Appearance
Many novice mushroom pickers are wondering what a white milk mushroom looks like. Ideally, it has a concave fleshy head. It is dense and oily. With age, white milk mushrooms have a fringe on the cap, which hangs down at the edges. Its diameter is about 20 cm.
The white weight's hat looks damp even in dry weather. Its color ranges from white to light yellow.
The pulp is dense, white. Has a pungent pleasant aroma. At the site of the break, a whitish sap is released, which quickly turns yellow in air. This liquid has a bitter taste.
The leg does not exceed 5 cm in length. It is thick, but short. Over time, it becomes hollow.
To describe what a white lump looks like, you need to take into account the terrain in which it grows.
Blue breast
Blue breast
Blue mushrooms are very interesting mushrooms. They are used in cooking: salted, pickled. However, experienced mushroom pickers advise to thoroughly process the collected milk mushrooms in advance: soak them in plain or salt water. Only then can they be fried, stewed, pickled, and so on.
Thus, all the bitterness and unpleasant odor inherent in this species are removed. It goes without saying that after such manipulations, most of the taste is lost.
The synonymous name of the species is dog milk mushrooms.
What does a dog's milk look like?
The blue mushroom is classified as conditionally edible. The cap grows in diameter from 5 to 15 cm. The peculiarity of the species is the hairs sticking out from the cap.
At a young age, the mushroom has a convex cap, almost round during maturation. As soon as it is ripe, the edges unfold, align, sometimes even curl up. The edging of the bluish breast is pubescent. The top is covered with scales. The skin becomes sticky in rain or fog. The colors in which the specimens of the blue milk mushroom are painted range from yellow to brownish. Circles are placed around the entire perimeter of the fruiting body, much lighter than the mushroom itself.
The lower part of the cap of the described type of mushrooms consists of falling, uneven, jagged plates. Spores are yellow.
The leg grows no more than 10 cm in height, about 3 cm in diameter. Closer to the base, it becomes much narrower. Legs of adult specimens are empty in the middle. After you press on it, it turns blue, hence the name.
The flesh of the milk mushroom is juicy, dense, milky-yellow in color. It is not devoid of a heavy aroma and a bitter aftertaste. On a cut or in case of damage, juice similar to milk flows abundantly from the mushrooms. At first, it is white, when it gets into the air, it immediately turns purple.
Growing conditions and places
The blue lump most often grows near birches, willows or conifers, forming mycorrhiza with them. Most often, the plant is found in deciduous or mixed forests. The fungus prefers a climate with high humidity, moist soil.
On the territory of Ukraine, blue mushroom is practically not found. He prefers a cooler, wetter climate. The most common mushroom is in Siberia, the northern part of the Eurasian continent, North America and Greenland.
As a rule, it grows singly or in small families from 3 to 7 pieces. It will not be possible to meet large mushroom plantings. The fruiting season begins in late August and lasts until late autumn.
Related species and siblings
Most of all, blue lactose is similar to oak and black. Its relatives are also considered to be conditionally edible varieties.
Oak lump
Often, blue milk is confused with oak. It is also eaten in pickled and salted form. The hat is round, it grows in diameter from 12 to 15 cm. At first it is disc-shaped, but in the process of growth it acquires the form of a funnel. The edges of the cap are colored red-brown.The flesh is yellow in color; on the cut it acquires a pink tint. The fruiting season lasts from July to October.
Black milk
The black lump is larger. The hat is disc-shaped, with a small depression in the center, up to 20 cm in diameter. In damp weather, the skin becomes covered with mucous secretions. The pulp is light cream in color. Gives a dark gray color when cut or broken. The mushroom is considered conditionally edible. As a rule, it is consumed after pickling or pickling.
Taste qualities of a load of blue
In countries where these milk mushrooms are rare, they are not used for food, since they need special processing. The palatability of the canine milk mushroom is worse than that of its analogues. In terms of their taste, they are referred to the 2nd category of conditionally edible mushrooms.
The most delicious milk mushrooms are blue in salty form, but pickling them is not recommended, since at the same time they significantly change the color, which repels consumers.
Blue milk mushrooms can be used for food only after preliminary boiling. Sometimes these mushrooms are fried. It is advisable to use only medium-sized young milk mushrooms for food. After collecting the dog milk mushrooms, it is best to immediately process it.
Similar species
Oak mushroom is a conditionally edible mushroom that can be eaten salted.
The diameter of the cap of an oak tree can be up to 5-12 centimeters. The color of the cap is reddish or orange-brick. The shape of the cap is semicircular, changing over time to a funnel-shaped one. The hat is uneven with curled edges. The pulp is creamy or whitish in color; it turns slightly pink on the cut. The plates are yellowish in color.
Spore powder, ocher or cream. The height of the leg is 3-7 centimeters, and the width is 1.5-3 centimeters. The color of the leg and cap is the same. There is a white milky juice, of a scanty character.
The harvesting season for oak lump falls on the period from July to September. They grow in deciduous forests, forming mycorrhiza with beeches, oaks and hazel. They can grow in groups or separately.
Black mushroom is also a conditionally edible mushroom, used for food in fresh or salted form. These mushrooms are also called blackies, blackies, gypsies, olive-brown, olive-black milk mushrooms and black hollows.
The diameter of the cap of a black mushroom can vary from 7 to 20 centimeters. The shape of the cap is flat, in the central part it is depressed, with felt edges bent inward. In wet weather, the surface of the cap becomes sticky or slimy.
The pulp is brittle, dense, white, becomes gray when broken. Milky juice is plentiful and has a pungent taste. The length of the leg ranges from 3 to 8 centimeters, its diameter is 1.5-3 centimeters. Downward, the leg becomes narrower. Its surface is smooth and slimy. The leg is solid at first, but becomes hollow over time. Plates descending along the pedicle, thin, often located. Spore powder of light cream color. The harvest season for black mushrooms is July September. They grow in mixed forests and birch forests.
Real milk mushroom: photos and properties
Family: Russulaceae.
Synonyms: white breast, raw milk, wet milk, pravsky milk.
Description. The cap is large, 10-20 cm in diameter, at first white, rounded-convex or almost flat, then funnel-shaped, with a shaggy edge turned down, slightly yellowish, with barely noticeable watery annular zones.
Pay attention to the photo of a real load: the surface of its cap is very slimy, especially in wet weather. The pulp of the mushroom is white, dense, fleshy, firm, with a pleasant specific aroma
The milky juice is white, pungent, bitter; in the air it immediately becomes sulfur-yellow. The plates are white or cream, with a yellowish edge, wide, sparse. The stalk is strong, even, 3-5 X 1.5-3 cm, naked, white, sometimes with yellowish spots, hollow inside when ripe.
This type of mushroom is common in the temperate zone of Russia, in birch forests, forests with the participation of birch, not often, but in places abundantly.Fruiting in July-October.
Similar species. Despite the presence of many other white milkers, the real milk mushroom is too characteristic to be confused with something.
Application in folk medicine: The properties of the mushroom make it possible to use this mushroom in diseases of the stomach and blennorrhea (acute purulent conjunctivitis).
Collection and procurement rules: Young fruiting bodies are collected, used boiled without salt (stomach diseases). For the treatment of blenorrhea, milky juice is collected.
Cooking Uses: Considered the tastiest of the milk mushrooms. Requires preliminary boiling and / or soaking, used for salting and pickling, sometimes for frying (after boiling).
What does a truly royal mushroom look like?
A real milk mushroom has a milky white or yellowish cap. In young fruiting bodies, it is flat; as it grows, it acquires the shape of a funnel. Its edges are tightly wrapped inward and decorated with a small fringe. The thick leg is hollow inside. The pulp is white with a fruity aroma. Milky sap is very pungent; it becomes yellowish in air.
This mushroom prefers the neighborhood with a birch. Grows in deciduous and mixed forests. Milk mushrooms are harvested from July to September.
In Europe, it is considered false, inedible due to bitterness, while in Russia it is exceptionally good for salting. In the old days he was called "the king of mushrooms." From time immemorial, during fasting, it was considered a real decoration of the table.
Milk mushrooms are very difficult to find. They hide under leaves, but they always grow in large groups. Therefore, mushroom pickers who are lucky enough to find them never leave with an empty basket. On the contrary, they start looking for a container where they can still put the milk mushrooms. And they try to remember the places where this amazing and in no way false mushroom grows.
The difference between a milk bag and a squeak
In order not to confuse these two very similar species, a number of their features should be considered.
The white mushroom has a fringe. His false brother does not have this element. They are also distinguished by their shade. It is yellowish in the lump, and white in the squeak. The plates of the false species are dense, rough, dark yellow in color.
True representatives of this species are wormy, and false ones never.
Milk mushrooms appear in June. Squeaks begin to grow from mid-July.
The appearance of the false copies is clean. Dirt and leaves adhere to the true representatives of the subspecies, they look untidy.
The main difference between squeaks and mushrooms is the taste at the root. The former have a bitter taste, while the latter have a sweet taste.
Real milk
Real photo
Systematics. Class - Basidiomycetes, order - Russulales, family russula - Russulaceae, genus Mlechnik - Lactarius.
Real lactose - Lactarius resimus... Real milk mushroom is also called raw milk mushroom, white milk mushroom (Ural, Volga region), pravsky milk mushroom (Siberia), wet milk mushroom (Kazakhstan, Western Siberia).
Collecting mushrooms is like hunting. It is necessary to get up early, at about six o'clock in the morning. Otherwise, the risk of finding cut legs increases.
The search for the fungus is carried out in birch forests, since the real milk mushroom forms mycorrhiza with it - a symbiosis of the mycelium of the fungus with the roots of the tree.
Walking through the forest, you need to look very carefully at all the irregularities and bumps of the soil, especially near the stumps and under the birches, since the cap may be completely hidden under the fallen leaves or needles. Milk mushrooms do not like light, therefore they grow mainly in dark, humid places, slightly nestling on the ground. For convenience, you can take a long stick with you and use it to check the contents of the tubercles.
The real description
Diameter hats 5-20 cm, initially flat-convex, later acquires a funnel-shaped shape with a pubescent edge wrapped inward, dense.
Skin milky white or slightly yellowish, wet, slimy, has unclear concentric zones, most often with adhering particles of litter and soil.
Leg 3-7 cm in height, 2-5 cm in diameter, smooth, cylindrical, white or slightly yellowish, sometimes with yellow pits or spots, hollow.
Pulp mushroom is strong, dense, white, with a characteristic odor that resembles that of fruit. Milky juice tastes pungent, white, becomes sulfur-yellow in the air. The mushroom is moist to the touch, even in dry weather.
LPs fungus are quite frequent, slightly descending along the stem, wide, white with a yellowish tinge.
Spore powder yellowish in color.
The variability of the mushroom is real
In old mushrooms, the plates turn yellow, the leg becomes hollow. There may be a brown spot on the cap. The color of the plates can vary from yellowish to cream in color.
Ecology and distribution of the fungus
Found in mixed and deciduous forests: pine-birch, with linden undergrowth, birch. Forms with birch mycorrhiza... Distributed in the North of Russia, in Western Siberia, in the Urals, in Belarus, in the Upper and Middle Volga regions. Grows in large groups. Not common.
For favorable fruiting, the optimum temperature is 8-10 ° C on the soil surface. Season - July-September, in the southern regions (Middle Volga region, Belarus), August-September.
The edibility of the mushroom is real
Milk is a real edible or conditionally edible mushroom of the 1st category.After collecting the mushrooms, they begin to process them. The mushrooms are cleaned, washed, cut off the legs with mycelium particles, put them in a container with water and sprinkled with salt. Salting milk mushrooms is a troublesome business. Soaking is carried out for at least three days. In this case, it is necessary to change the water three times a day. Thus, toxic compounds are removed from the mushroom, because of which it is considered conditionally edible.
Real photo:
Real photo
The classic cold way of pickling milk mushrooms
Before salting, the mushrooms are soaked in salted and acidified water (10 g of salt and 2 g of citric acid per 1 liter of water). Soaking is carried out for 2 days, while the water is changed in the morning and evening. Then the mushrooms are placed on the bottom, in prepared containers, caps down, sprinkling with salt at the rate of 40-50 g per 1 kg of mushrooms. When the container is filled, the mushrooms are covered with a clean cloth, a circle is placed on top and a small weight is placed on it. After 2-3 days, the mushrooms become denser and juice is released, a new portion of mushrooms is added to them, observing the same rules. This is done until the sediment of the mushrooms stops. Do not remove the load! The mushrooms must be covered with the formed brine. If it is not enough, then you can add salted boiled water and increase the weight. The filled containers are taken out in the cold for 35-40 days.
Are there false milk mushrooms?
The answer is pretty simple. False milk mushrooms do not exist. There are no poisonous species among this genus. In the mushroom guides that are published in the West and in Europe, milk mushrooms are listed as inedible mushrooms. But experienced mushroom pickers say that you just need to be able to cook them correctly. Of course, they cannot be considered absolutely safe, since among them there are species that differ in a very pungent taste. These mushrooms, if not properly cooked, can cause vomiting and diarrhea. That is why all milk mushrooms must be soaked before cooking, at least a day, often changing the water, and only then salt. All other dishes are recommended to be cooked exclusively from salted mushrooms. It should be borne in mind that old specimens are very difficult to process and retain their bitterness. Because of this, it will not be possible to cook them deliciously, which means that it is not worth taking at all.
But still, there are types of mushrooms that need to be treated with special attention when collecting and harvesting. This is a camphor milk, a pepper and a violin
Unlike other milk mushrooms, they have a too pungent taste and a tougher pulp. But you shouldn't consider them false. They just need the most thorough preparation for processing and cooking.
How to cook milk mushrooms correctly?
Preparation for salting in mushrooms takes a little longer than in other mushrooms. Without delaying the process, they immediately need to be sorted out and cleaned. After that, it is good to rinse it several times in cold water, trying to remove all the sand as much as possible (otherwise it will later be unpleasant to grind on your teeth). Now you can start soaking. This stage lasts from one to three days. The water should be changed at least three times a day. And only then can the mushrooms be salted. Some advise to boil them for ten minutes before this, but experienced mushroom pickers note that in such cases the real taste and aroma of the mushroom will be lost.
It is easy to cook white mushrooms and other types of these mushrooms. You need to take 40 g of salt for every kilogram. They are placed in containers (preferably wooden tubs) with the caps facing up, sprinkling with salt layer by layer. If desired, you can add cherry, currant, oak leaves, garlic cloves and pepper. However, it should be remembered that the sharp aroma of spices and spices interrupts the true smell of mushrooms. After the container is filled, it is removed to a cool place and placed under oppression.
Salting mushrooms should last at least 30-40 days (or even two months) - this is the time required for complete fermentation. And only then they can be eaten. Although some mushroom pickers believe that only one to two weeks is enough. But risking your health is still not worth it.
How to hot salt raw mushrooms (milk mushrooms) - a simple winter recipe in jars
Using this recipe, you will be surprised how delicious mushrooms can be!
Ingredients:
- Water;
- Salt;
- Bay leaf;
- Pepper;
- Mushrooms.
After washing the mushrooms well, boil them. After the liquid boils, remove the foam from its surface. Simmer, simmer for about five minutes. Remove the pan from the heat, drain the water, and let the mushrooms cool. In the meantime, make a brine: fill the container, salt at the rate of 3 tablespoons per 1 liter of water. After waiting for a boil, turn off the heat.
Place lavrushka and pepper on the bottom of the sterilized jars to taste. Place the hats loosely together. Pour in hot brine. The sample can be removed after forty days. And you need to store the workpieces in a cold place.
Taste characteristics
Milk mushrooms are rich in protein, trace elements, vitamins. They are low in calories but high in nutritional value. They are not suitable for frying, but they are ideal for salting. Even after long-term processing, the pulp of the black milk mushroom remains elastic and dense, therefore it crunches on the teeth. These mushrooms retain their shape and always look beautiful on the table. They have a unique "mushroom" aroma, and the taste is rich and bright.
The best taste of black mushrooms appears at the stage when the cap is still small and just beginning to form a funnel. At this moment, its edge part is still bent inward, and the plates are even and have a light shade. Large specimens accumulate the carcinogen noncatorin and become bitter in taste. When attacking a large group, you should not be greedy. It is worth collecting only young representatives, and it is better to leave the old ones in the forest.
Mushroom poisoning: what to do?
The first symptoms of poisoning with false mushrooms are always similar. After a few hours, a person begins to feel weakness and pain in the abdomen, he begins to vomit, after which vomiting and loose stools appear. So the body is trying to get rid of toxins in all available ways. If you do not begin to provide assistance at this stage, the condition can worsen to the point of dehydration.
As soon as the nausea and vomiting have passed, you can begin to rehydrate - to restore lost fluid. Sweet warm tea or pharmaceutical preparations, for example, "Regidron", will help here. Drinking during this period should be abundant. In addition, a person needs warmth and peace.
In case of poisoning with false mushrooms, you cannot refuse qualified medical care. Even if everything was done correctly, a specialist consultation never hurts. You need to treat your health responsibly, and not rely on the usual and familiar "maybe" ...
How to cook delicious milk mushrooms
Hot salting of real milk mushrooms
- The first step is to select other types of mushrooms from the milk mushrooms. Rinse everything several times with water. We erase the dirt with an old toothbrush and carry out surface treatment. Cut the legs and leave to soak for a day. In this case, the water changes during this time 3-4 times. Put the peeled mushrooms in a bucket.
- We transfer the mushrooms to a large container. Now we make a brine: for 1 liter of water, 3 large tablespoons of salt. We mix everything and fill in our mushrooms. We are waiting for everything to boil, after 5 minutes we put everything in a colander. At the same time, we put the brine with which the cans are poured, all in the same proportion. We turn off everything, let the water drain and cool the mushrooms.
- For salting, we use peppers, garlic cloves, dill umbrellas. We take jars of 0.5-0.7 liter, for one jar there are 3 peppercorns and 2 cloves of garlic. We put the seasonings so that there is room for the brine. Cut large mushrooms into 2-3 pieces. Put the mushrooms on the seasoning, and then the words layer of seasonings. We fill everything with brine and leave overnight. Top up in the morning, as the amount of brine will decrease. Close with a plastic lid, everything will be ready in 2-3 months.
Milk mushrooms are very often harvested for the winter.
Crispy pickled milk mushrooms
- To prepare the brine, we need mustard, paprika, garlic, oyster and black currant leaves. You need dill, horseradish, salt, sugar and bay leaf. For salting, it is better to choose small lumps. One kg of mushrooms must be boiled to remove the bitterness. After boiling, cook the mixture for 10-15 minutes, do not forget to remove the foam. All the bitterness will go away.
- We send the mushrooms to a colander, they must also be rinsed with boiling water.
- Prepare the brine at the rate of 1 liter: 3 peppercorns, a dill branch, 3 bay leaves, 5 black currant leaves, 5 oyster tree leaves.
- Now we put on fire and wait until it boils, add 2 tbsp. l salt and 2 tbsp. tablespoons of sugar. The brine is boiling.
- At the bottom of the jar we put chopped horseradish leaves, 2 cloves of garlic, 1 tsp in the same place. mustard and a pinch of paprika, a sprig of dill. Then we spread the layer of mushrooms by half, then put the horseradish leaves, a branch of dill, 2 cloves of garlic and continue to lay the mushrooms.
- We cover everything with horseradish, dill, 1/3 tsp. mustard and a clove of garlic. Pour the mixture with a boiling solution. We put the banks in a dark place, after a day we place them in the pantry.
Also read: Boletus mushroom: edible species and dangerous twins
Milk mushrooms in batter
Wash the milk mushrooms, clean, beat off and sprinkle with plenty of salt. Then leave for 3-4 hours and cook in batter. Cut the mushrooms into pieces. We will make the batter on mineral water: 2 eggs, 300 g of mineral water and 300 g of flour and a pinch of salt. We mix everything. We will fry with enough oil in a deep frying pan.
The milkweed does not have poisonous spears, all representatives of the Millechniks are conditionally edible. You should read about their differences before walking in the woods.
What a real mushroom looks like (white): photo and description
Category: edible.
Other names: white milk mushroom, raw milk mushroom, pravian milk mushroom, wet milk mushroom.
Since the beginning of the XIX century. in Russian scientific circles, they called the real weight of the milk peppery - Lactarius piperatus... But in 1942 the scientist-mycologist Boris Vasilkov proved that the people consider the species Lactarius resimus to be the real one.
Above you can see what the white lump looks like in the photo. Its cap (diameter 6-25 cm) is white or yellowish. In young mushrooms, it is flat, but over time acquires the shape of a funnel. On the edges bent towards the inner side, there is almost always a noticeable fluff. It is sticky and very wet to the touch.
If you look closely at the photo of a real mushroom, you can almost always notice plant debris on its hat, which sticks to the mushroom more often than to other mushrooms.
Leg (height 3-9 cm): white or yellowish, cylindrical, hollow.
In the photo of a real weight, frequent plates of white or yellowish color are clearly visible.
Flesh: white with white milky juice, which, when exposed to air, turns dirty yellow or grayish. The smell is similar to that of fresh fruit.
Doubles: white podgruzdok (Russula delica), the main difference of which is the absence of milky juice in the latter. The violin case (Lactarius vellereus) also looks like a white lump, only its hat is more “felt” and there is no cannon. White boll (Lactarius pubescens) is much smaller in weight and with a more pubescent cap. Aspen milk mushroom (Lactarius controversus) grows under aspen trees, where real milk mushrooms are practically not found. And the milky juice of peppercorns (Lactarius piperatus) turns green when it interacts with air.
The white mushroom grows from the beginning of July to the end of September in the Volga region, Siberia and the Urals.
Where to find it: In deciduous and mixed forests near birches.
Eating: salted after a long boil to remove bitterness. Under the influence of brine, juicy and fleshy real milk mushrooms acquire a bluish tint, and after 40 days you can already enjoy their taste. In Siberia, according to tradition, real milk mushrooms are still salted along with volushki and mushrooms. During the famous meal, arranged in 1699 by the Archbishop of Moscow and All Russia Andrian, guests were served, in addition to other dishes, “three long pies with mushrooms, two pies with milk mushrooms, cold mushrooms with horseradish, cold milk mushrooms with butter, milk mushrooms heated with juice, yes oil ... ". In Western Europe, a real mushroom is considered an inedible mushroom, and in Russia it has long been called the king of mushrooms. A real milk mushroom surpasses even fatty meat in calorie content: in dry matter, the protein content reaches 35%.
Application in traditional medicine (data have not been confirmed and have not undergone clinical trials!): In the treatment of renal failure and urolithiasis.
Growing a breast at home
There are two main options for reproducing the harvest of milk mushrooms at home. The first is simple and reliable. It consists in purchasing a ready-made store-bought mycelium and laying it in the substrate. In a year, you will be harvesting the long-awaited crop that will stretch over the next five years.
The second way is the independent collection of spores and the development of mycelium. Naturally, due to its reliability, the first method is preferable.
The substrate must be prepared in advance, using wood that the milk "loves": birch, poplar or willow. Sawdust is sterilized by steaming, mixed with disinfected soil. They dig holes next to the trees, fill them with soil. When the hole is ready, the mycelium is laid there.
The most optimal time for laying is from May to September. We must not forget that milk mushrooms are moisture-loving. In summer, in hot weather, they need to be covered, protected from direct sunlight. Of course, you need to maintain moisture - water regularly.
When it comes to growing indoors, a shed or basement is perfect. The mycelium is mixed with the substrate and placed in a large plastic bag. They make holes from which milk mushrooms will grow. For the emergence of seedlings, you need to maintain an optimal temperature regime of +21 degrees. Under these conditions, the mushrooms will come out in three weeks.
After the first shoots appear, the bag must be transferred to a brighter room, where the temperature will be +15 degrees.
What a peppery milk looks like: photo and application
Family: Russulaceae.
Synonyms: peppermint.
Description. About what the pepper milk looks like in the photo above: the cap of the mushroom is white, yellowish with age or with brownish spots. It does not have concentric zones, its diameter is 5-20 cm. Externally, the cap is fleshy, dense, at first flat, with a curled edge, then concave, matte, not pubescent, dry. The pulp is coarse, dense, white, turns bluish-blue on the cut, with a pungent peppery taste and a faint smell of rye bread. Milky juice is very abundant, burning, white, turns blue or yellow in the air. The plates are white or creamy, very frequent, narrow. Stem 5-8 X 1-2.5 cm, dense, smooth, white, sometimes with yellowish spots.
Distributed in the temperate and forest-steppe zone of Russia, forms mycorrhiza with oak, birch and spruce, inhabits deciduous and mixed forests with the participation of these species. Fruiting in July-October.
Similar species. Skrypitsa (L. vellereus) is distinguished by milky sap turning brown in the air and rare plates. Milk parchment (Lactarius pergamenus) has a longer stem.
Pay attention to the photo: this type of milk has a wrinkled cap and a white podgruzdok (Russula delica), characterized by the absence of milky juice and non-caustic pulp (pungent plates). The medicinal properties of peppermint
Hot aqueous extract of L. piperatus showed anti-cancer activity by inhibiting sarcoma-180, Ehrlich carcinoma and Lewis pulmonary adenoma
The medicinal properties of peppermint. Hot aqueous extract of L. piperatus showed anti-cancer activity by inhibiting sarcoma-180, Ehrlich carcinoma and Lewis pulmonary adenoma.
The methanol extract of fresh fruit bodies showed antibacterial activity against pathogens such as Escherichia coli, Proteus vulgaris and Mycobacterium smegmatis, and no antifungal activity against Candia albicans. Recent additional studies have found that the level of antimicrobial activity is highly dependent on the age of the fruiting bodies, is highest in young mushrooms and almost absent in mature mushrooms that begin to disperse spores.
The same applies to antioxidant activity, which is high in young fruiting bodies and low in old ones. The antioxidant activity of peppermint is expressed in a decrease in the number of free radicals, inhibition of oxidative hemolysis in erythrocytes and inhibition of lipid peroxidation.
Traditional and folk medicine. In Chinese medicine, the mushroom is used to relax muscles and relieve muscle cramps.
In Russia, the milky juice of pepper milk was used to remove warts and in acute purulent conjunctivitis (a cloth moistened with milky juice was applied), and slightly toasted fruiting bodies - in renal and cholelithiasis. There are known attempts to use the fungus in the 19th century against tuberculosis (it is believed that they were ineffective).
Cooking Uses: Used for pickling and pickling. To remove the pungent taste, it is pre-boiled and / or soaked. In the Caucasus, it is sometimes dried, ground into powder and used as a hot seasoning instead of pepper.
Characteristics of the mushroom mushroom
The body consists of two parts: the cap and the legs.
Hat
The skin on the cap is slimy, white with a milky tint. Sometimes there may be brownish spots. The plates are cream. The diameter varies from 5 to 20 cm. In a young representative of the mushroom kingdom, it is flat, slightly convex, and as it ages, its edges turn inward, forming a kind of funnel. The structure is dense.
Pulp
A specific fruity aroma emanates from the pulp. It is quite dense, stable and white. Inside contains milky juice, which, when broken, flows out, turning yellow. The plates are quite wide and frequent. Spores are yellowish.
Leg
The height of the leg is 4-7 cm, the size is from 2 to 5 cm. It is hollow inside, it has the shape of a cylinder. It can be yellow or white. In the old breast, the plates on the leg are always painted yellow.
