HOW TO GROW MUSHROOMS DIRECTLY IN GARDEN
The garden of a modern summer resident has long ceased to be a place where only vegetables grow. There is a place for berries, flowers, and ... mushrooms. Dilute the boletus, podberezoviki, boroviki in the country is quite real!
Edible: boletus, podereozovik, champignon, chanterelles, boletus, chicken, oyster mushrooms, shiitake
Conditionally edible: oak, green, veselka, mushroom, line
Poisonous: satanic, pale toadstool, fly agaric
Hats - in compost
4-5 overripe hats chop into a slurry, mix with compost (1: 10). In the shade subtrees at a distance of 30-50 cm from each other dig holes of depth 5-10 cm, in each pour out a handful of compost with mushroom gruel. Cover the plantation with hay or leaf-litter layer in 3-5 cm and pour abundantly with water. Disputes in the compost will form a mycelium - and next year will yield a crop. Rusty mushrooms at this place will be several years old, but to prevent the harvest from falling, add new compost portions with spores every 2-3 year.
In height, the boletus can sometimes reach 25 cm, and their caps - the diameter of 30-40 cm
Podberezovik per day grows by 4 cm and adds about the South. After six days of growth, the fungus begins to age.
QUICK METHOD OF GROWING MUSHROOMS
To get a harvest of mushrooms as early as the first year, remove the ground layer in 15 cm with an area of 30 × 30 cm around the growing fungus.
On the site, take away the shaded trees and a damp place, dig holes with a depth of 15 cm, toss in each a couple of handfuls of compost and lay the above brought land with a mycelium.
Cover with hay or fallen leaves, abundantly pour water. Keep the mycelium intact - and the first mushrooms can be collected already this year. If the clod of earth is scattered, then in the current season, the mycelium will recover, and bear fruit in the next It is believed that the boletus more than other fungi accumulate negative energy, so they need to be collected in clean places, away from roads, hospitals and other institutions in which there are many people.
The mycelium can be bought in a store and seated in the same way as a mush of hats, but how alive the mycelium will be in the package is not known. Therefore, it is better to assemble it yourself. Do not forget to water the mushroom meadow in a drought and mow too much grass.
FROM THE FOREST WITH THE FOAM
If there are no trees on the site, bring a fruiting but not quite rotten stump or tree trunk and place it in a damp, shady place.
And to ensure a harvest for the future, in a fresh chock from the tree of hardwood (preferably birches) at a distance of 20-30 cm from each other, drill the grooves with a diameter of 2-3 cm and a depth of 5-7 cm. Fill them with mycelium. Seal with a cork of moss. Arrange in the shade and cover with a plastic wrap. When the first mushrooms appear, remove the shelter.
© Author: Anton LESHCHEV, Cand. of sciences
THE USE OF MUSHROOMS
Dry the cap of the boletus, grind it into powder. Eat on 1 tsp. 2-3 times a day for half an hour before meals for the treatment and prevention of atherosclerosis and chronic diseases of the stomach and intestines.
Boroviki contain a large number of vitamins A, E and D, iron, manganese, zinc, chromium, fluorine, cobalt, silicon, calcium, magnesium, sodium. Eat them for the prevention of thyroid disease, as well as with beriberi and weakened immunity.
Dishes with braised or boiled autumn mushrooms are an excellent remedy for constipation. Relief usually comes on the second or third day after eating.
Reference by topic:
MUSHROOMS FOR ZIMU
Pickled brown pancakes
Boroviki with cinnamon
1 kg pereberezovikov cut, pour hot water, bring to a boil and cook 5 minutes. I rinse with cold water. Fill 1 l of hot water, add 2 laurel leaves, 3 bud carnations, 10 peas of sweet pepper, 0,2 g of citric acid.
I bring to a boil, boil 10 minutes, add on 2 st.l. salt and sugar, a bunch of chopped dill. I cook on low heat for another 15 minutes. Spread in sterilized half-liter jars, I add on 1 tsp. 9% vinegar in each, pour over marinade. I roll and turn over the jars. I leave till the complete cooling.
1 kg of sliced mushrooms I bring to a boil, drain the water, put it back on the fire and cook for an hour. In 5 art. boiling water I add 1 st.l. salt, 3 cinnamon sticks, 10 peas of sweet pepper, 10-12 laurel leaves, 0,5 tsp. dill, I cook 5 minutes, fall asleep 1 dess. sugar, I pour in 1 st.l. 9% vinegar. I spread mushrooms in half-liter sterilized jars, pour marinade, add to each of 1 st.l. vegetable oil. I rolled it up, turned the jars and left it until it cooled down completely.
In a saucepan with boiling salted water I lower 5 kg of ground boletus. Varyu 20 minutes. I rinse with cold water, put it in a pan or barrel upside down with caps, pour 250 g salt, mixed with 4 g ground black pepper and 10 g crushed bay leaf. I close the gauze, I put pressure on top. I leave it at room temperature for 3 days, I move it to a cold place for 40 days. I spread it into clean dry jars, cover with capron lids.
On a note:
A fairytale glade
Several years ago I came across a forest with dozens of mushrooms in the forest. I thought: "As in a fairy tale, I would like to have such a dacha!" 15-20 overripe the "white ones" and put them into a package. At home I poured a bucket of cold water, left for a day. Thoroughly mixed, filtered. She drank the plots under the blue firs and old oak. Next year, the long-awaited mushrooms ... did not appear. I forgot about them, but for the second year in the middle of June I suddenly found a pair of borrows under the oak tree.
And by the end of the season, the entire clearing between the oak and the firs was strewn with strong young mushrooms.
Now that the boletus is not removed, once a year I must give three or four mushrooms to overripe, cut off, put the hats up to dry for a day. I removed the tubular layer and buried it in shallow clearing on my mushroom glade.
Podsinoviki without aspens
We wanted to get enough pigheads on the site for a long time, but we do not have aspens, and I thought that nothing will turn out. When I saw the bags in the store with the mycelium of the cherished mushroom, I lamented in my heart: "Though you are aspens in the country, in spite of superstitions!" And the seller told me that it is possible to do without the owner's tree.
On her advice, I prepared compost first. On a piece of film poured 2 buckets of humus (collected by a canopy on the nearest edge), mixed with 2 l fresh manure. All this poured 5 l of warm water, covered with a film and left for a week. When humus warmed up to + 40 hail, (checked with an alcohol thermometer), stirred and, without hiding, left for another 5 days. In a place shaded by young birches, he dug a hole of depth 30 cm.
He poured a layer of prepared compost (10 cm) to the bottom, covered the ground with 5 cm, repeated the procedure 2 times, laid a mycelium, sprinkled 2 cm of soil, watered abundantly and covered with the remains of fallen aspen foliage brought from the forest. Once in 10 days, watered the site with sweetened water (1 tsp with a sugar slide at 10 L of water). This helped the mushroom picker to settle down. In the heat, I watched that the earth was always slightly moist. For winter, covered with a thick layer (20 cm) of fallen aspen leaves, and by autumn of next year collected the first crop. Last year, on the same principle, sowed another plot, because, according to the seller, the garden fruited an average of five years.
Valery PEHTEROV, Knyazhitsy village
GROWING MUSHROOMS IN HOME CONDITIONS - VIDEO
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