Chanterelle mushrooms grow in coniferous and mixed forests. More than 60 species of this fungus are known. Chanterelles are suitable not only for eating - they are in demand in the field of traditional medicine. In the forests it is impossible to find spoiled mushrooms: chanterelles contain chitinmannosis, a substance that paralyzes worms and dissolves their eggs.
General characteristics of mushrooms
Chanterelles are edible mushrooms. Representatives of the chanterelle family are estimated at 60 species, most of which can be eaten, as well as used for therapeutic purposes.
A feature of the appearance of the chanterelles is the absence of a pronounced hat. The latter almost completely merges with the leg. Outwardly, they resemble an umbrella turned outward.
The color of the mushroom body of the chanterelle is from light yellow to pronounced orange. The hat is smooth, with wavy edges, indented in the middle. Its diameter can reach 12 cm. The leg of the mushroom narrows down. The mushroom has a slightly sour aroma.
Chanterelle bears fruit in bulk, usually growing in whole groups. It occurs from June to October in all forest zones of Russia. In especially large quantities, it grows after heavy rains.
Thanks to the bright color of the mushrooms, finding them is quite simple. In addition, edible species of chanterelles usually grow in large families, therefore, going to the forest after rain, you can count on a large crop of these mushrooms.
The most common variety of this fungus is the common chanterelle. Most often, such species of chanterelles, such as real, ordinary and tubular, are found.
The composition of the chanterelles includes:
- amino acids;
- chitinmannosis;
- vitamins A, B1, B2, C, E;
- zinc;
- calcium;
- potassium;
- chromium;
- iron;
- cobalt;
- trametonolinic acid.
The chanterelle also has a double - a conditionally edible mushroom, which is still not recommended for eating. To distinguish a real fox from a false one, you need to pay attention to such features:
- edible species always grow in whole groups;
- when pressed on the flesh, the chanterelle changes its color, and the false chanterelle retains its former color;
- in edible mushrooms, the leg is thicker;
- inedible chanterelles have an unpleasant repulsive smell and poor taste.
Chanterelles of edible species are suitable not only for preparing dishes from them: with the help of such mushrooms, various diseases are treated.
Places of growth
Chanterelles grow in mixed and coniferous forests, as well as in birch groves. Groups of these mushrooms most often appear in places with high humidity: in moss, a bed of coniferous needles or fallen leaves, next to decayed trees.
In the period of torrential rains, the chanterelles do not rot, and during the drought they do not dry out, but simply stop growing.
It is possible to collect only undamaged chanterelles, without mold and stains. Also, you can not collect sluggish, flabby and withered specimens.
Chanterelles are easy to transport: you can put them in bags and not be afraid for their integrity.
Useful and harmful properties of chanterelles
These mushrooms are characterized by a rich composition, which determines their valuable properties. Chanterelles have the following actions:
- cleanse the liver of parasites and normalize its work;
- contribute to improving the condition of a person in the presence of hepatitis;
- effectively fight infections with bronchitis, tonsillitis, furunculosis;
- contribute to weight loss;
- eliminate irritability;
- improve vision;
- lower blood cholesterol;
- improve the activity of the thyroid gland;
- increase immunity;
- normalize blood pressure;
- inhibit the growth of cancer cells;
- strengthens blood vessels;
- affect the formation of elastin and collagen;
- regulate the concentration of glucose in the blood;
- contribute to the breakdown and digestion of food;
- protect the body from stress;
- remove toxins from the body;
- normalize heart rate;
- improve joint mobility.
For medicinal purposes, chanterelles are consumed in powder form or fresh: boiled or fried mushrooms lose most of their valuable properties.
Despite the benefits of chanterelles, certain categories of people cannot use them. So, contraindications to their use in food are:
- periods of pregnancy and breastfeeding;
- individual intolerance to fungi;
- children's age up to 7 years.
With special care, mushrooms should be treated for those who suffer from diseases of the gastrointestinal tract, since chanterelles are an indigestible product. In kidney diseases, the intake of chanterelles and other types of mushrooms should also be limited.
Despite the fact that most species of chanterelles are edible, they can still be harmful if they were collected next to existing industrial enterprises, large motorways. In such places, they accumulate a large amount of heavy metals and other harmful substances.
Methods of growing chanterelles at home
Chanterelles can be grown independently at home, both for personal consumption and for the subsequent sale of products. To grow mushrooms on the site, it is necessary to create conditions for their growth, as close as possible to natural ones.
Selection of planting material
You can buy a ready-made mycelium in a specialized store. Another option is to collect planting material in the forest. In its quality, mushroom caps are suitable. They need to be soaked in containers, sweetening the water, and left for 10-20 hours. Add sugar in a proportion of 100 g per 1 liter of liquid.
When the specified amount of time has passed, the caps of the chanterelles need to be stretched with hands directly in the water. Strain the resulting liquid. Leave both the solution and the slurry - both will come in handy during the planting process.
Next, select the site under the tree. It must be of the same breed as the tree from which the seed was collected. Around it, you need to remove the layer of earth (depth - 15 cm, diameter - 1.5 m). This site should be pre-watered with a decoction of oak bark - it will help eliminate microorganisms in the ground that can destroy spores of fungi.
2-3 hours after treating the earth with broth, pour the area with broth with spores of chanterelles. Place the remaining slurry from the hats in open areas of the roots of the tree.
Cover the pit with the removed ground, carefully pour water over the trunk. Watering should be carried out sparingly and regularly.
You can expect the harvest in a year, in the summer.
For the winter period, the plot enriched with chanterelle spores should be covered with a layer of hay or dry branches.
Growing chanterelles using mycelium
Chanterelles can be grown and propagated with the help of mycelium, which is a small vegetative body of mushrooms. This method of planting is considered the most reliable, although the expectation of the first crop will be longer. Mycelium can be purchased in a store or taken on its own in the forest.
It is necessary to carry out soil sampling, which is located closest to the area on which the mushrooms grow. It is better to do it in the middle of spring or at the end of summer.
It is necessary to dig up several layers of earth (width - one bayonet shovel, thickness - 15 cm). Each lump of earth must be transported very carefully so as not to damage the filaments of the mycelium.
After this, fragments of soil with mushroom threads are divided into 5-10 parts and each is placed in a separate box or plastic bag. It is not necessary to cover them so that oxygen constantly penetrates the mycelium.
Ground containers must be stored in a cool place throughout the year. Such a long period of time will make mycelium more viable. Microorganisms that can destroy spores will die during this time.
The mycelium is able to germinate within 15 months, so it is important not to overexpose it.
A year later, in June, you can begin to land. Around the tree on the site, you need to dig holes 20 cm deep and pour dry soil with mycelium there, ramming it tightly.
After planting, you need to immediately water the planted area. Each well should have at least a liter of water, and at least 10 liters on the ground around them.
In the cold season, areas with planted mycelium need to be covered with leaves, dry branches, coniferous needles.
An intensive method of growing chanterelles (in a greenhouse) does not exist, since these mushrooms require a natural temperature and the presence of tree roots in the immediate vicinity.
If there are no necessary trees on the site, near which the chanterelles prefer to grow, then first you need to plant their seedlings. You can dig a young tree, near which there is a family of chanterelles, in the forest, capturing the soil with mushrooms.
The use of chanterelles in cooking and medicine
Chanterelles are suitable not only for preparing various dishes based on them, but also for the manufacture of medicines.
Chanterelles in different dishes
Chanterelles have high taste, so they are included in the composition of various dishes.
Before preparing them, the mushrooms are processed: they are thoroughly washed, then dried. After this, the roots of chanterelles are cut off and the ground is scraped off, the broken edges of the hat are cut off.
You can store chanterelles in the refrigerator for no longer than 2 days, as they quickly deteriorate. In no case should they be placed in plastic bags, since the mushrooms are suffocated in them and covered with mold.
Appetizing dishes are prepared from these mushrooms:
- mushroom soup;
- baked vegetables in the oven with chanterelles;
- pie with cheese and mushroom filling;
- pilaf with chanterelles;
- fried potatoes with mushrooms;
- spaghetti with mushrooms;
- creamy sauces with chanterelle slices;
- buckwheat porridge with fried chanterelles;
- omelet with mushrooms.
You can also pickle the chanterelle for the winter and freeze it. It should be remembered that freshly frozen mushrooms are stored in the freezer for no longer than six months. Dried mushrooms in powder form can be stored for a year.
The use of chanterelles in the manufacture of medicines
Due to the healing properties, chanterelles are also used to prepare remedies for various diseases.
Most often, based on these mushrooms, the following medicinal formulations are prepared:
- Tincture against helminths. To cleanse the body of parasites, you need to prepare such a tool: dry the chanterelles and grind them into powder, take three tablespoons of the resulting raw material and pour 300 ml of vodka. The container should be infused for 3 weeks in a cool, dark place. Shake the bottle periodically. You need to take 20 ml of tincture in the evening. The duration of treatment is 14 days.
- Means for improving vision. To prepare, take 10 g of dry powder from chanterelles and two glasses of water. Pour boiling water over the powder and put in a water bath. Boil a quarter of an hour, remove from heat and insist for an hour. Filter the finished broth is not necessary. Take it cooled three times a day before meals, on a dessert spoon. During one course of treatment you need to drink about 3 liters of mushroom broth.
- Broth for cleansing the liver. To prepare, take a tablespoon of fresh chopped mushrooms. Mushrooms need to pour boiling water (one and a half glasses). Put it all on fire and cook on minimum heat for 20 minutes. Next, remove the composition from the fire and leave for 4 hours. Strain before use. Take in the amount of a tablespoon 4-5 times a day, 40 minutes before or an hour after meals.
- Chanterelles are recommended for those who want to lose weight. To do this, dry mushroom powder should be introduced into the diet. You need to take it one teaspoon twice a day, washed down with water.
Before using chanterelles for therapeutic purposes, it is necessary to consult a doctor to make sure there are no contraindications.
Chanterelle mushrooms grow in the forests. They can also be grown on their own land in the conditions of a home farm, but only in an extensive way: such mushrooms do not grow in greenhouses. On the basis of chanterelles, you can cook various dishes and medicinal compositions for various diseases.