What edible mushrooms are collected? List of forest edible mushrooms with photos, names and descriptions
Are you tormented by bad breath and don’t know how to get rid of it at home? Although it is not customary to talk about such a problem openly, it affects great amount of people.
This interferes with full communication with others, prevents you from making a positive impression at the first meeting, and spoils kisses, in the end!
This cannot be ignored: it is important to act here, and not to withdraw into oneself, “filling in” the disgusting smell with chewing gum.
This is a temporary measure, and you need a full solution.
In this article we will look at the causes of halitosis (as the disease is scientifically called) and the most effective ways eliminating it.
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Causes of halitosis
Let's start with the fact that the main and main cause of unpleasant odor is insufficient. Yes, it's that simple.
Right now, remember exactly how you brush your teeth. If the process can be described as “a couple of minutes and it’s done,” then this is about you.
It is important to spend at least 3 minutes cleaning your mouth in the morning and evening.
Pay attention to every side of the tooth, not just “where you can see it.” And also don't forget about the language.
One of my friends had the same problem. The condition was aggravated by the fact that she wore braces.
She found a simple and funny solution - she brushed her teeth and, throughout the process, mentally sang “The Christmas Tree Song” from beginning to end.
Bad breath and related problems have sunk into oblivion!
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Foods with a strong aroma take an “honorable” second place. The smell of garlic or onion can last a long time, up to several days.
Fresh basil or parsley wins over the amber from the mouth. How to get rid of it quickly? Chew cardamom seeds.
Don't think that bulbous plants are enemy #1.
Fermented milk products, cheese, coffee, strong tea and much more can provoke an unpleasant condition.
Even undiluted citrus juices are unsafe in this sense: bacteria love to multiply in an acidic environment.
Hurry up! You may be interested in the question of how to get rid of bad breath, but in fact it turns out that this hides the problem of an untreated tooth or an infection under the crown.
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Halitosis may signal illness internal organs. These could be ENT problems: tonsils, adenoids, sinusitis.
Or even a stomach (intestinal) ulcer, enteritis and colitis.
If you care bad smell from the mouth because of the stomach, and you want to know how to get rid of it, there is nothing special to please you with.
You will need a course of treatment and appropriate medications for the affected area. After this, the smell will go away on its own.
Stinky breath is often a sign. But this statement does not apply to children.
They may smell ammonia due to their rapid metabolism or natural processes of growing up, this is normal.
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The reason may lie in the following:
- Some medications. But at the same time there is a taste disorder. These include antidepressants, antihistamines, diuretics; those that are used for increased blood pressure(the list is far from complete, read the instructions on the packages).
- The onset of the second phase of the menstrual cycle. What can you do, these are hormonal fluctuations.
- Diet or intermittent fasting. Through these measures, the body switches from consuming glucose to fatty acid, ketone bodies (energy sources) are formed. They smell like acetone.
- Dry mouth as a result of snoring or taking sleeping pills. Saliva is very important for health. It suppresses the proliferation of pathogenic microflora. When it is gone, bad breath appears in the morning. How to get rid of it? Review your medication dosage, avoid drinking coffee at night, change your pillow, remove allergens from the room, and try not to get overtired.
- Liver and kidney diseases. In this case, a bitter or urine-like odor occurs.
- Pneumonia or purulent bronchitis.
Tip: Eat more fiber. This will help remove fermentation and putrefactive processes in the stomach.
Checking your breath for freshness yourself
There are several simple ways, thanks to which it is easy to check the freshness of your breath.
Here's the first one: lick the inside of your wrist and after a few seconds, smell it.
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This method should be used between meals and not immediately after brushing your teeth.
The disadvantage of the test is that we touch the skin with the most sterile part of the tongue - the tip.
Most bacteria look like white coating, and are located on its base.
The next option is more accurate. Take a clean piece of cotton wool or gauze, wrap the material around your finger, and gently wipe the back of your tongue.
Examine and smell the smear. Its smell will tell you about the true state of affairs.
If you don't want to bother, the easiest way is to exhale into a glass or hand and quickly sniff the air.
Do this several times different time to understand whether the smell haunts you all day or after a certain food.
You can also clean the space between your teeth with dental floss or a toothpick and evaluate the result. If they smell, strangers probably feel it.
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A halitometer is a device for measuring the intensity of an unpleasant phenomenon.
You can use it in some dental clinics or purchase a pocket copy for personal use.
What to do for the most common causes of halitosis
First of all, focus on oral hygiene. Change your brush at least once every 3 months and brush your teeth for as long as possible.
If you have sensitive gums and teeth, purchase an extra soft one so as not to injure delicate areas.
At one time I realized that it was a hard brush that prevented me from brushing my teeth for a long enough time.
Do not forget about such procedures in the evening, before going to bed. After all, bacteria will have at least 7 hours to multiply to their pleasure.
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You may need to use dental floss or mouthwash. Contact your dentist for a routine examination.
Periodically rinse your mouth with saline solutions to remove accumulated germs.
Conduct tests if you suspect a particular disease. If everything is in order, but the amber is present, the lifestyle follows.
Drink clean water, give up coffee and strong tea, or switch to non-herbal infusions. Water will help sufficient saliva production, which itself destroys the unpleasant odor.
Residues of food will not linger directly in the mouth. Eat a lot fresh vegetables and fruits, and dilute the sour juices from them and drink through a straw.
More often consume products that contain. It is what prevents bacteria from multiplying naturally.
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Sources:
- Mushrooms
- Orange juice
- Fortified cereals
- Alternative milk (rice, coconut)
- Walking in the sunshine
Advice: do not use chewing gum; menthol spray or sugar-free candy is better. Chewing gum can be considered a total destroyer of crowns, fillings and bridges. Moreover, the destruction is mechanical and chemical in nature.
Bad breath - how to get rid of it using folk recipes?
Although the issue of halitosis official medicine little studied, people were looking for ways to eliminate bad breath and find out how to get rid of it at home folk remedies almost always.
An exception is the recipe developed by dentist and candidate of science V. A. Romanenko.
Take fresh pine needles. Cedar is best, but if you don’t live in Siberia, regular pine, from fir, will do.
Cut off a sharp fragment from the bunch and start chewing it until it becomes a liquid pulp. You will have to spend about 7 minutes, but the result is worth it.
The fact is that coniferous phytoncides are able to thoroughly clean the oral cavity and completely kill bacteria that cause halitosis.
Use morning and evening instead of paste and after 2 weeks the bad breath will go away.
This folk remedy will also tell you how to quickly get rid of disgusting amber: brew mint, eucalyptus and coriander like tea.
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Take 3% hydrogen peroxide. Mix no more than three teaspoons with a glass of water and rinse your mouth with the solution three times a day.
With its help, the “aroma” will go away in just a few days. This method is suitable if you need to act urgently and you have an important meeting, wedding or negotiations coming up.
Peroxide will destroy the accumulation of anaerobic bacteria that cause the unpleasant phenomenon, but then do not forget to consult a doctor and determine the true cause.
I found it effective against bad breath on one forum. Place vegetable oil into the cavity.
Choose any: rapeseed, flaxseed, corn. Rinse for at least 15 minutes. It is believed that oil is able to penetrate into the most inaccessible places and wash away all germs.
Then you need to spit it all out and rinse with water. If you did everything correctly and exercised for a long time, the substance will be almost white.
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The following recipes will help:
- Mix two teaspoons of wormwood and chamomile. Brew with boiling water and leave for 15 minutes. Squeeze out the broth and rinse your mouth.
- Chew some cloves several times a day. By the way, this same method perfectly relieves sudden toothache.
- Boil 0.5 liters of water and add 3-4 teaspoons of sour oxalis into it. Submerge in a steam bath, let cool naturally and after a few hours use as intended. If you can find fresh sorrel, even better! Most often it grows in the European part of Russia. Dilute a little with water and rinse your teeth thoroughly.
- An infusion of thyme will help you. I like to drink it just like that. Unlike some herbs, its taste is quite pleasant and leaves a slight minty aftertaste.
- Use infusions of dried sea buckthorn, cranberries, strawberries and rose hips. In the case of the latter, be sure to grind them before brewing, and then strain them several times. Small villi can damage the mucous membrane.
- Mix 7 grams of dry lingonberries, chamomile and thyme, pour everything over hot water and leave in a thermos overnight. Strain and use between meals.
- Dilute a spoonful of cinnamon with 100 grams boiled water.
- Take a bite of lemon. It will help solve the problem associated with insufficient salivation. The recipe is especially suitable for people who need to speak a lot due to their duties: teachers, interpreters.
- Honey helps restore the microflora of the mouth and intestines and has a persistent antibacterial effect.
Tip: Eat apples more often. Hard varieties clean teeth best.
Bad breath from a dog - how to get rid of it?
Well, what about our smaller brothers? She has long been part of the family, and we allow her many liberties.
It’s terrible when, at a moment of puppy tenderness, you hear a disgusting smell from the mouth. It’s even worse when we wake up from it in the immediate vicinity of the animal.
Halitosis should under no circumstances destroy friendly feelings!
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We present to you the main ways to get rid of a nasty smell in a dog:
- Add vein bones and soft vegetables and fruits that your pet prefers to the diet. Carrots or apples are ideal. My dog loved watermelon, and especially watermelon rind. It literally ate it down to its green shell. Perhaps your pet loves something to the point of oblivion. Use this weakness to get rid of tartar, which is causing all the fuss.
- Brush your animal's teeth using a special brush and toothpaste. The brush looks strange to say the least, but it is anatomically based. If you don’t have one, it’s better to take a nursery one so as not to injure your pet’s delicate gums. Regular toothpastes are toxic to dogs and cause vomiting. Attempts to use soda and salt can end in disaster, especially for older animals.
- You can also put sterile gauze on your finger, apply the product and gently remove the plaque.
- Large, tough pieces of meat will help. The mouth stinks mainly because the animal does not make any effort when eating food. special effort, does not bite or chew.
- Mouthwash is added to a bowl of water. It kills bacteria well, but the result entirely depends on the specific product chosen.
- Chew sticks can be purchased at a pet supply store, but keep in mind that not all pets are willing to chew them. Choose something individually.
- Balls with mint flavor. The dog bites and the smell goes away.
- Dental toys are a mix of high-quality plastic and tasty treats. All this helps clean your teeth and remove disgusting “odors.”
- Use special sprays and gels.
Advice: if the smell is too strong or putrid, acetone or ammonia, contact your veterinarian immediately. This may be a sign of an incipient disease.
Sometimes it can be quite difficult to determine the moment at which bad breath arose. Only after some time does a person begin to notice that his interlocutors try not to come too close to him during a conversation...
Only those closest to you are able to reveal to you the unpleasant truth - you have bad breath. If this story is about you, you should definitely find out what causes it and how to deal with the problem. In this article we will tell you how to get rid of bad breath at home (using folk remedies) once and for all. Let's consider different scent options: acetone, garlic, onion.
To find out if your breath is fresh, you can join your palms and breathe into them a couple of times. Now smell your hands. Does it smell? But imagine that all the people around you smell this smell, but much more acutely. After all, a person very quickly gets used to his own smell and ceases to feel it at all.
The second way to check: pass between the teeth with floss or regular silk thread. Now smell it.
Causes
There are many reasons why bad breath occurs:
A very simple and common reason is eating food with strong, repulsive odors. Which includes products such as garlic and onions. After eating food seasoned with garlic, some of the substances that have not yet had time to be digested begin to be excreted both in the urine and in the breath. Hence its unpleasant smell.
Another very common reason: alcohol and smoking. Thanks to these two substances, the content of bactericidal substances in human saliva is reduced. This means that putrefactive bacteria begin to multiply in the oral cavity. Don't know how to remove bad breath? Quit smoking - there will be fewer problems.
Finally, last reason– poor condition of teeth and oral cavity. If you are left with an untreated tooth affected by caries: this is the most a real holiday for bacteria. After all, it is they who, in the course of their lives, emit a sulfurous substance, which smells so unpleasant. Another point that contributes to the proliferation of these same bacteria is dental plaque and food debris clogged between the teeth.
Think about it, do you have bad breath in the morning and disappear as soon as you brush your teeth? If yes, then don't worry. This happens because when a person sleeps, the amount of saliva produced decreases, which means that bacteria begin to develop more actively than usual.
These are not all oral sources of bad breath. Another one can be a sore throat. If you have chronic sore throat or pharyngitis, there may very well be an odor problem. This happens due to inflamed lymph nodes in the larynx. Caseous plugs form in them - clots of pus with a very unpleasant odor.
And these are not all the diseases that cause bad breath. These include: sinusitis, tonsillitis, lung and gastrointestinal diseases, syphilis, tuberculosis... there are simply a huge number of such diseases.
Taking certain foods can also cause bad odor. medicines. In this case, the breath becomes stale due to the fact that medications reduce the amount of saliva secreted by the body, as a result of which bacteria multiply and an odor appears. Antidepressants, diuretics and tranquilizers are especially famous for these properties.
Smell of acetone
This phenomenon is quite common in children. Therefore, you should not be very scared if you notice bad breath from your child. In babies, metabolism is very active, and fluid is eliminated quite quickly. Therefore, even the slightest ailment can lead to dehydration. Along with the fluid, useful substances are also removed from the body. This imbalance causes the smell of acetone in a child.
It is necessary to react completely differently if the breath of an adult patient smells of acetone. In such people, the appearance of an odor should immediately prompt a full examination. After all, bad breath can no longer be just an aesthetic problem, but something more serious, for example, diabetes mellitus. And jokes with him are very bad...
Of course, bad breath, the treatment of which will not be easy, will not just go away. It will take a lot of effort. What to do and where to start?
The initial step should be to identify its cause. Do you smoke? Give it up if you want fresh breath. But if after such a serious step the smell still remains: you will have to go to the dentist. Only he knows exactly how to eliminate bad breath. And it is he who will cure your teeth and recommend how to care for them and keep your gums healthy. Most likely, the first thing your doctor will advise you to do is to brush your teeth very thoroughly twice daily. And you need to use not only a toothbrush, but also a special thread - floss.
Also, don’t forget about the bacteria that are on your tongue and cheeks. It is better to clean them not with a regular toothbrush, but with a silver spatula. If you have never had this before, a simple teaspoon will do. Just remove the plaque as carefully as possible. After all, the mucous membrane of the tongue is incredibly delicate and it is very easy to injure it.
Never forget to brush your teeth before going to bed. This way you can remove food residues and bacteria that have accumulated during the day, which give rise to an unpleasant odor. After brushing your teeth, use mouthwash. It will refresh the oral cavity and prevent odor from occurring. It will also help prevent bad breath in the morning.
Wonderful preventive measure can be called eating healthy food.
You should not eat food with a strong smell; imagine how your interlocutors will communicate with you later. If it turns out that you ate garlic for lunch, if possible, try to brush your teeth as soon as possible or use chewing gum.
If you do everything as written, and the smell still haunts you, undergo a full examination of your body, get tested and find what was the source of the problem. After all, it could be an infection that has been “living” in your body for many years and which you did not even suspect. And only bad breath is a signal that something in the body is going wrong.
Traditional methods
A great method is to rinse your mouth with various products such as medicinal herbs, vegetable oil and even hydrogen peroxide.
Mix wormwood, chamomile and strawberries in equal proportions. The resulting mixture should be poured with one glass of boiling water, then let the contents brew for half an hour and strain.
Pour two parts of mint leaves with twenty parts of boiling water. Let the solution brew and strain.
Take no more than one tablespoon of pre-crushed oak bark, pour it with one glass of boiled water. The solution must be boiled for about half an hour.
Each of these recipes should be used about three to four times a day for several weeks.
If you really need it, and you don’t know how to quickly get rid of bad breath, try this method: chew a couple of leaves of regular parsley. The aroma of this plant will relieve you of unpleasant odor for a long time. Also good “refresheners”: apples and strong brewed tea.
This fairly simple way to get rid of bad breath came to us from Tibet. Vegetable oil can draw out all harmful bacteria from the mucous membrane of your mouth.
You need to rinse your mouth for 15 minutes, and then be sure to spit out the oil and rinse your mouth usually with water. It is strictly forbidden to swallow it - you can get very severe poisoning. The procedure must be repeated 2 times every day. Some notice the effect after the third procedure.
This method seems rather strange, but despite everything, it works very well: you need to take one part of a three percent solution of hydrogen peroxide and one part ordinary water. Mix them and rinse your mouth with the resulting solution for several minutes.
If you suffer from periodontal disease, the peroxide may sting and foam a little. Don’t worry, in just a couple of days you will forget what an unpleasant odor is and what periodontal disease is.
Now you know how to remove bad breath at home. Therefore, you can be sure that this problem will not scare you much again.
The best way to independently learn to recognize edible and inedible mushrooms is to familiarize yourself with their names, descriptions and photos. Of course, it’s better if you walk through the forest several times with an experienced mushroom picker, or show your catch at home, but learn to distinguish between real and false mushrooms everyone needs it.
You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.
Types of mushrooms
The species diversity of fungi is very wide, so there is a strict classification of these forest inhabitants (Figure 1).
So, according to edibility they are divided into:
- Edible (white, boletus, champignon, chanterelle, etc.);
- Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
- Poisonous (satanic, death cap, fly agaric).
In addition, they are usually divided according to the type of bottom of the cap. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (on inside caps are clearly visible plates). The first group includes boletus, boletus, boletus and aspen. The second includes saffron milk caps, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which includes morels and truffles.
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It is also customary to divide them according to nutritional value. According to this classification, they are of four types:
Since there are so many types, we will give the names of the most popular ones with their pictures. The best edible mushrooms with photos and names are given in the video.
Edible mushrooms: photos and names
Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by color and shape fruiting body, smell and some characteristic features.
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We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):
- White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
- Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
- Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
- Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical leg that expands upward, and the cap does not correct form, slightly pressed into the middle.
- Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered real oiler, which grows in sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and characteristic feature- slimy skin that is easily separated from the pulp.
- Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. Feature edible honey mushrooms- the presence of a ring on the leg, which is not present in false doubles.
- Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
- Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced odor. pine resin. The smell is pleasant, and the taste of its flesh is slightly spicy.
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Edible varieties also include champignons, shiitakes, russula, truffles and many other species that are not so much of interest to mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.
Conditionally edible
There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeeze and cook.
The most popular conditionally edible varieties include(Figure 4):
- Gruzd- a variety with dense pulp, which is quite suitable for eating, although in Western countries milk mushrooms are considered inedible. They are usually soaked to remove bitterness, then salted and pickled.
- Row green (greenfinch) distinctly different from others green legs and caps, which is preserved even after heat treatment.
- Morels- conditionally edible specimens with unusual shape cap and thick stem. It is recommended to eat them only after careful heat treatment.
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Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one thing important rule, which should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.
Inedible mushrooms: photos and names
Inedible species include species that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.
It is worth avoiding such inedible specimens(with photos and names in Figure 5):
- Death cap- most dangerous resident forests, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pallid grebes are often confused with juvenile floaters ( conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
- Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
- Satanic- one of the most common doubles porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.
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In fact, every edible doppelgänger has a false doppelgänger that masquerades as the real one and can end up in the basket of an inexperienced silent hunter. But, in fact, the biggest mortal danger represents the pale grebe.
Note: Not only the fruiting bodies of pale toadstools themselves are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.
Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to provide medical care. In addition, many inedible varieties have an unattractive appearance and low taste qualities, so you can only eat them by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot you bring from the forest.
The most dangerous inedible mushrooms are described in detail in the video.
The main difference between hallucinogenic drugs and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances Therefore, their intentional collection and use is punishable by criminal liability.
Common hallucinogenic varieties include(Figure 6):
- Fly agaric red- ordinary inhabitant deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the hallucination effect, but because of severe poisoning.
- Stropharia shit got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
- Paneolus campanulata (bell-shaped asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and stem is from white to gray, the flesh is gray.
- Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, as it has a very unpleasant taste. In Europe, this stropharia is considered edible and is even bred on farms, while in the USA it is considered poisonous due to several deaths.
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Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.
Poisonous mushrooms: photos and names
All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.
For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as the unpleasant smell of the pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.
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There are also poisonous doubles of honey mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.
There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.
Unusual mushrooms of the world: names
Despite the fact that Russia is truly a mushroom country, very unusual specimens can be found not only here, but throughout the world.
We offer you several options for unusual edible and poisonous varieties with photos and names(Figure 8):
- Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity has been little studied, it is not recommended to eat it.
- Bleeding tooth- a very bitter variety that is theoretically edible but unappealing appearance and poor taste make it unfit for food. Found in North America, Iran, Korea and some European countries.
- bird's Nest- an unusual New Zealand variety that really resembles a bird’s nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
- Comb blackberry also found in Russia. Its taste is similar to shrimp meat, and its appearance resembles a shaggy heap. Unfortunately, it is rare and is listed in the Red Book, so it is grown mainly artificially.
- Giant golovach - distant relative champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
- Devil's Cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.
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One more an unusual representative is considered to be cerebral tremors, which occurs mainly in temperate climate. You cannot eat it, as it is deadly poisonous. We have provided a far from complete list of unusual varieties, since specimens are found all over the world. strange shape and colors. Unfortunately, most of them are inedible.
Review unusual mushrooms world is shown in the video.
Plate and tubular: names
All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is plate-like.
The most famous representative of the tubular ones is considered to be white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.
Number of mushroom species on earth
2017-07-12 Igor Novitsky
Those who studied well at school remember that mushrooms are separate group living organisms, not related to plants or animals. Although there are many varieties of mushrooms, the average person associates the term “mushrooms” almost exclusively with wild mushrooms. Among them there are many edible species, which form an important part of the Russian culinary tradition.
Nutritional value of edible mushrooms
Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own no matter what similar taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.
If we do not take into account the general taxonomic classification In general, all mushrooms, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different nations, but also with climatic features individual countries, affecting the species composition of fungi in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.
In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:
- The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
- The second category includes slightly less delicious mushrooms with significantly less nutritional value - boletus, boletus, champignons.
- The third category includes edible mushrooms in Russia with mediocre taste and mediocre nutritional value - green moss, russula, honey fungus.
- The fourth category is mushrooms with minimal nutritional value and questionable taste. These are, for example, variegated moss mushroom, puffball, oyster mushroom.
- Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
- Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing(boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
- Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
- Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.
For Russians, mushrooms are not only tasty dish, always relevant as on festive table, and on weekdays. Mushroom hunting is also a favorite leisure activity for many people. fresh air. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. This is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.
It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to general rules behavior recommended by experts.
So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go to “ quiet hunt", listen to the following recommendations:
- If possible, take with you experienced mushroom picker so that he controls the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
- Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
- Do not take mushrooms that cause you the slightest doubt about their species.
- Having discovered a “family” of mushrooms, take a closer look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
- Until you gain experience, collect only tubular mushrooms- white, boletus, boletus, boletus. There are very few in this group poisonous mushrooms, which cannot be said about lamellar varieties of edible mushrooms.
- Never try raw mushrooms to taste. He won't tell you anything, but if he gets caught poisonous mushroom, then you can easily get poisoned.
The most common mushrooms are edible and inedible
The porcini mushroom, or boletus mushroom, is the best representative of the group of undoubtedly edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance, by which it is easily recognized, the boletus has an inedible twin - gall mushroom or bitter. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when it is broken, its flesh becomes pink tint, and the mushroom itself is very bitter.
Red boletuses are also very popular edible among Russians Forest mushrooms. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.
Maslyata are very loved and popular in Russia. They can be recognized by yellow color legs, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.
Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have very lookalike double, which you identify by its more saturated orange tint(the edible mushroom is lighter), a hollow stem (the real one is dense and solid) and white discharge on the broken cap.
Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.
Russulas are widespread edible mushrooms middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.
We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.
Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest call either food poisoning, or lead to violations nervous system. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.
Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edibles lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.
False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).
Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.
The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has irregular shape a hat and a massive leg. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.
Thin pig is harmful, although not fatal dangerous mushroom. For a long time Experts did not have a unanimous opinion as to whether the mushroom was an edible mushroom or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.