Yellow-legged wet skin

Growing an olive tree from a bone (seed)

Initially, purchase dry olives or fresh, canned product is not suitable. The shell of the oil seed is very hard, so to speed up the germination of seeds, soak them for 12 hours in a solution of sodium or potassium hydroxide. This is a typical 10% alkali solution. It will partially destroy the shell of the bone and allow the sprout to hatch. Next, cut off the edge of the bone or file it off.

After the sprouts hatch, they are transferred to a separate pot. You need a little soil. Choose breathable soils and light soils. A mixture of sand and peat is suitable. The plant is transplanted only after its root system has braided the entire soil. During transplanting, do not clean the soil from the roots, just transfer the clod into a larger pot.

Similar types and differences from them

These mushrooms are similar to other members of the family, among which there are neither poisonous nor inedible ones:

• pink moss (Gomphidius roseus) has grayish plates and a light leg under a bright pink "cap". Rare;
• spruce moss (Gomphidius glutinosus) with a bluish-gray cap and a general grayish-white coloration of the stem, grows in spruce forests;
• spotted moss (Gomphidius maculatus) settles in larch forests, is painted gray-brown, the leg is white, often with spots;
• Swiss moss (Chroogomphus helveticus) is distinguished by an ocher cap with a pubescent skin;
• tomentosus (Chroogomphus tomentosus), in accordance with the name, has a characteristic fleecy coating. Grows in the Far East.

How to cook, tips and recipes

Pine flakes are not a particularly valuable product, but they are quite suitable for food, fresh or dried. Before use, they need to be boiled or fried. It is customary to include yellow dogs in the vegetarian menu, because they contain a lot of vitamins and protein.

Calorie content of pine Mokrukha. 100 g of the product contains 19.2 kcal. It should be understood that the dietary properties of pine moss diminish during frying. Therefore, it is better to cook them.

Yellowleg is good as a side dish when paired with meat or fish. It is often added to salads.

It is important to remember the following four rules when cooking pine mokruha dishes:

1. It is better to cut the mushrooms into smaller pieces and cook them longer. So they are better digested in the stomach.
2. Salted and pickled mushrooms store more useful qualities.
3. Dried mokruh are considered the most nutritious.
4. Boil yellow dogs only over low heat.

Omelet with mushrooms

An omelet with mokrukh is suitable for all lovers of mushroom dishes.

You will need:

• 1 kg of pine moss;
• 1 large tomato
• 5 chicken eggs;
• 3 tbsp. tablespoons of vegetable oil;
• greens;
• salt, baking powder.

Recipe:

1. To make an omelet from mokruha, you need to peel and rinse the mushrooms, cut them into small pieces and fry them until the water evaporates.
2. Then you need to add vegetable oil and chopped tomato to the yellow legs.
3. Immediately beat the eggs with a whisk and add a pinch of baking powder to them. The eggs are transferred to a frying pan when almost all of the liquid has evaporated. The mixture is stirred, salted and pepper.

After 5-8 minutes, the omelet is ready. You need to fry it over low heat. Sprinkle with herbs if desired.

Mushroom pasta

Together with pine mokrukh, you can prepare a delicious dish called "mushroom pasta". For this you will need:

• 200 g of mushrooms;
• 500 g pasta;
• 1 onion;
• 2 chicken eggs;
• 4 tbsp. tablespoons of vegetable oil;
• 100 g of hard cheese;
• salt pepper;
• breadcrumbs.

How to cook:

1. Chop the bread and onions and fry in oil for 10 minutes. The fire should be medium. Salt and pepper products.
2. At this time, you need to boil the pasta until tender and mix them with 2 raw eggs.
3. Sprinkle the greased form with breadcrumbs and spread it in an even layer of pasta. Put mushrooms and onions on top and grate cheese.
4. The container is placed in the oven for 15 minutes.

The dish is served hot.

Purple peel (Chroogomphus rutilus)

• Other names for the mushroom:
• Pine Mokruha
• Mucous mucosa
• Mokruha is shiny
• Mokruha purple
• Yellow-legged wet skin

Other names:

• Gomphidius viscidus
• Gomphidius rutilus

Mokrukha purple (lat.Chroogomphus rutilus) is an edible mushroom of the Mokrukh family.

External description

Hat:
The diameter of the purple cap is 4-8 cm, at a young age it is neat, rounded with a blunt tubercle, with age it opens to a prostrate and even funnel-shaped. Color - peculiar, brown-lilac, with a wine-red tint; in young specimens, the central part is colored in purple tones; with age, the color becomes more uniform. The surface is smooth, very slimy when young, especially in wet weather. The pulp is thick, lilac-pinkish, without any special smell or taste.

Plates:
Wide, reaching to the leg, in youth mauve, with age they acquire a dirty brown, almost black color. In young specimens, the plates are covered with a mucous private veil of lilac-brown color.

Spore powder:
Dark brown, almost black.

Leg:
The height of the stem of the purple moss is 5-10 cm, the thickness is 0.5-1.5 cm, it is often curved, usually slightly narrowed at the base. The color is the same as that of the cap, but somewhat lighter; the surface of the leg is silky, with ring-shaped remnants of a private veil, which become hardly noticeable at maturity. The pulp is fibrous, lilac-red, bright yellow at the base.

Spreading

Mokrukha purple grows from the beginning of August to the end of September in pine forests and in forests with an admixture of pine. In addition to pine, Chroogomphus rutilus forms mycorrhiza with cedar and birch. Occurs in small groups, relatively infrequently.

Similar species

At a respectable age, as well as in wet weather, all mokruhs are similar to each other. Spruce peel (Gomphidius glutinosus) cooperates, respectively, with spruce, and is distinguished by the bluish color of the cap. Pink bough (Gomphidius roseus) can be easily distinguished from Chroogomphus rutilus by its bright pink cap and lighter blades.

Remarks

It's funny to see how the perception of the fungus changes depending on where it actually grows. Spruce moss in a gloomy bearded spruce forest - a gray-gray monster, swollen with mucus and boasting of its own uselessness; a light dry pine forest, which has grown purple moss on its litter, paints this mushroom in elegant and slightly frivolous tones. Here it is very easy to believe that mokrukhs are close relatives of boletus; and even mucus, it seems, is no longer mucus, but simply "butter". However, you still don't want to collect them: alien, completely alien mushrooms, alien and not similar to anything tasty.

Purple moss

This lamellar type of wormwood is quite rare, but edible, it is also called slimy wormwood or shiny. The color does not have to be purple, as the name suggests. It was named so because it always takes on a purple hue under the influence of intense heat:

• Hat. Grows up to 14 centimeters in diameter. The color is shiny, red with a brown tint, brick red or lilac. In a young mushroom, the hat is conical with a prominent tubercle, and as it ages, it is convex and outstretched. After the rain has passed, it is covered with thick mucus, has a brown veil. The edges are folded inward.
• Leg. Reaches 10 centimeters in height, the shape is curved, has a cylindrical shape. The color of the leg is the same as the color of the cap, slightly sticky.
• The plates are in the form of an arc, which can be easily separated from the cap. The color of the plates is purple or lilac, darkens with age, and in very old mushrooms they acquire a black tint.
• Pulp Bottom fibrous, fleshy.If the pulp is broken, then you can see a yellow color, and when it interacts with air, it turns red. There is no strong taste or smell. This type of mushroom is simply adored by different insects, therefore, before putting it in the basket, you should carefully examine it from top to bottom.

Similar mushrooms.

Edible moss: felt, spruce, Swiss, pink, spotted. They differ in the following criteria: the felt mushroom has white pubescence on the cap, the spruce one differs in that it grows exclusively near or under the tree. As for the Swiss mokruha, its cap is ocher with a felt pubescence. the pink mokruha has a pink hat, and the plates are light.

When and where does it grow?

Purple moss ripens from August to September in the Eurasian continent. As for Russia, this mushroom can be found in European territory, Siberia and the Caucasus. Purple moss grows in coniferous, mixed and coniferous forests near birch and pine.

Description

Purple peel (Chroogomphus rutilus) is a member of the Mocrucidae family, a class of agaricomycetes. Other names are pine wormwood, yellow-legged copper-red, as well as glossy wormwood or yellow-legged wormwood. All of them are associated with a remarkable color and places of growth of fruit chalk.

The easily recognizable edible look has the following structural features:

• a cap with a diameter of 4 to 8 cm. Initially it has a conical-rounded shape, a thin cobweb blanket connects its edges with the leg. Then it grows to a prostrate or flat-convex, keeping the central blunt tubercle. Rusty brown or wine red. In mature mushrooms, the color is somewhat faded, more evenly distributed. The skin is slimy, shiny. This shine is especially noticeable in humid conditions;
• plates are rare, descending along an arc, soft, easily detached. In young specimens, they are covered by a red-brown cobweb film. Over time, as the spores mature, the plates change color from olive-brown or mauve to deep purple and brown to black;
• the spores are almost black;
• the leg is solid, grows up to 12 cm in length and 1.5 cm in thickness, cylindrical, narrows towards the base, often curved, rusty-orange in color with stripes from the remnants of a cobweb reddish-brown blanket;
• the pulp is orange or wine-red, thick, fleshy, in the stem - dryish, fibrous, without a definite taste and aroma. It becomes dark during heat treatment.

Characteristics of moss species

On the territory of Russia, there are only five varieties of edible moss. They all belong to the fourth category, i.e. suitable for food only after preliminary heat treatment. All these mushrooms will be discussed below.

Mokruha spruce

Spruce or sticky moss has a bluish hat. It is found in families in shady spruce forests or among heather. It grows more often in the north or center of Russia. Its flesh, although delicious, but due to its fragile texture, these mushrooms are difficult to collect, store, clean and cook.

The fungus is distinguished by a significant thickness of the mucous layer on the cap and spores. He looks unprepossessing: a fifteen-centimeter hat is gray-black, the spore plates are also dark. The leg is off-white, covered with mucus; over time, only a small dark ring remains of the mucus. Its pulp is tender, not darkening at the break. It has a bright yellow tint. It is considered one of the most useful mushrooms of this type, because extremely rich in amino acids and carbohydrates.

Yellow-footed (purple) wet fur

It is also called pine or shiny wet fur. It differs from other representatives of the species in the purple color of the cap with the edges curled up. Grows in pine forests in temperate climates. The eight-centimeter fleshy cap of young mushrooms has a conical shape and seems to be covered with a thin cobweb. The shiny skin is purple in color and turns light brown or reddish over time.

The fleshy, fibrous, five-centimeter long and often curved leg has a yellow tint, and at the base it is bright orange. On the cut, the flesh turns pink, and darkens during heat treatment.

Spore plates in young specimens are covered with a film and look mauve, over time they acquire a dark shade. They can be easily detached from the cap. At frozen mushrooms acquire a copper-purple color.

Mokruha spotted

Its second name is mucous. It grows surrounded by firs and larch trees. Dark spots are clearly visible on its small cap. When cut, the mushroom turns red. In young specimens, spore plates are sparse and light, then they darken.

The leg is curved, rather dense, painted off-white with yellow spots. In length, it reaches up to 8 cm. First, it is connected to the cap with a thin film, from which only a small mucous ring subsequently remains. The spore plates are olive green. Before eating, the mushroom requires a long boiling.

Felt moss

Often it, because of the gun covering the light cap, is also called fleecy. It is even, divided along the edges into shallow grooves. Orange-brown plates descend to the stem. The cap sometimes reaches a diameter of up to 10 cm. The pulp has different shades of ocher color, and upon drying it acquires a brown or pink-wine color.

A smooth leg with a slight thickening in the middle is painted in the same colors as the cap. The spores are dark brown. The fungus usually grows in protected forests, in the vicinity of pines or firs. Appears en masse in autumn, often in large groups.

Mokruha pink

She has an unusually bright hat. Due to the fact that the goat is its frequent neighbor, experts believe that the fungus parasitizes on its mycelium. In many countries of Europe and Asia, it is considered an endangered species and is listed in the Red Book.

The size of the cap does not exceed 6 cm. At first it resembles a hemisphere with a lowered edge, and then it opens and turns from purple-pink to bright red. Spore plates are juicy and rare, going through stages of color from white to black.

The six-centimeter leg is white on top and brown on the bottom, it has a roller-shaped ring. The mushroom pulp is white and dark underneath. The spores are gray. Due to the rare beauty combination of a pink cap and dark spore plates, it differs from other lamellar mushrooms, with which this moss cannot be confused.

How to collect

Yellow-legged moss is harvested in pine forests and plantings from July to October. Mushrooms bear fruit intensively in the second decade of September. Often they can be found on hills, they love calcareous soil and are found in the midst of boletus.

As it is already clear from the name of the mushroom, it forms mycorrhiza with pine, in rare cases with birch. In our country, purple moss grows throughout the entire forest zone, it is absent only in the North and the Far South. In China, this mushroom is considered one of the most harvested.

It is advised to cut the mushroom in the middle of the leg, and cover the rest with needles. In addition, there are much more nutrients in the cap than in the leg. You can not collect pine woodcruis that grow along the road, near a military training ground or chemical production. The older the yellow legged, the more harmful substances it contains, large overgrowths are also not worth taking

It is important to check the mushroom for worminess.

Views

If you are in doubt about the edibility of the mushrooms you find, do not take them. The site administration does not bear any responsibility for the actions of people taken on the basis of the information received on the site. Some types of poisonous mushrooms cannot be identified without special equipment and can be confused with edible ones.

How to store

It is important to process the moss as soon as possible after collection. At room temperature, harmful substances begin to accumulate in mushrooms.

Therefore, yellow legs should be stored in the refrigerator for no more than a day. Earthenware or enamel dishes will do.

To keep dried mushrooms longer, you need to know how to dry them properly. Before sending mokruh for storage, you need to carefully consider each hat and walk over its surface with your fingers. If there is a place on it that is softer than the rest of the areas, it is better to postpone this mushroom. Such a yellowleg is not yet dry, it cannot be sent for storage.

Otherwise, the moisture contained in the moss will begin to evaporate and lead to the loss of the taste and smell of the mushroom. Too dry mushrooms are best turned into powder. It will be possible to prepare a medicinal tincture or ointment from it. Dried purple moss becomes almost black in color. If the mushroom has a strange odor or color after long-term storage, it is better not to eat it.

Healing properties

The yellow-footed peat is the absolute champion in the amount of nutrients and amino acids. It contains:

• Vitamin C. Its deficiency is manifested in the loss of teeth, heart weakness, rapid fatigability. It strengthens the immune system, improves performance.
• Riboflavin. Its deficiency can cause eye diseases, hair loss. Vitamin B 2 plays an important role in oxygen enrichment of cells.
• Thiamin. This vitamin regulates metabolic processes, the work of the heart and blood vessels, and affects the activity of the nervous system.
• Vitamin E. Increases libido, promotes successful conception and bearing of a child.

Traditional healers use this mushroom to prepare ointments, which are used to treat neurogenic and common dermatitis. An alcohol-based product is made.

The principle of preparation of the medicine is the same as that of the red mushroom ointment:

1. It is necessary to chop the caps of 10 mushrooms and put them in a 1 liter container.
2. Then it should be tightly closed with a lid and left in a warm place for 3 days.
3. After the passed interval, moonshine must be poured with moonshine or alcohol to the top so that a layer of liquid of 1 cm forms above them.
4. The container must be sealed again and left for a month.

The resulting composition is lubricated with a cotton pad. This should be done at night. The ointment is stored for no more than 3 years in a dark place.

What are similar and what are not similar

For example, spruce moss can have a dry or sticky rather than slimy film. The color of the cap can be grayish or bluish, or it can be dirty brown, without any spots. In young mushrooms, the cap is convex, but over time it acquires a more outstretched shape. On the inside of the caps of these mushrooms there are plates.A high leg with a slight swelling in the middle and a characteristic wide ring, also covered with mucus - these characteristics are a kind of hallmark of mokruh. The surface of the mushroom leg is smooth and moist, at the very bottom it is bright yellow, but whitens closer to the cap. The mushroom pulp is firm and fleshy, tender and almost white. The smell is almost completely absent. Usually these mushrooms grow in small families.

The purple moss mushroom has a fleshy, convex-conical cap with slightly curved edges. But the older the mushroom gets, the flatter the cap becomes. Color - orange-brown or copper-red. It has a sticky mucous film on the surface. On dry, sunny days, the wet layer dries up, and then the cap acquires a gloss. On the reverse side of the cap, the plates descend to a low, thin stem. If the leg is broken, the flesh begins to turn yellow at the break. The flesh of the mushroom itself is colored saffron, and with slight pressure it becomes wine-red. Has a pleasant, slightly sweet smell.

Appearance

The hat of spruce mokruha does not differ in its special appearance. Its color is gray and with small dark spots. Old mushrooms have a black cap at all. The hat itself has a diameter of 15 centimeters, but due to moisture it looks larger. The plates at the bottom of the cap are grayish in color, which also darkens with the age of the fungus. The color of the leg is white. At the base, the color is bright yellow. A characteristic feature of the mushroom is its mucus, which covers both the entire cap and the leg. When the mucus dries, the cap becomes glossy and shiny. The skin can be easily removed. The cap and the leg are connected by a thin slime blanket. The flesh of spruce moss is tender, which does not darken in the cut.

Evaluation of taste, medicinal properties, benefits and possible harm

Yellowleg belongs to the 4th category of edible mushrooms. Crimean moss are increasingly found next to granular butters, and they are similar in taste to them. You can cook it in all forms. The color becomes bright purple during heat treatment. Be sure to first remove the slippery film from the cap.

Mokruha shiny contains a lot of useful vitamins: PP, E, C, B2 and B1. In addition, its calorie content is much lower than that of many other relatives, it contains only 19 kcal per 100 g. The protein of this mushroom is well absorbed. There are several more undeniable positive qualities of purple moss:

• the presence of enzymes that can fight pathogens of infectious diseases;
• the mushroom improves memory, helps to strengthen the immune system, fights chronic fatigue;
• satisfies hunger well;
• normalizes blood formation, promotes cell renewal;
• relieves headaches, relieves stress, helps to calm down;
• masks, creams and hair care products are prepared from purple mokruh, it will make the skin elastic and the hair stronger.

In the absence of contraindications, the copper-red yellow leg is used in the treatment of nutritionists and gastroenterologists. You cannot eat it if you have metabolic disorders, allergies or gastrointestinal diseases.

IMPORTANT!

It is contraindicated to eat until reaching 3 years of age, as well as during breastfeeding and during pregnancy.

Mokruh recipes

Different types of mushrooms are suitable for different purposes. Most often, roast is prepared from mokruha, as well as first courses and filling for baking. The fruits are suitable for freezing.

Sandwiches

Spruce wet sandwiches can be served as a snack or appetizer with a main course. They are aromatic, tasty and moderately juicy. Cheese and herbs give the sandwiches a creamy flavor.

For cooking you will need:

• 2 slices of toasted wheat bread
• 12 pieces of mushrooms;
• 2 tablespoons of butter;
• 50 grams of hard Russian cheese;
• 2 tablespoons of herbs.

Peel the mucous from the slimy skin, rinse under water and cut into slices. Fry the fruits in a dry skillet - five minutes after the start of frying, they will begin to release liquid. You need to fry the mushrooms until it evaporates completely.

Leave the bread in the toaster for a few minutes.Spread it with butter, sprinkle with cheese, add mushrooms and fry on both sides until golden brown. Serve with herbs.

Mushroom platter

For its preparation, it is recommended to take many different types of mushrooms. The more varieties are involved in cooking, the better and more varied the taste will be. For the recipe, other components are also needed, the amount of which is selected to taste:

• Dill;
• laurel leaves;
• black currant leaves;
• black peppercorns;
• garlic;
• cinnamon;
• Carnation.

All types of fruits must be boiled in salted water. For this, an enameled large container is suitable - a saucepan or bucket. Add salt and other spices to boiled mushrooms. Cinnamon will add sweetness to the dish, cloves - freshness, and dill and currants will make the mushrooms crispy and moderately sour. Stir the mushrooms with seasonings, and then add a decoction of noble and not bitter mushrooms. Leave to infuse, and then roll up in sterilized jars. Store in a cool place.

Types of mokruha

Spruce (Gomphidius glutinosus)

This mokruha belongs to the fungi of the Gomphidiaceae family and is called slug by the common people. In diameter, the cap reaches 14 cm, the color ranges from gray to gray-brown with a purple tint. A fleshy hemisphere-shaped hat that becomes depressed over time, with a small tubercle in the center. The smooth mucous skin is easily separated from the lemon-yellow stem. When pressed, the flesh of the leg may take on a dark shade.

The plates are white and take on a brown tint with age. Old mushrooms with black plates. When broken, a characteristic aroma can be felt. Has a sour taste.

The harvest time is mainly in the northern regions of the country from the second half of August to October inclusive. More often mokruha grow near spruce and pines, ear and heather. It is worth noting the peculiarity of this species, for which it is better to take a separate basket, since the mucus from the cap can stain other mushrooms.

Allowed for food boiled, pickled or salted. Sometimes spruce moss is called gummy or slug. In medicine, tinctures are prepared from it, which have an antimicrobial effect.

Purple (Chroogomphus rutilus)

Translated from Latin, it sounds like golden red, but in fact, this color may not be purple. The name of the species was given to the mushroom when it was first thermally treated, and it turned purple in color.

The diameter of the cap is not more than 14 cm. In young specimens, it is brick or brown in color. Mature moss can fade slightly and reduce their saturation. Growing in a damp and dark place, a characteristic mucus forms on the cap, which covers both the cap and the leg. Chroogomphus rutilus is sometimes called pine.

The plates are also purple. Breaking pulp becomes pinkish

It is worth noting the fact that this particular species is loved by various insects, therefore, before sending another specimen to the basket, it is important to carefully examine it

Chroogomphus rutilus starts growing in the second half of August and ends in October. Harvesting in deciduous and coniferous forests. Most often, Chroogomphus rutilus grows under pines or birches, and are suitable for consumption. This species is sometimes referred to as yellow-footed, slimy, or shiny.

Pink (Gomphidius roseus)

The diameter of the cap of pink mokruha does not exceed 6 cm. Its color is gray-pink. Closer to the center, the shade is lighter, the edges of the cap are wavy. In young specimens, it is convex, becoming flat over time. The leg has a cylindrical shape and the mucous ring disappears as the fungus matures. The color of the thick plates is white, with time it turns gray.

It is worth noting that the leg of this species has a pink tint, which is where the name comes from. Gomphidius roseus is not like any other mushroom, so it is extremely difficult to confuse it.

You can go for pink moss from the second half of August to early September. The delicacy grows in pine forests. Ideal for pickles and marinades.

Spotted (Gomphidius maculatus)

The hat of this specimen reaches 5 cm and at the beginning has a conical convex shape with dropped edges.With the passage of time, it turns into a prostrate. The hat is brown with a gray tinge, covered with mucus, on which black specks are visible. The leg is thick, fleshy, cylindrical, white. The base of the peduncle is yellowish.

When the pulp breaks, it turns pink. Gomphidius maculatus is suitable for any heat treatment and has excellent taste. Spruce mokruha is considered to be a double.

Swiss (Chroogomphus helveticus)

In the common people, this species can be called the felt yellowfoot. The diameter of the cap is no more than 7 cm, convex, ocher color. Velvety to the touch. The pulp is firm, but upon breaking it becomes reddish in color. At the base of the earth, the leg is yellow. The pulp has a sweetish taste with an expressionless smell.

Chroogomphus helveticus can be found in the coniferous forest. Most often found under cedars and spruces.

Felted skin (Chroogomphus tomentosus)

The diameter of the felt cap is from 2 to 10 cm, convex in shape, as the mushroom matures, it becomes flatter.

Its color ranges from dark pink to ocher. Adult specimens have a deep brown cap.

In dry weather, the surface of the cap is velvety, felt. Damp - sticky.

The ocher color pulp is dense, as it dries it acquires a wine tint, which is the norm for this species.

(Chroogomphus tomentosus) can be found in both deciduous and coniferous forests, mainly under the pines.

Distribution and fruiting season

Mokrukha purple grows in European, Caucasian and Siberian forests, gravitates towards the cool north of the temperate climatic zone. Develops in symbiosis with pine roots. It prefers the same places as boletus, with which it often adjoins - loose sandy, calcareous soils, hills, heather thickets and light pine forests. It is no coincidence that one of the species names of this mushroom is pine moss.

Singly and in groups, it ripens from August to the last days of September. After the first frosts, fruiting bodies with a general purple tone acquire a distinct copper-red "tan".

Can a tree fit in a pot on a windowsill

Olive trees first appeared in the Mediterranean. Now they are grown (in gardens) in India and the Crimea, in Greece and Turkmenistan, in Georgia and Mexico.

By the way, in any country it is a cultivated tree grown by people. There are no wild olives anywhere - this culture "made friends" with man so long ago that there are no traces of its "separate", that is, wild existence.

This culture blooms every 2 years. The beginning of flowering is from the end of April to June.

Flowers resemble brushes of forty small flowers, which over time transform into small "knuckles" of deep purple, black or green hue. They mature for a relatively long time - up to 5 months.

A tree (garden) can bear fruit up to 20 years. When this period ends, it should be replaced with a younger one.

Description of the olive tree and variety

There are about thirty types of olive trees.

The most popular on our mainland are Cape, golden-leaved, European olive.

All trees can be roughly divided into three groups:

• Olives. They are cultivated for the production of oil, so it is not worth growing one of these varieties at home - their fruits are not so good for snacks. What are these varieties called? Let's say Biancolilla, Cajone, Taggasca, Frantono.
• Universal (combined). These olives can be canned or pressed on oil.
• Table varieties. The most delicious, it is best to prepare them in jars. They are most recommended for indoor gardening. Varieties popular with farmers: Sabina, Lucca, Zinzala, Cerignola. As for growing at home, people highly praise the varieties Razzo, Della Madonna, as well as more "nashenskie" Krymsky, Nikitinsky, Urtinsky.

Thanks to the dedicated work of breeders, miniature varieties of the olive plant have been bred for growing at home in a pot culture. Indoor trees are evergreen, low-growing plants with a dense crown that tolerates pruning well.The yield of these forms is low, they are of decorative value.

Gardening shops sell olive seeds that can be grown at home. It is best to buy 4 or 5 bags of seeds, because the first attempt to grow an olive tree is almost impossible. You will have to spend a lot of time and effort, be patient. But it's worth trying. Currently, interest in this plant has increased due to numerous publications about its beneficial properties.