What mushrooms are harvested in the Stavropol Territory

Mushrooms of the Stavropol Territory are harvested throughout the season.

Mushrooms of the Stavropol Territory

Description of mushrooms

Mushroom pickers begin picking spring mushrooms in May and finish in late October, under favorable weather conditions, in November. Before going to the forest, it is important for a beginner to take time to study the description of the characteristics and types of forest plants.

Often they use the directory of mushrooms of the Stavropol Territory, which helps to correctly figure out which mushrooms are edible and which are poisonous.

The general division occurs into 4 types:

  • edible;
  • conditionally edible;
  • inedible;
  • poisonous.

The classification is made, depending on the safe use of food. Edible suitable for raw food diet, conditionally edible safe for the body, but at the same time they have low taste. They are pre-soaked and then boiled or fried.

Inedible will not cause harm, they are not used in cooking because of the unpleasant taste, difficulty of preparation and weak aroma.

Poisonous, such as fly agaric, require special preparation for use in food. Of these, in a simple way at home, toxins cannot be removed. According to the description, the use of fly agaric is fatal.

Taste characteristics

According to the taste value, edible and conditionally edible are divided into 4 categories: tasty and aromatic (varieties of whites, muffins), worse in taste (traps, butter and boletus), medium-quality taste and slightly aromatic (mushrooms, flywheels, morels, etc.), the lowest grade related to conditionally edible (oyster mushrooms, blackberries, spider webs, dung beetles, etc.)

Severe poisoning occurs due to improper preparation of dishes with wild mushrooms of the 4th category. It is important to approach the process with all responsibility, carefully sort out the crop, rinse several times in running water and cook strictly according to the recipe.

Types of mushrooms in the Stavropol Territory

The Caucasus is rich in forests and forest treasures. On its territory, berries and mushrooms grow, which go out to collect with the onset of spring heat, after rain, when the air temperature reaches 16 ° C-17 ° C, and humidity - 75-80%.

Edible species

The Caucasus is rich in a variety of mushrooms.

Forest organisms and those grown in basements are edible. The so-called farms bring crops year-round. But it is of little use.

Names of forest edible mushrooms:

  • forest mushrooms;
  • blue leg;
  • rowing;
  • honey mushrooms;
  • flywheels;
  • boletus;
  • boletus;
  • flywheels;
  • chanterelles;
  • saffron mushrooms;
  • russula.

A stable and steady crop has been observed for many years. Some species are found within the boundaries of the regional center.

Poisonous and inedible

In addition to the clearly poisonous inhabitants of the forest, there is a risk of poisoning by doubles of edible and edible noble forest organisms, which are easily confused with the originals and put in a common basket. Their names:

  • false chanterelle;
  • false mushroom;
  • Satanic;
  • Toadstool is pale.

Collection routes

The main forest harvest route lies in the Cavminvody. This mountainous area is teeming with birch bark, chanterelles, honey agarics and russula. Black lumps and boletus find special lucky ones.

In the Russian forest, mushrooms are found. Experienced mushroom pickers can easily find butterfish and ceps in Verbova, Lipova and Cherry beams.

Even amateur mushroom pickers come back from the Taman Forest with a good catch of saffron milk mushrooms, rows and honey agarics.

Good mushroom picking places are Stavropol Upland and Beshpagir. Here they find forest mushrooms, mushrooms, chanterelles, russula and raincoats. With one call, it is possible to collect a large crop and make reserves for the winter.

In the floodplain forests, in the Kochubeyevsky district and the Galyukaevsky reserve on mushroom places, there are many subglacials and bruises.

Beneficial features

The content of a large number of trace elements and fiber is proven by modern science. The amount of protein exceeds that contained in the meat of animals and poultry. Because of this, organisms got another name - "forest meat".

Mushrooms are 90% water, with zero fat content, and therefore have a low calorie content. The composition revealed 18 amino acids. They contain vitamins A, B, D, E and nicotinic acid, which contribute to the overall strengthening of the body.

Regular use has an anticancer, antitumor effect. Natural immunostimulation occurs due to the substance beta-glucan, which is part of the fungi.

Harmful properties

The treat does not apply to dietary products: it is difficult to digest it. The food is heavy, it can not be eaten haphazardly to those who have problems with the gastrointestinal tract. In the stomach, the digestion process slows down. Chitin, which is part of the legs of autumn varieties, when improperly prepared, starts the process of decay.

In the environment, in the soil, there are toxins that are completely absorbed by the root system of organisms, especially those growing near busy roads. After improper preparation without soaking and thorough washing, botulism occurs in several waters.

Conclusion

In the Stavropol Territory, there are many good and tasty mushrooms that can be cooked in different ways: cook, fry, stew, dry and freeze. If all the precautions are followed, a tasty and healthy dish will be obtained.

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