Curly Looper (Helvella crispa)

Lobules (Helvetia lacunosa)

Lobules pitted Helvetia lacunosa

Grade

The mushroom is edible. Young specimens are tasty, although somewhat tough.

Agrodelo

Curly loafer

Helvetia crispa (Scop.): Fr. Syn. Helvetia leucophaea Pers

Of the many types of blades that have become quite rare now, you can most often find curly blades.

Fruit bodies 5-12 cm tall, very fragile, hollow, with a white, whitish or pale ocher cap 2-5 cm wide, formed by thin curly lobes.

Stem white, slightly widened at the bottom, 3-8 cm high and 1-2.5 cm thick, with longitudinal ribs and elongated pits. Spores are colorless, smooth, elliptical, 15-18 x 10-12 microns in size. It is found infrequently or even rarely in July-September in deciduous and mixed forests - mainly on clay soil.

Edible, but should not be harvested due to its rare occurrence.

Curly lobster is similar to another species - the edible pitted lobe (Helvetia lacunosa), but in that the fruit body has a gray or gray-brownish color.

Habitat: The fungus is very widespread, the first mushrooms appear in July, but the main "layer" is in mid-September. It grows both in deciduous and mixed forests on calcareous and neutral soils, often on the edges of the grass and under shrubs on clay-sandy soils. Alone, the mushroom rarely comes across, mainly in small groups.

Description: Fruit body: 5-9cm. Hat: 2-3 (5) cm in diameter, curved, two- or four-lobed with a free wavy-curly edge (adhered in places), light yellow or ocher. Spore powder is white.

It is irregular in shape, wavy, mainly has a lobular-patchwork structure. Often the edges of the "cap" hang down and grow to the stem.

The upper side (fruit layer) is whitish, cream or dirty ocher, later slightly brownish, smooth. The underside is more or less equally colored, slightly fluffy, 1-4cm thick and up to 10cm long.

Stem: usually thin, cylindrical, sometimes thickened downwards or somewhat swollen. Its whitish surface is longitudinally ribbed and slightly transversely sinewy, with deep longitudinal grooves, pitted. The inside of the leg is oblong-chambered.

Pulp: waxy in appearance, whitish at a young age, cream-colored by old age, very fragile, without any special smell or taste.

Conditionally edible mushroom of the fourth category: hard mushroom. It is advisable to boil it before using it.

Doubles: Similar to helvella lacunos. These mushrooms often grow in the same places. Lobules are more dark-colored, usually gray-brown or gray-black, and curly lobes have neither gray nor black tones.

Notes: The word crispus in the name of the mushroom means "curly".

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Curly Lobster (Helvella crispa)

Helvella curly

Curly loafer, or Helvella crispa (lat.Helvella crispa) is a species of mushrooms belonging to the genus Lostnik, or Helvella, of the Helvellaceae family, a lectotype of the genus.

Curly loafer, among the inhabitants of the forest, is one of the few representatives of mushrooms, the Helwell family. And the word Helwella, literally translated from Latin, means: "small vegetable", "greens" or "cabbage" and, as well as possible, characterizes the very essence of this mushroom. In Russia, the genus Helwell is called differently, they are called blades, because of the characteristic structure of their cap in the form of a propeller blade. This is especially evident in other types of helwell. In total, there are 25 species of such mushrooms and 9 of them grow in Russia. And curly lobe, among all lobules, is not the most common mushroom. A characteristic feature of all blades (helwell) is the content of a certain amount of toxins in their composition. Some of them contain the heavy toxin gyrometrin, others contain muscarine, which can be removed from them only partially and only during their drying. Curly lobster, as well as common lobster, is considered by some sources to be a conditionally edible mushroom with the taste of mushrooms of the fourth category. This is partly so, but ... and not so. Cases of poisoning with lobules have not yet been recorded, and the degree of poisoning with them directly depends on the number and frequency of their use. It is for this reason that curly lobe (or curly helwell) is best considered an inedible mushroom. And, therefore, it is highly undesirable to use it in food. Yes, and it is extremely rare in our area, and the taste is not at all tasty.

Curly loafer is a rather rare mushroom. And the main places of its growth can be considered deciduous and coniferous forests of Europe and the European part of Russia, in which it is found in small groups, often along forest roads and, unlike the common lobster (Helwella vulgaris), it grows not in the spring, but in the autumn - from the beginning of August to the end of October.

Curly loafer belongs to marsupial mushrooms, that is, its spores are located in the very body of the fungus in the so-called "bag". His cap is folded, two to four lobed, irregular and incomprehensible in shape, with wavy or curly edges hanging down and, only in places, growing to the stem. The color of his cap is from waxy beige to pale ocher. The stem of the fungus is short, straight or slightly curved, slightly swollen at the base, with deep longitudinal grooves or folds, inside it is hollow. The color of the leg is white or ash gray. The flesh of the mushroom is thin and very brittle, waxy white in color, with a pleasant mushroom smell. But, all the same, it is not worth trying in the forest to taste curly lobe in its "raw" form!

Lobster curly - refers to conditionally edible mushrooms. (4th category)

Edibility

In a number of authoritative sources, there is information that curly loafer or curly helvella is a conditionally edible mushroom that requires prolonged digestion or prolonged drying before use and belongs to 4 taste categories. It is advisable to soak the mushrooms in cold water before boiling, since the leg consists of cavernous depressions and folds, insects may be inside.

However, some domestic experts regard it as inedible, and abroad consider it poisonous, considering that mushrooms may contain carcinogenic substances. Apparently, the peculiarities of the chemical composition of the pulp of fruit bodies in specific places of growth are affected.

Ultimately, it is safer and safer to assume that curly helwell is inedible. What is the point of risking your health to try tasteless mushrooms that have lost all taste after long digestion? You decide.

Folded "horned" caps, furrowed high legs immediately distinguish curly lobes from other forest mushrooms.Unusual appearance in this case is a warning that this conditionally edible species requires careful heat treatment before consumption.

Elastic vane

Lobules (Helvetia lacunosa)

Grade

Curly Lobster (Helvella crispa)

Helvella curly

Edibility

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