Lingonberry jam with pectin

Medicinal properties and application

A number of special active substances with unique medicinal properties were found in the pulp and milky juice of the mushroom.

The euphorbia mushroom is widely used in folk medicine. Especially appreciated is the milky juice secreted by it, which is used as an antitumor agent. An ethanol-based extract is prepared from fresh milkweed, which is used in folk medicine as a means of fighting cancer. It has been proven that the substances contained in it perform the function of an active antioxidant and inhibit the growth of cancer cells in the body.

In the fruiting bodies of milkweed, the hormone cortisone and other steroids are found. This determines the scope of use of the mushroom - the manufacture of drugs to combat inflammatory processes in the body and rheumatism.

Growing

It is possible to grow euphorbia mushroom at home under any species of trees, but nut plantings give the maximum germination and yield. In addition, such a neighborhood significantly increases the fruiting of crops due to the formation of mycorrhiza.

Milk lover spores can be purchased at the store and sown according to the instructions:

1. Mix 15 g of seeds with 0.5 l of sand or dry soil (per 1 m²).
2. Plow the ground under the tree, reaching the roots, to a depth of 5-15 cm.
3. Distribute the mycelium over the area.
4. Cover with garden, and preferably forest soil, mixed in equal proportions with humus.
5. Pour 10 liters of water for each m² from a watering can with a fine spray.
6. Mulch on top with earth and sawdust.

Did you know? Almost two thirds of the mushrooms sold on the world market areartificially grown in China.You can get the seed yourself. To do this, you need to find old mushrooms, without rinsing, grind in a meat grinder, add water and insist in a dark, warm place for 2 weeks. Over time, the cake must be removed from above, and the remaining liquid will be a solution of milkweed spores.

Further, everything is done in the same way as with the purchased material, only the mycelium will be distributed over the area not in dry form, but by watering. The harvest of the red-brown milk mushroom can be expected in three months, then fruiting, subject to proper watering, will continue until the end of October.

Similar species and how to distinguish from them

The red-brown lump, which is rare for mushroom pickers, is not so easy to confuse with other species of the mushroom kingdom. An inexperienced mushroom picker can be mistaken and mistaken for the hero of the article an inedible gray-pink lactarius (Lactarius helvus), but these mushrooms are easy to distinguish without detecting a large amount of white juice and a characteristic odor (gray-pink smells like dry grass). And his hat is much paler.

The edible hygrophoroid lactarius (Lactarius hygrophoroides) differs from the leaflet by its colorless milky sap and less often located plates. And the conditionally edible non-caustic milky (Lactarius mitissimus) is smaller, the skin on the cap is not cracked.

Interestingly, from a distance, Euphorbia can be confused with the common real mushroom (Lactarius deliciosus). Neutral milky (Lactarius quietus) is also similar to it, a conditionally edible mushroom, characterized by yellowish milky juice and the absence of fish odor.

Potential harm and complications

Before starting treatment with milkweed, you need to find out about the contraindications and possible harm of the product. You can not use mushroom tincture for children, as well as women who are carrying or breastfeeding a child. The composition of the smoothie includes highly active substances for which the body must be ready.

In case of intolerance to these components, the following problems may occur:

• itchy skin;
• upset gastrointestinal tract;
• allergic rhinitis and ARVI;
• atopic dermatitis;
• a sharp rise in temperature;
• headache;
• cough, shortness of breath.

It is not recommended to include mushrooms in your diet for people suffering from kidney and liver pathologies, gastritis or cholelithiasis. It is recommended to consume this product 3 hours before bedtime. With regular high pressure, it is worth reducing the amount of milk lovers used, since they contain a fairly large amount of water. Mushroom abuse can lead to heartburn, nausea, abdominal pain, gastrointestinal disorders, so you need to know when to stop.

Having met this rare guest in the forest, you should not pass by. Euphorbia can be put in your basket and used in an assortment with other lamellar mushrooms. After all, this mushroom is never wormy

It is important to remember that too many fried and pickled mushrooms can be harmful to health, even if a person has no contraindications

Red-brown Milk (Lactarius volemus)

Synonyms:

• Galorrheus volemus
• Lactifluus volemus
• Amanita lactiflua
• Lactarius lactifluus
• Lactifluus oedematopus
• Lactarius oedematopus
• Lactarius ichoratus
• Galorrheus ichoratus
• Lactifluus ichoratus
• Lactarius testaceus
• Millechnik is the best (by the way, the official Russian-language mycological name)
• Podoreshnik (Belarusian - Padareshnik)

Lactarius volemus (Fr.) Fr., Epicr. syst. mycol. (Upsaliae): 344 (1838)

Description

A hat with a diameter of 5-17 (up to 16) cm, convex in youth, then prostrate, possibly pressed in the center, and even up to concave. The edge of the cap is straight, thin, sharp, first tucked up, then straightened and even raised. The color is reddish-brown, brownish-brown, in rare cases, rusty or light buffy. The surface is velvety at first, then smooth and dry. Often cracked, especially in dry conditions. There is no zonal coloration.

Flesh: White, yellowish, very fleshy and firm. The smell is described in various ways, mainly as a herring (trimethylamine) smell that increases with age, but there are more interesting associations, for example with pear flowers, or not at all. The taste is soft, pleasant, sweetish.

The plates are frequent, from adherent to weakly descending, creamy or warm skin shades, often forked at the leg. There are shortened plates (plates).

Milky sap is abundant, white, turning brown and thickening in the air. For this reason, this type of lactarius turns brown and everything else if damaged - pulp, plates.

The leg is 5-8 (up to 10) cm high, (1) 1.5-3 cm in diameter, hard, often full, the color of the cap, but slightly paler, smooth, may be covered with fine pubescence, which looks like frostiness, but not to the touch felt. Often tapered to the bottom.

The spore powder is white. The spores are close to spherical, according to the data 8.5-9 x 8 µm, 9-11 x 8.5-10.5 µm each. The ornamentation is ridged, up to 0.5 µm in height, forming an almost complete network.

Habitat

Occurs from July to October. One of the earliest milkmen. Grows in deciduous, mixed and spruce forests (in general, in all forests). According to the data, it forms mycorrhiza with oak (Quercus L.), common hazel (Corylus avellana L.) and spruce (Picea A. Dietr.).

Similar species

Given the "power" of this mushroom and the abundant brownish sweetish milky juice, perhaps, it has no similar species. The most similar lactic to him, perhaps, is the hygrophoroid lactarius - Lactarius hygrophoroides, but it is easily distinguished by non-brown milky juice and rare plates. Quite conditionally, rubella (Lactarius subdulcis) can be attributed to similar species, but it is thin-fleshed and slender. The same applies to the orange lactarius (Lactarius aurantiacus = L. mitissimus), it is not only small and thin, but also late, does not overlap in terms, although it grows in exactly the same biotopes with spruce.

Edibility

An edible mushroom that can be eaten raw. It is good in raw salted or pickled form, without any heat treatment. I don't like it in another form because of the "wooden" pulp, although, they say, mushroom caviar is good from it. I hunt him specifically and purposefully, for the sake of raw salting.

Literature Used 1) Verbeken, A. & Vesterholt, J. 2008. Lactarius. - In: Knudsen, H. & Vesterholt, J. (eds.): Funga Nordica, 82-107.2) Flora of Belarus. Mushrooms. In 7 volumes. Volume 1. O.S. Gapienko, Ya.A. Shaporova, 2012, Boletales. Amanitales. Russulales.

Video about the Euphorbia mushroom:

The benefits of lingonberry jam

Lingonberries also make a delicious sauce for meat.

These bright red sweet and sour berries are well known to the inhabitants of the tundra, Siberia and the Far East. After all, it is in these parts that lingonberries can be found in abundance. Residents of other regions are less fortunate, but they can always purchase it frozen. Most supermarkets offer this berry.

And before I tell you how to make jam, I want to remind you about the main properties of the berry:

• the most powerful immunostimulant. Lingonberries contain such an amount of vitamin C, which will help to survive any winter without colds;
• protector of the heart. With the help of berries, you can fight high blood pressure;
• digestive system assistant. Lingonberry improves metabolic processes and reduces the load on the digestive tract;
• disinfectant. The presence of benzoic acid allowed the berry to fight a wide variety of infections in the body and take them along with medications for the treatment of cystitis, pyelonephritis and other diseases.

Video text

Hello everyone, in this video I will tell you about Milkweed, Euphorbia, or Red-brown Milk Milk (Lactarius volemus). The name of this species is due to the fact that the mushroom contains a large amount of milky juice, the Latin name literally means "filled milky". The thresher, like all Millers, forms ectomycorrhiza with various types of trees; it lives in deciduous, deciduous and mixed forests (with oak, or hazel), less often in coniferous (spruce) forests. It bears fruit in July-October, in small groups, or singly. It is widespread in the forest-steppe, Polesie and the Carpathian region, but is relatively rare.

The thresher is a rather large mushroom, its cap reaches an average of 8-15 cm, sometimes up to 20 cm in diameter, at first it is convex, then it becomes convex-outstretched, with a lowered edge, even later the edge becomes straight, and the cap is outstretched. The hat is very fleshy, the color is in various transitioning yellow-red-brown tones, often brick shades, the surface is dry, velvety and matte, with age it becomes covered with small cracks. The plates are frequent, thin, sometimes forked, adherent, or slightly descending, whitish-yellowish, later ocher-brown, turn brown from touch. The leg is up to 10 cm in length and up to 3 cm in diameter, cylindrical, even or swollen, the same color as the cap, or slightly lighter. The milk lover is thick-fleshed, the flesh is white, it turns brown in the air, with age it acquires a smell that, according to literary sources, is unpleasant, herring, but personally I do not feel any fish in it, especially herring, it exactly reminds me of the smell and taste, like that of white the fibrous core of a sunflower flower basket. Mushrooms of this species rarely become wormy, due to the content of a very large amount of milky juice, which, if damaged, literally pours from the mushroom and does not allow the larvae to develop normally. Its milk is white, sweetish, sticky, in the air it slowly turns gray and darkens, becomes thick, viscous, then a rubbery consistency, due to the content of natural rubber polyisoprene in its composition, which is contained in dry mushrooms up to 8%, which makes it possible to use of these mushrooms in rubber production. And here I have completely unexpected parallels. One of the little-known features of sunflower is its rubbery properties. Not so long ago, breeders have bred special varieties that secrete latex in significant quantities from the incisions of the stem. The rubbers produced on its basis are very hypoallergenic in comparison with natural and synthetic rubbers. Those. The similar smell and taste of Grinding with the fibrous core of sunflower is due precisely to the content of rubbers in these such distant species from different kingdoms.

How to cook

Euphorbia differs from the rest of the milkweed in its bitter taste. After processing, it becomes sweeter. It is recommended to salt or pickle the mushroom, it is also fried, dried and stewed.For this, it is necessary to take only young specimens with a pleasant taste. The thresher is ranked in 4 quality categories. Such mushrooms are prepared by individual amateurs who consider them a delicacy.

Euphorbia is valued more in the West than in Russia. However, many mushroom pickers in our country go out on a quiet hunt in the hope of meeting him on their way and prefer to use the milk loach raw, that is, without preliminary processing. It is better not to do this, because mushrooms are capable of accumulating harmful substances from the soil.

Before cooking, the collected mushrooms must be boiled for 10-15 minutes. This will reduce the amount of toxins in the product, but the specific odor will not disappear. Before cold salting, you need to soak the mushrooms for 1-2 days. This should be done in glass or enamel dishes, after clearing the mushrooms from dirt. This will help get rid of the bitterness. Then the spurge is placed in a deep container and sprinkled with salt. For 3-3.5 kg of mushrooms, 150 g of salt is needed. The container is left in the refrigerator for 4 weeks. This salty dish is perfect for pizza, salads and as a snack.

Fried mushrooms with onions and sour cream

Milkweed can be used to make many excellent dishes. So, for example, to fry mushrooms with onions and sour cream, you will need:

• 800 g of fresh mushrooms;
• 300 g sour cream;
• vegetable oil;
• 1 onion;
• Wheat flour;
• salt and pepper.

7 steps of preparation:

1. Mushrooms must be thoroughly rinsed and sorted out, cleared of debris.
2. Then they must be poured with cold water and sent to the fire, adding a pinch of salt.
3. After boiling, boil the spurge for 20 minutes, then discard the mushrooms in a colander and wait until the water is completely drained.
4. Next, the boiled milk lovers are cut into cubes and fried in a pan with a thick bottom in heated vegetable oil.
5. For a golden crust, you can brew them in flour.
6. After 5 minutes, add onion cut into half rings to the pan and continue cooking for 3-4 minutes.
7. Then everything is poured with sour cream and flavored with salt and pepper. This composition must be extinguished for 10-15 minutes.

It is recommended to serve the dish hot, sprinkled with grated cheese and herbs.

Fried red-brown milk mushrooms with eggs and sour cream

The original recipe from eggs and mushrooms will surely appeal to many housewives. For him you will need:

• 6 chicken eggs;
• 250 g fried smoothies;
• 120 g of hard cheese;
• salt pepper;
• 3 tbsp sour cream.

Cooking like this:

It is necessary to mix mushrooms, grated cheese, pepper, salt and sour cream in a bowl. The boiled eggs are cut lengthwise into two halves and the yolk is removed from each. You can add it to the prepared mixture and grind it. The resulting filling is placed in the egg halves and decorated with herbs.

It is advised to follow some rules when preparing dishes from milk lovers:

1. It is better to take a knife for cleaning from stainless steel.
2. Already prepared mushrooms must be cooked immediately.
3. Milk dishes are best consumed on the day of preparation.
4. You can store fresh mushrooms in the refrigerator that have not yet been processed.

The milk lover is an excellent source of protein. And in dry mushrooms it is even more than in meat. Therefore, it is recommended to eat euphorbia during the diet. Its calorie content is 65 kcal.

Where does it grow?

If you want to find a milky mushroom, then you can do it like this: it grows in one copy in hard-to-reach places. It can often be found in coniferous or deciduous forests. Good growth is ensured by moss and rotten stumps located close to the growing season.

The pallet is very pleasant to the taste, it belongs to the fourth quality category. They can be eaten salted or boiled. Such mushrooms do not need pre-soaking. But there are also some exceptions. It will be better if you only eat young mushrooms. Adults have a slightly unpleasant odor and taste.

Recipe number 4 (in a water bath)

• Lingonberries and sugar. Equal quantities.

• We take two pots of different sizes.Pour water into a large one and put a small one in it.

When the water boils in the lower one, pour the berries with sugar into the upper one. We heat until sugar dissolves and that's it. Can be eaten immediately or poured into a jar.

Improvise with the amount of sugar, replace it with honey, add various fruits, cranberries and blueberries.

Remember that it is difficult to completely spoil the jam, there is always a way out. If over-sweetened, add lemon juice. It will also prevent the jam from being sugared.

If it is moldy, add a glass of sand for 1 kg of berries and digest, constantly removing the foam. When the foam stops appearing, turn off the gas and pour it into the cans.

But here we are back from Lapland. Five jars of jam, taken with them, somehow unexpectedly quickly ran out. And the acute desire to gnaw a toast with delicious sweet and sour berries in the morning or put a spoonful of lingonberries in the cottage cheese remains. The first attempts, which consisted of lingonberries and sugar, were similar in taste, but in terms of density they categorically did not reach the Finnish ideal.

Salvation came in the form of pectin for a quick jam. With him, I finally managed to get both thick and beautiful and sweet just as much as I want at the moment. But the recipe on the packs of this miracle remedy is very, very general, and the berries are all different, each needs a special approach. If you don't sell pectin, I don't even know what to recommend. When I can't buy pectin, I get out as best I can, cook with quince, with apples, but it still turns out a little different.

COOK 500 g of lingonberries, 200-300 g of sugar, 10 g of pectin (in the sense, half a pack designed for 1 kg of berries. If you want, you can cook a whole kilo of lingonberries with a whole pack, do not forget that you need sugar twice more, but I have so much at one time)

Berries for lingonberry jam work equally well both fresh and frozen. Both those and others before cooking does not interfere with sorting out pine needles, dry leaves and corpses of ants for removal, but defrosting frozen ones is completely unnecessary - they will defrost themselves during cooking.

Sorted out, weighed - pour into a saucepan, sprinkle with pectin, mix and put on fire, cook. At first, you will have to stir quite often, but as soon as the lower berries give juice, the jam will calmly come to a boil, without risking to burn. No need to add water! The berries will definitely give juice, and we don't need the extra liquid in the jam.

As soon as the berries boil, time must be timed and sugar can be added. First add 200 g of sugar, stir and taste after 1 minute. Lingonberries are different, if you come across ripe and sweet, then maybe 200 g will be a little too much. But if it is sour, there is nothing you can do, you will have to add another 50, and then maybe another 50 g of sugar.

300 g is the maximum I've ever poured into lingonberry jam, but I generally like sour. On a package with pectin, it is advised to take 500 g of sugar per 500 g of berries. For me, this is an overkill, but if you like sweeter, maybe this proportion will seem optimal to you.

And besides, it is important why you need this jam

Proper preparation is a guarantee of success

In order for frozen lingonberry jam to turn out in its best form, you need to know some rules. They will help you get the most out of the berry.

Remember:

1. Use only ripe berries. Green, as well as overripe fruits will only spoil the taste.
2. Remove rotten berries immediately. They will significantly reduce the shelf life of the finished dish, especially when it comes to recipes without heat treatment.
3. Take the trouble to thoroughly rinse and peel the berries. Pour cold water over the blanks so that the liquid completely covers the berries. Drain the water along with the floating debris. Then place the lingonberries in a colander and let the liquid drain.
4. In an aluminum container, the jam will quickly oxidize and acquire an unpleasant taste. Better use enamel containers.

You can learn more about how to make the right blanks, as well as what else can be prepared from soaked lingonberries. And I will turn to the most important part of my story - proven recipes for delicious jam from sweet and sour lingonberries.

Description of the appearance of the mushroom

The thresher's hat has a unique look. It is fleshy, dense, red in color. Its diameter usually reaches 10 cm. The shape of the cap is flat, only in the center it has a small depression in the form of a funnel. When you feel the mushroom, it is noticeable that it is dry. The color is more often either red or brown with a shade of yellow, brown. Some specimens have a cracked cap surface.

When cut, it is noticeable that the pulp is white, after a while, under the influence of atmospheric oxygen, it becomes brown - it is oxidized. A white juice is released, similar to milk. For this reason, the brown mushroom has received an extraordinary name - "spurge". In the open air, the juice becomes black and viscous over time - it, like the pulp, oxidizes. Milky juice has a sweetish taste. This liquid is capable of acquiring the consistency of soft, dark colored rubber.

Fruiting is observed in July-October.

Medical applications and beneficial properties

Euphorbia is widely used by traditional healers. It contains many useful substances, among them:

• sugar alcohol;
• volemitol;
• volemolid (mushroom ergosterol);
• cortisone;
• sterol;
• ethanol extract;
• vitamins D, PP, E? B9 B6 B2;
• alimentary fiber;
• ash.

Of the trace elements, chromium, rubidium, cobalt, iron, fluorine and selenium can be distinguished. They are supplemented by no less important potassium, phosphorus, magnesium, calcium and sodium. Euphorbia contains useful acids: tyrosine, valine, lysine, threonine.

The milky juice secreted by the fungus is actively used in alternative medicine and is used as a remedy against tumors and various inflammations. The mushroom also has other medicinal properties:

• strengthens the immune system;
• improves the work of blood vessels;
• keeps youth;
• accelerates the healing process of wounds;
• increases the amount of hemoglobin in the blood.

Moreover, the product retains all these qualities even after heat treatment. Milk tea is used to treat diseases such as:

• varicose veins;
• gout;
• haemorrhoids;
• rheumatism;
• otitis;
• bronchitis;
• flu;
• fever;
• gastritis;
• stomach ulcer.

It should be drunk 1 teaspoon twice a day. With a cold, it is advised to lubricate each nostril with mushroom tincture. For disorders of the gastrointestinal tract, it is recommended to eat bread soaked in such a medicine. To cure gastritis and stomach ulcers, you need to consume 1 teaspoon of juice three times a day.

In Japan, spurge is widespread throughout the country. They even learned how to get rubber from it. However, this process is inhibited due to the seasonality of the fungus.

How to collect

Euphorbia forms a microse with deciduous and coniferous trees. It is found low in the mountains, along paths and roads, in damp places, near rotten stumps and moss. The milk lover grows both alone and in groups. It is never damaged by larvae.

Despite the fact that the mushroom is widespread, it is not easy to find it. Gladysh is harvested from mid-summer to late September in many countries of Europe, America, Eurasia and Africa. The red-brown mushroom is especially common in the south of the forest belt of the Russian Federation.

Milkweed has no poisonous counterparts. There are no identical mushrooms among the milkmen. A striking distinctive feature of the smoothie is its milky juice, which stretches and has a specific smell.

The bright red thistle is a little similar in appearance to the hygrophoroid lactic acid. However, the latter has very rare plates, so an experienced mushroom picker will be able to distinguish between these two species without much difficulty. The euphorbia is also similar to the neutral milky, which is distinguished by a brownish skin with dark blotches and yellowish milky juice. A novice mushroom picker may confuse it with a gray-pink lacquer, whose edibility has not been finally proven.The gray-pink lactarius has a clear juice, and the smell resembles the aroma of dried herb. From afar, the milk cap of the present camelina resembles.

When collecting milk lovers, it is important to remember 4 simple rules:

1. Do not pick mushrooms near roads, factories or garbage dumps.
2. There is no need to rush for the first harvest after a drought.
3. The fruiting body must be cut off with a knife, and it is better to cover the mycelium with turf in order to return to this place again for a new harvest.
4. You cannot pick mushrooms that are not familiar.

Any mushroom, including euphorbia, cannot be kept fresh for a long time. Over time, toxins that are harmful to the human body will begin to accumulate in it. Therefore, the maximum storage time for mushrooms is 15 hours, provided that the place is dark and cool.

How to hot pickle spurge

All mushroom pickers who do not want to wait a whole month until the mushrooms are salted will love the hot way of cooking them. In order to salt the spurge according to this recipe, it must be boiled for 12 minutes. Then the mushrooms should be thrown onto a sieve and wait until the water is completely drained. Boiled spurge is stacked in layers at the rate of 80 g of salt per 2 kg of mushrooms. After that, the container must be placed in a cold place where the required temperature regime is maintained from 0 to 10 degrees.

The euphorbia mushroom prepared according to this recipe can be tasted after 6 days. Mushroom pickers recommend adding it to salads with pickled onions and other vegetables.

Summing up

Do not rely on traditional medicine dogmas alone. Before using the support as part of a treatment or simply as part of a meal, it is worth analyzing your condition and discussing this decision with a nutritionist, therapist or gastroenterologist.

In addition, the mushroom itself is quite difficult to get: it is rarely found in accessible points of the forest. But even an old euphorbia found can disappoint with its specific taste.

The nutlet belongs to the genus Millechniki, which is a member of the russula family. A feature of the mushroom is the absence of strong bitterness, which is characteristic of milkmen. In addition to good taste, the fruit has healing properties, because it contains biologically active substances.

It is difficult to find this mushroom in the forests of our country - it is considered a rather rare species. In order not to miss the opportunity to put the nut mushroom in your basket on occasion, you should carefully read its photo and detailed description, remember the characteristic features.