroph cytidia willow parasitizes on dry branches of deciduous trees, mostly willow and poplar. Forms long continuous conglomerates in the form of a red film. The mushroom is inedible, there is no information about poisonous compounds in the chemical composition.

Fern Eagle

One of the most famous and widespread Ferns on the planet is the Orlyak fern - a beautiful bright plant, it can decorate any corner in the garden, forest or near a pond.

The culture is used in folk medicine - a decoction from the shoots is used to relieve stress, remove radionuclides, eliminate fever, and strengthen the skeleton. The decoction of the roots has an anthelmintic effect, relieves joint aches, and helps with diarrhea.

The main characteristics of the culture:

What does the bracken fern look like? Common bracken is a perennial herb of the Dennstedtiye family. A distinctive feature when describing a fern is frond, shaped like the wings of an eagle with tips curled inward. Usually Orlyak reaches 70 cm in height, but in more favorable climatic conditions (Primorsky Krai) it grows above a meter. The root system is well developed, deeply located, due to which the plant grows quickly, adapts to any climatic features - the roots do not freeze, they are not afraid of drought, rainfall and even fires.

Where does the bracken fern grow? The culture is found in all corners of the globe, except for Antarctica and the desert, and is widespread in Russia: in the middle zone, in Siberia, the Urals, the Far East, and the Primorsky Territory. Habitat - coniferous (pine) and deciduous (birch) forests, as well as edges, hills, water bodies. It grows well on pastures, clearings, abandoned fields. Prefers sandy, light soil, limestone. In some countries, the fern multiplies at such a fast rate that it is fought like a weed.

How to grow Orlyak at home? Fern is a beautiful original plant that can decorate a corner in the house or an alpine slide in the garden. It is unpretentious, adapted to different climatic conditions, undemanding in maintenance. Bracken is able to reproduce by dividing the bush, spores, rhizomes, processes. Spore reproduction is a long and painstaking process, which is rather difficult to implement at home. The best way to grow a crop is to use a dividing bush or plant shoots by the root. In this case, you need to carefully examine what the fern looks like: stem, leaves, root system. They must be resilient, free from stains and damage.

To plant Orlyak in a pot, it is necessary to prepare a sandy substrate, lay out drainage from gravel or bricks on the bottom.The plant is transplanted into the garden in the spring in a shaded place, protected from drafts. Sand, some ash should be added to the soil, small pebbles should be placed on the bottom.

Note! Fern loves moisture, so it needs regular watering and spraying. When pests appear (scale insects, whiteflies, thrips), insecticides are used

It is not worth trimming the crown - the old pagons are replaced with new ones in the spring.

When pests appear (scale insects, whiteflies, thrips), insecticides are used. It is not worth trimming the crown - the old pagons are replaced with new ones in the spring.

How to prepare and store a fern

Bracken is an edible fern. In Russia, it is little used, dishes from this plant are considered exotic. In the world, especially in Japan, such an unusual cuisine for Europeans is very developed, the Orlyak pagon snack is a fairly popular and familiar dish.

The shoots of a young fern - rachis are used for food. They appear in early May and resemble a snail in their appearance - the top of the petioles is wrapped in a spiral. Shoots are harvested before the first leaves appear - a mature plant becomes poisonous.

For cooking, use rachis no more than 30 cm, they are cut at a height of 5 cm from the ground. The sprouts are sorted by color and size, aligned along the top edge, tied, cut off exactly the bottom. You can keep the stems fresh for no more than 10 hours after harvesting; it is necessary to start harvesting rachis for the winter in 2-3 hours - this way the maximum number of useful things is preserved.

Attention! In no case should the shoots be eaten raw - they can cause serious harm to the body. Pagon salting is carried out for industrial production

At home, the fern is harvested by drying, freezing or pickling

Pagon salting is carried out for industrial production. At home, the fern is harvested by drying, freezing or pickling.

Fern drying

Drying the sprouts allows you to preserve the original taste of the plant. Dense and large shoots up to 20 cm long are selected, pre-blanched in salted water for several minutes, then transferred to a colander, washed with cold water - this helps to maintain the elasticity and juiciness of the fern.

It is very important not to overcook the rachis, otherwise they will become tasteless and stratified. When the shoots have cooled down, the remaining moisture will drain off, you can start drying

There are two ways to dry the resulting workpiece:

• Outdoors. The process is lengthy and rather painstaking. It is necessary to prepare a well-ventilated dry room, place the fern on paper or in a special mesh for drying vegetables. For 5-7 days, the sprouts periodically turn over, knead slightly.
• In an electric dryer. Express procurement method. Prepared shoots are placed in an electric dryer in a thin layer and dried at a temperature of 50 degrees for about 6 hours. You should be careful - the drying time largely depends on the size of the pagons. It is better not to dry them slightly than to dry them out and lose the results of labor.

Dried pagons are placed in fabric bags, which are hung and remain in the fresh air for another couple of days to dry at natural temperature and humidity.

Advice. The quality of the product can be determined by the appearance of the rachis - properly dried pagons retain their characteristic aroma, plasticity, acquire a rich green or brownish-green color. If the shoots break, they may be overdried.

A very important nuance in the preparation is how to store the dried fern. Shoots are placed in paper or cloth bags and left in a dark, dry room. In case of high humidity, it is better to transfer the pagons into a glass container that closes tightly. In this state, the product retains its qualities for two years.

Freezing fern

A simple and effective method to prepare shoots that practically do not differ in appearance and taste from a fresh product is to freeze ferns:

• sprouts are selected, washed, cut into convenient pieces.
• blanched in salt water, reclined in a colander, washed with ice water.
• after the liquid is removed from the glass shoots, they are dried on a towel or paper, and cooled.
• ready-made rachises are transferred to food zipp-bags or plastic containers, placed in the freezer.

Another interesting way to prepare Orlyak is to marinate. To do this, boiled salted sprouts are laid out in jars and poured with marinade with soy sauce, apple cider vinegar, garlic, sugar and salt.

The result is a delicious snack reminiscent of pickled mushrooms.

Hard-haired stereum: photo and description, application

The coarse-haired stereum is an inedible representative of the Stereumov family. It prefers to grow on stumps, dry wood, and living damaged trunks. The variety is widespread throughout Russia, bears fruit throughout the warm period. The mushroom is considered medicinal and is used in folk medicine.

Where the coarse-haired stereum grows

The variety grows on dry, deciduous and coniferous stumps. The coarse-haired stereum grows on rotten wood as a saprotroph, thereby playing the role of a forest orderly, and on living damaged trees as a parasite, causing a white gil. Damaged trunks begin to quickly collapse and die. The species grows in large groups, forming multi-tiered families in the form of wavy ribbons.

What does a hard-haired stereo look like?

The species is widespread throughout Russia; it can be identified by a small fan-shaped fruit body with outstretched-bent edges. The surface is hairy, pubescent, colored yellow-brown. After rain, it becomes covered with algae and takes on a slimy greenish tint. The underside is smooth, soft canary in color, with age it changes color to dark orange or brown. After frost, in early spring, the surface becomes grayish-brown with light wavy edges. The fungus attaches itself to the wood with its entire lateral side, forming long, multi-tiered rows.

The species reproduces by colorless cylindrical spores, which are located in a white spore powder.

Is it possible to eat coarse-haired stereum

The coarse-haired stereum is an inedible species, as it has a tough cork pulp. There is no taste or smell. The mushroom begins to bear fruit from June to December; in regions with warm winters, it can grow all year round.

Similar species

Stereum harsh haired, like any variety, has twins. These include:

1. Felt. The variety is distinguished by its large size, velvety surface and red-brown color. The fruiting body is attached to the substrate by a small part of the lateral side. The underside is matte, slightly wrinkled, gray-brown in color. The variety is inedible, as it has a tough cork pulp, odorless and tasteless. Distributed in the northern temperate zone, bears fruit throughout the warm period.
2. Tinder fungus is sulfur-yellow, conditionally edible mushroom. In cooking, only young specimens are used, since the pulp has a pleasant sour taste. The species grows on live wood, not high above the ground. It can be recognized by a fan-shaped pseudo-hat measuring 10 to 40 cm. The surface has an orange-yellow color with a slight pink tint. The snow-white pulp in young specimens is soft and juicy, has a sour taste and a delicate lemon aroma.
3. Trichaptum is a double, inedible mushroom. A small fruiting body is located on dead wood in multi-tiered groups. The pseudo-hat is semicircular, irregularly fan-shaped. The surface is felt, it becomes smooth with age. The color is light gray, brown or golden.Distributed throughout Russia. Bears fruit from June to September.

Application

Coarse-haired stereum has medicinal properties. The fruit body is distinguished by antitumor and antibacterial properties, therefore it is widely used in folk medicine. Decoctions and infusions stop the growth of cancer cells, fight malaria, help with Ehrlich's sarcoma and carcinoma. It is possible to use the gifts of this type of forest only strictly according to the rules, otherwise there is a great risk of poisoning.

Conclusion

Hard-haired stereum is an inedible variety of the Stereumov family. The species grows on dry and damaged wood, in deciduous and coniferous forests. Due to its medicinal properties, it is widely used in folk medicine.

Distribution and fruiting period

Willow or willow whip is known to the inhabitants of Asia, including in the Primorsky Territory, Transcaucasia, Western Siberia, Vietnam and other countries. Also found in North America, North Africa, Europe, with the exception of the Balkans. It also grows in Russia in the St. Petersburg region.

It is a saprotroph that lives on dead wood, fallen leaves. Basically, the plyutey chooses willow, alder, beech, oak, linden, poplar, rarely conifers for residence. Sometimes the mushroom can be found in a forest belt or a park at the roots of a tree. It settles in deciduous or mixed forests, where it is humid.

The fruiting period begins in June and lasts until October, but in warm climates, this mushroom can be found in spring. It grows alone, rarely - in groups, in rows. In general, willow roach is very rare.

Similar types and differences from them

Even a novice mushroom picker can easily distinguish a willow spit from other spits. The main difference is the spots on the leg of a blue or green hue. However, this trait is highly dependent on the area where the fungus grows.

The hero of the article can be confused with small representatives of the species "reindeer whips" (in Latin - Pluteus cervinus), from which it will differ in the color of the pulp after the cut (in the deer, the cut does not change color). Also, a microscope will help to distinguish these two species from each other: the deer spit does not have the buckles on the mycelium, which the willow has.

Based on the foregoing, it is possible to eat willow sticks for food, but this must be done carefully and carefully.

Pay attention to where you collected it. Maybe not worth the risk and taste it