Description
The green russula has a sticky, thin, not fleshy cap with a diameter of up to 14 cm. Dry and hot weather makes the cap shine, and from this it looks very appetizing. As it grows, the cap acquires a brown color, but before that it can be whitish or pale greenish. Different tones of green give it a beautiful look, especially pleasing to the eye. Spores in young animals have thin white plates, and in old overripe mushrooms they are creamy. A smooth leg can reach as much as 5 cm in diameter. When cut, the pulp has a pleasant taste and an alluring smell.
Kira Stoletova
Russula is a genus of russula, which includes more than 60 varieties, differing in color and properties. These mushrooms are not demanding on soil composition and climatic conditions. The russula green and its counterpart are found in mixed forests. They usually grow singly or in small families of 3-5 pieces.
Description and features of green russula
Mushroom cap russula green
5-10 cm in diameter, at first semicircular, later convex-prostrate or flat, sticky, shiny when dried, with a thin ribbed edge, off-whitish, greyish-greenish, green or olive-green. Leg russula green
4-7 × 2-3 cm, cylindrical, smooth or wrinkled, white. Pulp russula green
white, turning brown when pressed, with a mild taste, without any special odor. Mushroom plates russula green
adherent, frequent, white. Spore powder, cream. Disputes green russula
7-9 × 6-8 microns, spherical, finely warty, colorless.
Grows on soil in deciduous (mainly birch) forests, from July to October.
Nice edible mushroom. Used russula green
for food, fresh and dried.
Green russula
may have, to a certain extent, similarities with the deadly poisonous pale toadstool (Amanita phalloides), from which it sharply differs in the absence of a ring on the leg and a volva at its base, as well as in the fragility of its consistency.
Green russula - video
Green russula and pale toadstool - the differences in the video
Green russula belongs to the russula family and differs from all others in its green color. This mushroom is rather difficult to confuse with any other, but very rarely it still happens. Due to inexperience or ignorance, novice mushroom pickers can take a pale toadstool for it, although these two mushrooms have a clear difference. The pale toadstool has a white ring on the leg, but the russula does not.
Taste properties of scale russula
Scaly russula - edible mushrooms. Among the rest of the russula, they are considered the best. In terms of taste, they are similar to green russula. The pulp of these mushrooms has a spicy nutty flavor. Scaly russula can be boiled, pickled, salted and dried.
Dangerous resemblance
Although russules are scaly - edible and tasty mushrooms, they should be collected with great care, since in appearance they resemble pale toadstools. Pale toadstool is one of the most dangerous mushrooms
Even spores are poisonous in her.
The danger of pale toadstools is that the symptoms of poisoning appear when the poison has already had its destructive effect on the body, and practically nothing can be done if the dose was large. Signs of departure appear after 12 hours, and sometimes after 20-40 hours. Even with a small dose of poison that has entered the body, a person is in danger of death. Several people can be poisoned from one instance of pale toadstool.
Other mushrooms of this genus
Yellow russula - edible mushroom. It stands out for its intense yellow cap color. The shape of the cap changes as it grows from hemispherical to funnel-shaped. Its diameter is 5-10 centimeters. The leg is white, cylindrical, even, grayish at the base.
Yellow russula bear fruit from July to September. They grow in birch and pine-birch forests. They do not bear fruit abundantly. These are edible mushrooms of the 3rd category. They can be eaten fresh and salted. Their taste is pleasant, but they are less valued than other russula.
Blue russula or azure russula is an edible mushroom. The diameter of her cap is 5-8 centimeters. The shape of the cap is first convex and then flat. The skin is easily separated from the cap. The color of the cap can be dark purple, amethyst blue, olive blue or lilac. The leg is white, clavate.
The blue russula grows mainly in coniferous forests. They bear fruit in whole families. These mushrooms are common in the European part of our country and in the Baltic States. They grow from August to September. This edible mushroom belongs to the 3rd category for taste. They can be eaten fresh and salted.
Description of the mushroom
These fungi form mycorrhiza with the root system of deciduous and coniferous trees, i.e. they are active mycorrhiza formers. Distributed all over the world. Knowing the exact description of the appearance of the green russula, it will be possible to avoid poisoning its poisonous double.
The hymenophore has a lamellar structure and is white. The plates are often located at the stem, but diverge closer to the edge of the cap. Near the pedicle, the plates can occasionally branch. With aging, the hymenophore acquires a fawn hue. The diameter of the cap is 5-10 cm, depending on age and habitat conditions. In young specimens, the shape of the cap is usually semicircular, in old specimens it is spread out with a wavy edge and clearly visible scars.
In a young mushroom, the cap is covered with mucus. It dries and becomes shiny. The color is greenish or off-white. In an old mushroom, the color of the cap becomes green-olive.
The height of the leg is 4-7 cm, the diameter is 2-3 cm. The leg itself is cylindrical, not hollow inside, smooth, white. In old mushrooms and in specimens growing during drought, brown spots appear on the stem. White pulp has a pleasant mild sweetish taste. But for the plates, a sharp taste is characteristic. When pressed, the inside of the mushroom turns brown, exudes a barely perceptible pleasant aroma.
In nature, there is a green scaly variety. Differs from the usual structure of the cap surface. Flakes of a light green color are clearly visible on it. The surface of the cap feels airy.
Contraindications
Green russula are contraindicated:
- children under 8 years old;
- pregnant and lactating women;
- People suffering from kidney disease, gastritis.
When using russula, the daily norm of 150 g should not be exceeded. Products must undergo thorough heat treatment. Undercooked or raw, they cause gastrointestinal upset, usually accompanied by vomiting and diarrhea.
Attention!
A pickled product, consumed in large quantities, causes an exacerbation of liver diseases. Even an edible mushroom harvested near the city, near roads and factories, causes severe poisoning, so you need to carefully choose a mushroom place
Edible russula greenish and its photo
Category: edible.
Cap of a greenish russula (Russula virescens) (diameter 5-16 cm): green, but can be yellowish or bluish. In young mushrooms it is hemisphere-shaped, in older mushrooms it is spread. Fleshy, often cracked. The skin is very thick, it is difficult to separate from the pulp.
Leg (height 4-12 cm): usually white.
If you look closely at the photo of the greenish russula, you can see small scales at the very base of the leg.
Plates: frequent, white or light cream color.
Flesh: firm and whitish, slightly pungent in taste.
Doubles: the greenish representatives of the pale toadstool (Amanita phalloides), differ from the russula in that they have a ring on the leg and a volva.
This edible russula grows from mid-July to early October in temperate countries.
Where can you find it: in deciduous and mixed forests, most often in the vicinity of oaks and birches.
Eating: one of the most delicious russula, which can be eaten after 15 minutes of boiling, pickled, salted or dried.
Application in traditional medicine: not applicable.
Other names: russula scaly.
What are edible russula: food
Category: edible.
Hat for food russula (Russula vesca) (diameter 4-12 cm): matte, pink-red, brick or red-brown. In young mushrooms, it is hemispherical, becoming almost flat over time. Slightly sticky to the touch in wet weather. The edges are bent towards the inner side, sometimes wavy and ribbed. The skin does not completely cover the flesh, exposing the plates at the edges, it is easily removed only from the edges.
Leg (height 3-7 cm): white, yellow or pink-rusty, very short, cylindrical. Dense in young mushrooms, hollow in older ones.
The plates of this species of russula mushrooms are very frequent, white or yellowish, sometimes with rusty spots.
Pay attention to the photo of food russula: its pulp is fleshy and dense, white, brittle. No pronounced odor
Doubles: russula relatives, but only the food peel does not cover the plates.
When it grows: from mid-July to late September in Europe.
Where to find it: In all types of forests, especially in the vicinity of birches and oaks.
Eating: delicious mushroom. It is used in any form, provided that it is boiled for 15 minutes.
Application in traditional medicine: not applicable.
Other names: edible russula.
Application
Due to its healing properties and a number of vitamins in its composition, the product has found wide application in cooking and medicine. It is included in the diet for "drying" the body and intense training. The increased protein content allows you to quickly restore muscle tissue damaged during increased physical exertion, and improve metabolism.
The use of this product in the amount of 150 g / day has a positive effect on the state of the nervous system and immunity. Protein components actively restore the tissues of the walls of the vascular network, preventing their blockage (thrombosis), and contribute to the elimination of toxins. High iron content increases the level of hemoglobin in the blood.
The inedible analogue - blood-red russula - is used as a raw material for tinctures. The extract from it contains useful trace elements and substances that allow you to create homeopathic remedies.
In cooking
Russula are used fried, pickled, salted. Before cooking, the product is thoroughly washed from dirt. The hat is peeled off by prying the edge with a knife. Slightly cut the core.
A clean, prepared fruit body requires instant processing while the flesh is not yet yellow
It is important not to let it darken. Boil the mushrooms for 20 minutes, then drain the water and pour in a new one, boil for another 20 minutes with the addition of spices, bay leaves and onions
After this preparation, they can be fried, stewed or rolled up in jars.
Raw mushrooms contain the enzyme russulin. It is used in the manufacture of rennet cheeses and cottage cheese.
Green russula (Russula aeruginea) - edible mushroom
Edible "double" of the Pale toadstool - Green russula
Amanita phalloides vs Russula aeruginea
In medicine
Russula has found wide application in medicine. Traditional healers have long used it in the treatment of abscesses, abscesses and pyoderma (purulent skin lesions that develops as a result of the penetration of bacteria into the body - pyogenic cocci). In traditional medicine, mycelium extract is used in the production of drugs for cancer patients. The mushroom is actively used in dietary nutrition in the treatment of thrombosis and cardiovascular pathologies.
Mushroom juice is used in the fight against corns. Tincture of russula vodka is effective in treating colds. It is also used externally for rubbing.The inedible mushroom russula pungent is suitable for the production of hemostatic drugs.
