Gigrofor persona

About caring for Strophantus or Strophanthus at home

Temperature:
In summer time
Strophantus prefers temperatures of 20-30 ° C. In winter, due to insufficient
lighting the plant goes into dormancy mode, so it is worth lowering the temperature
up to 10-15 ° C. Can withstand short-term drops of up to 5 ° C. It is possible not
lower the temperature, but in this case you will have to use additional lighting for
better development.

Lighting:
Prefers bright diffused
lighting of windows of western and eastern orientation. The plant does not grow badly and
develops under artificial lighting, but in this case flowering
not so abundant.

Watering:
Strophanthus watered with soft, settled
water at room temperature as the topsoil dries out by 1-2 cm
deep into. Do not let the soil dry out completely. Watering is done
abundant, water is poured until the earthen lump is completely saturated and
water will not come out of the drain holes. Then they allow to drain completely
water into the pan and this excess is drained. In winter, watering should be reduced. If
the plant has dropped all the leaves in winter, watering is significantly reduced.

Humidity
air: plant enough
drought-resistant, but still it is worth spraying strophanthus from time to time that
will only affect the well-being of the vine.

• Strophanthus petersianus. SAplants
• Strophanthus luteolus. SAplants

Fertilizers: Use complex fertilizers for
decorative flowering and decorative deciduous plants. Fertilizers are applied once every
2 weeks. Strophanthus useful once a month
fertilize with organic fertilizer.

The soil:
This vine is perfect soil for
decorative flowering plants in which vermiculite can be added for ease
or perlite.

Transplant: Young strophanthus are transplanted annually. Liana develops very quickly, so a transplant may be required 2-3 times per season. Adult plants do not need such a frequent transplant, they only need 1 time in 2-3 years. They take a ceramic pot for a plant, since they have sufficient resistance, because the plant is very voluminous.

Pests: If not properly cared for, the vine is attacked
spider mite, mealybug.

• Strophanthus kombe. Ikiwaner
• Strophanthus gratus. Vengolis

Early

An edible lamellar mushroom with a cap that can vary in diameter from five to eleven centimeters. It is dry, smooth and firm. In a young mushroom, it is painted white with a slight grayish tint, which later changes to lead or almost black.

The cap, which is convex at the beginning, becomes almost flat. It is extremely rarely depressed. The surface is slightly wavy and curved. The leg is up to ten centimeters high, cylindrical in shape. It is curved and painted gray or white. Under the cap, at the top, it is covered with small scales.

The pulp of an early hygrophoric fungus is grayish or white, with a mild odor. This species can be harvested in early spring, when other edible lamellar mushrooms, however, as well as inedible ones, have not yet appeared. The active harvesting period begins in the temperate zone of Europe and North America in early March and lasts until mid-May in deciduous and coniferous forests with nutritious soils. Usually this mushroom is used for making soups and meat dishes.

Russula

This mushroom has a pale pink fleshy head. The russula mushroom is widespread in the deciduous forests of the Northern Hemisphere. It has a hemispherical, convex cap, which can be either depressed or flattened, sometimes its edges are tucked up. The surface of the cap is smooth, with slight scaly, often sticky-mucous, pale pink, with pink spots. The central part is darker: pinkish-red or wine-red.

Lilac-pink plates are often located, the flesh of the mushroom is quite dense, white, turns pink when pressed, and has a weak aroma. The leg is centrally located, slightly tapering downward. There are russula hygrophors with fusiform or clavate legs and a white surface with pinkish-brown spots.

Mushroom hygrophorum late (brown)

Late hygrophorus cap (Hygrophorus hypothejus) (diameter 3-7 cm):
olive-brown or brown-brown, slightly convex, with edges curled inward. The surface is mucous, the edges are lighter than the center. Because of the color of the cap, this mushroom is often called the brown hygrophor.

Leg (height 4-12 cm):
yellowish or olive, solid, smooth, cylindrical. Older mushrooms may be hollow. Young hygrophors have a ring that disappears over time.

Plates:
yellow or light orange, sparse and thick, weakly adherent to the stem. Sometimes with the remains of the bedspread.

Pulp:
odorless, fragile. Almost white in the cap, yellowish in the stem.

Doubles:
absent.

When it grows:
from mid-September to almost the end of November. It appears even when the first snow falls, which is why it got the name "late".

Where can I find:
next to pine trees in conifers or mixed

Eating:
young late hygrophors have a very pleasant taste and are used for making soups or main courses. This mushroom is especially popular in the cooking of the Balkan countries.

Application in traditional medicine:
does not apply.

Other names:
the hygrophor is brown, wood lice.

Reproduction of strophantus or strophanthus at home

At home, strophans are propagated by cuttings. For
reproduction is suitable for semi-lignified cuttings with a size of at least 10 cm.
rooted in a substrate, with the addition of perlite or sand under a greenhouse with a bottom
heated. Before planting, the cuttings are treated with a stimulant for successful
rooting - root. If the cutting was taken from a plant that has already bloomed,
then there is a chance that next year the young strophanthus will be able to please
flowering.

Seed breeding is not as popular

Seed propagation is carried out using seeds that are extracted from
dried pods, soak for about 2-4 hours and place with the sharp end down in
a substrate of sand or perlite. It is desirable that the substrate is neutral or
alkaline. Germinate under polyethylene in the dark, regularly moistening. After
germination is placed under scattered light conditions.
Seed-grown plants bloom later than those obtained with
cuttings, or do not bloom at all

• Strophanthus gerrardii. Alandmanson
• Strophanthus boivinii. jayeshp912

Mushroom hygrophor: description

These discreet mushrooms have characteristic features that make them quite easy to distinguish from other species. These include:

• mucous, convex, often with an elevation in the center, a cap painted in gray, olive, white, yellow and reddish tones;
• dense, cylindrical, solid leg, painted in the same color as the cap;
• rare, waxy, thickened, descending pinkish or yellow plates;
• characteristic gray-white color of spore powder.

Gigrofor is a mushroom that is of interest to both beginners and experienced mushroom pickers. That is why below we will provide you with a brief description of the most common varieties.

In cooking

Some species are suitable for conservation, but in most cases, mushrooms are eaten immediately. You can make wonderful pies from them, cook soup, make a casserole, add to sauces and many other dishes. Here are some recipes below.

Cabbage and mushroom pie

Ingredients:

• Flour gr.
• Kefir 250 ml.
• Sugar 1 tsp
• Salt 0.5 tsp
• Butter - 50 gr.
• Soda 0.5 tsp
• Egg 2 pcs.
• Cabbage 400 gr.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Garlic 1 tooth.
• Mushrooms 200 gr.

How to cook:

Mix the egg with kefir, add salt, sugar, soda and melted butter.Pour this mixture into flour and knead the dough. Coat the finished dough with vegetable oil and refrigerate. For the filling, chop cabbage, carrots, onions and garlic. Simmer the vegetable mixture for 20 minutes with a little water.

Add pre-boiled mushrooms to the pan and simmer together with vegetables until the cabbage is cooked. Roll out two circles from the dough. Put the filling on one circle, cover the pie with the second and pinch, make a hole in the center. Coat the cake with egg yolk. Bake for about 40 minutes at 180 degrees.

Cauliflower casserole

Ingredients:

• inflorescences of cauliflower 300 gr.
• onions 2 pcs.
• chicken egg 2 pcs.
• fresh mushrooms 150 gr.
• not fatty sour cream 3 tbsp. l.
• cabbage broth 3 tbsp. l.
• hard cheese 100 gr.
• greens
• salt and spices

How to cook:

Put the cauliflower in boiling water, as soon as the water boils again, put the inflorescences in a colander to cool. Clean and finely chop the onion. Boil the mushrooms and cut into cubes. First fry the onion until soft, then add the mushrooms, salt. Fry until all the mushroom juice has evaporated. Mix the cabbage, fried onions and mushrooms and the filling for the casserole is ready.

Preparing the fill. Slightly dilute sour cream with cabbage broth and beat together with eggs. Add half of finely grated cheese, salt and spices to taste. We spread it in a deep mold and fill it with sauce to the top. We bake for 20-25 minutes in an oven preheated to 200 degrees. Before serving, garnish with the remaining grated cheese and herbs, put in the oven for a few minutes to melt the cheese slightly. Ready!

Reddish

The reddish hygrophoric mushroom has a classic appearance: a domed cap and a rather long stem. The fully ripe mushroom opens the cap. Its surface is pinkish with rare yellow spots. It is uneven in both texture and shade. In August or September, this mushroom is easy to find in mixed or coniferous forests. Most often, it appears under pines or spruces, with which it adjoins beautifully.

Despite the fact that this mushroom is used for food, it should be recognized that it does not have a special smell and taste, it is more often used as a supplement. Outwardly, this hygrophor resembles a russula. It is almost the same, but thicker and larger. Professional mushroom pickers carefully examine the plates to spot differences.

Gigrofor meadow: edibility, description and photo

Meadow gigrofor is one of the representatives of the Gigroforov family. Belongs to the category of rare mushrooms. In other sources, it can be found under the name meadow hygrocybe or meadow cuffhyllum. It grows mainly in small groups. The official name is Cuphophyllus pratensis.

What does meadow hygrophor look like?

The fruiting body of this species is of a standard shape. Its color ranges from golden to light brown, depending on growing conditions. The hat at a young age has a very convex shape with the edges bent down. But later it opens up and flattens. In adult specimens, only a small tubercle remains in the center, and the edges become sharp and thin. In high humidity, the cap is slippery and shiny.

On the reverse side of the upper part, you can see rare thick plates descending to the stem. They are dense to the touch, and their color is slightly lighter than the cap. When broken, you can see the pulp of a light yellow shade of dense consistency. Its color does not change upon contact with air.The pulp has a pleasant taste and exudes a slight mushroom odor.

The spores of the meadow hygrophor are colorless, smooth. Their shape resembles an ellipse, and the size is 5-7 x 4-5 microns.

The leg of this species is cylindrical, slightly narrowed at the base. Its length is 4-8 cm, and its thickness is 0.5-1.2 cm. It has a pale yellow color.

Gigrofor meadow grows in thickets of grass, for which it got its name

Where does the meadow hygrophor grow

This species grows in grass in meadows and pastures. Sometimes it can be found in light plantings of a mixed type, but this is more an accident than a pattern.

Meadow gigrofor can be found in:

• Europe;
• North and South America;
• New Zealand;
• North Africa;
• Australia;
• North Asia.

Is it possible to eat meadow hygrophor

This mushroom is edible. In terms of taste, it belongs to the third category, so it is in no way inferior to autumn mushrooms. It can be consumed without fear for your health. However, when collecting, it is better to give preference to young specimens, since their taste is more intense.

False doubles

This species is in many ways similar to its relative Karsten hygrophor. In the latter, the shade of the fruiting body is light apricot, and the plates are pale pink. The diameter of the cap is 3-7 cm. The stem is whitish, tapering at the base. The twin is also an edible mushroom.

This species grows in coniferous forests with a developed moss cover, prefers spruce forests. Widespread in Finland. Official name - Hygrophorus karstenii.

Karsten's Gigrofor is especially good fried and stewed, but can also be eaten fresh

Collection rules and use

The fruiting period of the meadow hygrophor begins in July and lasts until October, if weather conditions favor it. When collecting, it is necessary to cut it off at the base with a sharp knife so as not to disturb the mycelium. It is necessary to fold the meadow hygrophor into the basket with the caps down, so as not to break, since even with a slight physical impact, it crumbles.

Before cooking, mushrooms should be thoroughly cleaned of forest litter and soil. In addition, it is necessary to remove the top slippery film from the cap, and then wash thoroughly. Meadow gigrofor is suitable for any kind of processing, while it retains a dense pulp consistency. It also keeps well when dried.

Conclusion

Meadow gigrofor is an edible mushroom that can compete with many known species. But he is often simply invisible to lovers of quiet hunting. This is due to the fact that many mushrooms that grow in open areas out of habit remain unattended.

Mushroom hygrophorum spotted

Cap of spotted hygrophorus (Hygrophorus pustulatus) (diameter 4-7 cm):
gray, gray-olive or gray-brownish, shiny and sticky in wet weather. In young mushrooms, it is slightly convex, becomes prostrate over time. The edges are usually curved and lighter than the center, covered with small dark dots, from which the mushroom got its name.

Leg (height 4-7 cm):
solid, lighter than the cap. It has a cylindrical shape, but it can also be slightly curved. Sometimes there is a dark "belt".

Pulp:
very fragile and delicate. The white color does not change at the fracture site. Does not have a pronounced odor.

Doubles:
absent.

When it grows:
from early September to mid-November in virtually all Nordic countries.

Where can I find:
in spruce and mixed forests. Usually "buries" in moss and forest litter.

Eating:
a very tasty mushroom with a delicate and sweet smell. Not suitable for pickling and pickling. In Western Europe, it is popular as an ingredient in soups.

Systematics:

• Department: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae
• Order: Agaricales (Agaric or Lamellar)
• Family: Hygrophoraceae
• Genus: Hygrophorus (Gigrofor)
• View: Hygrophorus hypothejus (Hygrophorus late)
  

Other names for the mushroom:

Other names:

• Woodworm
  
• Sweetheart
  

Late Gigrofor's Hat:

2-5 cm in diameter, in young mushrooms it is flat or slightly convex, with tucked edges, with age it acquires a funnel-shaped shape with a characteristic small tubercle in the center. The color is yellow-brown, often with an olive tint (especially in young, well-moisturized specimens), the surface is very slimy, smooth. The flesh of the cap is soft, whitish, without any special smell or taste.

Plates:

Yellowish, rather rare, forked, deeply descending along the peduncle.

Spore powder:

White.

The leg of the late Gigrofor:

Long and relatively thin (height 4-10 cm, thickness 0.5-1 cm), cylindrical, often sinuous, solid, yellowish, with a more or less mucous surface.

Spreading:

Gigrofor late is found from mid-September to late autumn, without fear of frost and first snow, in coniferous and mixed forests, adjacent to pine. It often grows in mosses, hiding in them up to the very cap; at the right time can bear fruit in large groups.

Similar species:

Of the widespread species, the late one is similar to Hygrophorus hypothejus, somewhat similar to Hygrophorus hypothejus, but it has a characteristic striped leg. How many small late hygrophors actually exist, hardly anyone knows.

Edibility:

Gigrofor brown - quite edible
, despite the small size, mushroom;
the special time of fruiting gives it great value in the eyes of the purveyors.

Video about the mushroom Gigrofor late:

Remarks

What attracted the attention of this small but glorious hygrophor is that it seems to be not at all opposed to being collected. Judge for yourself

First, Gigrofor is late in itself, grows deep in mosses, but for some reason it is perfectly visible, including from afar. And secondly, it easily separates from the base along with a long, winding leg, but without further consequences, as if someone had carefully disconnected it from the mycelium inside. It's nice to see a mushroom so open to cooperation; one can only hope that this openness is sincere and disinterested, and that no one in the end will have to regret.

Hygrophorus hypothejus

Since the end of October 2014, I have regularly visited the not yet old coniferous forest not far from my house, collecting rows. And then one day, clearly in the middle of November, in one place under a dense plexus of pine branches I discovered a placer of a funny mushroom growing in heaps of several pieces. Moreover, neither last month nor a week earlier there were no mushrooms in this place at all, that is, they appeared only now. Having looked through the directories of mushrooms with descriptions and pictures, it was possible to determine the mushroom - this. The name of the mushroom more than ever successfully reflects the season of its growth.

Useful properties of hygrophors

Almost all edible mushrooms of this type have many useful and medicinal properties. Their pulp is rich in vitamins, including A, PP, group B, amino acids and trace elements, ascorbic acid. Of the minerals, hygrophors contain phosphorus and calcium, sulfur and potassium, manganese and sodium, iodine and zinc. In addition, the fruiting bodies of these mushrooms belong to the category of low-calorie foods, therefore they are recommended for therapeutic diets: they reduce body weight and remove toxins from the body.

A tincture is made from hygrophors in China, which is taken to relieve stress, get rid of insomnia. The enzymes of these fungi accelerate the cure for colds, lung diseases and infectious diseases. They strengthen the walls of blood vessels, naturally increase immunity.

When properly prepared, hygrophors cannot be harmful to health. It should be borne in mind that they contain a huge amount of fiber, which the stomach takes a long time to digest, so too many mushrooms eaten can cause heartburn.

Description of the mushroom hygrophor late

The cap of the fungus is a hygrophoric late 3-5 cm in diameter, initially blunt-conical, broad-conical, later convex or flat-spread, with curled or downward edges, olive or olive-brown, slimy. The leg of the late hygrophor is 5-8x0.3-1 cm, central, cylindrical, dense, smooth, slimy, with a ring-shaped remnant of a private veil, yellow from above, turning brown towards the base. The pulp of the fungus is late white, yellowish under the skin, dense, with a pleasant sweetish taste and a weak fruity odor. The plates of the late hygrophor are sparse, thick, yellowish, weakly descending to the peduncle or adherent. Spore powder is white. Spores 8-9X4- 5 microns, ovate-ellipsoid, smooth, colorless.

Late hygrophor grows on soil and litter in coniferous (mainly young pine) and deciduous forests, from September to November.

Gigrofor late is a little-known edible mushroom of satisfactory taste. It is eaten fresh and pickled.

Gigrofor meadow

The cap of the young mushroom is convex, but gradually it opens and becomes almost flat with a thin edge and a small central tubercle. It is painted in a pale orange or red color. Rare, rather thick plates descend on a smooth, tapering downward stem of a cylindrical shape. This edible mushroom is most often found in dry or moderately humid meadows, pastures, much less often in light forests in late summer or early autumn.

The mushroom is similar to Colemann's edible hygrophor, which has a reddish-brown cap and whitish blades. It grows in swampy and wet meadows.