Appearance and description of saffron mushrooms and where do they grow (+23 photos)?

Ginger - one of the most common mushrooms in our country. They are popular not only in connection with exquisite taste, but also with beneficial properties. Ginger, if you look at the photo, resemble other famous mushrooms - chanterelles, but in reality they turn out to be much larger. Collect them from mid-June to the end of September. They consist of a hat and a central leg, tightly interconnected, the separation of which occurs with a rupture of tissues.

Characteristics of Ryzhikov

It is worth remembering that the mushroom Ryzhik can be both edible and poisonous (false), so it is important to carefully study its photo and description before collecting. In addition, the flesh secretes milky juice, which first turns red in the air and then turns green.

Sometimes you can meet such a phenomenon as a "two-story" instance.

Appearance and photo

What the mushroom looks like, can be seen in the photo, where it is shown in close-up. Appearance depends on the variety of the fungus. Common to all species are:

• smooth, taking on the shape of a funnel as the fungus grows, hat;
• hollow leg;
• brittle, changing at the break color, flesh of the fruiting body;
• milky reddish juice, which, when oxidized, turns green.

The most famous species:

1. Present.
2. Red.
3. Japanese.

Morphology (species differences)

Redheads belong to the family Russula and the genus Mlechniki. The peel of the hat is a characteristic reddish color. It is noticeable that he has a fleshy hat, the diameter of which is 3-15 cm. In the young specimen, it is flat, and becomes funnel-shaped as it grows. The peel of the hat is red or light orange. When wet, it becomes sticky.

Under the hat there are orange-yellow narrow plates adhered to it, greening when pressed on them.

Mushroom flesh is colored orange, which turns red at the break. A reddish milky juice stands out at the fault site. It tastes spicy-sweet and has a coniferous aroma. Oxidizing in the air, the juice turns green. The orange hollow leg has a cylindrical shape. Its height is 3–6 cm, and its thickness is 1–2 cm. The surface is covered with white coating.

Place of distribution of camelina

A significant part of the regions of Russia is covered with coniferous forests where real mushrooms grow. These mushrooms grow in the Urals, Siberia, the Far East, Kazakhstan, Crimea, central Russia, and Moldova. The Japanese species prefers valley coniferous deciduous forests in the south of Primorsky Krai and in Japan.

On what forests these gifts of nature have grown, their taste and aroma depend. Those that are collected in the mountains near pines and firs have a coniferous aroma. Japanese is fresher, without a pronounced smell.

Eating

Ginger - edible mushrooms. Redheads have no inedible species. On the contrary, they are so tasty and healthy that they are eaten raw for medicinal purposes.

The only inedible kind of lactarius to be confused with is the amber lactarius. It can be distinguished by the smell of chicory, yellow pulp and milky juice, which does not change color.

Varieties of saffron milk mushrooms and their description with photos

Red mushrooms are quite bright, they are easy to find in the forest. The most common form is real, or delicious. Connoisseurs of mushroom taste call it "royal". The saffron mushroom has many names: pine, spruce, pine forest, delicious.Dark concentric circles are visible on his hat.

There are two forms of this species: pine and spruce. Their difference consists mainly in the size and place of growth.

Pine or pine forest has a brighter appearance than spruce. His leg is a little shorter, and the color is richer and darker. On the cut, its flesh retains an orange tint for a long time.

The spruce species is much smaller in size than Pine. His hat can have both an orange and a brown-green hue. The color depends on the illumination of the place where he grew up: in the shadow of spruce branches, the color of the hat is bright orange, and in direct sunlight it becomes brown.

Red saffron milk differs in the absence of a concentric circular pattern on the hat, and milky juice has a blood-red color.

Japanese saffron has an ocher color hat. Under it are bright plates of an orange-pink hue. The leg has a white line on top. The flesh does not turn green at the break, and the juice is scarlet.

Collection rules

Ginger grows near young pines, in a young spruce, in mixed forests, in dense low grass and among mosses. These mushrooms are preferred by dimly lit glades with sandy soil. The spruce species grows more often in the coniferous forest, and the pine can grow near a lonely tree and even in a city park.

Determine when to collect these mushrooms, according to popular signs:

1. If the berries of forest raspberries have ripened and ceps of the “second wave” have appeared, then after 20 days you can start collecting.
2. They appear in the fall in the place where the oily grew in the summer.
3. Heather blooms - the time of camelina has begun.

Mushroom worms love this delicious mushroom, so you need to pick it in the morning. Brilliant from dew, it is better seen in the grass and needles. In order not to lose a significant part of the harvest, mushroom pickers often process this tender mushroom immediately after harvesting, pouring it with salt in containers brought to the forest.

The main characteristics of false saffron mushrooms

False species of saffron milk mushrooms practically does not exist. There are two types of inedible mushrooms that can be confused with saffron milk: Amber lactarius (gray-pink breast) and faded lactarius (false trevushka).

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Be sure to check the mushrooms for color changes: the broken flesh of a real camelina in places of contact with air acquires a blue-green hue. Change color when pressing the plate under the hat.

The yellow flesh of the amber milkbox does not change color when in contact with air. This species is considered conditionally edible because it contains few toxic substances. You can identify it by light pink plates and a strong spicy aroma. In the center of the cap of inedible lactarians is a noticeable tubercle.

Sometimes a red look is called false. Its difference is that it has a white flesh and secretes a blood-red juice, which turns green over time. But it is not poisonous - it is also used for food.

Ginger has such a bright and specific appearance that it is quite difficult to confuse it with other mushrooms. Moreover, he has no dangerous "doubles." And the characteristic color change helps him to correctly identify the species.

Benefits and cooking rules

The benefits and harms of these mushrooms are being actively studied by scientists today. They are not only nutritious and are a storehouse of useful trace elements, but also have a therapeutic effect.

Healing properties

In their composition, a substance was found that allows you to fight tuberculosis and oncology.Ginger can be easily absorbed in the human body, saturating it and satisfying the need for vitamins and minerals. They belong to the first category of edibility.

The maximum benefit is the ingestion of peeled and washed raw fruit bodies. They are eaten, sprinkled with salt. This is how they recommend eating these mushrooms as a cure for pulmonary tuberculosis. Redheads help fight cancer: at the same time, they need to be eaten raw 100 g each day.

Restrictions for use

They are contraindicated for those who suffer from pancreatitis or cholecystitis.

It is not recommended to eat them for violations of patency of the intestines and people with low acidity of the stomach.

Popular recipes

These mushrooms can be prepared in any way, but they are not suitable for drying. Here are some interesting recipes:

1. Ginger often salt directly in the forest. To do this, bring salting containers with them, into which they carefully fold the wiped fruits and pour them with coarse salt. This is done so that delicate mushrooms do not deteriorate during transportation. Adding chopped onions and peppers to salting improves the taste, but the color loses its brightness.

   

2. Small mushrooms marinate whole. An interesting option is pickling in a bottle: small mushrooms are boiled for five minutes, stacked in a bottle and filled with previously prepared marinade (2 tbsp.spoons of vinegar, a spoonful of sugar, half a tablespoon of salt, 5 peas of pepper, 5 cloves). After 2 days, you can eat.
3. To prepare fricasa, mushrooms are coarsely cut and spread in a frying pan with hot butter. Only the hats are fried, after boiling them in salted water and drying. Salt and fry until browned. Then add sour cream, season with salt and pepper. Warm up fricassee, constantly stirring and not bringing to a boil. Serve hot.

Answers to widespread questions

The mushrooms are quite capricious - they quickly deteriorate and require immediate treatment, so many people have questions about their storage and safe use. Below are answers to the most common questions:

Redheads are beautiful, tasty and healthy mushrooms. They are ideal for salting, pickling, stewing and frying. In taste they are not inferior to boletus, although they have a number of distinctive features of the preparation. In folk medicine, they are used to treat lung diseases and oncology.