Description of poplar row

In the autumn, poplar rowan growing actively in the steppe regions. This is a conditionally edible mushroom, which is collected for pickling, pickling and frying. It is also called a clerk, sandstone, topolevka. The people have the names "freezers", "zababuyki". The fungus is not common in all types of forests.

Description of poplar row

What does a substitute look like

The poplar row looks like a mushroom with a distinct leg. According to the description, the hymenophore in the form of plates is propagated by spores. The hat straightens as it grows, becomes fleshy and convex, reaches 18 cm in diameter.

Young mushrooms have thin, cream or white plates. Adults change the color of the plates to pink-brown. The edge is wavy, along the edge of the cap is a light border.

The leg grows from 2 to 10 cm, in diameter no more than 4 cm. Its shape is cylindrical, expands to the bottom. The pulp is fleshy, firm to the touch. It is getting dark at the break. The characteristic smell of rowing poplar - flour or soft cucumber.

Rowing poplar grows in the steppe, in poplar forest belts, heaped, hiding under foliage.

Poplar rows have the following advantages:

  • compact little hat is convenient for pickling and salting;
  • young mushrooms have a richer taste;
  • mushrooms with hats that have not yet opened are less likely to be worms.

The process of collecting young plants has a drawback. Usually they are buried deep in the ground or covered with leaves, which forces them to be cleaned of dirt for a long time.

Geographically, the species is distributed in the steppes of the Volgograd, Saratov, Omsk regions, Altai Territory and Kazakhstan.

Mushroom species

In protective forest belts and steppes, the variety is represented by such species:

  • Violet
  • gray
  • green
  • lilac-legged;
  • giant
  • crowded;
  • yellow red.

Descriptions of species differ mainly only in the color of the caps and legs. Violet Topolevka is called cyanosis. Initially, in a young individual, the color of the hat is saturated purple, during maturation it changes to pale lilac. Unlike other subspecies, it has a flatter hat shape.

The gray and crowded rows are considered the most delicious subspecies. The crowded mushrooms grow conglomerates, uniting at the level of fruiting bodies. They are difficult to separate, so the entire conglomerate is cut immediately.

The green appearance has a characteristic light green color, and in the lilac-like representatives only the leg is colored in purple.

The least tasty yellow-red variety. During the season, almost all types of fungus are found in the same forest. If there is no confidence in the edibility of the trophies found, it is better not to cut them.

Beneficial features

Mushrooms contain beneficial trace elements

View contains a lot of nutrients. Its pulp contains a lot of fiber, which cleanses the body. It also contains trace elements: magnesium, potassium, manganese, sodium. The presence of vitamin C has been recorded.

The product is low in calories (about 25 kcal per 100 g), therefore it is indicated for diets. In addition, a person is quickly saturated with these mushrooms and does not experience hunger for a long time.


Do not eat poplar rowan if there are problems with the gastrointestinal tract or liver. Children under 7 years old do not give such products. Reduce the risk of poisoning by using proper processing and compliance with the rules of collection:

  • Do not pick edible fruit in places of contamination.
  • Do not cut the mushroom unless you are sure of its edibility.
  • At home, re-sort the collected trophies and cut off suspicious places.

The wavy subspecies of the fungus causes severe food poisoning. At the first sign, consult a doctor.


After all the procedures for preparing the fruits, it is allowed to use them in everyday life and in food. Ryadovka poplar is used in cooking and traditional medicine.


The rowan poplar, as well as another conditionally edible forest mushroom, goes through several stages of processing:

  • Soaking in cold water for several days.
  • Boil for at least 15 minutes. in boiling water.
  • Rinse fruits under running water.

Keep the container with the fruits at a temperature of no more than 16 ° C. After that, they are pickled, salted or fried.

Mushroom caviar is also made from forest fruits. To cook it, boiled pulp (without legs) is crushed with a blender, stewed with onions, vegetables and spices.

They are prepared for the winter in deep freeze (boiled), thawed immediately in soup or in a pan. Meaty hats go well with cereals, baked potatoes, and a side dish of vegetables.

In folk medicine

Decoctions from Topolevoy Ryadovka are not used as a medical device. Infusions on fruits are also not recommended for use without prior consultation with a doctor. Extracts for creams and ointments are partially used in cosmetology, but it is impossible to cook them at home.

Cultivation methods

Mushroom Ryadovka poplar tree lends itself well to growing on a site or prepared artificial mycelium. To grow forest mushroom on your own:

  • the substrate and mycelium are mixed in a ratio of 1 to 2;
  • place the substrate on the beds in a darkened place; poplar poplars are planted in conditions close to natural - under a tree;
  • the site is regularly moistened, the temperature should not fall below 20 °;
  • After 2-3 weeks, add a layer of earth of 5 cm and repeat the procedure.

In a couple of weeks, the first fruiting bodies will appear. After each batch collected, the soil layer is increased. In autumn, when the temperature dropped below 5 ° C, the garden bed is prepared for wintering. It is covered with a cloth, spread on top of 10 cm of straw or dry leaves.

Topolevki are grown indoors. They create conditions as close to natural as possible. To do this, create a lighting and ventilation system. Fruiting mushrooms will begin only after 4 months.


Ryadovka poplar grows in the steppe zones of temperate climate. Subspecies of the clerk differ in the shape of hats and color, there are even cyanotic and green fruits. They are mainly used in cooking: traditional medicine does not offer recipes with this kind. The culture is adaptive and can be easily grown on the site or in closed mycelium.


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