Are chanterelle mushrooms useful for humans and their medicinal properties (+22 photo)

Chanterelles are mushrooms that do not need to be introduced, because every mushroom picker knows these delicious gifts of the forest. This product is not only recognized as a delicacy, but is also actively used in traditional medicine. But it is worth remembering that even despite the high medicinal properties that have earned the recognition of traditional healers, chanterelle mushrooms must be taken carefully, taking into account contraindications and individual characteristics of the body.

Features of the variety and pharmacological properties of chanterelles

It is difficult to confuse red cone-shaped mushrooms with another species, since their appearance is very memorable, but this is still possible, therefore it is important to know the differences from inedible doubles.

Characteristic features of the species

The fungus belongs to the department of basidiomycetes, the class of agaricomycetes, the family Chanterelle, the genus Chanterelle. The hat and leg of the fetus are a single unit, including in color. The diameter of the cap reaches 12 cm, has the shape of an inverted umbrella with a wavy, slightly wrapped edge.

The smell is similar to the aroma of dried fruits, and when pressed, the surface turns a little red. The dense and fleshy pulp of the fetus flows in waves along a dense, smooth leg. Spore powder is yellow.

Healing properties

Chanterelles is a unique product that has long been underestimated by traditional medicine, although among the people its medicinal properties have been used for a long time. The Chinese biochemists Wong and Li turned their opinion on them, who investigated various means for the ability to combat helminths. Chanterelles interested scientists in that they were not struck by parasitic worms, despite edibility.

Studies have shown that the antiparasitic action in fungi is not poison, as in poisonous species, but the quinomannose polysaccharide. This polysaccharide has penetrating ability and is perceived by parasites as a friendly material that can be used to build its cellular structure. Integrating into the cells of helminths, quinomannosis makes them vulnerable to the human immune system.

The polysaccharide affects not only eggs or young individuals; in adults, it blocks the transmission of nerve impulses. Mushrooms also contain beta-glucan. It is a polysaccharide that enhances the body's immune functions. Beta-glucan neutralizes substances that protect parasites from leukocyte attacks.

Chanterelle mushrooms protect the body from dangerous viruses that cause tonsillitis, do not allow Koch's stick to progress, and are therefore useful in the treatment of tuberculosis. In addition, the fruits are on the list of staple foods rich in manganese. Per 100 g of product - 0.41 mg of the substance, that is, more than the cep.

And this is the functioning of our brain and nervous system, the most important component for the formation of thyroid hormone. Ergosterol in the composition helps to restore liver function, which is important, for example, in the treatment of hepatitis and other liver pathologies.

Chanterelles remove radionuclides from the body and themselves do not accumulate radiation, which is rare for mushrooms, which absorb everything like a sponge. The vitamins, minerals, amino acids included in the composition help in the treatment of the organs of vision, pancreas, the prevention and treatment of cancer.

To preserve the beneficial properties, the mushrooms are dried, tinctures and extracts are prepared.

Contraindications

Despite the fact that chanterelles are a storehouse of useful substances for human health, they, like all mushrooms, have contraindications. To refuse chanterelles in the diet is when:

• any allergic reactions;
• kidney disease (due to the content of essential oils);
• gastrointestinal diseases. A product difficult to digest can cause inflammation even during a period of remission;
• gall bladder diseases.

Children under 6 years old are not allowed to eat fruits. Limit the consumption of the product to 1 time in 1.5-2 weeks, preferably with:

• tendency to constipation;
• children from 6 to 14 years old;
• pregnancy and lactation.

Collection and storage of raw materials

Mushrooms begin to grow in early May and bear fruit until the end of October. But it is better to wait until mid-June, when they grow in abundance. Experienced mushroom pickers follow this delicacy in two waves: in June - early July and from mid-August to early September.

The best conditions for abundant growth are warm and sunny weather, a few days after heavy rains. You need to look for fruiting bodies in birch or mixed forests. They grow in clusters, so when you find one mycelium, carefully examine the area around.

Having collected a sufficient amount of forest gifts, you can make preparations for the winter. Chanterelles are perfectly stored dried, frozen and in the form of preservation. Before this, they need to be cleaned of contaminants.

Freezing

For freezing, it is advisable to boil peeled mushrooms for 20 minutes. After that, they need to be cooled, dried and frozen portionwise.

You may be interested in:

Poisonous mushrooms of the Leningrad region - names and descriptionThe largest mushroom - in the world, on earth, in Europe and RussiaMushroom marinade - how to make pickle for pickling for the winter?

At a temperature of –18 degrees, the products are stored for 4 months. Before eating, defrost fruit at room temperature.

Drying

Only dry, sturdy mushrooms are suitable for drying. They can not be washed, cleaned from contamination with a brush and a damp cloth. After cleaning, they need to be loosely threaded on a thick thread and hang dried in a dry, ventilated area.

Drying in an oven or in a dehydrator is well suited. This method is good at saving space and long storage. Finished products are dry but flexible. If the fruits are overdried, you can grind the batch in a coffee grinder and use as a seasoning in sauces.

Preservation

If preservation was chosen as the storage method, then the mushrooms will require processing. To do this, all fruiting bodies are thoroughly washed, cleaned, cut off part of the legs and soaked in cold water for an hour and a half. Then the mushrooms are boiled in salted water for 25 minutes and washed in cold water to preserve the texture.

For the marinade, add 1 tablespoon of salt to 1 liter of water, two tablespoons of sugar. After boiling add 8 cloves, 6 leaves of laurel, 10 peas of black pepper and leave to simmer over low heat for 10 minutes.

Mushrooms are placed in jars previously prepared by any method of sterilization and poured with marinade. After rolling up, the jars should be turned over and left to cool completely, wrapped in a blanket. They are cleaned for 25 days in a dark, cool place, after which they can be used as food.

Recipes of folk and modern medicine

In any phyto-pharmacy, you can easily find and purchase mushroom-based drugs, but you can also make drugs and preparations for them yourself from ginger healers collected in local forests.

Chanterelle tincture

Due to the fact that the main beneficial substances in chanterelles die during heat treatment, tincture is often used for medicinal purposes. With regular use, the effect can be seen in a month.

Tincture is made both from dried mushrooms and from fresh ones. For the treatment of parasites, it is better to use fresh mushrooms. For the use of dry workpieces, the fruits should first be crushed into powder.

Tincture is made on vodka. For 250 ml of liquid, two tablespoons of freshly chopped mushrooms or 5 teaspoons of dry powder are taken. The ingredients must be well mixed and closed the bottle. Insist 2 weeks in a dark place. Consume 1 teaspoon during the month before bedtime.

Tincture for the liver is prepared in slightly different proportions. For 250 ml of vodka, one tablespoon of powder is taken and infused for a week and a half. It is used in the morning and in the evening on a teaspoon within 3 or 6 months.

Powder

To prepare the powder, it is necessary to dry the mushroom. The fastest way is drying in the oven. So that the red mushroom does not lose useful properties, it must be dried at a temperature of 40 degrees. Stir occasionally and be sure to leave the oven door slightly ajar. The finished dry product must be placed in airtight containers and grind the powder immediately before use.

Recipe for controlling parasites in water: for 100 ml of warm water, take a teaspoon of powder and insist for half an hour. Consume an hour before meals once a day for 25 days. Stir before use.

Extract

Chanterelle medicinal extract is available at the pharmacy. Cooked at home is suitable only for recipes, as it undergoes heat treatment and loses valuable polysaccharides.

To cook the hood, it is necessary to clean the mushrooms, boil them and grind dried in a meat grinder or blender. Put the minced meat under the press and mix the squeezed juice with the water remaining after cooking. Boil the mixture over low heat in half to make syrup. It can be frozen portionwise and used in recipes.

Answers to widespread questions

Going on a quiet hunt, it is worth looking in the forest for red mushrooms. Recognizable appearance minimizes the danger of putting a poisonous specimen in the basket, and the variability of use will help to prepare not only delicious snacks, but also medicines with proven effectiveness.