Mushroom green color and with a green leg. Greenfinch mushrooms. How to distinguish greenfinches from gray-yellow rows and when to pick these mushrooms

Kira Stoletova

The conditionally edible greenfinch mushroom, or green rowing, got its name because of the specific color that persists even after heat treatment. Greenfinch mushrooms are autumn representatives of the mushroom community. They grow in pine, deciduous and mixed forests on sandy soils.

Description of the mushroom

Greenfinch, or green rowing, in adulthood has a hat that reaches a diameter of 5 to 15 cm and has a bulge in the central part. In terms of structure, the upper part, i.e. the hat is dense and quite fleshy, with age it becomes scaly. Scales are small in the center. The integumentary tissue is thickened, smooth to the touch, in wet weather it becomes especially slimy and sticky. Particles of soil and grains of sand often stick to the skin.

The color of the cap varies within the yellow-green spectrum, becoming yellow-greenish or olive-yellowish, darkening with age. On the lower surface of the cap, very thin plates with a width of 4 to 13 mm are densely located.

The pulp is compacted in structure, white, gradually acquires a yellowish tint. On the cut, the color of the fleshy part does not change under the influence of air. It is characterized by a fresh floury or cucumber aroma, which becomes richer when near coniferous trees.

Irina Selyutina (Biologist):

The greenfinch mushroom, also known as the green row, is a mycorrhiza-forming organism that forms a mushroom root with representatives of coniferous tree species. More often they are found in coniferous, less often in deciduous forests. Since they grow on sandy soils, they must be thoroughly washed from sand particles. On sandy soils, next to the greenfinch, the gray row can also bear fruit, which differs from the greenfinch in the color of the cap and leg. Since cases of poisoning with this mushroom have become public knowledge since 2001, these conditionally edible mushrooms have become "suspected" of toxicity. Studies have shown that they contain toxins that can affect the heart and skeletal muscles, as well as the kidneys.

Grows on sandy and sandy soils.

The description of the greenfinch mushroom is often confused with other representatives of the genus Tricholoma (Ryadovka):

• sultry rowing: inedible appearance;
• R. sulfuric: slightly poisonous;
• R. isolated: conditionally edible species.

Composition

The rich chemical composition of the mushroom indicates its beneficial properties and includes per 100 g of pulp: 3.27 g of carbohydrates, 3.08 g of proteins, 0.35 g of fat, 92.43 g of water and 0.84 g of inorganic substances.

The composition of the greenfinch includes a complex of vitamins necessary to maintain the vital activity of the body, among them:

• pyridoxine,
• cyanocobalamin,
• betaine,
• vitamin C,
• calciferol,
• ergocalciferol,
• thiamine,
• riboflavin,
• pantothenic acid,
• folic acid,
• choline,
• alpha tocopherol,
• beta tocopherol,
• gamma tocopherol,
• delta tocopherol,
• alpha tocotrienol,
• dihydrophylloquinone,
• a nicotinic acid.

The chemical composition of the green row also includes a number of amino acids:

• aspartic acid,
• arginine,
• valine,
• histidine,
• tryptophan,
• threonine,
• isoleucine,
• lysine,
• methionine,
• alanine,
• glutamic acid,
• glycine,
• proline,
• serine,
• cystine,
• phenylalanine.

Easily digestible carbohydrates that make up the fungus include glucose and fructose. Fiber is responsible for stabilizing blood glucose levels. The emptying of the duodenum, the protection of the mucous membrane, as well as a positive effect on the intestinal microflora depend on it.

Beneficial features

• Calcium: forms the bone frame of the body, optimizes the activity of the cardiovascular system, renewal of the epithelial layer.
• Iron: is responsible for respiration, being part of hemoglobin, normalizes cholesterol and hemoglobin, fights plaques on the vascular walls.
• Magnesium: used in enzymatic reactions, improves the functioning of the central nervous system, strengthens tooth enamel.
• Phosphorus: effective in the prevention of colds, periodontitis and disorders in the musculoskeletal system, optimizes performance.
• Potassium: takes part in the control of the glands, strengthens the skin, nails and teeth, protects the mucous membrane, activates magnesium.
• Sodium: is responsible for stabilizing the work of the kidneys, prevents excessive excitability, activates the enzymes of the salivary glands, controls blood osmosis, dilates blood vessels.

For your information. Sodium and potassium in the cells of the human body form a special enzyme - the sodium-potassium pump (or pump), which is part of the group of transport adenosine triphosphatases responsible for the transfer of Na + and K + ions through the cell membrane.

• Zinc: takes part in the formation of bone tissue, contractile muscle work, improves resorption, is responsible for healing.
• Copper: the formation and maintenance of a certain level of collagen, the production of insulin, provides the body with oxygen (part of the enzymes that transfer oxygen to tissues), the use of iron for the synthesis of hemoglobin, the formation of bone and connective tissues.
• Manganese: strengthens memory, is responsible for the elimination of toxins, forms cartilage and bone, is an antioxidant.
• Selenium: stabilizes the work of thyroid hormones, prevents the formation of free radicals, is responsible for the activity of the reproductive system.

The mushroom contains many elements that can improve health. Its positive properties:

• Inhibition of staphylococcus bacteria, strengthening of connective tissues and immunity, suppression of inflammatory processes.
• Purification of blood from proteins, glucose and cholesterol, blood clots.
• Effective suppression of osteoporosis, improvement of the condition of cell membranes.
• Collagen resorption, intensive growth of lean body mass, calorie burning.
• Stimulation of peristalsis (rhythmic movement of the walls) of the intestine, absorption of elements, strengthening of the mucous membrane, normalization of microflora.
• Accelerated process of tissue regeneration.
• Activation of the activity of the liver and kidneys through the elimination of toxic substances.
• Reduction of pain during the menstrual period.
• Strengthening the immune system by normalizing the temperature, eliminating chronic fatigue, improving sleep.
• Removal of irritability and neurotic conditions, improvement of the production of enzymes of the gastrointestinal tract.
• Zelenushka, or green row, is responsible for slowing down the aging process of the skin, improving the condition of the hair, and stabilizing the acid-base balance in the body.
• Optimization of blood pressure, improvement of blood microcirculation, relieving tension from the vascular walls.

Contraindications

Greenfinch mushrooms are contraindicated for use in many cases.

• In acute rhabdomyolysis, muscle tissue sarcomeres are destroyed, acute renal failure develops, and hyperkalemia manifests itself.
• With myelotoxicity, the activity of the hematopoietic tissue of the bone marrow significantly worsens.
• During pregnancy and lactation, the use of green row mushrooms can provoke an allergy in a child.
• With hypovitaminosis, deterioration of the skin condition and destruction of cartilaginous tissues is possible.
• Allergy to individual substances that make up the fungus.
• With glomerulonephritis, the renal glomeruli suffer, their structure is deformed.

The use of greenfinch mushroom has a lot of consequences. Contraindications include a tendency to allergic reactions, malfunctions of the digestive system, flatulence, discoloration of the skin, nausea followed by vomiting, headache, fainting, weak immune system, inflammation of the mucous membranes of the intestinal tract.

Application

Greenfinch mushrooms, due to their rich composition, are used both for the preparation of culinary products and in medicine.

In cooking

Greenfinch is an edible mushroom. This reducer is used in the manufacture of pizza on thin dough. To do this, dry yeast is bred in 2 glasses of warm water. To prepare the dough, use 3 cups of wheat flour, 4 tbsp. l. olive oil (can be replaced with refined sunflower oil), yeast and 1 tsp. salt. All this is mixed and insisted. At this time, 100 g of ham and 50 g of mushrooms are cut into cubes, 100 g of hard cheese are rubbed. Grease a baking sheet with oil, roll out the dough. Spread the stuffing over the tomato paste. Bake for 15-20 minutes at 180°C. It is sprinkled with chopped cheese and herbs.

In medicine

Green row mushroom has sedative, immunostimulating, resorptive, analgesic, antiviral, antibacterial, firming, antitoxic, regenerative and other properties. Also, the fungus is effective in delaying the aging process and maintaining the condition of the epidermis and its derivatives: hair, nails.

The mushroom is delicious, but controversial. Greenfinch - Tricholoma equestre

Zelenushka, row green.

Greenfinch! Row green mushrooms went!

Conclusion

Greenfinch mushrooms have many beneficial properties, but before using them, it is advisable to consult a doctor about whether there are any contraindications to its use. It happens that both edible and inedible mushrooms grow side by side on sandy soils.

"Silent hunting" for mushroom pickers usually ends with the advent of autumn. Everyone is waiting for cold weather and snow, but some gatherers still walk through the forest in search of fresh "trophies". Experienced mushroom pickers know that there are still edible greenfinch mushrooms that are not afraid of low temperatures. Such specimens are harvested for the winter and spring and are used in the preparation of marinades and salads.

Description of the green mushroom

Zelenushka is also called green rowing, greenfinch, jaundice or greenfinch. The green mushroom, belonging to the genus Tricholoma and the class Agaricomycetes, is in the Ryadovkovy family. Zelenushka, which received such a name due to the characteristic green color, is a conditionally edible variety.

Adult Zelenka has a dense, fleshy and relatively wide cap, which reaches a span of 5-14 cm. Young specimens are characterized by a cap with a flat-convex shape, which has a small tubercle in the center and raised edges.

A mushroom with a brownish center is distinguished by a light olive color, which is characterized by a yellow or green tint. Mushrooms become darker as they mature. The green row has a dense skin. The cap is characterized by radially diverging small scales. During the rainy season, it becomes sticky. For this reason, it is often covered with a variety of forest debris.

The pulp has a dense structure. In young specimens, it is whitish, and in adult specimens it is yellow. The tasteless flesh is distinguished by a slight smell of flour or cucumbers, which becomes more concentrated if the greenfinch is adjacent to the pines.

The plates are characterized by shades from light yellow to yellowish green. Greenish colors have mature specimens. Zelenka has wide, frequent and notched-attached plates. Their width varies between 0.5-1.2 cm.

The short leg of the mushroom, the lower part of which is in the soil, is almost the same color as the cap, but is lighter in tone. Small dense scales covering this part are brown in color. The leg grows up to 4-5 cm, and in girth its size is 1.5-2 cm.

Another feature of the greenfinch is the lack of worminess in it. Many believe that this is due to the appearance of green mushrooms in late autumn, when the cold sets in and the insects stop laying their larvae.

Known habitats

The yellow-bellied greenfinch is distributed throughout Russia. Mushrooms begin to appear in mid-August in large numbers until frost. When many types of mushrooms can no longer be found, the green row still continues to delight mushroom pickers.

In the autumn, when the time for “silent hunting” is over, greenfinch mushrooms still remain in the forests. The cold and snow are already ahead. But in memory of the past summer, many mushroom pickers do not refuse to treat themselves to the remaining fresh “trophies”.

The greenfinch mushroom (Tricholoma flavovirens) belongs to the class Agaricomycetes, the genus Tricholoma, the Ryadovkovye family. The main names in Russian: rowing green, greenfinch or greenfinch. I got them for the characteristic green color that remains even after cooking. Refers to conditionally edible.

• The hat is convex in shape towards the middle, with the growth of the fungus it is flat-spread. Diameter from 4 to 12 cm. Light olive color with yellowness or green tint, brownish in the center. As the mushroom matures, the tones become darker. Skin of a dense type. The cap has radially diverging small scales, sticky in wet weather, which is why a variety of forest debris and grains of sand often stick to it.
• Pulp of dense structure. In young mushrooms, whitish, gradually acquiring a shade of yellow, the color does not change on the cut. Yellowish under the skin. It has a slight smell of flour or cucumber, more concentrated next to pine. Tasteless. Greenfinch is rarely affected by worms.
• The color of the plates is from light yellow of a weak color to yellowish green in more mature specimens. Wide, frequent, notched-attached. They grow in width from 0.5 to 1.2 cm.
• The stem is the same color as the hat, but slightly lighter in tone. Short, almost "drowned" into the soil. At the exit from it it is covered with small dense scales with a brown tint, slightly thickened. In height 3-5 cm, girth - 1.5-2 cm.

Distribution and fruiting period

Green row mushrooms grow in symbiosis with coniferous trees, usually in a pine forest with dry soil or in mixed forests. They are located alone or in clusters of 5-8 copies.

Prefers sandy and sandy soils. Can be found along forest roadsides. They grow, "disguised" in the ground or moss to the very hat, closer to frost they hide under the needles.

Distributed throughout the country. From mid-August to November (before frost). When most of the mushrooms have already "departed", the greenfinch continues to grow actively.

Similar species and how to distinguish from them

There are several types of similar inedible or frankly poisonous mushrooms, from which the mushroom of the green row (brilliant green) must be able to distinguish.

mushroom name	Edibility level	The difference from the row of green (greenfinch)	similarity
Sulfur rowing	poisonous	smaller size, bright yellow-gray color, yellow bitter flesh with an unpleasant odor	growth in August-October in coniferous forests, color with a yellow tint
Row spruce (sultry)	inedible	the hat is bell-shaped, or flat with a depression in the middle, smaller, the stem is high and thin, burning taste, pungent smell	growing time September-October, color with a predominance of brown, yellow "palette" in the color of the plates
Row isolated	inedible, sometimes considered conditionally edible	the plates are less common, silky, the flesh is white or slightly yellowish, the taste is bitter	occurs in September, the flesh is slightly yellowish, the smell is with a floury “tinge”.
Green russula	conditionally edible	light cream plates of frequent arrangement	yellow-brown, possibly with a greenish tint cap
Death cap	poisonous	white plates without a greenish tint, closer to the cap on the leg there is a ring, there is a volva - a membranous wrapper	yellowish-greenish color of the cap in young mushrooms

Nutritional qualities

The greenfinch mushroom contains 46.19% protein, 5% fat and 48.73% carbohydrates, a small amount of other substances:

• Amino acids - arginine, histidine, methionine, tryptophan and others;
• Fats - lecithin, cholesterol, phosphatides;
• Carbohydrates are mainly glycogen;
• Vitamins - B1, B2, D, PP.

As well as carotenes, phosphorus and pantothenic acid. Calorie content per 100 g of mushroom - 19 kcal.

It can be eaten only in cooked form and in limited quantities. You can cook greenfinch mushroom in any way: boil, fry, pickle, dry, pickle. It is necessary to thoroughly rinse and peel the hat from the skin. Only young mushrooms are pickled, old ones are best dried and fried. After drying, their taste intensifies. When cooking or salting greenfinch mushrooms in a jar, a rich green color is obtained.

The benefits and harms of greenfinch

The benefits of the fungus are undeniable, if you look at its chemical composition. You can skillfully cook a green row, or greenfinch, according to any recipe. But it is worth remembering some features of long-term use:

• toxic substances that give the hat a green color can impair blood clotting;
• there is a negative effect on the kidneys and especially the system of muscle fibers.

In case of poisoning, severe weakness and pain in the muscles, convulsions appear. Darkens the color of the urine. In this case, you need to contact the doctors.

If you know how to properly cook and use greenfinch wisely, you can get a good addition to your regular diet in autumn days. A delicious mushroom on the table will add variety to the menu and complement it with fresh vitamins.

Mushroom pickers do not bypass such a delicacy as greenfinch. The people call him the green row. In fact, the appearance of the mushroom corresponds to its name, since even after cooking it retains a greenish palette. Zelenushki are found quite often in different areas, but a novice mushroom picker does not immediately recognize them. They look like young russula.

Short description

Zelenushka belongs to the ordinary family. According to taste, it was ranked in the 4th category.

External characteristics:

• The hat towards the center is slightly convex, a little disheveled. The diameter can be from 4 to 12 centimeters. The color palette is mostly olive, may have a greenish or yellowish tint. A little brown in the center. The older the mushroom becomes, the darker its color. The skin is quite thick. You can also see small scales on the hat. In rainy weather, gluten appears, so they are often strewn with wood debris and leaves.
• The flesh of greenfinch has a dense texture. In small mushrooms, it is whitish, in adults it acquires a yellow tint. Once the stem has been cut, the color will not change. Mushrooms have an interesting aroma, for some it resembles flour, for others cucumber. The closer greenfinches grow to pines, the more pronounced their aroma will be. It has no taste, is practically not affected by worms.
• The plates are mostly of a pale yellow hue, but with the maturation of the fungus they turn a little green. They are located densely, rather wide, in width they can reach up to 1.2 centimeters.
• The stem has almost the same shade as the hat, only slightly lighter. Quite short, sometimes not visible at all because of the hat. Slightly thickened, up to 5 centimeters in height, up to 2 centimeters in volume.

Zelenushki, or as they are also called podzelenki, are conditionally edible.

Where do they grow and when do they bear fruit?

For greenery, you need to go to a coniferous area - this is the most favorable place for any. They can be found in pine forests, in mixed forests, in dry soil. Most often they grow singly, but up to 10 pieces can be collected in one place.

The optimal soil for growth is sandy and sandy loam. Found along the edges of forest paths. It is not so easy to notice greenfinches, they hide in the soil and moss, sprinkled with foliage and needles, especially closer to cold weather.

The time of active collection begins at the end of summer, and ends in November, until frost hits. In such weather, it is difficult to find any other mushrooms.

About the benefits

In the fruiting bodies of mushrooms there is a methanol extract, as well as a sterol, diene-3β,5a,6β-triol, they have a stimulating effect on the production of the enzyme alkaline phosphatase in bone tissue. Thanks to this, the product will benefit people suffering from osteoporosis.

Greenfinch extract contains the strongest antiseptic, and can cope with the causative agent of staphylococcal infection.

About harm

Cases of greenfinch poisoning still exist, but they are isolated, and happened only in France. The reason for this could be the excessive consumption of this mushroom. Symptoms of poisoning are quite specific, and manifest themselves as follows:

• Muscle pain, muscle weakness.
• Seizures.
• Urine changes color to brown.

Due to such cases, many studies of greenfinch were carried out, but poison was never found in them.

It should also be noted that mushrooms, and greenfinches will not be an exception, are heavy food. Therefore, it is not worth eating them in large quantities, especially at night.

It should be remembered that some features of this fungus can lead to:

• Deterioration of blood clotting. The reason for this is the toxic substances that are contained in the mushroom cap and give it a greenish tint.
• There is a negative effect on the kidneys, in particular on muscle fibers.

Cooking rules

Very often mushroom pickers do not take greenfinch because they simply do not know how to cook it. In fact, there are a lot of recipes, it is great as a side dish for various dishes, soups and sauces are prepared from it.

Nutritional value of the mushroom:

• 46.19% proteins.
• 5% fat.
• 48.73% carbohydrates.

Mushrooms also contain amino acids, carbohydrates, in particular glycogen, vitamins B1 and B2, D, PP, fats, carotenes, pantothenic acid, phosphorus.

There are 19 calories in 100 grams of mushrooms.

Green rowanka can be fried, boiled, stewed, it dries and freezes perfectly, and is also very tasty in salted form.

Before cooking, the product is cleaned of debris, needles and soil particles. Rinse thoroughly, remove the skin from the cap. Old mushrooms are recommended to be dried or fried. For salting and marinade, it is better to take young mushrooms. Dried greenfinch mushrooms have a richer aroma and taste. After cooking or salting, they have a bright green color.

For more than one century, green rows have been recognized in Europe as the most delicious mushroom. On the market stalls, she lay next to morels and truffles. In the Middle Ages, French knights did not allow peasants to collect greenfinches in their forests. They kept these forest beauties for themselves. In general, the peasants were allowed to collect only plastic mushrooms, only goats were taken from the tubular ones.

Sometimes greenfinches are not harvested for the reason that they are very similar to various poisonous mushrooms. To learn to distinguish mushrooms, you should know all the subtleties. Consider in detail similar counterparts:

• Gray line. Very poisonous, a little less than greenfinch, the color palette is gray-yellow, the flesh is yellow and smells unpleasant, bitter. The gray row is similar to the green area and growth time, as well as yellowness in color.
• Spruce row (sultry). Refers to inedible. The mushroom cap is more like a bell, with a funnel in the center. A little smaller than greenfinches, they have a taller and thinner leg. They emit a pungent odor. They are similar to greenfinch with a brown tint and yellowish platinum.
• Detached row. It belongs to inedible, although occasionally it is considered conditionally edible. It has rare plates and soft pulp, the taste is slightly bitter. With green rowing, they are similar to the smell of flour, yellowish flesh and harvest time.
• Russula green. Considered conditionally edible. They have a soft cream shade of the plates. The greenish hat is very similar to the greenfinch hat.
• The toadstool is pale. Very poisonous. Has white plates. If you look closely, you can see a ring on the leg near the hat. Young mushrooms have a greenish cap, so mushrooms are often confused with greenfinches.

When all the mushrooms in the forest have already been collected, lovers of "silent hunting" do not relax - delicious greenfinches, or green rows, can be collected before the first frost. These fruit bodies of mycelium of an unusual olive color can be marinated, salted in wooden tubs, added to fragrant soup and fried potatoes. But a poisonous double that accidentally got into the basket or neglect of long-term heat treatment causes poisoning with greenfinches. Even mushroom pickers with extensive experience make mistakes, so you need to know how the symptoms of intoxication manifest themselves and be able to provide first aid to the victim.

How to recognize greenfinch

Sharp eyesight will come in handy when looking for a delicious mushroom. Among the fallen autumn leaves and pine needles, it is difficult to find a brown greenfinch hat. The short leg hides deep in the ground, so when searching, you should arm yourself with a long stick and diligently stir up coniferous mounds. Experienced mushroom pickers recommend not to get upset if there is only one large green row under a bunch of leaves. Nearby, there will definitely be a whole scattering of strong small mushrooms.

Greenfinch is able to fully grow only near coniferous trees, with the roots of which she has a symbiotic relationship. Therefore, one should search for these forest gifts in those forests and groves where there are many pines or spruces.

Despite the short stem, the greenfinch hat can reach 15 cm in diameter. Its color varies from rich green to pale olive. When the fruiting body breaks, white pulp is visible, which does not change color for a long time. A specific smell will help to distinguish a real green row from a poisonous counterpart:

1. Usually the dense core has a fresh floury smell.
2. The mushroom, found near the trunk of a coniferous tree, smells sharply of a cucumber.

The cap is covered with a thin, easily peeled skin. With the onset of a cold snap, it becomes wet, slippery to the touch. Experts say that it is the peel that is the culprit of several deadly greenfinch poisonings.

What mushrooms can be confused with greenfinches

It would seem that a mushroom of such an unusual color cannot be confused with anything. Despite the presence of a characteristic frill around the leg of the pale grebe, beginners sometimes confuse it with greenfinch. Young specimens of the poisonous grebe sometimes have a greenish color of the cap and legs. The following is a list of what else you can confuse with a delicious mushroom.

• Sulfur line. Poisonous mushroom with a yellow-brown color. It has an unpleasant pungent taste. It is very easy to confuse with the green row due to the identity of the places and the period of growth.
• Spruce row. The mushroom is inedible, with a bitter taste. The color of the cap is yellowish, with olive patches. Grows in the same places as greenfinch.
• Green russula. Outwardly, the mushroom is very similar to greenfinch. It is impossible to get poisoned with russula, it belongs to conditionally edible specimens, but there are differences in cooking methods.
• The row is separate. Inedible mushroom with a slight bitterness. Beginners often confuse it with a green row: when the hat is broken, a floury aroma is clearly felt.

Zelenushka is sometimes confused with some types of cobwebs. Inedible mushrooms are similar in shape and color to the green row, but never grow in coniferous forests. A feature of the cobweb is the presence of a large amount of mucus on the underside of the cap.

Zelenushka is distinguished from her poisonous counterparts by the absence of wormholes. Some mushroom pickers consider this a sign of fruiting body toxicity. This is a common misconception, because fly agarics are often found in the forest, completely eaten by worms.

Why greenfinch can be poisoned

All mushrooms are considered heavy food, difficult to digest. Recorded cases of fatal poisoning with greenfinches occurred due to their overeating. People suffering from diseases of the gastrointestinal tract are not recommended to use green rows at all. In the legs of the fruiting bodies there is a large number of connective fibers that are digested for a long time. In people with indigestion, greenfinches provoke heartburn, flatulence, and upset stools.

You can not give dishes with green rows to children under 12 years old. Their digestive system is not able to fully absorb the protein compounds of mushrooms. The specific taste and color can cause severe allergic reactions in babies: anaphylactic shock and Quincke's edema.

Inexperienced mushroom pickers collect green rows in coniferous forest plantations along highways or near industrial enterprises. The delicate mushroom cap absorbs harmful substances and toxins from the environment. After the use of such specimens, severe poisoning with greenfinch mushrooms occurs, causing disruption of the urinary system:

1. Acute and chronic renal failure.
2. Damage to the renal parenchyma.
3. Irritation of the mucosal wall of the bladder.

It is possible to provoke poisoning already at the stage of picking mushrooms. The peculiarity of the structure of greenfinch lies in a short leg located deep under the ground. Inexperienced mushroom pickers, having cut off the fruiting body at the root, turn it over and begin to identify it. Particles of sand and earth crumble, stick to the bottom of the cap. It is extremely difficult to thoroughly wash such contamination in the future.

After cutting the fruiting body, you should lift the mushroom above the soil and, without turning over, shake off the adhering debris. Experts recommend completely removing the contaminated part of the leg. Only after wiping the greenfinch with a damp cloth, the mushroom should be put in a basket.

In some European countries, greenfinch is included in the register of poisonous mushrooms that are banned for consumption after several lethal cases of poisoning. The toxins found in the fruiting bodies can destroy muscle tissue. With prolonged use of these mushrooms for cooking, a person develops muscle weakness. This is expressed in a fine tremor of the lower and upper extremities.

The toxins found in the green rows adversely affect the functioning of the human cardiovascular system. With prolonged use of mushrooms, the following complications often occur:

• liver cells are damaged.
• kidney function is disrupted.

If the urine has acquired a dark brown color, then poisoning with toxins has already occurred. You should immediately exclude greenfinches from the diet and consult a doctor for medical treatment.

Signs of greenfinch poisoning

The clinical picture of poisoning with these mushrooms at the initial stage is similar to food intoxication. The speed and severity of signs depends on the state of human health and the number of greenfinches eaten. 3-4 hours after eating food, the following symptoms of greenfinch poisoning may appear:

1. A person develops hyperthermia, followed by chills. Sweating increases, cold perspiration appears on the forehead.
2. The victim tends to sleep, he is apathetic and indifferent to what is happening. Possible impaired coordination, dizziness.
3. There is a disorder of the digestive system: nausea, vomiting, heartburn, sour eructation, diarrhea.
4. Persistent decrease in immunity, frequent relapses of various diseases.
5. Bitter taste in the mouth when the pancreas is damaged by toxins.
6. Decreased memory, attention disorder, depression, followed by increased nervous excitement.

In case of poisoning with canned greenfinches, it is impossible to exclude the ingestion of the causative agent of botulism into the body. Symptoms of poisoning appear a few hours after ingestion. If the victim is not taken to the hospital immediately, then the signs of intoxication will develop into severe complications with a possible fatal outcome.

You should pay attention to frequent dizziness - if left untreated, they will be replaced by deep fainting. Zelenushka is rich in anticoagulants: in patients suffering from blood incoagulability, the fungus can cause dangerous bleeding.

First aid for poisoning

After calling a doctor, the victim should be given first aid:

• rinse the stomach with warm salted water and induce vomiting until a clear liquid appears;
• put a person down, calm down;
• give the victim strong sweet tea to drink;
• give any adsorbent, such as activated charcoal.

Nutritionists and doctors advise limiting the use of greenfinches due to proven toxicity and the ability to absorb harmful substances from the environment. You should not buy mushrooms in spontaneous markets along major roads. To avoid poisoning, it is necessary to subject the green rows to a long heat treatment and salt only in boiled form.