Common garlic

The garlic mushroom is a member of the genus Garlica from the family of non-nutaceous agaric order. It has a characteristic strong smell of the same name seasoning, therefore it is used in cooking for cooking spicy and spicy dishes.

Common garlic

Botanical characteristic

According to the description, the fruiting body of the garlic fungus has a collibioid hat-cutaneous type. mushroom cap reaches from 0.5 cm to 2.5 cm in diameter in an adult. Hygrophanic surface: able to swell under the influence of water. Smooth, does not shine through, sometimes covered with grooves.

Initially, the appearance of the mushroom cap is convex or hemispherical, the edges are tucked. Over time, it acquires a flattened shape, the edges straighten and become wavy, a depression forms in the center.

The color of the common garlic is different:

  • in wet weather, mushroom hats are light brown with a pink tint or red with ocher,
  • in dry periods, the cap surface becomes less contrasting, the color of a cream or ocher.

The central part of the mushroom cap is darker than its edges.

Mushroom flesh is thin, up to 2.5 cm thick, in color scheme similar to the surface of a mushroom cap. It has a pronounced garlic smell and taste.

Rarely planted hymenophore plates, number 13-20 each, sometimes interwoven or branched, practically free of mushroom legs. The color is close to white or with a yellowish or reddish tint. Spore powder is white.

Garlic has a second name - ordinary negniuchnik.

The mushroom leg is hollow in structure, 0.5-5 cm long, 1-2 mm thick. Naked, without coating, only in the lower part at the base is slightly pubescent, shiny, has the shape of an elongated cylinder, located in the center, sometimes with longitudinal grooves. The color of the upper part of the mushroom leg is orange, closer to the base it turns into red-brown, close to black.

Geography of growth

Mushrooms grow in large groups

Places of growth of common garlic mushroom cover dry clay areas of sandstone in deciduous, mixed and coniferous forests. Preferred places of settlement - foliage and needles, hemp, rotting tree bark, branches, heather stems, in rare cases - in the grass mass.

Active growth of garlic negatives occurs in the middle of the summer period and lasts until the beginning of October.

They grow in large groups. They are easy to detect in wet weather, when the characteristic mushroom garlic odor enhances concentration.

The main places of growth are located in the Northern Hemisphere.

Similar varieties

Common garlic mushroom has varieties similar in description:

  • Big mushroom. It differs from the ordinary one in its large size (the cap reaches 5 cm in diameter), black mushroom leg, covered with hair, and also plates with uneven edges. It is found in Europe among broad-leaved forests on fallen branches and foliage of beech trees.
  • Oak. This mushroom is a rare species. Most often, he settles on fallen oak foliage. The variety is distinguished by a leg covered with red-brown hairs, an excessively hygrophic mushroom cap, in which the plates shine through in wet weather. The nearby substrate is able to give this species a white-yellow color and a specific garlic odor.

The garlic mushroom also has similar features in the external description to meadow honey mushrooms, because it is found in similar places of growth and is also painted in shades of brown. The latter have no garlic odor.

Practical use

The family of garlic is among the edible. Before use in cooking, it does not require heat treatment. Suitable as a seasoning for marinades, sauces, main dishes and soups. It is used in fresh, dried, fried form.

Conclusion

The common garlic mushroom is edible. It has a gastronomic purpose, due to the characteristic smell and taste of the seasoning of the same name. Grows in waterlog massifs starting in the second half of summer. It is widely used in culinary affairs.

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