What edible mushrooms grow in the Luhansk region

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As elsewhere, there are mushrooms in the Lugansk region edible and inedible. It is very important to know the difference to everyone who, having captured a bast basket, gathered mushrooms. The collection season begins in May.

What are mushrooms

Mushrooms are an independent separate part of the world of organics, which occupies an intermediate position between plants and animals. By the presence in their cells of chitin, glycogen, urea in the metabolism, they are closer to the animal kingdom. And by the method of nutrition, unlimited growth, immobile state, mushrooms are more like plants to which they were previously attributed.

However, they differ from plants in that they cannot use the energy of the sun for photosynthesis. For nutrition and growth, they need ready-made organic substances.

What we call a mushroom is a fruiting body that serves for reproduction. This body is formed on the mycelium (mycelium), which is found in soil, wood, or other substrates.

The mushroom picker is a thin branching thread that looks like a cobweb. With the help of mycelium, the fruit body absorbs nutrients. Mushrooms reproduce by spores, like plants such as mosses, ferns, horsetail, and clown.

The task of the fruiting body is to preserve the species and reproduce, therefore, each mushroom in adulthood disperses spores (the so-called mushroom seeds). Probably, many have ever stepped in the forest on something from which a cloud of yellow smoke rose from under their feet. This raincoat, using a person, scatters its disputes.

Since spore reproduction is a process that depends on a large number of random factors, mushrooms take in quantity. For example, a giant raincoat has 5-6 billion spores. Below are the most common edible mushrooms of the Luhansk region.

Photo gallery

How to distinguish edible mushrooms from poisonous ones?

Edible representatives

Butterflies are self-sufficient, not like anyone else. When the weather is dry, the oiler hat is velvet; when wet, it becomes slippery, mucous. The peel from the hat must be removed before cooking. The pulp of an oiler smells like a unique sweet smell. You cannot confuse any other mushroom with it even with your eyes closed. Pickled butterfish is the best appetizer for the festive table. In May-June, the fungus is rare, most often in July-September.

White mushroom love everything for its beauty, aroma, taste. Finding a decent copy is a great pleasure. It occurs in summer and autumn in coniferous and deciduous forests. Its flesh is white, dense, with a pleasant smell.

There are several species, such as white "mesh form", white pine, boletus. All of them are similar to the net on the leg, the pine differs in the color of the hat - he has it from wine- to brown-red. Confusing with other species is difficult, but possible. In particular, there is a resemblance to biliary (false white). Harvest time is May-September.

Green flywheel - this representative is very common in May, summer and autumn in coniferous and mixed forests, mostly on the edges and clearings, often in groups. It resembles a fissured fossil, but does not turn blue when pressed. It may turn a little blue for a short time. Poisonous mushrooms are not similar to him.

The hat has an olive-brown or olive-green color, convex, suede-velvety. Leg flat, thins down, very dense, yellow.

It is edible and quite tasty, suitable for any cooking method, but it is often affected by mold. It is better not to take those affected by mold - you can earn food poisoning, and they have a great taste for taste.

The liverwort is a little-known mushroom edible at a young age. His body is semicircular, linguistic, orange-red, later blood-and brown-red, 10-30 cm in diameter, 2-6 cm in thickness.

The tubules of the fruiting body are whitish, cylindrical, with a touch of brownish-yellow. With age, a layer of gelatinous mucous mass forms in the upper part of the fungus, which must be removed before cooking, otherwise the taste will be excessively acidic. Cooked - it is quite tasty and crunches on the teeth, like a pickled cucumber, due to the dense consistency.

It grows in deciduous forests on live trunks, on stumps and in hollows of old oaks and chestnuts from July to November. It is a parasite, causes brown rot of wood. Poisonous mushrooms are not similar to him.

Ginger delicious - delicious edible mushroom of high quality. It belongs to the first category of mushrooms by nutritional value. When touched or damaged, it turns greenish-bluish over time.

The leg is dense, cylindrical, initially filled, later hollow, of the same color with a hat, with redder shells. The flesh is brittle, yellowish, immediately turns red at the break, then turns green, gives off milky juice of bright orange color. The smell is pleasant, fruity, the taste is spicy. The discs are run-down, frequent, turn green when touched.

You can find a camelina in coniferous, occasionally mixed forests, in young growths, on thinned areas of forests. As a rule, it grows in groups more often on the edges, glades, elevations. Collect it in May and in the summer. Poisonous mushrooms are not similar to him.

How to distinguish edible mushrooms

Poisonous representatives

Amanita muscaria is one of the most poisonous representatives. His hat is red, orange, yellow and even brown. It is covered with white flakes left over from the cover in which he was born. These warts are easily washed off by rain. Amanita leg is white with a ring under the hat and tuber at the base. This tuber is one of the hallmarks of all fly agaric.

Amanita got its big name thanks to the old custom: in the summer, villagers threw caps of these mushrooms into a container of sweet milk to save themselves from flies. Flies from such a treat fell into a trance and did not bother people.

By the way, there are edible fly agaric. Species such as fly agaric are gray-pink, thick, saffron, and vaginal. They are really edible. But collecting them for beginners is still not recommended.


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