Rowing

Systematics, characteristics and description of the structure of greenback

The aspen row belongs to the species Tricholoma frondosae (Deciduous row), the genus Tricholoma (Tricholoma or Ryadovka), the Tricholomataceae family (Tricholomovy or Ryadovkovy). Latin names: Tricholoma frondosae, Tricholoma equestre var populinum. The mushroom has other names: Greenfinch aspen, Row aspen, Row deciduous.

The greenfinch cap is from 4 to 15 cm in diameter, in young specimens it is conical, bell-shaped, as the mushroom matures, it becomes prostrate. A wide bump can be found on the surface of the cap. The skin on the cap is dry, with high humidity in the forest, after rain it becomes sticky. Color - greenish yellow, olive yellow, sulfur yellow.

The center of the cap is covered with reddish-brown, dark yellow scales, the number of which disappears towards the periphery. The edges are noticeably curved, rise upward with age, sometimes even curl up.

The hymenophore (lower part of the cap) is lamellar. These plates are rather frequent, notched-accrete. Their color ranges from yellow to light green. Darken with age. The spore powder is white, the spores are elliptical, smooth, hyaline.

The flesh on the cut is white, sometimes slightly yellowish, the smell and taste are soft, pleasant, mealy, mild.

The size of the leg is from 5 to 14 cm, the diameter is from 0.7 to 2.5 cm. It is characterized by a cylindrical shape, often extended towards the base. The surface is smooth, slightly fibrous, color from yellow to sulfur-yellow.

A bit of history

Paul Kummer (German mycologist) first described this species and gave it the binomial name Tricholoma equestre in 1871. Until recently, deciduous greenfinch was considered a conditionally edible mushroom, but in 2001, after a number of studies were published that the use of this type of mushroom led to fatal poisoning, the deciduous greenfinch was ranked as a poisonous fruit chalk.

It is hard not to notice in the forest: description of row mushrooms

Despite the fact that outwardly all the rows (orders) are similar to each other, they grow in rows and have the same smell. These mushrooms belong to different genera for microbiological characteristics. There are even poisonous representatives among them.

Description

Rows belong to the genus of cap lamellar mushrooms. They grow on sandy soil covered with moss, under deciduous-coniferous cover, mainly in groups, sometimes singly. Fruiting in September and October.

Mostly ryadovki are edible, besides, they are very tasty mushrooms. Before cooking, it must be cleaned: remove the skin from the cap and wash thoroughly under running water. They can be consumed in any form: fried, boiled, pickled and salted. In any case, before cooking, you need to boil for twenty minutes and then drain the water.

In addition to excellent taste, ryadovki are endowed with useful and healing properties: they contain B vitamins, they are used to make some antibiotics against tubercle bacillus.

Species growing in Russia

Shod row description

Matsutake's hat is quite wide, its diameter can vary from 6 to 20 centimeters. The color of the cap contains light brown and dark brown tones, and the color can also be resinous.

The surface of the matsutake cap is covered with silky, rather large, dark brown scales. In mature mushrooms, the edges of the caps crack, causing white flesh to become visible.

The leg expands slightly, its thickness is 1.5-2.5 centimeters, and the length can reach 5-20 centimeters. The leg is often inclined, it can sink low to the ground, but it is firmly held at the root. There is a ring on the leg, under the ring the leg color is brown, and above the ring there is a white pattern.

The plates at the shod row are light. There are depressions at the base of the plates. Young mushrooms have a protective film that hides the plates of the mushroom. From this film, a fringed ring on the leg is formed in the future. The pulp is dense in consistency, white. The pulp smells like cinnamon. Spores of brown color are small, rounded.

Distribution and export of matsutake

These mushrooms bear fruit quite abundantly, but despite this, they are difficult to find, since they almost always hide under a layer of leaves.

The Japanese matsutake population has declined significantly in the past 50 years due to the spread of the pine nematode. Annually in Japan, no more than 1000 tons of these mushrooms are harvested, while the cost of a single specimen reaches $ 100.

Due to the low number of matsutake in Japan, mushrooms are actively harvested in Canada and the United States, and then sent to Japan. And in Korea and China, matsutake is grown like truffles in an extensive way. But the Japanese claim that their wild mushrooms are much tastier than the Korean and Chinese ones.

In 1999, it was discovered that the Swedish mushroom Tricholoma nauseosum and the Japanese matsutake are one species. From that moment on, from Sweden and Finland, where these mushrooms grow, they began to be massively exported to Japan.

Among the imported mushrooms, the Korean ones are considered the best, for sure, this is due to the closest climatic conditions between Korea and Japan.

Due to the difficulty of picking matsutake mushrooms, their cost is high.

In our country, matsutake grows only in the eastern part: the Irkutsk region, the Urals, the Amur region, the Primorsky and Khabarovsk territories. In the Primorsky Territory, the ordinary ryadovka is included in the Red Book. Finds of these mushrooms in Belarus and Ukraine are also known.

Useful properties and contraindications

The value of matsutake is as follows:

• Strengthening the immune system due to its chemical composition.
• Helps to get rid of carcinogens and radionuclides, destroying the body.
• Prevention of diabetes. Normalizes blood sugar levels in diabetics.
• Anticancer agent. In case of leukemia, Chinese healers advise to consume it in its raw form within 2 days after picking the mushroom. For the greatest effect in treatment, it must be consumed raw.
• With a diet. The low fat content helps control body weight.

In addition, Japanese truffle is an excellent cosmetic product.Extracting this mushroom removes pigmentation, brightens the skin and improves the appearance of the skin.

Abuse of shod rowing shoes can threaten:

• Diseases of the gastrointestinal tract. With pancreatitis and dysfunction of the gallbladder, it is not recommended to use matsutake at all, and in other cases, there may be cramps and heaviness in the stomach, flatulence.
• Poisoning. This mushroom cannot be stored for a long time, and it also absorbs harmful substances, which makes it even dangerous to health.
• Intolerance. For people with an allergic reaction to mushrooms, in no case should you take risks and use this product.

In case of poisoning, the following symptoms are observed:

• Profuse salivation. Often appears during hunger, but in case of intoxication, food will not help stop it.
• Diarrhea. An upset stomach is always present when the body does not accept a product. This case is no exception.
• Nausea. Severe poisoning ends with vomiting, which, in some cases, cannot be stopped even by pharmaceutical drugs.

At the first sign of poisoning, it is imperative to consult a doctor.

The row is gray edible and poisonous: how to distinguish?

Family: Ordinary (Tricholomataceae).

Synonyms: ryadovka goose, ryadovka two-color, bruise.

Description. The hat is 5-15 cm in diameter, flat-convex, thick-fleshy, light yellow with a violet tinge, beige-cream, fading with age.

As you can see in the photo, the edible row of this species grows in light forests, forest belts, meadows and pastures, near farms and residential buildings. It is brought to the north along with the lawn soil. Throughout the temperate and forest-steppe zone of Russia, the fruiting time is July-October.

Similar species. It is very similar to the purple ryadovka (L. nuda) and differs mainly in the lighter color of the cap and habitat (prefers to grow in open landscapes).

Healing properties: The extract of the cultural mycelium of this govorushka has a high antioxidant activity, the extract of fresh fruit bodies neutralizes free radicals.

Cooking Uses: Edible and tasty mushroom, no pre-boiling required. Used for preparing first and second courses, snacks, salads, fillings.

But how can you tell the difference between edible and poisonous mushrooms? It is very difficult to do this, since outwardly mushrooms are very similar, so it is important to learn the characteristic features of each species.

• Poisonous mushrooms have flat, almost all species have perfectly even white caps. But there are representatives who have a tubercle. The main difference between poisonous rows is an unpleasant pungent odor that makes you even frown.
• Edible mushrooms look attractive. Their hats and legs are of different colors (pink, purple, purple, gray, and others). Bright plates of beautiful color are located under the head. The flesh of the edible mushroom will be the same shade as the plates under the cap.

It should be noted that in different reference books, some types of mushrooms are described in different ways.

• In one reference book, one or another species can be indicated as edible, in another - conditionally edible, and in the third - poisonous.
• Therefore, experienced mushroom pickers rely only on their own experience. They already know what smell edible specimens have and how bad mushrooms smell bad. But it is better not to take risks and not pick mushroom fruits, which can be confused with poisonous ones.
• For example, the rowing is gray, completely white (cap and leg), translucent and brindle - are considered poisonous.

Preparing the garden for garlic

Experienced gardeners are advised to pre-grow green manure in the beds. These are plants that fertilize the fertile layer with the nutrition necessary for a particular culture. Garlic is often affected by worms - nematodes. They settle in the stems and destroy the seedlings. After growing phacelia and white mustard in beds, nematodes do not attack garlic.

When is the best time to plant green manure? This is done when preparing a land plot for winter: after harvesting and digging. The site is sown with green manure, and then it is plowed into the ground. During the winter, the stems will pereperevayut and enrich the soil with food.

Description of the pigeon row and differences from the white variety

Latin name:
Tricholoma columbetta.

Family:
Ordinary.

Synonyms:
the row is bluish.

Hat:
hemispherical or bell-shaped, fleshy, in diameter it can reach up to 12 cm. As it grows up, the cap opens and becomes flat, and its edges are bent down. A small bump can often be seen in the center. The surface is sticky, in young specimens it is radial-fibrous with the presence of light scales. The color of the cap is white, sometimes with pinkish or bluish spots.

Leg:
height up to 10 cm, thickness up to 3 cm, round, flat or tapering downward. The surface is silky, smooth, fibrous, dense inside. The color of the stem at the ryadovka is bluish white, and a slight bluish-green tint is noticeable at the base.

Pulp:
elastic, dense, fleshy, white in color. The smell and taste are pleasant, but subtle. Upon contact with air, the pulp of the mushroom becomes pink, and under the influence of high temperature it turns red.

Plates:
free, wide, frequent, at a young age white, and over time acquire a reddish-brown color.

Edibility:
edible mushroom.

Application:
suitable for preparing various dishes and preparations for the winter. The pigeon row is good in soups and sauces. She perfectly decorates the festive table in the form of a pickled or salty snack. The fruiting body is also dried for long-term storage. Many experienced mushroom pickers note that this mushroom gives a unique aroma to meat dishes. However, before cooking, it must be soaked in cold water and then boiled for at least 15 minutes. Both young and adult specimens are used for food. In addition, even those fruit bodies that have survived the first frosts are suitable for processing. Such gustatory qualities induce beginner lovers of "quiet hunting" by all means to study the description and photo of the pigeon ryadovka mushroom, so as not to lose sight of it in the forest.

Similarities and differences:
this species is similar to the white ryadovka (Tricholoma album) - a dangerous poisonous mushroom. However, it is quite easy to notice the differences between the pigeon ryadovka and the white variety. From the latter comes a sharp disgusting smell, which helps to determine the edibility of the mushroom.

Spreading:
the bluish ryadovka is a rather rare species in its family. The mushroom grows mainly in mixed and deciduous forests. Most often it can be seen near birches and oaks. Sometimes it can settle in pastures and meadows. Grows singly or in small groups from August to September.

Systematics:

• Department: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae (Tricholomaceae or Ordinary)
• Genus: Tricholoma (Tricholoma or Ryadovka)
• View: Tricholoma columbetta (Pigeon line)
  

Row glaucous

(lat. Tricholoma columbetta
) is a fungus belonging to the Ryadovkov family. The family includes more than one hundred growing mushroom species. The pigeon row is edible and belongs to the genus of hat plate mushrooms. Mushroom pickers rarely come across.

The mushroom is decorated with a large fleshy cap measuring twelve centimeters in diameter. The hemispherical cap of the mushroom opens as it grows, and its ends are bent down. In young mushrooms, the light surface of the cap is covered with scales that match the general color of the mushroom.

The thick, dense pulp of the mushroom becomes pinkish at the fracture. It has a weak taste and smell. The tall, powerful mushroom leg has a dense fibrous structure.

The pigeon row grows singly or in small groups from mid-August to late September in mixed forests. Likes to settle next to oak and birch. Mushroom pickers noticed cases of its growth not only in the forest, but also in meadows and pastures.

This mushroom is used in a wide variety of prepared dishes. A wide variety of soups and sauces are prepared from it. The ryadovka can be grilled and dried for future use, and is also suitable for decorating festive dishes. The ryadovka cooked with meat gives the dish an extraordinary aroma. Among professional culinary experts, it is considered a very tasty mushroom with a peculiar pleasant aroma.

Before cooking, the mushroom is soaked in cold water, after which the skin is removed from its cap. Then a 15-minute thermal treatment is carried out. The row is suitable for harvesting for the winter in salted or pickled form. For cooking, both young and adult mushrooms, as well as the first frosts that have been frozen, are suitable.

Growing at home and in the country

The shod ryadovka is almost the only mushroom that grows only in natural, wild conditions and which is very problematic to “tame”. Japanese witches argue that anyone who can find a method and technique for artificially breeding it is worthy of the Nobel Prize. Therefore, the industrial cultivation of the fungus from the mycelium is still considered impractical.

True, in China they learned how to grow it on a special substrate. However, these fruits are practically devoid of a specific natural aroma and have a bitter taste. And chemistry and agricultural technology reduce the beneficial properties of fruits - they are not suitable for medicinal purposes.

Similar species:

The poplar row at a young age is a bit like the crowded row in color and shape, but, unlike it, it is much larger than it in size and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or small debris. It is for this bitter taste that some open sources attribute it to conditionally edible mushrooms.

Some inexperienced gatherers may also confuse it with the poisonous tiger row. But there are many differences between them, but the main differences are that, firstly, the poplar row always grows in very large groups and near poplars; secondly, they are distinguished by color, in the tiger row it is more white-gray with dark gray shading in the center of the cap.

Poplar ryadovka is a very productive and easily accessible mushroom that grows in whole ridges and has a fairly high nutritional value. Therefore, it is especially appreciated in the steppe regions of Russia poor in other valuable mushrooms (for example, in the Saratov, Volgograd, Omsk regions and the Altai Territory)

According to its taste and consumer qualities, poplar ryadovka is related to edible mushrooms of the fourth category, it is completely suitable for eating, but only after soaking or boiling it, in order to eliminate bitterness in it.

Where it grows, in what forests and how to collect

Another name for these wonderful forest gifts is matsutake, which means "pine mushroom" in Japanese, clearly hinting at its growing environment. Indeed, the ability of the formation of mycorrhiza with conifers leads to the fact that it is real to meet these fruits only in pine forests, cedar forests and spruce forests.

However, there is little reason for joy here, since, unlike many other ryadovki, this one is an extremely rare guest of the middle lane, concentrating mainly in Japan, China, South and North Korea, Sweden and other Scandinavian countries. In Russia, there is very little of this variety, and only the most experienced mushroom pickers manage to find it.

This Asian delicacy can be found in the mixed forests of the Moscow Region and the Leningrad Region, although few specimens are found in the Urals.The northerners will be a little more fortunate, since the variety is much more common near Murmansk, on the Kola Peninsula and in the Irkutsk region. The inhabitants of the Far East were lucky in this regard, since quite a lot of pine mushrooms grow on the Amur and in the Khabarovsk Territory.

Going purposefully for a shod rowing in green zones, it should be remembered that the task is greatly complicated by the peculiarities of the growth of the mushroom, often pressed to the ground and covered with a thick layer of dead wood. In addition, over the past half century, the number of these mushrooms has significantly decreased due to the large-scale collection, especially developed in Japan, where more than a thousand tons of the delicacy are harvested in just a year, supplying it to expensive restaurants. And even abundant fruiting does not save the situation, since a kilogram of such fungi costs about 1.5 thousand euros, making it one of the most cherished trophies on the Asian market.

It is noteworthy that there is one unique feature of the variety that allows even inexperienced hunters to find it, and it lies in the fact that in the place where such a row grows, the ground turns white.

In addition, this unusual species prefers scanty soils, therefore, in the season of leaf fall and active formation of humus, their fruiting declines. That is why the period of growth of the shod ryadovka does not last very long, most often at the end of August and the beginning of September.

Time and place of fruiting

Often, silvery rows grow in various types of forests and can be found on roadsides, in gardens, squares, parks and forest shelter belts, where calcareous soils predominate. Mushroom pickers say that this fruit body grows in large groups, forming the so-called "witch's circles", which are whole colonies of mushrooms, which are interconnected in large bunches. They can often be found in central Russia, in particular, in the Moscow region.

Tricholoma scalpturatum begins to bear fruit from June to the second half of autumn. But in the southern regions of the country, the fruiting period begins in May and in a warm winter, this mushroom can be harvested for 6 months - until December.