When mushrooms are collected in the middle lane. How to collect spruce and pine species of mushrooms

Among all the mushrooms that grow in our forests, pine camelina is one of the most delicious. This mushroom has been known for many years. Its orange color was the reason for this interesting name. Moreover, this mushroom was almost never called by other "nicknames".

Mistresses make many delicious dishes from pine camelina. There are many variations on this theme. To collect this correctly, you need to know its main signs and areas of its growth. On a walk in the forest, this knowledge will not interfere with any person.

Appearance

Ryzhik, the description of which can often be found in various sources, are characterized orange hats. It's theirs business card. If the saffron milk cap is young, its cap will be flat or slightly depressed. The older he gets, the more his upper part becomes like a funnel.

Hat diameter - 3-12 centimeters. Its surface is smooth. There are quite a few shades of pine ginger. These include orange (light or dark), rich copper and even green-bluish tones. Concentric circles, spots and stripes are visible.

The plates under the hat are also orange in color. Ginger pine has a resinous smell. Its top is fleshy. Juice has Orange color, but may turn green when exposed to air. The leg can also be orange. It has notches and stripes.

mushroom species

In total, two forms of mushrooms are distinguished. There are other varieties, but they are rarer. Pine, or upland, camelina is the most common type of this mushroom. The hat reaches 5-10 centimeters in diameter. Mushrooms prefer sandy loamy soil. Their color (even in cross section) is bright orange. Copper-red hues may also predominate. Incision long time does not lose this color.

The second type of mushrooms presented are spruce mushrooms. They are slightly smaller than their pine counterparts (the hat reaches a size of 5-8 cm), but their appearance is also quite bright. True, blue or greenish shades may predominate in their color. This is especially true for the center of the hat.

The cut is also bright orange. But in the color of the legs and hats, more muted shades can be distinguished. Due to the small size of these mushrooms, they can be pickled even in a bottle with a narrow neck. Many housewives use this technique.

Rare varieties

Among the representatives of this group of mushrooms, there are also rarer mushrooms. Their description will be interesting to study mushroom pickers. Red saffron caps are slightly larger in diameter - 6-12 cm. It can have a color from orange-pink to dirty salmon. The hat has well-defined concentric circles. The incision in the air acquires a wine-red hue. The pulp of the mushroom can be described as fragile, with a yellowish-white color. The fungus does not have a pronounced odor.

Another rather rare species is the milky red saffron milk cap. Its hat can reach from 3 to 10 cm. Its color is orange, but not bright. Zoning is expressed along the edges. The juice of the mushroom is characterized by an orange color. But from being in the air it becomes red or burgundy. The leg is broken. It is hollow in the middle. The smell of the camelina of this group is also neutral. Its flesh is fragile, has an orange color.

Inedible doppelgänger

The varieties considered are edible mushrooms. They are eaten, subjected to various processing technologies. But they can be confused with another mushroom. This is an amber milky. The characteristic coloration makes this almost impossible for experienced mushroom pickers, but those who do not often go to the forest should take note of this information.

Ryzhiki do not have toxic doppelgangers. Therefore, it is quite possible to collect them even for inexperienced mushroom pickers. Amber milky has a reddish or yellowish-red color. Its difference can be easily established by cutting the mushroom. The juice will be watery. It dries quickly in the air. Juice tastes either sweetish or bitter.

The difference is also in the smell. It looks like chicory or even a bouillon cube. Fresh milky amber is not eaten. But in dry form, it can be used as a seasoning.

Where and when does the saffron grow

It is also necessary to know where and when pine mushrooms grow. They prefer shallow forest. From the name of the fungus it is clear that they prefer pine or spruce groves. They grow in groups. They can be large or small.

Redheads appear in the middle of summer. Sometimes they can be found in the forest even in mid-June. But this is rather an exception. A large crop is harvested in August-September. In October, mushrooms can be found, but much less frequently.

This mushroom is not afraid of frost. In summer, saffron milk caps can be described as more watery. In autumn, when it starts to get colder, they become stronger. Mushroom pickers believe that it is during the cold period that mushrooms are the most delicious.

How to collect mushrooms?

Look for noble pine camelina should be in well-lit groves, along long ditches. Mushrooms are very well camouflaged, so finding them is not so easy. Bright coloring should not be misleading. Sometimes it is possible to determine that there are mushrooms here only by the crunch that is heard under the foot. They start growing under the moss. Therefore, at first only a small tubercle is visible. Many mushroom pickers simply step on them without seeing a bright hat.

If you take a good look and find the coveted saffron milk cap, you need to pick it correctly. Can't be cut. This will damage the mycelium, and new individuals will not appear here. It will be right to just carefully pick the saffron milk cap. You can even unscrew it, and then sprinkle the place with needles or moss. Drying has a bad effect on the mycelium.

How to cook

Ginger pine is delicacy mushroom. Its taste qualities have been appreciated for a long time. This mushroom can be pickled, fried, salted or stewed. Mushrooms retain their bright color even after processing.

By their own palatability they surpass even mushrooms. According to the description, they are somewhat reminiscent of russula. They can be eaten even after just a few hours of salting, being right in the forest.

If the hostess plans to fry mushrooms, only a few minutes are given to heat treatment. This presented variety is significantly different from other mushrooms.

It is believed that the smaller the mushroom cap, the higher its selling price. Ryzhik is even exported to neighboring countries, to Europe. Some types of drugs are obtained from them.

Having become acquainted with such a mushroom as pine camelina, everyone can follow it into the forest. The day off will leave a lot of positive impressions. Harvest can be prepared different ways. This is a very tasty and healthy mushroom.

These mushrooms, in terms of their taste and scope, belong to the first category, they are on a par with many varieties of milk mushrooms, porcini mushrooms, russula, they have excellent taste, the best aroma that does not disappear even after salting, frying or boiling, as well as excellent appearance.

Why is the mushroom so called? everything is simple: the carrot color of the cap, the light red leg and even the plates of a characteristic color.

Hat. It has a funnel-shaped shape, like that of chanterelles and many other representatives, it is relatively small, has a diameter of up to 15 centimeters, but the average fruit has a hat no more than 5-6 centimeters. If you collect young, as soon as they appear from the ground, you can pick up 2-3 cm caps for salting in bottles - they have an excellent appearance, crispy, fragrant. The color can be different, depending on the soil on which they grow, as well as on the illumination of the site. Some specimens have an orange tint, some come across with light orange hats, others have a kind of copper tint with splashes of blue or even green. The more light, the brighter the color becomes, in dark areas copper mostly comes across, sometimes light green.

In some cases, a greenish hat is a sign that these are old mushrooms, they begin to secrete mucus and greenish pigments when ripe, which is what makes them so unusual in appearance. The plates under the hat are most often bright orange, even when all other parts have a greenish tint. There are many plates, they are placed at an angle of 45 degrees to the leg, even, thick. The flesh of the cap is dense, has a characteristic resinous smell, which appealed to many gourmets. But the milky juice can be a little pungent in smell and taste, so it is recommended to soak them in a bowl of water for 1-3 hours after collection. When cut, the juice turns green in the air after 5-10 minutes.

Leg. As a rule, its color does not differ from the hat, it harmoniously complements its appearance. If there are depressions on the stem (depending on the humidity in which it grew), then they may be a little darker, closer to brown. The leg is very dense, juicy, fragrant; when cut, it releases a lot of milky juice, which also acquires a greenish color after a few minutes.

Where does spruce grow - camelina mushroom and how to look for them?

Rows very often come across in pine and spruce forests, can also be found in areas with sparse grass in deciduous forests, but this is already rare. The most successful area for collecting is considered to be undergrowth, where small pines and fir trees are rarely placed. As a rule, it grows immediately under young trees, if you straighten the branches, you can find a group of 10-20, and sometimes even 40 pieces. The collection process always starts from the north side of the landing. As a rule, they always grow on the north side of the trees, especially if this is a region where they lack moisture a little. In the shade it is much larger, where you can find the largest specimens.

They appear from the middle of summer, sometimes in August. It depends on the climatic conditions, in particular, on air humidity or temperature. If the heat is too high, they are not shown, they wait for a maximum of +25 degrees at relative humidity air at least 90%. That is, it will be possible to find only after heavy rains in the middle or end of summer.

The largest harvests will be in mid-September - this is the peak of the season when you can collect red representatives of the mushroom family throughout the forest. And if the year was fruitful for them, then even at the end of October you will come home with a full basket.

Description of the mushroom pine, spruce and their differences

Pine (they are also upland) have a very dense pulp, they are hard, have a bright orange color, sometimes copper tones predominate, especially when the fruiting body begins to ripen. They are very popular for salting, since their pulp practically does not deform, it remains exactly the same as before processing. If you prefer to fry mushrooms, also pay attention to them: the pulp practically does not fry, it remains crispy, nutritious. A cut on a leg or a hat remains for up to 20-30 minutes of the same color, and only then it begins to turn green little by little. They grow mainly on sandy soil with good aeration (air exchange) and fertilizer.

A little different are spruce trees, mushrooms, which almost always grow only under spruce, they are extremely rare on sandy loamy soils, they are almost impossible to find in deciduous forests. They are characterized by a much smaller size, the diameter of the hat rarely exceeds 7 centimeters. Grow in 40-70 pieces. The color is more copper than orange. central part- funnel - light green.

When cutting a spruce tree, a characteristic resinous aroma is felt, much stronger than that of its counterpart, but the taste is slightly worse - the pulp is soft, and disintegrates during prolonged heat treatment. The leg is large, diameter up to 2 centimeters, height about 12, depends on the illumination of the area.

Cooking red-haired guests of the coniferous forest

These mushrooms are most popular in salting - they have an excellent taste, which, according to consumers, is much better than black mushrooms and even white mushrooms. In order to quickly prepare a delicious dish, you will need ordinary salt (not iodized), a damp cloth, a wooden box of 10-15 liters. We take a fresh mushroom, wipe the hat with a damp cloth, then put it in layers in a box, carefully salting each of them. It is important that the thickness of one layer is no more than 6 centimeters, since the pulp may not salt well due to its high density. After 25 days, you can get and eat a delicious dish!

Frying mushrooms is no different from champignons or oaks. Just cut into cubes, carefully salt, add vinegar, pepper to taste, throw in a frying pan, bring to a golden color. Sometimes (if you are already collecting large specimens) you need to additionally soak, since the juice may contain bitterness, which is only removed when soaked. You can add a little vinegar to neutralize the pungent odor.

Written by Nikolay Budnik and Elena Mekk.

Pine camelina is considered a delicacy mushroom. It is best not to soak it or even wash it, but just wipe it with a clean cloth and add salt. You can eat immediately after a few hours, or you can store it for a long time under oppression. Then you need more salt.

Approximately 50 gr. salt (2 tablespoons without a slide) per 1 kg of fresh peeled mushrooms. Salt and hats, and legs.

Pine ginger loves dry young pine forests, forest edges, roadsides. On our suburban area there are no beds, but a young pine forest is growing. During the period of mushroom growth, you can always find 10 - 20 Pine mushrooms there.

As a rule, we eat a few mushrooms raw right in the forest. The resinous aftertaste remains for a long time. It's like a sacrament great secret forests. There is a deep feeling and understanding that it is useful and has a beneficial effect on health.

1. Ryzhik on Uloma Zheleznaya is considered a first-class mushroom.

2. Pine mushrooms are especially valued.

3. They are more fleshy and strong, less affected by insect larvae.

4. Pine mushrooms appear at the end of July, ...

5. ...and grow until the first snow.

6. When viewed from above, a young ginger is sometimes confused with a pink wave.

7. But he is so red that you can’t confuse him with anything from above.

8. And if you look from below, you can see red plates and carrot-colored milky juice.

9. In addition, the saffron milkshake completely lacks shaggy "wool".

10. Frozen pine mushrooms acquire a greenish color.

11. But in hot summer they are almost red.

12. And this mushroom has overgrown with a blade of grass.

13. Pine mushrooms usually grow in dry pine forests.

14. Sometimes they can be found in a more damp forest.

15. But both there and here mushrooms are less common than we would like.

16. On our site every year you can find several mushrooms.

17. Sometimes they grow right on the road.

18. Pine mushrooms love woodlands of young pines.

19. They grow especially well among white moss on pine needles.

20. This is the average size of pine camelina.

21. This mushroom is heavily frozen.

22. Pine mushrooms can be small, ...

23. ... and quite large.

24. Here you see pine mushrooms of various sizes - from small to large.

25. Pine camelina cap is usually bright red.

26. The middle of the hat is always a little darker.

27. Concentric zones are clearly visible on the hat.

28. These rings are darker in color.

29. In young mushrooms, the edges of the cap are bent, and the cap itself is round.

30. Gradually, the edges of the cap straighten ...

31. ... and even become wavy.

32. This is a brightly colored hat of a young pine saffron.

33. With age, the hat fades.

34. It may acquire a greenish color, ...

35. ... or maybe become almost green.

36. Pine camelina plates always retain a red color.

37. They are frequent and fragile.

38. In places of damage, the plates sometimes turn green.

39. But more often they still remain red.

40. Milky juice in pine mushrooms of bright carrot color.

41. The plates of this fungus turned green in the cold, and the milky juice remained just as bright.

42. Sometimes these mushrooms come across. We call them "deaf mushrooms".

43. They are considered quite edible, only before use they scrape off the white coating.

44. This is how the plates are attached to the leg.

45. The leg of the pine camelina is often completely buried in the forest floor.

46. Darker oval notches are sometimes visible on it.

47. The leg is usually straight or slightly curved.

48. She is the same color as the records.

49. This mushroom has a leg of such a bizarre shape.

50. In dry weather, the leg can be quite short.

51. This is how it attaches to the ground.

52. Inside the leg is hollow.

53. On the cut, the pulp of the fungus is unevenly colored.

Modern science knows about 250 thousand various kinds mushrooms growing on our planet. But, only a part of them can be eaten without fear for your health. Ginger - edible mushroom, which can be found in almost every corner of Russia. This mushroom has excellent taste and health benefits. Forest animals can easily distinguish edible mushrooms from poisonous and dangerous ones. They have a finely developed sense of smell, taste buds, and even a special form of intuition that works on the instinct of self-preservation. But, people, going on a mushroom hunt, do not have to rely on intuition - you need to have certain ideas about the mushroom, know exactly what it looks like and where exactly to look for it. Consider the description and characteristics of mushrooms and find out where it grows.

Mushroom mushroom description.

Ryzhik is common name several varieties of edible mushrooms that are part of the milky genus. Ryzhiks are also known among the people under other names - spruce, chanterelle (due to the characteristics of the color). There are various varieties of mushrooms, very similar in appearance to each other, but differing in some nuances and the area in which they grow. What does a redhead look like?

The mushroom cap can grow from 5 to 15 cm in diameter. The largest overgrown mushrooms, in which the diameter of the cap is above the above average value, are extremely rare. It is important to pay attention to the fact that the edges of the cap are slightly bent inward. In the center, the cap is slightly depressed, but in some varieties it may simply be flat. The surface of the cap is slightly sticky, smooth and can be colored from light yellow to bright orange. There are species with a greenish-blue hat. The plates on the cap of the mushroom are frequent and very narrow, fused with the stem.
The leg of the fungus grows as much as possible from 7 to 1 cm. It is cylindrical in shape, very loose, painted and distinguished by emptiness inside. It can be painted in white-orange, yellow, fawn shade.
It is important to pay attention to the pulp of the mushroom and its color. In the context, the mushroom will be orange in color, but with a very long stay in the air, the flesh can oxidize and change color to bluish. Camelina is also distinguished by the presence of tarry milk juice, which has a sweetish aftertaste and is colored yellow.

Different varieties of mushrooms differ slightly, but in general, they are all similar and belong to the first category. Pine camelina is considered a delicacy, as it has a very rich taste and indescribable aroma. Consider what types of mushrooms are.

Red saffron- common in coniferous and deciduous forests. It is distinguished by a rich, orange-red color and the appearance of silver-green spots in old mushrooms. The color of the spore powder is ocher.
Ginger pine- this variety is recognized as a delicacy, as it differs significantly in taste, which is not lost during cooking, canning, salting and drying. Predominantly present in thickets of pines, it is orange-gray in color, but over time it can change color to cream.
Spruce camelina differs by a pronounced funnel-shaped cap and a noticeable bluish spot in its center, which appears over time in old mushrooms. In the cut, the pulp with yellowish juice, orange-white hue. After half an hour, the place of the cut acquires a wine hue.
Milky red saffron- common in all types of forests, characterized by a change in shade along the edge of the cap to red-orange. The pulp is colored orange, but at the cut point it may turn red from the milky juice.

Where and when do mushrooms grow?

You can find mushrooms of various species throughout Russia and in nearby countries. The largest number mushrooms can be found in deciduous, coniferous and mixed forests middle lane, in Belarusian green spaces. Ryzhik is a special mushroom that prefers shaded areas, it is almost impossible to find it in open glades that are well lit by the sun.

As a rule, mushrooms hide in thickets of grass, under last year's fallen leaves and grow in groups of 5 pieces. This fungus prefers to grow in acidic soils. A delicacy variety - pine camelina, most often found on sandy soils among pines and in mixed forests. Start mushroom season for the collection of mushrooms falls in July, and ends in mid-October. A plentiful mushroom harvest can be harvested after long, but not heavy rains.

Precautionary measures.

Science does not know a dangerous analogue of this fungus, but you should still remember to be careful when collecting, preparing and consuming mushrooms. If there is any doubt about the edibility of harvested mushrooms, it is best not to consume them. In addition, we must not forget that even edible mushrooms can accumulate substances hazardous to health - radionuclides and heavy metals, so you should not collect them in areas with poor ecological condition.

The benefits and harms of ginger.

Mushrooms are considered one of the easiest mushrooms to cook, which are also quickly absorbed by the body and bring benefits. At all times, mushrooms served not only as a fragrant delicacy, but also as a useful medicine. In the 20th century, an antibiotic was made from the extract of this fungus, which to this day helps people defeat this disease. terrible disease like tuberculosis.

Ginger is rich in antioxidants, saturated with vitamins A, B1, B12, B2, C, PP, and others, presented in small quantities. In addition, the mushroom contains minerals such as magnesium, iodine, selenium, calcium, potassium and sodium. Mushrooms are contraindicated only in small children, pregnant and lactating women, as well as those people who have an individual intolerance to this product.

The mushrooms have a very delicate taste and a delicate, pleasant aroma. They can be prepared in a variety of ways without diminishing their benefits. In addition, camelina is considered the only mushroom that, after salting, can be eaten after 14-20 days.

Mushroom camelina photo.

Ryzhiki is the Slavic name for several types of valuable edible mushrooms belonging to the genus (lat. Lactarius), the Russula family, the Russulovy order, the Agaricomycetes class, the Basidiomycetes department. The name of the mushroom "ginger" was also borrowed by some non-Slavic peoples, for example, Hungarians and Germans.

There is a version that the mushroom was called a camelina not because of the color of its cap and legs, since they can be not only orange, but for the red milky juice that stands out at the break of the pulp. The origin of the word "red" in dictionaries is explained simply. On the basis of the Proto-Slavic stem ryd “ore, rust”, the word rydiъ “something redder” arose. Subsequently, Eastern Slavs this word has become "red".

Ginger (mushroom): photo and description. What do redheads look like?

Mushrooms are cap mushrooms, they have a well-formed fruiting body, consisting of a cap and a central leg, which are tightly connected to each other. Their separation does not occur without tissue rupture.

Hat of young saffron milk caps, at first it looks like a cap, it is hemispherical, often flattened from above, velvety, later convex with thin edges slightly turned towards the stem or convex-prostrate. As it develops, it changes to funnel-shaped with a straight thin edge, sometimes with a small tubercle in the center. Its diameter is from 1-3 cm to 20 cm.

The color of the cap and the entire fruiting body of the camelina has patronizing coloration. The brightest mushrooms are those that hide in the grass under the fir trees. Depending on the place of growth, the hat can be yellowish-buff, gray-olive, dark orange, blue, sometimes fading to whitish (in pine and spruce forms) with darker green or red-brown concentric circular zones (rings). The surface of the cap is smooth, glabrous or velvety (felt), glossy or dry, after rain it is sticky and slimy.

Leg camelina 4-6 cm long, 1-2.5 cm in diameter. Initially filled, then cellular, almost hollow, brittle. It is of the same color as the cap or slightly lighter, lighter at the top under the plates, tapering towards the base or regular, cylindrical.

Its surface may be hairy and covered with dark green spots and small pits, darker than the rest of the skin of the leg. When compressed, the leg turns green.

pulp camelina dense, light, often changes color in the air, becomes green or red. In the leg it is whitish, on the cut it first turns red, then it can turn green. The pulp of camelina contains groups of rounded bubble-shaped cells, a spherocyte, which is why it is usually brittle. It also contains conductive ("vascular") hyphae with milky juice, which can be plentiful or insignificant, watery or thick. Its color is orange, unchanged or slowly changing in air. In the oak ginger it is white. Mushroom juice is not caustic, but tart and often sweet.

Ryzhiki absorb forest aromas, and therefore become fragrant, give off a fruity, resinous or moss smell.

Hymenophore saffron milk caps are lamellar. The plates are frequent, thin, bifurcated, slightly descending to the stem. At first yellowish, later orange, turning green when pressed, and then becoming dark olive. They do not separate from the hat.

spore powder yellow, yellowish-cream or light ocher.

Taste of mushrooms may be mild, sweetish, bitter, astringent, astringent, or sour.

Where do redheads grow?

The range of mushrooms captures North America, Eurasia, they were brought to Australia, Peru and New Zealand. Most of these mushrooms grow in the temperate latitudes of Eurasia and North America. In Russia, mushrooms are represented by all famous species. Mushrooms form mycorrhiza with conifers, therefore they are found next to, or firs. Only the oak camelina, which is often called a mushroom, lives in symbiosis with broad-leaved tree species.

Although mushrooms grow in mixed and coniferous forests They can't stand shade. Most often they are found on clearings, forest edges, on the borders of forests or among young trees that have not yet closed and do not form heavily shaded places. Mushrooms do not like very dry or excessively moist soil. They grow on sandy loam soil in groups, sometimes forming "witch circles".

When do mushrooms grow?

These tender mushrooms practically cannot stand the cold. The optimum temperature for their growth is in the range from 15 to 27 °. Redheads appear en masse from July to September. At this time, they must be collected, but they grow in "waves", with a break. You can meet them later, up to November and even after slight frosts. But at this time they are already few in number.

Types of mushrooms, names and photos

Modern systematics classifies these mushrooms as sections Dapetes or Deliciosi subgenus Piperites. The species differ in the color of the skin and pulp, the size of the fruiting body, the change in color of the milky juice when oxidized in air, the relationship to the woody plants under which they grow, and the size of the spores. Below is a description of mushrooms.

Ginger, he is real camelina (ordinary, pine, pine forest), or milky delicacy (lat. Lactarius deliciosus, syn. Lactarius pinicola ). Often there are other names of the species, while the following specific epithets are added to the word "saffron milk cap": autumn, noble, delicacy.

A valuable edible mushroom that successfully defends first place in terms of taste in a dispute with. It has a fleshy, sunken, rufous or orange-yellow cap with distinct blue-green circles and dents. With age, it straightens out and becomes funnel-shaped. The diameter of the cap is 3-17 cm. If you press on its surface, then the place of the dent will turn greenish. The plates are yellow-orange or ocher, forked, turn green when injured. Spores are light ocher. The stem of the camelina does not differ in color from the cap, its height is 3-7 cm, diameter is 1-2 cm, at first it is filled with pulp, later it is empty. The shape of the leg is cylindrical, with fistulas, that is, depressions on the surface. Turns green when pressed. The flesh is brittle, but dense, yellowish or white, immediately under the skin of the cap and stem it is orange, at the break it first turns red, then turns green. Ordinary camelina has a pleasant resinous smell and taste. The pulp secretes a rich bright orange, not caustic, but slightly pungent milky juice, which becomes grayish-green in the air after a few hours.

Pine camelina grows in Russia, Overseas Europe, East Asia, North America on the elevated places and glades of pine, less often mixed forests. Together with woody plants, the species was introduced to Chile, Australia, Tasmania and New Zealand. In the Northern Hemisphere, it occurs from July to the end of November. When harvesting, mushrooms are cut with a full stem and placed with their hats down so as not to damage.

This species is similar to blood-red and green-red saffron milk caps. It can be distinguished by the clear concentric rings of the cap and the milky juice that turns green in the air.

This is the tastiest rib. It is fried, salted, marinated and even eaten raw. The mushroom does not require pre-soaking.

Spruce camelina (green), or spruce (lat.Lactarius deterrimus , syn. Lactarius deliciosus var. deterrimus, Lactarius deliciosus var. picei). According to one classification, it is considered a subspecies of the real camelina, according to another - a separate species. The hat is orange, with greenish or brown spots, fleshy, but thinner than that of the common camelina, smaller in size (3-8 cm) and brittle, without pubescence along the edges. In the sun, it fades slightly and becomes whitish. The skin of the cap is usually orange, but may change to pale pink with faint concentric rings and spots. The surface of the cap is smooth, slippery in wet weather. When damaged and aging, it turns green. In comparison with the real camelina, its leg is shorter: 3-6 cm in length, 1.5-3 cm in diameter, slightly curved. The color is the same as the hat, first filled, then almost hollow inside. The milky juice is orange-red, less often almost red, turning green when exposed to air. The plates are usually lighter than the rest of the fruiting body. The pulp is looser than that of the common camelina, orange, at the break it first turns red, then turns green, has a pleasant fruity smell. Spore powder is light orange.

Spruce mushrooms grow in spruce forests with an abundance of grass, in the forest floor among the needles, from August to October. This species is found more often than the present, sometimes it forms whole thickets. In Europe, it is he who is considered a truly real ginger.

Spruce camelina can be confused with a pink wave (lat. Lactarius torminosus). It differs from the real camelina in its smaller size and place of growth. In Russia, it is considered a delicious edible mushroom, used fresh, pickled and salted. In blanks, it changes color, becomes green. When collecting spruce mushrooms, 2/3 of the legs should be cut off.

Ginger red, blood red (lat. Lactarius sangu i fluus ). A rare edible mushroom with an orange-red or blood-red cap and the same color juice that darkens but does not turn green when exposed to air. The cap is 5 to 15 cm in diameter, smooth, with or without weakly pronounced greenish concentric rings. In wet weather, it is a little sticky. The leg is 3-6 cm high and 1.5-2.5 cm in diameter, tapering towards the bottom. It is the same color as the hat, in mature mushrooms it is hollow. The plane of the leg is covered with powdery coating and red indentations. The flesh of the camelina is dense, under the skin of the leg and under the plates - blood-red, in other places yellowish or white with reddish spots. With a pleasant smell and pungent taste, it turns green on the cut. The plates of the hymenophore are light ocher, acquire a wine tint with age, descend deeply on the stem. Anastomoses (combinations) are formed between the plates. When pressed, they first turn brown, then greenish. Spore powder white.

Red mushrooms grow in pine and mixed forests, in mountainous areas in summer and autumn. Form mycorrhiza with pine and Siberian cedar. They are found in the Czech Republic, Great Britain, Italy, France, Russia.

Ginger red pine, semi-red, or green-red (lat. Lactarius semisanguifluus). An edible mushroom with an orange-red or orange cap and green concentric zones. The juice is orange, reddening in the air. The cap diameter is from 3 to 10 cm. It is medium fleshy, convex or flat-spread, slightly concave in the center. With age, it becomes funnel-shaped. In young mushrooms, the edge is bent to the stem, in mature ones it is open and thin. When compressed, the cap first turns red, then greenish. The plates do not differ in color from the cap, in places of damage they gradually turn green. Spore powder is light ocher. Leg from 3 to 8 cm long and 0.8-2.5 cm thick, more often cylindrical, less often slightly narrowed towards the base, orange-pink with green spots, in "ripe" mushrooms with a narrow cavity inside. The pulp is yellowish, white in the central part, greenish under the skin of the cap, in young mushrooms it is dense, in old ones it is loose.

Red pine camelina forms mycorrhiza with pine. It is found in Italy, Northern Ireland, Great Britain, France, Russia. Mushroom picking season is from July to October.

Japanese ginger, fir (lat. Lactarius jap o nicus ). Edible mushroom. The cap is 6-8 cm in diameter, in young mushrooms it is straight with an edge turned down, in mature mushrooms it is funnel-shaped with a slight depression, with pronounced concentric zones. Its color is light brown or light ocher. The plates are brighter than the top of the cap, pinkish-orange, with red tints. The leg is bright, red-orange with a white line on top, 4.5-7.5 cm long, 1.2-2 cm in diameter. The flesh is light, rarely turns green on the cut, often remains red-orange or blood-red, which and was originally. The taste of the pulp is fresh.

Japanese mushrooms grow in Russia in the south of Primorsky Krai and in Japan, in mixed forests under black fir (lat. Abies-holophylla). They are collected in September-October.

Taken from the site: wikigrib.ru

salmon ginger, or alpine (lat. Lactarius salmonicolor). Edible mushroom. It has the largest and brightest hat among all saffron milk caps. Its diameter is from 6 to 20 cm, the color is catchy and rich, carrot-orange at the edges, yellow-orange in the center with alternating concentric zones of salmon pink and bright orange. The plates are pink, sometimes with an orange tint. The stem is 3-5 cm long and 1-3 cm in diameter, pinkish-orange, with darker notches. The pulp of the mushroom is white in the middle, carrot closer to the skin. The milky juice is plentiful, also orange. Both juice and pulp do not change color when cut.

Edible salmon mushrooms form mycorrhiza only with fir, so you can only find them where there are these coniferous trees. They grow from August to October.

oak ginger, or oak mushroom (lat. Lactarius ins u lsus ) - conditionally edible mushroom. It grows in broad-leaved forests, forms mycorrhiza with, hazel and beech. Distributed in Finland, France, Great Britain, Spain, as well as in the European part of Russia. The harvest time for oak saffron milk caps is from July to September.

The cap of the oak camelina is initially flat-round, often irregular in shape, later funnel-shaped, red or orange-brick, with darker rings. Its diameter is 5-12 cm. The plates are yellowish, descending to the stem. Spore powder is ocher or yellowish-cream. The leg is the same color as the cap, or lighter, with dark grooves, thickening downwards, 3-7 cm high, 1.5-3 cm in diameter. The flesh is creamy or white, turning pink on the cut. The milky juice is liquid, caustic, white, and stands out in a small amount. Usually oak mushrooms are soaked to remove bitter juice, and then salted.

Taken from the site: wikigrib.ru

Ryzhik dark, dim or reddish brown (lat. Lactarius queticolor). Hat with a diameter of 5 to 12 cm, bluish-orange with a gray tint or darker with bluish tones. In places of damage, it turns green. The rings on the hat are weakly expressed, sometimes they are completely invisible, often only large spots of different shades remain from them. The flesh in the center of the mushroom is white, orange closer to the surface, slightly spicy in taste. The milky juice of camelina is red-orange, turning green when it flows out. The plates are frequent, slightly descending to the stem, pinkish-orange with a creamy tint or orange, turning green when injured. Leg 3-5 cm high, 1.5-3 cm in diameter, dense, cylindrical or tapering towards the foot, in mature mushrooms it is hollow, gray-orange or lilac-red.

The fungus grows in symbiosis with pine and is found in mixed and coniferous forests where this tree grows. The season for collecting dark camelina is August-October. This is very rare mushroom north of the European part of Russia, it belongs to the edible species.

wine redhead, or wine red (lat. Lactarius vinosus, syn. Lactarius sanguifluus var. violaceus). According to some sources, it is an independent species, according to others - a kind of red camelina. The hat is 4-12 cm in diameter, its skin is non-sticky, wine-red, shiny and smooth, with pronounced annular zones. The plates are not wide, orange in young mushrooms, lilac-pink in mature ones, wine-colored in old ones. The pulp is white, brittle, dense, wine-red or red-lilac closer to the skin, on the cut it changes color to red-brown or red. Milky juice wine-red, when oxidized becomes purple-brown. Leg 4-6 cm high, 1.5-3 cm in diameter, narrowed towards the base, orange-pink or purple with wine-red fistulas. The surface of the cap and stem turns blue in places of compression.

Wine camelina grows from July to October in the forests of the northern temperate zone in ecosystems with pine. This is an edible mushroom.

Finnish ginger, turning blue (lat. Lactarius fennoscandicus). Hat 3-8 cm in diameter, sticky, with well-defined zones. The coloration of the inner and outer concentric zones differs only in tone. In the center it is darker, rich brown or cinnamon with an olive tint, becoming dimmer at the edges. The plates are narrow and frequent, from peach to yellowish-orange, turn green when injured. The pulp of the mushroom is white in the center, orange at the edges, turns blue or becomes blue-green at the break and cut. The milky juice of the Finnish camelina is orange, when oxidized it changes to greenish-gray. Leg 4-11 cm high, 1-2.5 cm in diameter, regular cylindrical or slightly thickened at the base.

Blue camelina is an edible mushroom that grows in symbiosis with spruce, preferring the edges of spruce and mixed forests of Karelia, the environs of Arkhangelsk and the Vologda region.

False redheads. Photo and description of twins

Young edible mushrooms cannot be poisoned. AT Ancient Russia they were eaten raw. Today, before use, they are advised to at least scald with boiling water. But you can eat them only if you are sure that these are mushrooms.

The following are mushrooms with which inexperienced mushroom pickers can confuse mushrooms.

How to distinguish saffron mushrooms from rosemary mushrooms

Redheads are often confused with conditionally edible mushroom requiring more careful heat treatment(soaking and boiling), pink wave (lat. Lactarius torminosus), which also belongs to the genus lactic. Sometimes it is called a false saffron. At the same time, the difference between a wave and a camelina may not be noticeable with a cursory superficial examination.

The volnushka has a pinkish fruiting body, while the saffron milk cap is most often ocher.
The cap of the volnushka is strongly pubescent, the cap of the camelina is smooth or slightly felted.
Another difference: the milky juice of the volnushka is white, which does not change color in the air, in the camelina it is usually orange, oxidized when interacting with air.
Volnushka grows under small-leaved trees: and
What is the difference between redheads and chanterelles
Ryzhik and can only be confused by inexperienced mushroom pickers. Below are their similarities and differences.
- Both mushrooms and chanterelles contain a lot of carotene, because of this they are painted in bright colors.
- The shape of the cap of a mature common chanterelle is deep funnel-shaped with a wavy edge. In the camelina, it is straight, with a slight indentation in the center.
- There are almost always rings on the cap of the camelina.
- The cap of the chanterelle passes into the stem smoothly and imperceptibly; there is no clear separation between these parts of the mushroom. In camelina, although the cap is attached to the stem tightly, their separation is clearly visible.
Do not confuse chanterelles and mushrooms with false chanterelles, namely: with an inedible orange talker and a poisonous olive omphalot. What these mushrooms look like and how to distinguish them, read the article about chanterelles.