Content
- Mushrooms - edible mushrooms and inedible species
- Mushrooms and the danger they pose to Unwise
- Warning signs in mushrooms
- The most dangerous mushrooms in the forest and meadow
- Common edible mushrooms in Central Europe
- Tips & Tricks
Mushrooms - edible mushrooms and inedible species
Mushrooms are a special category in the animal and plant kingdom. Since they are not counted among the animals for lack of photosynthesis but also not for the plants, one summarizes the many different types of fungi under their own order "Funga" together.
Mushrooms and the danger they pose to Unwise
Mushrooms are often surprisingly colorful sights in the woods and meadows, especially in summer and autumn. For many centuries, they have been a regional and seasonal enrichment for the diet in many parts of the country. However, since there are many poisonous species among the mushrooms, some of which are very similar to edible mushrooms, beware of mushroom picking especially for beginners.
Warning signs in mushrooms
In principle, mushrooms should only be consumed if they have been determined by an expert or by a determination book to be uniquely suitable for consumption. The following warning signs often indicate a potential hazard in mushrooms:
Also suitable for consumption fungi can be toxic in the raw state. However, conversely, the poison in inedible mushrooms is not degraded by cooking.
The most dangerous mushrooms in the forest and meadow
The toadstool (Amanita muscaria) and the panther mushroom (Amanita pantheria) are relatively quickly identified as toadstools due to their striking coloring. More dangerous, however, are the toadstools, which due to their appearance can be confused with typical edible mushrooms. While the white, pointed tuberous mushroom (Amanita virosa) and the white, flat-headed tuberous mushroom (Amanita verna) are often mistaken for the meadow mushroom, the green tuberous mushroom (Amanita phalloides) often looks dangerously similar to the brown forest mushroom.
Common edible mushrooms in Central Europe
Among the edible mushrooms in Central Europe, porcini mushrooms with their firm pulp and mushrooms are important representatives. In particularly productive years, porcini mushrooms can also be dried and, if necessary, processed into stone mushroom flour. Chanterelles can also be picked in summer and autumn and used to refine many foods.
Tips & Tricks
Inexperienced mushroom pickers can not avoid the danger of poisonous mushrooms only by a purchase at the market or in the supermarket. Complete sets for the mushroom cultivation from the specialist trade contain the spores of edible mushrooms on a suitable substrate, which can be cultivated so as to be self-sufficient.