Where the white mushroom grows (white volnushka), its description and photo

Rules for freezing cabbage for the winter

How to freeze white cabbage for the winter? Freezing is a simple process. Even a novice hostess can handle it. However, it also has its own characteristics.

For storage in frozen form, cabbage must be prepared:

• choose good, whole, well-formed, strong heads of cabbage;
• make sure there is no decay, damage by insects and the insects themselves;

  If a caterpillar or slug lurks among the cabbage leaves, then most likely they will be frozen along with the cabbage. During the subsequent defrosting and cooking of the dish, insects can get into it. This is extremely unpleasant. It is worth very carefully examining the cabbage before freezing.

• remove the top leaves;
• rinse the cabbage in cool water;
• dry with a towel.

Read about the rules for freezing cauliflower at home on our website.

How to save Savoy cabbage for the winter? Savoy cabbage, which is intended for winter storage, is recommended to be harvested at a temperature of at least -7 degrees, while it is desirable that such heads of cabbage weigh at least 500 grams and have at least two or three tight-fitting and rigid covering sheets: they will serve as reliable protection against ingress dirt and damage.

It is not recommended to water the cabbage to be stored before harvesting, and it is advisable to cut the cabbage in dry weather. Frozen cabbage and heads of cabbage that have signs of rot or are affected by pests or fungi will not withstand long storage.

What and where to store Savoy cabbage?

It is assumed that Savoy cabbage can be stored from four months to six months: the heads of cabbage can withstand this period without problems if they are stored in wooden boxes, while placing the heads close to each other is impossible: there should be gaps of several centimeters between them. The cabbage is stored with the stump cut up.

It is permissible to store cabbage in a suspended state: heads of cabbage should be laid in nets and suspended from the ceiling on a string, while the net should be separate for each head of cabbage, and dense "neighborhood" in this case is also inappropriate.

An ideal place for storing Savoy cabbage for the winter will be a garage, basement or cellar, but only if the temperature regime is observed (cabbage storage is permissible at temperatures from 0 to 3 degrees) and with appropriate air humidity, which should be 90-95 %.

Observing these rules, it is possible to ensure long-term storage of Savoy cabbage for six months, and if the heads of cabbage are large (from six kilograms) and the storage process is constantly monitored, late varieties can be stored for up to 12 months.

How to store Savoy cabbage in winter? Despite the fact that the storage method in drawers is the simplest and therefore the most common, there are other methods:

1. "Pyramid", for which you need sand. The "base" of the pyramid should be the largest heads of cabbage, laid with stalks upward. This base is abundantly covered with sand, and the next layer is smaller specimens, which are stacked in stumps down, and so on to the very top.

Laying cabbage with small gaps (about two to three centimeters) between the heads of cabbage in boxes, which are then plentifully covered with sand to the brim.
Storing heads of cabbage wrapped in a thick layer of paper or cling film.

Their shortage in winter negatively affects health, and for some diseases and ailments, the use of this variety should be regular and year-round.

For example - Savoy cabbage helps to restore the nervous system, has a beneficial effect on the gastrointestinal tract, helps lower blood pressure and strengthens the immune system.

Growing at home and in the country

It is quite possible to grow pink flowers at home or in a summer cottage. It makes sense to plant and cultivate these mushrooms closer to autumn. To do this, you need to do the following:

1. Find overripe, adult fruits in the forest, cut them into pieces, dry in the shade for a day.
2. Prepare the planting site: dig up the soil and apply organic fertilizers to it.
3. Make furrows, sow wolfbirds.
4. Mulch the beds with straw or dry leaves, sawdust.

There is another way to breed rubella:

1. Adult, overripe fruits should be cut into thin slices, placed in a basin and filled with warm water.
2. Stir the contents of the container several times a day with a wooden stick.
3. After 24, this mass must be watered the place where it is planned to sow the mushrooms.
4. Mulch the planting.

Note! If weeds appear on the garden bed, they must be removed manually so as not to disturb the mycelium. The first crop of volnianids is not harvested, they are left to ripen

And from next year, the mushrooms can be removed only by cutting off, not picking them off. Crassul yield - once a year

The first harvest of the wolfflies is not harvested, they are left to ripen. And from next year, the mushrooms can be removed only by cutting off, without picking. The yield of crassula is once a year.

Similar mushrooms

Every year, doctors record dozens of cases of mushroom poisoning. Most of the victims were confident that they knew about quiet hunting. Some of those who fell into hospital beds bought crops or ready-made canned goods for the participants. The reason for errors is the maximum similarity of inedible mushrooms with common safe ones.

The inedible webcap (goat or lazy) grows next to an edible brother, looking just as small and thick. The cap is covered with grayish scales. The complexity of the definition lies in the variety of colors. You can distinguish it by the gray-purple pulp and the smell of acetylene, while the plump woman smells of wood and flour. Pale toadstool - the closest relative of the fly agaric, which does not have spots on the cap, is deadly poisonous. The hat changes shape from an egg to a concave umbrella, a skirt is expressed on a long leg. Young toadstools are often confused with mushrooms. You can distinguish it by touch - the poisonous mushroom is slippery (you need to wash your hands after busting).

Death cap

Goat webcap

False porcini mushrooms (mustard) quickly turn yellow on the cut, although they look like boletus. The poison of the bile mushroom also gives out bitterness: the hat can be licked.

Gorchak

The class of mushrooms is the most common in the natural kingdom. It includes subspecies from mucor (bread moldy mushrooms) and yeast to real giants, even from dissimilar tea and coral ones, to indoor oyster mushrooms, from textbooks with round caps on legs, to those similar to cauliflower. A significant part of the species has not even been studied yet.

Where, when and how does the white beetle grow

The white wave grows under birch trees, so you need to look for it in birch groves, mixed forests, spruce-birch young stands, where grass and fallen leaves reliably hide it. This mushroom prefers light open spaces, therefore it settles on the edge of the forest, on the edges, in a young sparse birch forest. Waves grow in whole families, therefore, having found one whitewash, the mushroom picker should carefully look around.

This mushroom appears in forests in July, and sometimes, when it is very warm and humid, as early as June. Mass collection falls in August - September. White whites are cold-resistant, so they can be harvested before early - mid-November.

Secrets of seasoned mushroom pickers for you

Any business has its own tricks, and there are some when picking mushrooms in the forest:

• It is more convenient to go for mushrooms with a sturdy basket and a pocket knife;
• White women prefer to live on the edges of birch forests, among young trees;
• If the trip to the forest fell in August, it’s not bad to walk in the forest with a stick so that you first touch the suspicious hillocks with it, and not with your hand, so you can protect yourself from snakes;
• In the season when mosquitoes are especially rampant, you need to take with you a means of protection from them, otherwise a trip to the forest will turn into hard labor;
• Clothing should be appropriate so that all parts of the body are covered by clothing. Upon returning from the forest, you need to take off your clothes and examine them for the presence of ticks, which become active in the fall;
• You need to go to the forest on a clear day, so it is easier to navigate by the sun;
• I taste all suspicious mushrooms, if they are not bitter, I take them with me until their names are clarified;

I must cut the whitewash mushroom in half, so as not to carry wormy mushrooms with me and not to fill the baskets with substandard.

It will be interesting to learn about where the amazing ram mushroom grows and how to collect it.

Description

Pink wolf (Lactarius torminosus) belongs to the russula family, genus Mlechnik. This is a conditionally edible lamellar mushroom, belonging to the second category in terms of its nutritional and gustatory qualities. Since the collection of this gift of nature has been carried out for more than one century, then there are a lot of names for it: volnyanka, volzhanka, broth, krasulya, volzhanka, volvianka, volvianitsa, volvenka, rubella. Most of them originated in villages and villages, however, the emergence of many of them is united by one external sign of the fungus - basically, all the names of the waves are associated with the word "wave", since the surface of its cap resembles a slight ripple on the water surface.

An approximate description, which the reference books share, for this type of wave is as follows:

• the cap is funnel-shaped, with a well-depressed center; as the mushroom matures, it takes on a flatter shape. The edges are turned down, and the surface is covered with dense dense villi arranged in the form of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish; in the sun the skin fades and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large caps (up to 15 cm);
• the leg is short, up to 6 cm high and up to 2 cm thick, in the form of a cylinder tapering to the base or even, covered with down. It is very dense, but in adult mushrooms, a cavity forms inside it. There are sometimes small pits on the outside. The surface color is pinkish;
• the pulp is fragile (in young mushrooms it is more dense), creamy or white, in case of damage it liberates abundantly white milky juice, pungent in taste, emits a light resinous aroma. At a break, when in contact with air, its shade does not change;
• plates are frequent and narrow, descending along the stem, of a whitish shade. There are also small intermediate plates;
• spores are white.

Volnushka white

White wolf (lat.Lactárius pubéscens) is a mushroom of the genus Millechnik (lat.Lactarius) of the russula family (lat.Russulaceae). In Siberia, it is often called a whitewash. Conditionally edible.

Cap ∅ 4-8 cm, initially convex, then outstretched and up to funnel-shaped, with a curled edge, depressed in the center. The skin is white, in the center, as a rule, darker, without pronounced concentric zones, densely pubescent, sometimes mucous.

The plates are adherent or weakly descending, frequent, narrow, white.

The leg is 2-4 cm in height, ∅ 1.2-2 cm, cylindrical, tapers towards the base, smooth or slightly pubescent, becomes hollow with age, the same color as the cap.

Spore powder is white or creamy.

The pulp is dense, white, brittle, with a faint odor.

Milky juice is abundant, white, pungent, does not change color in air.

This mushroom, unlike a real wave, is absolutely nondescript. Its surface is dirty in color, although in the mass it gives a somewhat pinkish sensation. In addition to the color, this mushroom is no different from its closest relative, except in that it is thinner, weak and fragile. It also grows in birch forests or forests mixed with birch. However, for some reason it prefers young forests, while the pink wave is found in both young and old.

In young mushrooms, the cap is convex, with slightly curved edges, then it becomes convex-outstretched, slightly depressed in the middle.The smooth cap has shaggy edges with slight pubescence. Its color includes all shades of light brown and yellow. In some varieties of the whitewash, the caps are decorated with a pattern of blurred spots with indistinct borders. The average diameter of the cap is about 5 cm.

On its inner side there are accreted ascending, sometimes descending plates of whitish or fawn color. The stem of the mushroom is rounded, narrower at the base, hollow or cellular inside, colored cream or pink. The pulp is tender, with a strong odor and a pungent bitter taste, abundantly secreting a caustic milky juice, which retains its color when exposed to air.

Belyanka belongs to the second category of mushrooms. As a rule, it is eaten only in salted form. To get rid of the specific bitter taste, before starting the pickling, it is recommended to pour the mushrooms over with boiling water or put them in cold water for several hours.

Volnushka

Pink Volnushka (Lactarius torminosus)

Synonyms:

• Agaricus torminosus
• Volnianca
• Volzhanka
• Volvenka
• Volvyanitsa
• Volminka
• Wave
• Rubella
• Krasulia
• Boar

Pink bollard (lat.Lactarius torminosus) is a mushroom of the genus Millechnik (lat.Lactarius) of the russula family (lat.Russulaceae).

Wave hat:
Diameter 5-10 cm (up to 15), pinkish-red, with dark concentric zones, convex in youth, then flat, depressed in the center, with pubescent edges turned down. The pulp is white or light creamy, brittle, with a faint resinous odor, at the break it emits a white pungent juice.

Plates:
First, they are frequent, white, adherent, yellowish with age, descending along the leg.

Spore powder:
White.

Wave leg:
Length 3-6 cm, thickness up to 2 cm, cylindrical, solid in youth, then hollow, pale pink.

Spreading:
Volnushka grows from mid-summer to October in deciduous and mixed forests, preferring to form mycorrhiza with middle-aged birches. Sometimes appears in large groups in dense grass on forest edges.

Similar species:
From many milkmen, in particular, from the slightly similar prickly milkweed (Lactarius spinosulus), the wave can be easily distinguished by the pubescent edge of the cap. From closely related species, for example, from the white wave (Lactarius pubescens), it can be very difficult to distinguish faded specimens of the pink wave. The white wave forms mycorrhiza mainly with young birches, and its milky sap is somewhat more pungent.

Edibility:
In Russia, conditionally edible mushroom of good quality, used in salted and pickled form, sometimes fresh in main courses. Young mushrooms (with a cap diameter of no more than 3-4 cm), the so-called "curls", are especially appreciated in salting. Requires thorough soaking and blanching before cooking. In the blanks it turns yellow. Along with silver gray (Lactarius flexuosus) and real milk mushroom (Lactarius resimus), it belongs to the main mushrooms harvested by the population of the north for the winter. Their ratio in blanks varies depending on the yield, but more often waves predominate. They are not eaten in Central and Southern Europe. In Finland, on the contrary, after 5-10 minutes of blanching, they are even fried.

Remarks In my opinion, the pink wave is one of the most beautiful mushrooms. However, here I am not original. Many people call the volnushka "our mushroom near Moscow". Of course, the wave is very, very far from the real milk mushroom (Lactarius resimus), but it must be admitted: the mushroom is charismatic. This is recognized (indirectly) by the Europeans, who fearfully shy away from any unauthorized manifestations of character from the side of potential food - it is not for nothing that in all their books Lactarius torminosus is declared a harmful, poisonous mushroom. It means that there is definitely something ...

And most of all the waves I met in young aspen forests, in September, in the company of equally pretty boletuses. Can you imagine what a beauty it is?

Nutritional qualities, benefits and harms

The whitewash mushroom is not very high in calories, 100 grams contains 22 kcal.

Waves contain many vitamins, primarily of groups A, B and C, as well as different types of amino acids (isoleucine, leucine, threonine and 15 more types) and a large amount of fiber.

White women are well absorbed by the body, and their protein is very similar to animal protein in its properties. They are also very good for skin, hair and eyesight. The chitin compounds that make up their fiber have a positive effect on the intestines.

Not all people are advised to consume these mushrooms. For example, they are dangerous for those who suffer from low acidity of gastric juice, from pancreatitis or cholecystitis. You should not use them if the gallbladder has been removed - then the digestion of the components can be difficult, which is the reason for a noticeable exacerbation of chronic diseases of various digestive organs. Also, white women, if poorly processed, can irritate the mucous membranes, even in people without problems with internal organs.

Although this mushroom is quite pungent and bitter (it outperforms even black milk in this indicator), if properly processed, it will be very tasty, healthy and nutritious. Therefore, it is an excellent option for harvesting in the summer-autumn period. The mushroom is easy to collect even for novice mushroom pickers, because it is very difficult to confuse it with something, once remembering what a white wave looks like.

White wolf - Lactarius pubescens

Written by Nikolay Budnik and Elena Meck.

White Volnushka (White Volnushka) - the same as Pink Volnushka, only smaller and finer fleshy.

The mushroom grows in the bushes, on the edges, in the grass along the roads. White waves are very variable in size. Among them you can find very thin and frail creatures, and you can bump into powerful and massive monsters. The photographs show different versions of Belyanok.

1. White wave on Ulom Zheleznaya is called white.

2. Sometimes this mushroom is pinkish and more massive.

3.. and sometimes almost pure white and skinny.

4. Literally nearby you can find specimens of varying degrees of hairiness.

5. White waves are also covered with "wool", like pink ones.

6. At times, this "fur" is almost invisible.

7. We have not seen white women growing alone.

8. Mushrooms usually live in whole families.

9. Whites grow here at the same time when the waves are pink.

ten. . that is, from the end of July to the end of September.

11. White women love to settle among the bushes.

12. . on the sides of forest roads.

13. . at the edges of the forest.

14. Mushrooms can be found both in dry and damp forests.

15. Whitefish are small in size

16. They are more skinny and frail than waves.

17. Here you can see the average diameter of the cap.

18. And this is the height of the mushroom.

19. It is also small.

20. These whites grew in a dry place, and in damp places the mushrooms are more fleshy.

21. The white hat is almost white.

22. Sometimes shades of cream, pink and yellow are visible on it, concentric rings appear.

23. The middle of the cap is depressed and always slightly darker in color.

24. The hat is covered with "wool".

25. but it is not as thick as that of the pink wave.

26. The edge of the cap is usually rolled up.

27. The fluffiness of the edge can be so strong.

27. Plates are frequent, cream-colored.

28. This is how they attach to the leg.

29. In dry weather, milky juice is almost invisible.

30. But sometimes he still appears on records in the form of white bitter drops.

32. The leg of the white-haired woman is not high.

33. She is usually quite thin and straight.

34. The leg is white or cream colored.

35. This is how she joins the hat.

36. Here you can see it more closely.

37. And this is how the legs are attached to the ground.

38. Inside, the leg is solid and only in old age is it hollow.

39. Often in the middle of the stem of a darker color.

40. Here you can see that young mushrooms have a solid stem, and only with age a hole appears in it.

41. White or slightly creamy white pulp.

42. Sometimes it is darker, almost like waves.

43.. and sometimes completely white.

44. The flesh of white beetles is usually thin and fragile.

45. Belyanki are very tasty in pickle. They taste like pink waves.

White Milk (Lactarius resimus)

Synonyms:

• Milk white
• Raw milk
• Wet breast
• The lump is right

Description

White milk mushroom (lat.Lactarius resimus) is a mushroom of the genus Millechnik (lat.Lactarius) of the russula family (lat.Russulaceae).

The hat is 5–20 cm, first flat-convex, then funnel-shaped with a pubescent edge turned inward, dense. The skin is slimy, wet, milky-white or slightly yellowish with indistinct watery concentric zones, often with adhering particles of soil and litter.

Leg 3-7 cm in height, ∅ 2-5 cm, cylindrical, smooth, white or yellowish, sometimes with yellow spots or pits, hollow.

The pulp is brittle, dense, white, with a very characteristic odor, reminiscent of the smell of fruit. Milky sap is plentiful, acrid, white, in the air it becomes sulfur-yellow.

The plates of the breast are rather frequent, wide, slightly descending along the stem, white with a yellowish tinge.

Yellowish spore powder.

In old mushrooms, the leg becomes hollow, the plates turn yellow. The color of the plates can vary from yellowish to cream. There may be brown spots on the cap.

Spreading

Milk is found in deciduous and mixed forests (birch, pine-birch, with linden undergrowth). Distributed in the northern regions of Russia, in Belarus, in the Upper and Middle Volga regions, in the Urals, in Western Siberia. It is found infrequently, but abundantly, usually grows in large groups. The optimum average daily fruiting temperature is 8-10 ° C at the soil surface. Milk mushrooms form mycorrhiza with birch. Season July - September, in the southern parts of the range (Belarus, Middle Volga region) August - September.

Similar species:

• The violin (Lactarius vellereus) has a felt cap with not pubescent edges, found most often under beeches.
• Pepper milk (Lactarius piperatus) has a smooth or slightly velvety cap, the milky juice turns olive green in the air.
• Aspen milk mushroom (Lactarius controversus) grows in damp aspen and poplar forests.
• The white boll (Lactarius pubescens) is smaller, the cap is less slimy and more fluffy.
• White podgruzdok (Russula delica) is easily distinguished by the absence of milky juice.

All these mushrooms are conditionally edible.

Remarks

In the West, it is practically unknown or considered inedible, in Russia it is traditionally considered the best conditionally edible mushroom. After removing the bitterness, it is salted, the salted mushrooms acquire a bluish tint, fleshy, juicy, and have a special aroma. It is believed that milk mushrooms are superior in calories to meat. The dry matter of the mushroom contains 32% protein. According to the Siberian method, milk mushrooms are salted along with other mushrooms (saffron milk caps, volushki). The mushrooms are soaked for one day, periodically changing the water, then washed and poured with water for another day. Salted in barrels with spices. Milk mushrooms are fit for use in 40-50 days.

In the old days White lump was considered the only mushroom suitable for pickling, it was called the "king of mushrooms". In the Kargopol district alone, up to 150 thousand poods of mushrooms and mushrooms were collected annually and exported to St. Petersburg with salted ones. A list of dishes at a dinner party on March 17, 1699 at Patriarch Adrian's is known: "... three long pies with mushrooms, two pies with milk mushrooms, cold mushrooms with horseradish, cold milk mushrooms with butter, warmed milk mushrooms with juice and butter ..." As you can see, during post, the main decoration of the table was all kinds of dishes from milk mushrooms.

False doubles

The white wave is often confused with the "sister", the pink wave. They differ not only in color. These mushrooms really have a lot in common, but in hot weather, for example, the latter can burn out and turn white, and then it is almost impossible to distinguish them. Another difference is that the pink wave chooses old birch forests, and the white woman loves young ones.

Of course, no one will get poisoned if they confuse these species, but it's still worth knowing about these differences. Pay attention to the photo

Pink hair

Another similar species, or rather, a variety of whitefish, is the violin mushroom.These two fruit bodies are so similar that sometimes even an experienced mushroom picker cannot distinguish between them. The violin is not so juicy, and it has practically no legs. In addition, she has plates with a reddish-flesh tint, and sometimes even brown in color, while in the whiteness they are pale. After cooking, the violin becomes dry and characteristically creaks on the teeth, which is why it got its name among the people.

Violinist

White whiskers are easy to confuse with saffron milk caps. If you look at both views from above, the difference between them will be almost imperceptible. Is that the color of the saffron milk caps will be brighter. In addition, they lack a fluffy border around the edges of the cap. The milky juice tastes bitter for the little ones, but for the saffron milk caps it does not. The legs, although the same in shape, also differ in color. In saffron milk caps, they are orange and the juice is the same color, and the waves have light legs, white milky juice.

Ryzhik

Experienced lovers of quiet hunting quite reasonably believe that the white wave, although it resembles many other types of milkmen, nevertheless only has such a beautiful pubescent cap.

Pink hair

The pink wolf (lat.Lactárius torminósus) is a conditionally edible mushroom of the genus Millechnik (lat.Lactarius) of the russula family (lat.Russulaceae).

Folk and local names: Volnyanka, Volzhanka, Volvenka, Volvianitsa, Volminka, Volnyanka, Rubella, Krasulya, Broth.

Grows in deciduous and mixed forests, especially in thinned coniferous-birch young stands. Numerous, widespread mushroom, appears from June to October, and in two layers. The first layer of waves usually falls in the second half of July, the second begins from the end of August.

The cap is up to 12 cm in diameter, woolly, pink, pink-red or orange-pink, with clear reddish concentric stripes, in a young mushroom it is flat with a fossa in the center, with furry edges strongly curled inward, in a mature one it is funnel-shaped, furry along the edge, wet , mucous in damp weather. The pulp is loose, brittle, pinkish, pungent in taste. Milky juice is white, bitter.

The plates descending along the stem, cream or pale pink with a yellowish tinge, thin. The stem is cylindrical, flat or narrowed downwards, brittle, hollow, smooth, pale pink.

The mushroom is conditionally edible, of the second category, used for salting and pickling.

If there was a prize for the most charming mushroom, volnushki would take first place. Intense pinkish-orange color with touching fringes around the edges - what could be nicer? And the drawing on the hat is spiral circles that attract the attentive eye of the mushroom picker? No, whatever you say, collecting waves is an incomparable pleasure. It is endless - you break the fragile spine of the pink stout, and your gaze is already riveted on the next one, you reach out for it and notice with your peripheral vision the pink furry buttons that have grown even more grown. And the basket fills and refills. Although there are never many waves - you can clean them at least a few baskets in the evening. And all this with pleasure - dirt does not stick to the most delicate rough hat and the blades of grass do not stick, it remains only to hold a knife in order to cut off the fringe and once again admire the abundant milky juice.

“Waves appear in the summer, in July (although their real time is in August and September), when the grass in the forest is juicy and green. And now, among the green grass, surrounded by bluish-white birches, bright pink mushrooms with a delicate edge around the edges suddenly begin to come across. Why her name is "Volushka" seems clear. Paler circles spread across its bright pink field, like waves on water from a thrown stone.

However, we can assume that dark pink waves are diverging over the pale pink background. But why she is also called "Volzhanka", I do not know. Be that as it may, both names seem to me beautiful and in this sense correspond to the type of mushroom. Indeed, you will find few mushrooms that would decorate our forests in the same way.

The pleasure of collecting waves is not only in their beauty, but also in abundance, but not in such a way that interest disappears. Volnushki grow in groups, flocks, and where there are old ones, there are sure to come across young ones, a kind of pink neat patches.

Volnushka is a strong mushroom, not like another russula, which crumbles along the edges. True, with age, the edges of the wave become completely unbent and even rise upward, as it were, open, and then the wave becomes more fragile. Then it fades, its stripes (waves) become barely noticeable, the dense edge thins, becomes clumpy, and this whole mushroom looks like a pinkish lump. Pale pink plates turn yellow in places. A certain dryness is felt in the mushroom compared to the poured, vigorous strength from youth. On the cut, the wave gives off a copious white juice, which is terribly eater. If you touch your tongue, then, perhaps, it will not be better, as if you dipped the tip of your tongue into strong pepper. Therefore, the waves must first be kept in cold water so that all the bitterness is gone from them. Then they are usually salted, although you can marinate. And in both cases, the wave, unfortunately, loses its amazing colors. It just turns gray.

The taste of the wave is second only to the mushroom, but no worse than the milk mushroom.

There is a kind of wave - white wave.