What mushrooms grow in Arkhangelsk and how long does the harvesting season last?
The Arkhangelsk Region is located in the north of Russia. This area is characterized by a high level of humidity. Therefore, mushrooms grow everywhere in Arkhangelsk, it is not difficult to collect a large harvest. The local population is happy to make winter preparations from them, salt or dry them.
Mushrooms in Arkhangelsk
General characteristics
For the human body, mushrooms are a valuable product that can replace meat and chicken eggs (due to the high protein content - up to 5%) and allows you to replenish the lack of vitamins and microelements.
All types of mushrooms belong to a special mushroom kingdom, which has nothing to do with either the animal or the plant world.
They revealed the following chemical elements:
- a set of vitamins of group B, A, C, D and PP;
- sulfur;
- potassium;
- phosphorus;
- zinc;
- copper, etc.
The high content of enzymes allows them to be used in the food industry, for juicing. In the production of roughage, fungal enzymes are used to enrich them. In Asian countries, "forest meat" is used to create sauces.
Taste characteristics
The division is based on edibility and taste.
- Category 1: edible;
- Category 2: conditionally edible;
- Category 3: inedible;
- 4 category: poisonous.
All edible species (category 1) are safe to eat in any form, even raw. They can be washed, cleaned and eaten well.
Varieties of the Arkhangelsk region
The mushroom harvesting season in the region is short due to the specific climatic conditions of the region. It lasts from May to the end of September.
On the mushroom map, you can see exactly where the mushrooms gather in this area.
Edible species
Many types of mushrooms can be found in August
The Arkhangelsk region is famous for the following popular views:
- redheads;
- waves;
- with mushrooms;
- white;
- chanterelles;
- mushrooms;
- butter, etc.
Almost any species can be found under spruce, pine and mixed woodlands, you just need to know what you are looking for. In spring, more often in May, morels and lines appear first. They are collected by those who can't wait to visit the forest, replenish the body with vitamins, after the winter cold.
Irina Selyutina (Biologist):
When a mushroom picker goes on a "quiet hunt" for morels, it is important for him to know how they differ from the line and morels in the structure of the fruit body. It is important to remember the following features of the lines:
- At the line, the cap does not form cells. In appearance, it resembles the brain or the surface of a peeled walnut, i.e. has the same convolutions and waves.
- The cap at the lines is not symmetrical and does not grow together with the leg.
- The leg of the line is somewhat shorter (3-5 cm) and its thickness is approximately the same for different species (about 5 cm). It often has a swelling at the base, uneven. Sometimes the leg is completely absent.
- The body of the morel (apothecia) is hollow inside, but at the line it has septa and convolutions.
Poisoning by lines is caused due to the presence of a special toxin in them - gyromitrin, which has a hemolytic effect.It is with him that all cases of poisoning, ending in a lethal outcome, are associated. By the nature of the effect on the body, gyromitrin is comparable to the toxins of the pale toadstool.
Then they hurry to show their honey agarics hats. Their families will delight their fans until the end of the season. It is better to rip off some of their hats, there is no benefit or taste in the legs - they are tough.
August is the most fruitful month in these parts. On the side of Lukovetskoye, the best field in the region is along the waves. Later, boletus and white ones appear in the same place.
Poisonous species
Usually edible and poisonous forest organisms grow close to each other:
- fly agarics;
- death cap;
- satanic mushroom;
- gall mushroom;
- false foaming;
- yellow-skinned champignon (red);
- the row is poisonous.
In order not to get poisoned, it is important to be able to distinguish between edible and non-edible species. When harvesting, you should pay attention to the appearance, smell and color of the cut. Do not put unfamiliar or suspicious species in the basket.
Toadstool toxins are so strong that they can be absorbed into the bloodstream, penetrate the skin and cause severe symptoms of poisoning, leading to death.
Irina Selyutina (Biologist):
In case of poisoning with a pale toadstool, in no case should you use alcoholic beverages to "disinfect" the internal organs. Alcohol not only will not destroy toxins, but also vice versa, will help them penetrate even faster into the bloodstream and spread throughout the body, which can accelerate the development of irreversible processes.
False mushrooms are outwardly similar to ordinary mushrooms, but unsuitable for eating. Satanic mushroom is often confused with white. Its external description is very similar. The difference is in black dots on a thick leg. And the gall fungus gives out a sharp burning taste and a cut that turns yellow in the air.
Some chefs prepare fly agarics. But you shouldn't do this at home. Toxins are difficult to remove, which can lead to poisoning.
The benefits of mushrooms
In diabetics, mushrooms lower blood sugar levels. This product has a low calorie content, because it consists of 90% water and at the same time it saturates the stomach well - it is useful if you have a diet.
For older people, it is useful to eat meals with mushrooms to improve memory and stimulate the brain, but in small quantities so as not to provoke problems with the gastrointestinal tract.
Along with useful properties, there are also negative qualities. The "forest meat" contains a lot of chitin. Especially in his legs. It is difficult to digest and slows down the digestion process. What is especially dangerous for people suffering from diseases of the gastrointestinal tract.
Conclusion
Gathering mushrooms in the Arkhangelsk region is easier according to the mushroom map, it is created annually. Locals living close to impenetrable forests find whole families of forest species even after the cold weather in October and November. The blanks give you the opportunity to enjoy the delicacy all year round and look forward to future "hunting" days.
