Plant dill at home in a pot

Description of the mushroom

The Latin name for Yellowing Chanterelle is Cantharellus lutescens, in the English version this term is translated as a funnel and sounds Craterellus lutescens. The rarest name in Russian is Craterellus yellow, which is difficult to remember, and therefore mushroom pickers often use the familiar "chanterelle". This species belongs to the genus Voronochniks of the Fox family.

The yellowing chanterelle lacks a border between the stem and the cap, and the widest upper part reaches 6 cm in diameter, the edge is wavy, a depression appears in more mature specimens. The leg grows up to 5 cm in length, 1.5 cm in diameter, often flattened.

The flesh of a yellowing chanterelle can be from a light yellow to orange hue, it is considered a good edible mushroom, belongs to category 4. At the same time, the price for frozen chanterelles reaches $ 10 per kg, and dried chanterelles - $ 108 per kg.

A bit of history

The first mention of the yellowing chanterelle was in 1821, Fries E.M., a scientist from Sweden, told about it. In his first work, the biologist named this mushroom Canthrellus lutescens, and in 1838 he moved it to the genus Craterellus, which unites the funnel-shaped species of our planet.

It is also important that the two different genera Cantharellus (Chanterelle) and Craterellus (Voronochnik) are very related, which often encourages scientists to unite them, but as a result, very long names of mushrooms will arise. As a result of the study of the DNA of these species, it turned out that their ancestors are different, and therefore they cannot be combined into one group.

As a result, many sources attribute the yellowing chanterelle to the genus Cantharellus, although according to the Index Fungorum database, where the scientific names of mushrooms are grouped, the yellowing chanterelle still belongs to the genus Craterellus.

The false chanterelle is edible or not. How to distinguish false chanterelles

The real decoration of the forest is chanterelles. These cute and tasty mushrooms are also very healthy. They are extremely rich in carotene, they are also high in vitamin C and polysaccharides. They have an antihelminthic effect and improve liver function. It is even believed that chanterelles contribute to the elimination of radioactive nuclides from the body.

Only the trouble is - they have a very similar double - false chanterelles or, as they are also called, orange talkers. They also have the beautiful Latin name Hygrophoropsis aurantiaca. These mushrooms are not related to the family of true chanterelles, which has several varieties of mushrooms. They are similar to them only outwardly. False chanterelles belong to the so-called conditionally edible mushrooms, that is, after soaking in water and heat treatment, they can be eaten. Here are just no big benefits from them, and their taste and smell are so-so. Experienced mushroom pickers recognize these mushrooms intuitively. But if you are a beginner mushroom picker, you should not rely on intuition alone. How to distinguish false chanterelles from real ones? Let's try to figure it out. Where and how do these mushrooms grow?

False chanterelles can be found in coniferous and mixed forests. They grow on dead wood, on old rotting trees, on the forest floor, in moss. The end of summer and autumn are the times of their greatest numbers. False chanterelles can grow in groups or singly. Real chanterelles are also inhabitants of coniferous and mixed forests. They grow on soil, in moss, under leaves. But, unlike false chanterelles, you will not see them on old fallen trees. And if you find one chanterelle, you can be sure that there will be many nearby. They almost never meet alone !!! Cap color

The color of the false chanterelle is brighter than that of the real one. Most often it is bright orange or orange with a brown tint, and at the edge it is necessarily lighter than in the center. The surface of the cap is slightly velvety. In a real chanterelle, the color of the cap can vary from light yellow, sometimes almost white - to yellow-orange. She will never be as "red-haired" as a deceiver - a false fox. The color of her cap is the same both in the center and at the edges. Its surface is smooth. The shape and size of the cap You can also distinguish the false chanterelles by the shape of the cap. In a false chanterelle, the edges of the cap are even and smooth, neatly rounded. The cap is small in size, no more than 3 - 6 cm in diameter. In an adult mushroom, it is in the form of a funnel, in a young one, it is slightly convex. A real chanterelle has a cap with wavy edges, almost always of an irregular shape. Its diameter is larger, sometimes it reaches 12 cm. The cap of young chanterelles is also slightly convex. As it grows, it becomes flat, then depressed, and in old mushrooms, funnel-shaped. Its edges are bent down. Mushroom plates

In the false chanterelle, the plates are thinner and more frequent, branching, orange, descending to the leg, but not passing into it. In a real chanterelle, the plates are denser, thicker, going down the stem of the mushroom, passing into it. The flesh of the mushroom In false chanterelles, the flesh is yellow, has an unpleasant odor, tasteless and friable. When pressed, its color does not change. In true chanterelles, it is white in the middle, and yellow only at the edges, dense. If you press on it, its color becomes reddish. It has a pleasant smell and a sour taste. Stem In false chanterelles, the stem is thinner, orange-reddish; in the section of an adult fungus, it is hollow. Its color below is darker. The shape of the leg is cylindrical, without tapering downwards. The cap is clearly separated from the stem. In real chanterelles, the leg is thicker, it is never hollow. In real chanterelles, there is no distinction between the cap and the leg. It is the same color as the cap or slightly lighter, smooth and dense, tapering downward. Spores In false chanterelles, spores are white. The real ones are yellowish. Another difference is that real chanterelles are never wormy. This is due to the fact that the mushroom contains chitinmannose, which has an anthelmintic effect. The larvae laid by insects die under its action, so chanterelles can grow for a long time. At the same time, old mushrooms sometimes acquire a bright orange color. Eating them is not recommended because they can be poisoned. False chanterelles do not have chitinmannosis, so insect larvae can infect them.

Can you eat false chanterelles? Yes, you can, although you can't call them particularly tasty. Like all conditionally edible mushrooms, they must first be soaked for 3 days, changing the water in the morning and evening. After that, they are boiled in boiling water for 15 minutes. Boiled false chanterelles can be fried or pickled. In truth, collecting them is only worthwhile when there is nothing better in the forest. Hopefully, you get lucky and find tastier and healthier mushrooms. Happy and successful mushroom hunting!

Chanterelle-like edible mushrooms. Description

The false chanterelle is very similar to the real chanterelle, but in fact these mushrooms are not “relatives”. The main difference from the real chanterelle is a more intense color and a neater hat.

Hat

Usually medium-sized (up to 5 cm), but sometimes they can grow up to 10 cm in diameter. Young specimens have a slightly convex cap; with age, it unfolds upward and becomes flat or concave. The edge of the cap is rounded downwards, may have wavy outlines.

At first, the surface of the cap is velvety, and becomes smooth during the ripening process. The color of the cap is bright orange, with a darkened center. In young specimens, a dark concentric pattern may be observed, which disappears over time. There is a clear demarcation of the cap from the leg.

Leg

Thin (about 1 cm across) and short (up to 6 cm). Tapers downwards, bending may be observed in the lower third. The coloration of the stem is more intense than the caps; the stem is brownish downward. In mature mushrooms, a cavity forms in the stem.

Spore-bearing layer

The plates are distinguished by considerable thickness, branching and intense (usually orange-brown color). Under mechanical action, they acquire a darker color.

Pulp

It is orange-yellow in color, thicker in the center and noticeably thinner towards the edges. The flesh of the leg is reddish. In the process of ripening, it begins to resemble cotton wool in consistency. It smells faintly (mushrooms), there is practically no taste.

Red Book view

Gomphus clavatus in the Red Data Book of the Kemerovo Region

Classification: Major Groups> Fungi, lichens and fungus-like organisms> Basidiomycota> Agaricomycetes> Gomphales> Gomphaceae> Gomphus

Legal status

Descriptions

Planting and care at home

The erythematosus reproduces easily with the help of seeds. They can be planted directly in open ground or as seedlings. If there is a plant in the garden, self-seeding is possible. As soon as you manage to go out into the garden, you can immediately proceed to planting seeds. They are sown shallowly with a distance of 40-50 cm between future bushes.

Seedlings are sown for seedlings in February-March. You can use universal soil. It is not worth deepening the future eringium, but the distance must be made as much as possible or each seed must be planted in a separate container, since the plant does not like frequent transplants. Cover crops with glass or foil. Grow at a temperature of at least 20 ° C on the sunny side. Watering is moderate. The greenhouse is removed with the appearance of sprouts.It is advisable to plant seedlings directly into the ground, without first picking. In May, the seedlings are taken out into the street and after 1-2 weeks they are planted in the ground.

Erythematosus is unpretentious and not at all demanding to care for.

It is important not to overflow the plant even in dry weather.
The soil should be well-drained to avoid stagnant water.
Weeds are not good neighbors for the eringium, so you need to get rid of them.
For lush flowering, pruning should be done after flowering.
It is recommended to tie tall species to supports.
Most species of bluehead are frost-adapted. But thermophilic varieties should be covered for the winter with dry foliage or spruce branches .. The advantage of the plant is its resistance to pests and diseases

The advantage of the plant is its resistance to pests and diseases.

Similar species, distinctive features from them

The amethyst chanterelle (Cantharellus amethysteus) is very similar in shape and shade to the classic yellow chanterelle. In fact, this mushroom is a subspecies of yellow chanterelle, but it is distinguished by vein-shaped plates, which have many septa-bridges, and a lilac shade of the fruiting body. The aroma and taste of amethyst chanterelles is not as strong as that of yellow chanterelles, but the flesh of the mushroom is yellowish. Chanterelle amethyst forms mycorrhiza, most often, with beeches, sometimes with spruces. You can rarely meet such a variety of yellow chanterelles, and only in the forests located in the south of the country.

Chanterelle is pale in appearance a little like amethyst, but differs in a characteristic powdery white color, through which the yellow color is noticeably breaking through. It grows in the same area with yellow and amethyst chanterelles, it is very rare.

False doubles

Another important factor in the collection of yellowing chanterelles is that it does not have poisonous counterparts. There are only 2 related species with which an inexperienced mushroom picker can confuse it, but both of them are edible:

1. Tubular chanterelle or Cantharellus tubaeformis. She has more developed folds on the cap, but with yellowing they have the same shade of the body, it is closer to brown, and the leg is grayish.

2. Chanterelle or Gomphus clavatus. The young mushroom is distinguished by a lilac cap, a light brown and denser stem, and prefers deciduous forests.

Both species described have a white flesh, in contrast to the yellowing chanterelle.

Growing at home and in the country

Breeding a yellowing chanterelle at home is not practiced, it is better to do it in natural conditions or in a summer cottage. Any laboratory that produces mushroom spores will offer a large selection of chanterelles to grow in their own garden. The only important condition is the presence of an adult spruce tree with a strong overgrown root system.

Also, one of the ways to grow chanterelles is to transfer mycelium from the forest, directly from the surrounding soil to a summer cottage. This will facilitate the task, speed up the growing process, and it will be easier for the plant to adapt to new conditions.

Tubular chanterelle (Craterellus tubaeformis)

Other names:

Tubular chanterelle (Latin Cantharellus tubaeformis) is a mushroom of the chanterelle family (Cantharellaceae).

Hat:
Small, in young mushrooms, even or convex, with age acquires a more or less funnel-shaped shape, elongates, which gives the entire mushroom a certain tube-like shape; diameter - 1-4 cm, in rare cases up to 6 cm. The edges of the cap are strongly tucked, the surface is slightly irregular, covered with inconspicuous fibers, slightly darker than the dull yellowish-brown surface. The flesh of the cap is relatively thin, firm, with a pleasant mushroom taste and smell.

Plates:
The hymenophore of the tubular chanterelle is a "false plate" that looks like a branched network of vein folds descending from the inner side of the cap to the pedicle. Color - light gray, discreet.

Spore powder:
Light, grayish or yellowish.

Leg:
Height 3-6 cm, thickness 0.3-0.8 cm, cylindrical, smoothly turning into a cap, yellowish or light brown, hollow.

Spreading:
The abundant fruiting period begins at the end of August and lasts until the end of October. This mushroom prefers to live in mixed and coniferous forests, in large groups (colonies). Feels good on acidic soils in the forest.
The tubular chanterelle is not found in our area so often. What is the reason, in its general inconspicuousness, or is it really Cantharellus tubaeformis that is becoming a rarity, it is difficult to say. In theory, the tubular chanterelle forms a hymenophore with conifers (simply, spruce) in damp mossy forests, where it bears fruit in large groups in September-early October.

Similar species:
The yellowing chanterelle (Cantharellus lutescens) is also noted, which, unlike the tubular chanterelle, is devoid of even false plates, shining with an almost smooth hymenophore. With the rest chanterelle mushrooms confusion is even more difficult.

• Cantharellus cinereus is an edible gray chanterelle, characterized by a hollow fruiting body, gray-black color, and absence of ribs at the bottom.
• Common chanterelle. It is a close relative of funnel-shaped chanterelles, but differs in that it has a longer fruiting period (in contrast to funnel-shaped chanterelles, whose abundant fruiting occurs only in autumn).

Edibility:
It is equated to a real chanterelle (Cantharellus cibarius), although it will hardly bring so much joy to the gastronome, and the esthete will not soon get bored to the same degree. Like all chanterelles, it is used mainly fresh, does not require preparatory procedures such as boiling, and also, according to writers, is not full of worms. Has a yellowish flesh, inexpressive raw taste. The smell of raw funnel-shaped chanterelles is also expressionless. Can be pickled, fried and boiled.

Notes:
The tubular chanterelle is an exposure for the entire genus of chanterelles, which has begun to penetrate the family of real lamellar mushrooms. Some kind of carelessness, haste, unpreparedness can be seen from all this. The mushroom seems to have grown itself plates - but from the very first glance it is clear that they are not real. The veins are somehow intertwined, insincere. And, if I may say so, "hat"? It can be seen with the naked eye that some semblance of a hat was made hastily from a "single mushroom funnel" into which the tubular chanterelle strives to turn at every opportunity, putting its curator in a very awkward position. In general, the second - after the real, yellow and bright chanterelle - the attempt to infiltrate undercover completely failed. Therefore, probably, this mushroom cannot be found anywhere, except for special places, about which very few people also know.

Growing

When breeding Clubbearer by seed, wait until the soil warms up before sending the planting material into the ground. Usually, by mid-spring, nothing threatens plantings. To obtain friendly shoots, the soil at the planting site must first be compacted (rolled) and watered well, it can be slightly mulched with peat to maintain the required moisture content.

After the shoots appear, watering the young shoots is no longer required, only if the weather is very dry.

Varietal Clubbearers are best propagated by division. In this case, you can be sure that the new plants will be identical in their characteristics to the mother.

Dill planting technology

Before sowing, the seeds are prepared. For this, step-by-step procedures are performed:

1. Disinfection, for which the seeds are poured with a weak solution of manganese for a third of an hour.
2. Removal of essential oils by soaking the seeds in water for 8 hours or by bubbling.
3. Sifting out floating seeds.
4. Stimulation of germination with "Zircon" or "Epin" preparations.

Additional Information! By bubbling, essential oils are removed from the seed.Seeds are poured into the aqueous solution and the aquarium installation is connected.

Dill planting technology at home

After planting, the seeds are moistened, the container is covered with glass (polyethylene) and sent to a dark warm corner, where it is kept until germination. The room temperature is maintained at 20-22 degrees.

The emerging planting sprouts are thinned out, leaving 3 cm between shoots. The glass is removed. The container is installed on the windowsill.

After planting the seeds, the container is covered

Sowing seeds is not difficult, but first you need to find and prepare everything.

If you choose a soil in the store, it is easier to take a universal one, although you can find it for green crops. When self-mixing the components, it is necessary to take equal parts of peat, humus and fertile soil from the garden. The mixture is mixed well and disinfected by spilling it with a warm pink solution of potassium permanganate.

A box or pot can be of any convenient area so that it can fit on the lightest window sill

It is important that its height is not less than 12-15 cm. The container is washed and drainage (expanded clay, coarse sand, small pebbles) is poured onto the bottom with a layer of 2-3 cm

Only then the soil is laid almost to the upper edge of the box.

The dill box must be at least 12-15 cm high

The seeds are bought or taken from their harvest. Since in dill they are covered with a dense etheric shell, a little work is needed to accelerate and improve germination. Do the following:

1. After filling the seeds in a jar with water, after 10-15 minutes they drain the water along with the seeds remaining on the surface: they are very frail.

   Good seeds drown when soaked in water

2. Good seeds are poured with a light solution of potassium permanganate and kept so for two hours.

   When preparing the solution, you must wait until the crystals are completely dissolved.

3. After washing the seeds from potassium permanganate, they keep them in water for two days, changing the water 5-6 times a day. Strain through a strainer, lay out the seeds on paper and dry until flowable.

   It is impossible to overdry the seeds: they will be dried so that it is convenient to sow

Landing rules

It is important to sow the seeds not too thickly or too deeply. It's easy to do

1. The surface of the soil in the container is moistened with a spray bottle. Seeds are scattered on it, if possible not very densely (otherwise then you will have to pull a lot, the bushes cannot grow every 1-2 cm).

   It will still not work to spread out the seeds individually

2. After spreading the seeds, they are again sprayed with water a little and covered with soil with a layer of 1–1.5 cm.

   Some gardeners prefer to sprinkle the seeds with soil only slightly, but then the moisture of the substrate will need to be monitored more closely

3. Covering the container with glass or foil, put it in a bright place at room temperature. Condensation is removed from the glass 1-2 times a day, and the surface of the soil, if it dries up, is sprayed with water.

   The necessary microclimate is created under the glass, but if the temperature is too high, ventilation will be required

First steps after purchase

When choosing a planting material for growing Cormorants, it should be borne in mind that the plant belongs to the 5th zone of winter hardiness, that is, it can withstand low temperatures down to -23 ° C. For information: Moscow is in the 5th zone of winter hardiness, while the Moscow region is predominantly in the 4th, suggesting the cultivation of more winter-hardy (up to -28.9 ° С) plants

Seeds are sown in open ground in late April - early May. Seedlings appear quickly enough - within two weeks. Butterfly grows quite intensively - already in September, the narrow leaves of the plant form into a dense, dense, bunch-like turf.

Comparison of real and false chanterelles

Every lover of collecting forest gifts should know what a false chanterelle looks like. To determine the differences, it is necessary to familiarize yourself in detail with each of the types. Such varieties of chanterelles as tubular, gray, white and others do not have twins, but an ordinary cockerel can be confused with an orange talker.

The chanterelle is real

False chanterelle

Despite the fact that edible and false specimens are very similar, an experienced mushroom picker can easily tell them apart. This is where a simple tip from a seasoned forest lover comes in handy. Despite the fact that these are delicious mushrooms, it should be remembered that they have counterparts. I'll tell you how I define chanterelles: you can focus on the color of their hats and the shape of their legs. So, everyone's favorite bettas are distinguished by a muted reddish color.

The surface of their cap is matte, always smooth, the skin almost does not separate from the pulp - thick, juicy, corresponding to the shade of the leg. Sometimes the flesh of the mushroom can be very light, almost white. When broken and pressed, it turns slightly red.

The edges of the cap at a young age are smooth, neatly rounded. As they grow, they bend beautifully, become wavy at the edges, and the fruit body acquires a slightly funnel-shaped shape with a deepened center.

A real chanterelle is capable of growing to a large size. Often there are specimens with a cap diameter of about 10-12 cm.

Chanterelle mushrooms have a thick and strong stem. It expands at the top and merges smoothly into the cap. The color of the fruiting body does not change throughout, it has uniformity. The leg thickness is from 10 to 30 mm, the length is up to 7 cm. It is slightly lighter than the cap.

Males do not have plates, the hymenophore consists of frequent, highly branched folds that descend to the pedicle, making up one whole with it.

The color of the caps of the false chanterelle is brighter than that of the real ones. So, when collecting gifts from the forest, the mushroom picker should be alerted by the yellow or orange, slightly velvety surface of the specimen encountered. The diameter of the cap of the kokoshka does not exceed 6 cm, the plates descend to the stem. They are frequent, thin, bright. The pulp is white or yellow, with a sharp mushroom odor (if the aroma is sweetish, then this also indicates that the specimen belongs to the genus Gigroforopsis).

A pronounced difference between these mushrooms is that they have a rather thin (up to 10 mm) and long (up to 5 cm) stem. It is flat, but rarely curved. Inside - fibrous, with pulp resembling cotton wool. The color of the flesh of the leg does not match the shade of the cap; at the base it is darker (almost black).

Key differences

So, you need to remember the difference between representatives of two types of eukaryotes. They are as follows:

• False chanterelles have a brighter color. Cockerels have a calm reddish tone.
• If the mushroom has a sour taste, and its leg is thick and smoothly turning into a cap, then this is an ordinary chanterelle. Such a mushroom has a slightly curved leg shape. Kokoschki have a thin and hollow stem.
• The chanterelle mushroom grows in large colonies, the kokoschka - almost always single specimens. It can be found on fallen and rotting tree trunks.
• All kinds of worms and larvae are very fond of eating false chanterelles, while cockerels are extremely rarely spoiled by insects. The only worm that can be found when cutting the fruit body of a cockerel is the wireworm. This fact is explained by the presence of a large amount of chitinmannose in the fruiting bodies of common chanterelles.
• Another difference is that false eukaryotes have an easily peelable skin. When it is removed, the rough surface of the cap is exposed. It is almost impossible to peel off the skin of cockerels.
• In orange talkers, the color of the plates is brighter than the tone of the cap, while in roosters it is uniform and uniform over the entire surface.

These are the main characteristics that show how one species differs from another.

Description

The genus Butterfly, consisting of both annual and perennial herbaceous plants, is one of the brightest representatives of the cereal family. On the territory of Russia, in its European part, the gray-haired mace bearer species is found predominantly. Plants belonging to the genus prefer pine forests, sandy hills, and they grow along roads.

The leaves of the Clubbearer are thin, pointed, rough to the touch, about 10-15 cm long.Bristle-folded foliage is located on thin, geniculate-raised smooth stems with nodes at the base. Due to the large number of long leaves, a dense evergreen turf is formed.

The club bearer blooms in early July. Inflorescence - thin panicles of a pink hue, reaching 35 cm in length. After flowering, fruits are formed, represented by elongated caryopses.

In culture, the plant is used as a ground cover. With its help, you can form low curbs

Colored in soothing shades of pink with a silvery sheen, the blooming Club Bearer will certainly attract attention due to its modest charm. Sometimes, to make the plant more visible, it is planted in a container, which is then added dropwise in the garden.

Cooking recipes

Since chanterelles are not infected with worms, the initial treatment looks like cleaning from forest pollution and boiling (no more than 15 minutes). Chanterelles can be eaten fresh, and therefore, after cleaning, they can be dried in the air and cooked in the oven.

Freeze boiled mushrooms or only harvested fruits. The yellowing chanterelle is also fried either fresh or after boiling. The mushroom is suitable for pickling and salting. Due to the dense pulp, the chanterelle is especially good when pickled, while it becomes crispy and unusually tasty.

Salting the chanterelles is quite simple: just put the mushrooms in the container, sprinkle each layer with salt and put your favorite spices. Peppers, cloves, dill, bay leaves, and garlic are often added to chanterelles. Then everything is pressed with a load, which should be washed from the juice once a week so that the fruits do not bloom. 7 days after salting, they should be covered with their own juice. If this does not happen, you need to increase the weight of the load. A month later, the workpiece can be eaten, the salting is stored in the refrigerator.

Chanterelles are pickled yellow after preliminary boiling. For a marinade for 1 kg of mushrooms you will need:

• water - 80 ml;
• salt - 25 g;
• sugar - 50 g;
• vinegar - 30ml;
• peppercorns - 12 g;
• cloves - 5 g.

After the chanterelles are boiled, they need to be drained and rinsed, and salt, sugar, cloves and pepper must be added to the brine, and boiled. Then they put mushrooms there again, boil them for another 5 minutes, add vinegar and boil for 3 minutes. The fruits can be cooled and stored in the refrigerator or rolled up in sterilized jars. At the same time, check that the marinade completely covers the chanterelles.

Chanterelles are rather tough mushrooms, and therefore some time should pass after cooking before eating them in salted and pickled form. This will help the mushrooms to be absorbed more easily by the body, and the load on the gastrointestinal tract will be minimal.