beginners gathering, going into the woods with a basket, often come in bewilderment: among all the gifts offered by the birch grove, pine forest and undergrowth cutting overgrown young, to distinguish edible and inedible mushrooms, and even poisonous?Where is the criterion by which to distinguish one type from another?There are fruit of the body to be completely unfit for food: black, wrinkled.You go around their side, and then find out that it was delicious morels.And those delicious seemingly vigorous fungi brought in a basket home power users is rejected, calling a poison satanic Borovik.
Unfortunately, the single criterion ensures that a particular instance can be eaten, no.There are species, such as a delicious mushroom umbrella that seem very similar to the pale toadstool and there are colonies dotted rotten stump that prove to be false mushrooms.It is quite often under the guise of the usual, familiar to us from childhood pictures of the gifts of the forest, hiding completely inedible mushrooms.Their names speak for themselves: lozhnodozhdevik false mushrooms, russula vomit, blewits tiger (poisonous).But the name "mushroom" is not always means that before you - a poisonous plant: Pink (also known as gray-pink or blushing) mushroom is very tasty.
At the same time, some edible species such as fruit body is not quite appetizing name of "dung" turned into inedible mushrooms with age.In the food consumed only young plants which edges of the cap has not blue.The same principle of the collection and slicker thorny (pearl), whose flesh is still white, elastic, not turned into goo or powder (spores).With regard to the external signs of fruiting bodies, the mushroomer should take into account that some non-edible species "mimic" under the table varieties, but their color, or unnaturally bright (as in the "wrong" honey agaric) or green (false estimates of location sulfur-yellow).
person are, in addition of other types of sensations, and they should be involved in order to distinguish inedible mushrooms from the coveted trophy.The taste of the fruit body is also very much can be said collector.It is worth to make a reservation: mushrooms have a bitter taste, but they are edible, though, to properly prepare, you should tinker.Most poisonous plants have a bitter taste.A striking example - gall fungus.An inexperienced person can accept it for the most coveted trophy - white boletus - so these types are similar.And at a young age, this mushroom has a similarity with boletus.And it is growing in the same place and referred to the edible species.It gives the fly agaric a bitter taste.Cut with a knife hat lick the flesh and see for yourself!
Smell - another feature that gives non-edible mushroom "head".Some poisonous or simply do not eat fruit or have a weak rich aroma of almonds (because they contain acid senile), and some - the smell of coumarin, such as gray-pink mlechnik.These mushrooms (meadow, field, forest) have a dismal smell that is slightly reminiscent of anise, but their poisonous counterpart - Agaricus Xanthodermus - Shiba nose stench of carbolic acid.
Tactile sensations - another way of distinguishing forest fruits.Inedible fungi often have a tougher texture than their delicious relatives.For example, the false chanterelle feels solid like wood.A poisonous white Clitocybe as two drops of water similar to edible podvishen.Grebe gives its woody structure, and the fact that it records milky white, while podvishnya in adulthood - pale pink.If you carefully examine each found mushroom, checking it on the smell, taste and texture, you will soon develop the necessary experience, and you'll accurately determine worth taking a find in a basket or not.
