Secrets of growing mushrooms at your own dacha. Real milk mushroom - what it looks like and where it grows

Even experienced mushroom pickers, who accurately know how to distinguish edible mushrooms from poisonous ones, run the risk of getting poisoned if the conditions for mushroom germination were unfavorable (near a highway, landfills, etc.). You can be sure that everything is “clean” with the soil and mycelium only under one condition, when you grow mushrooms yourself. What is so environmentally friendly that you can grow at home?

It is unpretentious to the substrate and grows quickly. Of course, you need quality planting material- mycelium, which is best purchased at specialized points of sale.

There is also a choice in the method of growing oyster mushrooms. Can go intensively: various substrates are suitable, compost is easy to prepare, fouling speed is high, production is almost waste-free - the substrate is then used as organic fertilizer(perhaps this is a topic for a separate discussion).

For extensive method You will need stumps and plots of land. Such mushroom plots can bear fruit for more than 4 years (depending on the wood and the size of the stumps).

we take fresh hemp, 20-40 cm in diameter, up to 50 cm long;
drill holes up to 2 cm in diameter, up to 7 cm deep, on both sides;
scald the workpiece with boiling water or boil it to disinfect it;
Apply mycelium to the entire cut, fill the drilled holes with it, and cover plastic bag; we do the same thing on the other side;
place the logs in a dark place where the temperature is 17...22 o C;
in a few months, when the mycelium has sprouted on the workpiece, you will need to plant them in the garden bed: dig holes up to 20 cm deep, place the workpiece with either end in them and bury it.

With this method, the harvest can be obtained in the year of planting, best to plant in August.

This tasty and high-calorie mushroom, which lends itself well to pickling.

from early autumn to mid-spring, you can plant mycelium at home in containers with a substrate: make holes in the substrate, put the mycelium in them, and fill them up;
in May, the germinated mycelium must be transferred to the ground;
the first mushrooms will appear on next year after sowing; when the mycelium is well established in the soil, the yield will double, Fruiting will last up to 5 years.

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3. Winter honey fungus

A fairly common mushroom in natural conditions, which is also cultivated.

you need to prepare a substrate, you will need: wood, both coniferous and hardwood will do, sawdust and shavings, bran; organic additives, ash, bone meal. Organic additives should be 30%, the rest - wood shavings(sawdust). The components are poured with water while stirring. It is necessary to achieve a substrate humidity of about 60%;
the resulting mixture is half filled with ordinary glass jars(usually liter), cover with lids and steam sterilize for 5 hours; a day later, repeat sterilization;
mycelium with a sterile instrument thin layer(2-4 mm) are applied to the substrate, this operation must be carried out quickly so as not to introduce anything into the sterile environment, quickly close the lid;
so that the mycelium germinates well indoors you need to maintain a temperature of 20-25 o C;
when the mycelium has germinated on 90% of the entire substrate, the lids can be removed; Move the jars to a dark room where the temperature will not exceed 14 o C, humidity about 85%;
after 2 weeks, the rudiments of fruiting bodies should appear, the temperature will now need to be maintained at 9-12 o C, the humidity will still be 80-85%, artificial lighting (50 lux), good ventilation will be needed;
to keep the mushrooms in an upright position (they have thin and long legs), “funnels” are made from thick paper around the neck of the jar.

Typically, the yield from one “sowing” includes two or three waves. After this, the jars are emptied and washed, then the process is repeated again.

Thus, you can grow various mushrooms, whichever you like best. Each technology has its own characteristics and difficulties, however, your efforts will be rewarded with a good and environmentally friendly harvest of delicious mushrooms.

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Watch also an interesting video - everything you need to know about mushrooms

Milk mushrooms - enough delicious mushrooms, especially in pickles. Therefore in Lately In addition to growing the well-known champignons and oyster mushrooms, amateur gardeners began to breed milk mushrooms. The principle of breeding milk mushrooms is to place the mycelium of the mushroom in a prepared substrate and after a year over the next 5 years you can harvest. This is the first method - it is simpler and more reliable. The second is to collect mushroom spores and develop the mycelium independently. This method is not always effective, since there is no guarantee that the milk mushroom mycelium will develop correctly. Otherwise, the cultivation of milk mushrooms would have been carried out on a production scale for a long time. However, if you are an experienced mushroom grower, then this method of breeding milk mushrooms is within your power. Growing milk mushrooms begins with acquiring high-quality mycelium. In addition, you will need a hardwood tree that is no more than 4 years old. The best “companions” for milk mushrooms are birch, poplar, willow, and hazel. It is necessary to prepare soil with a high peat content. Prepared and pre-processed (sterilized) sawdust, but you can use straw or husks instead. You need to take care in advance of small pieces of moss, which is better to cut off in those places where milk mushrooms usually grow. It is also advisable to have a large number of harvested fallen leaves.

The substrate must be prepared in advance, since there is no guarantee that the mycelium will take root safely, although it is known which trees the milk mushrooms coexist with well. To prepare the substrate, disinfected soil is mixed with sterilized, steamed sawdust. Then dig 3 small holes (20 cm deep and 10 cm in diameter) next to the tree, closer to the roots. However, the procedure for planting mycelium should be done extremely carefully so as not to damage the root system.

Fill the holes halfway with the prepared substrate. Place pieces of mycelium on top. Place a little more substrate on top of the mycelium, compacting tightly. Prepare a lime solution for watering at the rate of 50 grams of lime per 10 liters of water. Each place should receive at least 1 liter of water. This procedure helps disinfect the soil. The holes are covered with moss and fallen leaves. The most favorable time for planting mycelium directly into the soil is from May to September. If the mycelium was purchased in late autumn or winter, you can use special greenhouse conditions. Milk mushrooms are moisture-loving creatures, so in hot summers it is necessary to protect them from excessive influence sun rays, and also take care of abundant watering (about three buckets of water should be carefully poured under each tree once a week).

To all mushroom pickers and lovers delicious snack dedicated. In this material we will study in detail information about milk mushrooms. It will be interesting.

The breast is considered a real Russian mushroom. In Western, Eastern and southern countries they don't even know about them.

In our region, these mushrooms were able to firmly enter the consciousness of every person. They are considered the most wonderful forest gift, and therefore have won the hearts of our compatriots.

In many regions of Russia, for example, in Siberia, these mushrooms were one of the types of industrial mushrooms for a long period of time. Ideal nutritional properties combined with widespread fruiting are why they are in demand among people.

The main purpose of the mushroom is pickling. Other dishes must be prepared from salted preparations. But mushrooms are not suitable for frying, stewing and other similar cooking methods.

Milk milk contains so much protein that it can easily replace meat. The particular benefit of the mushroom is that it is used to create drugs that fight tuberculosis. After all, the components of the mushroom are able to neutralize the dangerous Koch bacillus. Next, we will consider in detail the types of mushrooms.

Edible milk mushrooms - yellow, black, white, pepper, wet, poplar, aspen, red, parchment, bluish, oak: varieties, description, photographs

There is a very large assortment of milk mushrooms. Let's take a closer look at the most popular of them:

The mushroom cap has a diameter of approximately 12 cm. In itself, it is flat, convex, over time it becomes funnel-shaped, fleshy, dry, red-brown, matte.
The cap of mature mushrooms is dark red or red-brown. Some species have light circles on the cap.

The mushroom pulp is thin and has the aroma of resinous wood. The juice is burning, caustic, white, quite plentiful. When the mushroom begins to age, it becomes covered with a white coating.
The stem of the mushroom is 10 cm, no more than 2 cm thick. Young mushrooms have a whitish surface, old mushrooms have a pink or rusty-red surface.

Marsh milk mushroom

The marsh species is considered lamellar. Milk mushrooms grow on the ground in small groups. The mushroom itself breaks easily and is very fragile.
The marsh milk mushroom is found almost everywhere; it loves wet areas and lowlands. The mushroom season begins in early summer and ends in November. However, August or September is considered the peak season.

The mushroom has a cap measuring 5 cm, spread out, in some cases the cap looks like a funnel. In the central part there is a sharp tubercle. The hat may have a reddish, red-brown, brick color.
The stem of the mushroom is quite dense, covered with fluff at the bottom. The color is the same as the color of the cap, sometimes a little lighter.

Oak milk mushroom

This type considered lamellar. The plates of the fungus are wide and have a whitish-pink or reddish-orange color.

The cap of the mushroom is wide, funnel-shaped. The leg is dense, smooth and narrowed at the bottom.
The juice is sharp and white. The surprising thing is that when it comes into contact with air, it does not change color at all.

Yellow breast

The mushroom cap has a diameter of up to 10 cm in the form of a rounded funnel with a slightly curled edge
The color of the yellow milk mushroom is golden yellow. The pulp is white, which turns yellow after contact

The juice is snow-white, after contact with air it changes color to grayish-yellow
The stem of the mushroom is shortened, thick, up to 9 cm long and up to 4 cm wide.

The diameter of the mushroom cap is from 6 cm to 30 cm. It can be flat, convex or slightly depressed in the central part.
The skin is white or covered with small spots Pink colour. Sometimes there are individuals with small fluff on the surface of the cap.

The flesh of the mushroom is white, breaks well, has a slightly fruity smell, and is spicy in taste.
The leg is up to 8 cm long, strong, white or pink.

Parchment milk mushroom

The hat can be 10 cm in size. Flat and slightly convex, over time it becomes funnel-shaped. White, turns yellow after a while

The surface of the cap is wrinkled or smooth
The flesh of the mushroom is snow-white and bitter. The leg is elongated, white, narrow at the bottom

The cap is up to 18 cm in diameter, slightly convex. Becomes funnel-shaped after a certain time
The surface is cream, white, matte. Often covered with red spots and cracks in the center

The flesh of the mushroom is white, breaks easily
After the cut, a sticky and very thick white milky juice emerges, which changes to greenish

This species has fairly dense flesh, which produces an unusual milky juice when cut. This juice is acrid and burning. Collapses after contact with air

The cap is flat, depressed in the center, dry, smooth, sometimes shaggy
The leg is up to 9 cm long. It is narrow and dense at the bottom.

Black breast

The cap is very large, sometimes reaching 20 cm in diameter. It is depressed in the central part
In wet weather the cap becomes covered with mucus and becomes sticky

The leg can grow up to 8 cm in width up to 3 cm
The color of the cap is constantly changing, from olive to brown.

This mushroom is not found often. As a rule, the mushroom grows in poplar and aspen forests

The hat reaches a diameter of 20 cm, is flat, convex, has curved edges
The mushroom stem is short, dense, pink or white.

Also called white, wet
The mushroom cap is large, up to 20 cm in diameter.
The young milk mushroom has a white cap, round and convex

Over time, the mushroom cap becomes funnel-shaped
The pulp is snow-white, fleshy, has a specific smell
The stem of the mushroom is strong, smooth, up to 5 cm in length and up to 3 cm in width.

This mushroom is reddish brown in color
The diameter of the cap can reach up to 20 cm
The surface of the cap is matte, light brown
Very rarely bright orange or red

In damp weather, the surface of the mushroom becomes covered with mucus, so it becomes sticky
The pulp is brittle and can be white or reddish. A mushroom that has been recently cut has the aroma of boiled crabs or smells like herring.

There are also other milk mushrooms found in nature, but they are rarer. But there are many types of mushrooms.

White and black milk mushrooms: benefits and harms

Many people claim that mushrooms are either edible or poisonous. However, there are also conditionally edible ones. This category includes black milk mushrooms.

Professional mushroom pickers, of course, know about this. But beginners don’t know this. This type of mushroom is called conditionally edible because it contains poison.

If you simply fry black milk mushrooms in a frying pan, then this poison will not disappear anywhere. As a result, you can get severely poisoned or even die.

Such mushrooms must be washed thoroughly, and then cooked for 3 hours. Only in this way will all the poison disappear.

White milk mushroom brings to the human body both harm and benefit. It all depends on how well the mushroom is prepared.

Where, in what forest do milk mushrooms grow?

There are situations when in one forest there will be a lot of mushrooms, in another there will be very few or only poisonous ones. Choosing the right forest is a huge success in finding them. If you decide to go for milk mushrooms, pay attention to our recommendations:

The forest should be neither young nor old. After all, mushrooms have not yet appeared in a very young forest, and the old forest is very overgrown.
Low grass should grow around each tree. As a rule, mushrooms are practically not found in tall grass.

Choose a forest that is very humid or try to go in the morning when dew has fallen.
In a good area you can smell mushrooms. In the area where you want to find milk mushrooms, there is usually a mushroom smell and a moist aroma.

When to pick milk mushrooms?

If you decide to go in search of a milk mushroom, then you should consider the following: as a rule, this mushroom grows in lowlands, because they do not like dry soil. If sandy or dry soil predominates in the forest where you are going, then you don’t have to look for milk mushrooms there.

Now let's figure out exactly when it is necessary to collect these mushrooms. It all depends on their variety:

Look for oak or aspen mushrooms at the end of July and until the end of September
It is better to look for blue milk mushrooms closer to August and until the end of this month
You can start collecting yellow and pepper milk mushrooms from mid-summer until the end of August
If you want to find the black species, then head into the forest in July. They will grow there until September

Of course, the terms that we have offered you are considered only conditional. Remember that when you collect these mushrooms, make sure that the forest is sufficiently moist. Because milk mushrooms do not grow in dry soil.

In addition, take a closer look at the local vegetation. If you notice horsetail, then you will not find mushrooms in this area. This plant is considered the first sign that the soil in this forest is acidic. But milk mushrooms don’t like such soil.

Are there false milk mushrooms, poisonous, what do they look like, how to distinguish them from real ones?

Among large assortment edible species mushrooms, milk mushrooms are given one of the first places. There is no mushroom picker who can bypass this mushroom, since it is distinguished by its rather bright and nutritious taste.

It's a shame, but you can often find false squeaky mushrooms, which have a number distinctive features. In addition, the papillary milk mushroom may end up in the basket. It can cause quite serious poisoning.

If you want to understand which one appearance has such a mushroom, you need to see a real one in person. You also need to get to know the main distinctive features, compare these signs with the appearance of false mushrooms.

The initial appearance of the cap of an edible mushroom is this: the cap is convex and has curled edges. Over time, the cap takes on a different shape. Its edges rise, creating a funnel shape in the central part.
The cap of the edible mushroom is moist and quite dense. May have a white or cream color. As a rule, it is covered with twigs, dirt, and mucus.
The plates of the edible mushroom are white, with yellow edges. The edges themselves are wide or quite loose. If you take a false mushroom, then it has dense, hard and thick plates that look unnatural. Often, it is thanks to the plates that one can distinguish a real milk mushroom from a poisonous one.
Real milk mushrooms have a large amount of milky juice.
The edible mushroom has only white flesh.

Milk mushroom is a mushroom that has big number false twins. But many of these mushrooms are considered conditionally edible, since according to certain characteristics they are similar to real ones.

What poisonous mushroom can be confused with milk mushroom?

The milkweed, which has a gray-pink color, is very similar to the white milk mushroom. It should not be eaten as it is considered deadly to the human body.

This mushroom has a cap up to 12 cm wide, dense, fleshy, convex or flattened in the form of a funnel. From the very beginning, the cap of the mushroom has bent edges, which eventually droop, dry out, and become covered with small scales. As the mushroom ages, its cap becomes bare, becomes red, pink or pink-brown, and after drying, blurry spots appear on the cap.

The leg of the milkweed is dense, up to 8 cm long and up to 4 cm wide. The shape is in the form of a cylinder. The flesh of the mushroom is yellow with a red tint. The bottom of the leg is colored reddish-brown. The milkweed grows from mid-summer to mid-autumn.

Mushrooms similar to black and white milk mushrooms: description, photo

There are a large number of mushrooms that resemble milk mushrooms in appearance.

People call this mushroom white mushroom. Volnushki are very similar in appearance to milk mushrooms.
The mushrooms have a funnel-shaped cap, the diameter of which is approximately 9 cm.
The hat has downward curved edges. Young moths are white, but over time they turn yellow
The mushroom is considered edible and belongs to category 3.
The common mushroom, milk mushroom, is inferior in two respects: own size and by density. This mushroom is considered edible.

It is recommended to marinate or salt it. But before that you need to soak it so that the bitterness disappears.
Volnushki grow in deciduous and mixed forests where young birch trees are present.
The period of their growth and development ranges from August to mid-autumn.
Often these mushrooms are found in western Russia in the form of small groups. However, in some regions of the country they grow quite abundantly.

White loader:

The name of the mushroom indicates that this representative in appearance resembles a milk mushroom. Pogruzdok refers to russula.
This mushroom is edible and is included in category 2. The hat comes in different colors - from light shades to darker ones.

In dark mushrooms, the flesh becomes dark after cutting. The dark load is inferior to the milk load in color.
Light representatives have lighter flesh, which retains its original shade.
White podgrudok has no milky juice at all. It can be pickled or salted without soaking it in advance.
This mushroom is found in central Russia in mixed and deciduous forests.

The mushroom is very rare. In appearance it resembles a milk mushroom
It got its own name because its cap tends to change in contrast. Young white mushroom

After a while it becomes dark, almost black
The pulp of the mushroom gives off a menthol flavor
The mushroom is, of course, edible. Included in category 3
It does not need to be soaked to cook.

How to distinguish a black milk mushroom from a pig?

The pig mushroom is considered to be a lamellar mushroom. It differs from the milk mushroom in that the size of its cap is 20 cm
The young mushroom has a convex, and over time flat, funnel-shaped, velvety, yellow-brown cap
The flesh of the mushroom has a light brown tint, which darkens after cutting.
The plates of the mushroom in the lower part are connected by cross veins
These veins can be separated from the cap without any problems

Leg length is narrow, plain, approximately 9 cm
It is located in the center or slightly to the side
As a rule, the mushroom is found in a variety of forests, in the form of large groups
Breeding period is from mid-summer to mid-October

Fat pig has more large size. Its color is dark brown, and the stem of the mushroom is velvety. In the first and second types, a large number of harmful compounds accumulate, including heavy metals.

How to distinguish a white milk mushroom from a toadstool?

The white milk mushroom does not have a thickening in the form of a tuber, which is located at the bottom of the toadstool's stem. The toadstool itself is considered a rather dangerous mushroom. Basically, its appearance resembles that of russula.

The grebe has a green cap, in some cases almost white. There is a ring on the stem of the mushroom near the cap. If you do not want to confuse this mushroom with white mushroom, remember next rule: mushrooms that are intended for pickling have a hole in the stem. This indicates that this or that mushroom is considered edible.

How to process milk mushrooms after harvesting?

You need to know that each mushroom tends to deteriorate quickly, therefore, they need to be washed and cleaned as quickly as possible.

To begin, wipe the mushroom with a dry piece of cloth.
Then remove dark places from it and clean the leg from dirt.
If the mushroom is very dirty or wormy, then it must be placed in cool, salty water.
After soaking the mushroom, you can cook it.

Video: Where to look and what do real milk mushrooms look like?

Milk mushroom is a favorite of experienced mushroom pickers and real gourmets. In the old days, milk mushrooms were collected in whole cartloads, and even salted in barrels. Milk milk can cure tuberculosis, diabetes, and emphysema. These mushrooms contain amino acids that are important for humans, and some types of milk mushrooms are superior to meat in protein content.

Characteristics and properties

Real breast milk is edible mushroom with a funnel-shaped cap up to 18 cm in diameter and edges turned down. The hat is slimy to the touch, grayish in color with spots and plates on inside. The stem is cylindrical, up to 4 cm thick and up to 9 cm high, spotted, hollow inside in mature mushrooms.

Milk mushrooms live in symbiosis with the root system of trees growing on the site, forming mycorrhiza with them. Growing up in families, it’s quite possible to pick up a basket full of mushrooms in a mushroom meadow.

All milk mushrooms are laticifers - when cut, they secrete a pungent-tasting milky juice with an apple aroma. The pulp is dense, white.

Varieties of milk mushrooms grow in different deciduous plantings and differ in appearance by color, aroma, and taste of milky juice. Depending on the subspecies, they belong to the second or third category and are conditionally edible.
Varieties

There are several types of milk mushrooms.

The real one is the first category, it grows in birch forests and young forest plantations.
Black - nigella belongs to the third category (forest edges, clearings, country roads, alder and birch plantings).
Turning blue - turns blue when touching the plates.
Aspen, Oak (saffron milk cap) - belong to the second category and are varieties of real milk mushrooms growing in the corresponding area.

Breeding methods

You can breed it by purchasing ready-made mycelium of milk mushrooms in an online store or try growing mycelium from spores of a wild ripe mushroom.

Site organization

The area where it is planned to plant milk mushroom mycelium must be well fertilized with peat. Deciduous trees (larch, birch, willow, poplar, hazel) under the age of 4 years must grow on the territory.

Sowing time

The mycelium is formed from May to September. Purchased at winter time mycelium can be planted in a heated greenhouse.

Preparation for sowing mycelium

The acquired mycelium is sown in a prepared substrate: a mixture of disinfected soil with sterilized hardwood sawdust with hot steam.

It is also advisable to have moss from the place where milk mushrooms actually grow, fallen leaves, and soil of appropriate acidity. You can try growing it on husks or straw.

Sowing and caring for mycelium

The general principle of growing mycelium at home involves sowing wild mushroom spores as close as possible to natural conditions environment or created artificially with additional feeding of nutrient solutions (aqueous solution of sugar and yeast).

Amateur mushroom growers practice planting pieces of overripe mushrooms in containers with peat and sawdust after saturating such a substrate with a nutrient solution. Next, the container is closed with a lid with a small hole and left at a temperature of 23 - 25 degrees for 3 months.

During this time, mycelial hyphae should develop in the substrate. The container is then placed in a dark place with a temperature of 6 degrees and stored until disembarkation.

Preparing the site and planting mycelium

The soil at the planting site is disinfected with a lime solution (50 g per 10 liters of water). To do this, the prepared holes around the deciduous tree are spilled with this solution.

The holes are installed as close as possible to the root system of the patron tree and filled halfway with the prepared substrate. Pieces of purchased or grown milk mushroom mycelium are laid out on top, and the substrate is added until the holes are completely filled. The soil is compacted, and pieces of moss and fallen leaves are laid out on top.

Growing in a basement or room involves planting the mycelium of milk mushrooms in a plastic bag filled with a prepared substrate with slits through which the milk mushrooms should germinate. The mycelium will develop gradually up to 5 years.

Care consists of watering the patron tree and the area with the mycelium. During the dry season, watering one tree per week should be at least 30 liters of water. On hot days, plantings should be protected from overheating. In winter, the planting site is covered with fallen leaves.

Caring for mycelium planted in bags consists of maintaining optimal conditions indoor microclimate. A temperature of about 20 degrees should be maintained until the fruiting bodies appear (a year after laying).

Pests

Milk mushrooms grown in an artificial environment, as a rule, are not affected by natural fungal pests.

Harvesting

After the sprouts appear, milk mushrooms gain marketable weight within a week. Harvesting usually begins in July and continues until August. Mushrooms are cut at the root or twisted out.

The milk mushrooms must be thoroughly boiled and the water drained. Special attention Pay attention to cleaning and washing the collected mushrooms.

Milk mushrooms are quite tasty mushrooms, especially in pickles. Therefore, recently, in addition to growing the well-known champignons and oyster mushrooms, amateur gardeners have begun to breed milk mushrooms. The principle of breeding milk mushrooms is to place the mycelium of the fungus in the prepared substrate and after a year over the next 5 years you can harvest. This is the first method - it is simpler and more reliable. The second is to collect mushroom spores and develop the mycelium independently. This method is not always effective, since there is no guarantee that the milk mushroom mycelium will develop correctly. Otherwise, the cultivation of milk mushrooms would have been carried out on a production scale for a long time. However, if you are an experienced mushroom grower, then this method of breeding milk mushrooms is within your power. Growing milk mushrooms begins with acquiring high-quality mycelium. In addition, you will need a hardwood tree that is no more than 4 years old. The best “companions” for milk mushrooms are birch, poplar, willow, and hazel. It is necessary to prepare soil with a high peat content. Prepared and pre-treated (sterilized) sawdust, but straw or husks can be used instead. You need to take care in advance of small pieces of moss, which is better to cut off in those places where milk mushrooms usually grow. It is also advisable to have a small amount of harvested fallen leaves.

Fill the holes halfway with the prepared substrate. Place pieces of mycelium on top. Place a little more substrate on top of the mycelium, compacting tightly. Prepare a lime solution for watering at the rate of 50 grams of lime per 10 liters of water. Each place should receive at least 1 liter of water. This procedure helps disinfect the soil. The holes are covered with moss and fallen leaves. The most favorable time for planting mycelium directly into the soil is from May to September. If the mycelium was acquired in late autumn or winter, special greenhouse conditions can be used. Milk mushrooms are moisture-loving creatures, so in hot summers it is necessary to protect them from excessive exposure to sunlight, and also take care of abundant watering (about three buckets of water should be carefully poured under each tree once a week).

Secrets of growing mushrooms at your own dacha

To plant mushrooms on your site, you need to choose a place that closely resembles a forest: those trees (deciduous or coniferous) that your chosen species prefers to be near should grow there. Often, the most favorable neighborhood is indicated by the name of the species itself: boletus, boletus, etc. If you plan to grow milk mushrooms, choose a place near a poplar, willow or birch.

For porcini mushroom suitable neighbors would be oak, beech, hornbeam, coniferous trees. There should be no agricultural crops nearby - such proximity will have a bad effect on the mushrooms being grown. If there are no forest trees on the site, you can use a place with shadow side wooden building. With long-cultivated species, for example, oyster mushrooms and champignons, there is less such hassle. The main thing is that the place is shaded and moist.

Let's look at several ways to grow wild mushrooms in the country.

To grow mushrooms using spores, you don’t need to buy anything special; planting material can be prepared at home. We need to find representatives in the forest the desired type with overripe caps, even wormy ones: spores develop in them, that is, mushroom seeds. You will need a container of water, preferably river or rain. To start the fermentation process, you need to dilute a few tablespoons of sugar or kvass starter in water. After kneading the caps with your hands, add them to the water. You should get a homogeneous mass.

It should be infused for about a day, stirring regularly. It can be longer (some sources indicate up to several weeks). Caps for fermentation should be used no later than 10 hours after collection. You cannot store them for a long time, much less freeze them - the spores will die and will no longer be able to reproduce.

Before planting, the starter should be strained and the resulting liquid poured into clean water(1:10). Water the selected area of land with the diluted spore concentrate. If you plant mushrooms in this way, it is recommended to additionally mulch the area with fallen leaves: once after the mushrooms have been planted, then before the onset of cold weather, so that the layer is thicker.

Growing wild mushrooms in the garden is possible by transplanting mycelium. Butterflies take root especially well. With this method of growing mushrooms on summer cottage The presence of forest trees is especially important, and the same ones under which the mycelium grew in the forest. The garden space needs to be prepared in advance.

To breed butterflies using this method, you need to select soil with a high lime content and proximity to pine trees. True, you will have to wait 3-4 years after transplanting for the first oil, but the harvest can be harvested from mid-May every three weeks. Boletus grown in the country can be very large, with caps up to 10 cm.

You can plant mushrooms on the site using mycelium. This is the most traditional method, which is usually used by those who deal with cultivated oyster mushrooms and champignons, including on a commercial scale. Mycelium of mushrooms, including forest mushrooms, is commercially available. You can choose porcini mushrooms, boletus mushrooms, milk mushrooms, chanterelles, all kinds of oyster mushrooms, including pink ones, and many others.

Mycelium is of compost type (sold already with soil) and grain. In the vast majority of cases, the second type is used (a bag of seeds is still much more transportable than a bag of soil), so we will consider it. The required area required for growing milk mushrooms or other mushrooms is usually indicated on the packaging, as well as special conditions growing. The first mushrooms will appear the next year after planting, and full fruiting will begin after 2 years.

Depending on the type of mushroom and maintenance conditions, the harvest from one mycelium can be harvested from 2 to 5 years.

The best period for sowing mushrooms is from May to September. To use one of these methods to propagate mushrooms in a garden bed, select a place approximately 50 cm from the tree and remove it from the soil upper layer. Cover the area with a mixture of fallen leaves, sawdust and dust. Then combine the same mixture with soil and pour it over the first layer. The thickness of each layer should be about 10 cm. Then, depending on the method, apply a mixture of mycelium with a growth accelerator on top and carefully compact it or place the mycelium brought from the forest. Cover the area with soil, water it well and cover it with fallen leaves (from the current year or last year, depending on the season).

If you wish, you can sow spores or mycelium into a ready-made substrate, which is sold in some garden centers. Some varieties (oyster mushrooms, for example) need to be grown in a vertical position, so they will need boxes with holes on the sides or hanging bags. It is advisable to sow in cool weather.

Growing mushrooms require minimal care– you just need to make sure that their area does not dry out. Vertically growing varieties must also be sprayed. In the spring, for some species, it is advisable to add a growth activator to the soil (if you are using industrial mycelium, this may be indicated on the package). Mushrooms do not need any other kind of feeding. Moreover, you should not loosen the soil, which can damage the mycelium.

So, we looked at how to grow mushrooms in your own country house. In conclusion, let's learn a few important rules, which will come in handy when it’s time to pick mushrooms. Mushrooms should not be picked - this can damage the mycelium to such an extent that it will stop bearing fruit. You need to carefully cut them off with a sharp knife near the very base of the leg.

Even if the recipe only requires the cap, cut everything off at the root: the remaining stem will rot and this process will quickly cover the entire mycelium. It is not recommended to use overripe mushrooms - they accumulate harmful substances and this can happen even if your dacha is located far from businesses or highways. Harvest It is advisable to cook or preserve it as soon as possible.

In this video you will hear useful tips on growing mushrooms in the country.

Step-by-step process of growing milk mushrooms at home

Milk mushrooms are famous for their excellent and rich taste, which is why they have earned respect from mushroom pickers. The principle of growing milk mushrooms is simple and involves two breeding options.

The first is much simpler and more reliable: you need to purchase mycelium and place it in the substrate. After a year, you can begin to harvest the harvest, which lasts up to five years.
The second option is to independently collect spores from the fungus and subsequently develop the mycelium.

The first method is preferable, since the second is not always effective. If the process were completely predictable, it would be easy to set up at home on any scale. At the same time, an experienced mushroom grower can handle this approach to breeding milk mushrooms.

At home, it is impossible to guarantee the correct development of the mycelium of milk mushrooms

Both methods of growing milk mushrooms require high-quality mycelium (mushroom sprouts) properly placed in prepared soil. You will also need deciduous trees, no older than 4 years old, and soil with a high peat content.

The best helpers when growing milk mushrooms will be:

Wood preparation involves sterilizing sawdust. You also need small pieces of moss collected from the places where milk mushrooms grow, and a small amount of fallen leaves.

You can also grow mushrooms on straw or husks.

The substrate must be prepared in advance, using wood from trees that are successfully adjacent to the milk mushrooms. To grow bountiful harvest milk mushrooms, you will need a substrate in which disinfected soil is mixed with sawdust, previously sterilized by steaming. This substrate must be used to fill the holes dug next to the tree. It is better if they are located as close to the root system as possible. Next, you can proceed to planting the mycelium in the substrate.

You can grow good milk mushrooms if you approach the procedure with the utmost care:

first fill the holes halfway with the substrate,
place pieces of mycelium on top,
add substrate and compact tightly.

To disinfect the soil, it is necessary to spill each planting site with a liter of lime mortar. When preparing it, 50 g of lime is diluted in 10 liters of water. After this, the holes should be covered with prepared pieces of moss and leaves.