Mushroom mycelium «Delicious milk cap»

Mushroom mycelium «Delicious milk cap» / Lactarius resimus - is a very tasty edible mushroom of the first category, eaten salted or after boiling for about 10-15 minutes. The cap is large, up to 20 cm in diameter, at first white, rounded-convex or almost flat, with age it becomes funnel-shaped with a furry edge turned down, slightly yellowish, with barely noticeable watery zones.

The pulp is white, dense, with a specific aroma. The milky juice is white, pungent, and bitter in taste; when it comes into contact with air, it turns sulfur-yellow. The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The leg is thick, up to 5 cm long, naked, white, sometimes with yellowish spots.

Mushrooms are very tasty and rich in protein. Is used for kidney stones; it also contains a substance that inhibits the tuberculosis bacillus.

Growing instructions

To grow a mushroom, you need to fluff up the ground under the tree, scatter the mycelium over the entire area and sprinkle it with earth, which you have previously mixed with humus. The area is watered.

The first harvest, which will be the smallest, appears after 2.5 months; thereafter, harvesting is carried out four times a year. The mycelium grows and lives for a very long time, and does not require special care. Every summer, when mushrooms are not growing, humus must be spread evenly over the area. The packaging is designed for 2.5 m² of area. Approximate yield - up to 500 grams per m² for the first and 3.5-4.5 kg/m² for subsequent ones.