They are famous for their excellent and rich taste, which earned them respect from mushroom pickers. The principle of growing mushrooms is simple and involves two breeding options.

• The first is much simpler and more reliable: it is necessary to purchase mycelium and lay it in the substrate. A year later, you can start harvesting, lasting up to five years.
• The second option is to independently collect spores from the fungus and the subsequent development of 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 at any scale. At the same time, an experienced mushroom grower can also use such an approach to breeding mushrooms.

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

Both methods of growing mushrooms require high-quality mycelium (mushroom sprouts), the right way planted in prepared soil. You will also need hardwood trees, no older than 4 years old, and soil with a high peat content.

The best helpers in growing mushrooms will be:

Preparation of wood consists in the sterilization of sawdust. Also needed are small pieces of moss collected in places where mushrooms grow, and a small amount of fallen leaves. You can also grow mushrooms on straw or husks.

Substrate preparation and mycelium planting

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

It will be possible to grow good milk mushrooms if you treat the procedure with the utmost care:

First, fill the holes halfway with the substrate,
spread the pieces of mycelium on top,
add the substrate and tamp tightly.

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

Substrate preparation

The most favorable period for laying mycelium is from May to September. It is possible to grow mycelium at home even if it is purchased in late autumn or winter, but this will require the use special conditions, which are desirable to reproduce only in a greenhouse. Milk mushrooms are very fond of moisture, so in the hot summer they will need to be covered, protected from the rays of the sun and take care of regular abundant watering. It is necessary to water each tree with milk mushrooms weekly with three buckets of water.

Growing indoors

Choosing a room is easy. Both a basement and a small barn are suitable for growing mushrooms. The mycelium, mixed with the substrate, is placed in a polyethylene bag, in which holes should be made - milk mushrooms will grow through them. Normal growth requires a constant temperature of +21 degrees. In this mode, seedlings will appear in a few weeks.

After germination, the bags should be moved to a place with good lighting and a temperature of +15 degrees. Milk mushrooms at home reach marketable sizes already a week after the first sprouts, which allows you to start harvesting very soon.

Breasts - enough delicious mushrooms especially in pickles. Therefore, recently, in addition to growing the well-known champignons and oyster mushrooms, amateur gardeners have begun to breed mushrooms. The principle of breeding mushrooms is to lay the mycelium of the fungus in the prepared substrate and after a year for the next 5 years you can harvest. This is the first way - it is simpler and more reliable. The second is the collection of fungal spores and the independent development of the mycelium. This method is not always effective, since there is no guarantee that the mushroom mycelium will develop correctly. Otherwise, the cultivation of milk mushrooms would have been carried out on an industrial scale for a long time. However, if you are an experienced mushroom grower, then this method of breeding mushrooms is within your power. Growing mushrooms begins with the acquisition of 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, hazel. It is necessary to prepare soil with a high content of peat. Prepared and pre-treated (sterilized) sawdust, but you can use straw or husk instead. In advance, you need to take care of small pieces of moss, which is better to cut in those places where milk mushrooms usually grow. It is also desirable to have a small amount of harvested fallen leaves.

The substrate must be prepared in advance, since there are no guarantees that the mycelium will take root safely, although it is known which trees the milk mushrooms perfectly coexist with. To prepare the substrate, the disinfected soil is mixed with sterilized, steamed sawdust. Then 3 small holes are dug (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 very carefully so as not to damage root system.

Fill the holes halfway with the prepared substrate. Spread mycelium on top. Pour a little more substrate on top of the mycelium, tamping it tightly. Prepare a lime solution for irrigation based on 10 liters of water 50 grams of lime. Each place must receive at least 1 liter of water. This procedure contributes to the disinfection of the soil. The holes are covered with moss and fallen leaves on top. Most auspicious time for laying mycelium directly into the ground - from May to September. If the mycelium was acquired late autumn or in winter, you can use special greenhouse conditions. Milk mushrooms are moisture-loving creatures, so in hot summers it is necessary to shelter 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 on own dacha

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

For white fungus suitable neighbors will be oak, beech, hornbeam, coniferous trees. There should not be agricultural crops nearby - such a neighborhood will have a bad effect on grown mushrooms. If there are no forest trees on the site, you can use the place on the shady side wooden building. With long-cultivated species, for example, oyster mushrooms and champignons, there are fewer such hassles. The main thing is that the place is shady and humid.

Consider several ways to grow Forest mushrooms in the country.

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

It should be insisted for about a day, stirring regularly. It can be longer (some sources indicate a period of up to several weeks). Hats for sourdough must be used no later than 10 hours after collection. It is impossible to store them for a long time, let alone freeze them - the spores will die and will no longer be able to multiply.

Before planting, the starter should be filtered, and the resulting liquid should be poured into clean water(1:10). Pour the diluted spore concentrate over the selected piece of land. 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 forest mushrooms in the garden is possible with the help of mycelium transplantation. Especially well at the same time take root boletus. With this method of growing mushrooms on suburban area the presence of forest trees is especially important, and the same ones under which the mycelium grew in the forest. A place in the garden must be prepared in advance.

For breeding with oil in this way, you need to select soil with a high lime content and the proximity of pines. True, the first oiler will have to wait 3-4 years after transplantation, but the harvest can be harvested from mid-May every three weeks. The butterflies grown in the country are very large, with hats up to 10 cm.

You can plant mushrooms on the site with the help of 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 ones, is commercially available. You can choose porcini mushrooms, mushrooms, milk mushrooms, chanterelles, all kinds of oyster mushrooms, up to pink ones, and many others.

Mycelium is of the 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 that will be required for growing mushrooms or other mushrooms is usually indicated on the packaging, as well as special conditions cultivation. The first mushrooms will appear on next year after planting, and full fruiting will begin in 2 years.

Depending on the type of mushrooms and the conditions of keeping, 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 propagate mushrooms in the garden using one of the indicated methods, pick up a place about 50 cm from the tree and remove from the soil upper layer. Cover the area with a mixture of fallen leaves, sawdust and dust. Then combine the same mixture with the soil and pour 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 tamp or place the mycelium brought from the forest. Sprinkle the area with soil, water it well and cover it with fallen leaves (current or last year, depending on the season).

If desired, spores or mycelium can be sown already in ready substrate which is sold in some garden centers. Some varieties (oyster mushrooms, for example) need to be bred in vertical position, so they will need boxes with holes on the sides or hanging bags. Sowing is preferably carried out in cool weather.

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

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

Even if the recipe only needs a hat, cut everything at the root: the remaining leg 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 away from businesses or highways. It is desirable to prepare the harvested crop or preserve it as soon as possible.

In this video you will hear helpful tips for growing mushrooms in the country.

Step-by-step process of growing mushrooms at home

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

1. The first is much simpler and more reliable: it is necessary to purchase mycelium and lay it in the substrate. A year later, you can start harvesting, lasting up to five years.
2. The second option is to independently collect spores from the fungus and the subsequent development of 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 at any scale. At the same time, an experienced mushroom grower can also use such an approach to breeding mushrooms.

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

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

The best helpers in growing mushrooms will be:

Preparation of wood consists in the sterilization of sawdust. Also needed are small pieces of moss collected in places where 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 the wood of trees that are successfully adjacent to mushrooms. To grow a bountiful harvest of mushrooms, you will need a substrate in which the disinfected soil is mixed with sawdust, previously sterilized by steaming. With this substrate, it is necessary to fill the holes dug next to the tree. It is better if they are located as close to the root system as possible. Then you can proceed to planting the mycelium in the substrate.

It will be possible to grow good milk mushrooms if you treat the procedure with the utmost care:

1. first fill the holes halfway with the substrate,
2. spread the pieces of mycelium on top,
3. add the substrate and tamp tightly.

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

To the question “Where do milk mushrooms grow?”, Alas, it will not be possible to answer in a nutshell. Firstly, there are a decent number of varieties of these mushrooms, and secondly, they grow in a wide variety of forests, from southern broad-leaved to northern taiga.

Of course they have some common features and preferences, but to complete the picture, I still have to list each type of milk mushroom with the obligatory indication of the timing of its fruiting and an approximate description of the places where it is usually harvested.

The main features of cargo places

Milk mushrooms, like many other mushrooms, are symbionts higher plants. They enter into a kind of “alliance” with trees - they exchange with them through the root system nutrients and provide better water absorption. Pundits from mycology have come up with a scientific name for this union - "mycorrhiza".

Photo 2. Old birch forest - a typical forest where milk mushrooms grow.

With which trees the milk mushrooms form mycorrhiza is a separate question, but it has long been noticed that most species of these mushrooms have a special passion for hardwoods, especially for birch. That is why birch forests and forests mixed with birch are the first landscape where milk mushrooms grow. However, in pure coniferous forests individual varieties of these mushrooms also come across, but they are a minority.

When looking for mushrooms, it is imperative to take into account the age of the trees that make up the forest, because the mycelium needs a certain number of years to develop.

Simply put - in very young forests, where the height of the tree is comparable to the height of a person, it makes no sense to look for mushrooms, here you will most likely find butter and butter, but not milk mushrooms. But in older plantings, the chances of finding the desired mushroom are noticeably increased. Finally, in the old forests, milk mushrooms are sure to come across to you.

In addition to specific trees, for different types mushrooms, other conditions are also important - the type of soil, the amount of moisture in it, how it knows how to preserve it, and also how well Sun rays warm up the place. For different mushrooms, these parameters differ, however, it has been noted that most varieties avoid frankly dry or wetlands, preferring moderately moist soils that are well warmed up by the sun - with grass, moss cover or bedding of rotted leaves. By the way, fruiting bodies are often partially or completely hidden under a layer of soil, which the mushroom picker should take into account first of all during the collection (usually people arm themselves with a stick and pick all the suspicious tubercles with it, and some especially thoughtful ones use small rakes).

Perhaps now is the time to consider in detail the varieties of mushrooms and the places where they grow.

real breast

A well-known common mushroom, rightfully considered the king of salted mushrooms. Forms mycorrhiza with birch. It is not particularly whimsical to the type of soil, therefore, theoretically, it can grow in any forests where the aforementioned tree is found - even in birch forests, even in mixed ones. In pure pine and spruce forests, where birch is completely absent, milk mushrooms can also be found, but extremely rarely and in single specimens. However, it has long been noted that even in forests with birch this mushroom comes across not just anywhere, but prefers special places known to him alone.

To identify and find them - you need some experience. Including the "scent" on the breast. The previous sentence was inserted not for a red word, because the mushroom places in any forest have a characteristic smell that the fruiting bodies and mycelium of the fungus exude. You can't confuse him with anything.

However, this is not the only sign. Real milk mushrooms like moderately light, moderately dry areas of the forest, necessarily with the presence of a certain amount of grass and shrub undergrowth. It is useless to look for them in dark, damp corners, in swampy lowlands. A kind of plant-companion of a real mushroom has been noticed: bracken, strawberry, stone berry.

Fruit real breast begins closer to autumn, around the time when the average daily temperature on the soil surface is 8-10°C. In the middle latitude and a little to the north, the first milk mushrooms appear in July, in southern regions- in August. The collection season ends by the end of September.

Black breast

Pig, he's a blackie. It differs from the real mushroom in darker, olive color and increased causticity of the pulp, however, in terms of taste, it is not particularly inferior to it (with proper cooking, respectively). However, in some areas, a certain part of the mushroom pickers ignore the blackberry. And in vain, because the caustic juice of this fungus is perfectly neutralized by boiling or soaking. In addition, the pig is very rich in vitamins and proteins.

Just like the real one, the black mushroom forms mycorrhiza with birch, which means it is also found in birch forests and mixed forests, while preferring the brightest places like gaps, clearings - where there is moss, leafy litter or grass. It loves to grow along the edge of clearings and along forest roadsides.

The terms of fruiting of the nigella practically coincide with those of the real mushroom - from July to September.

Blue breast

He is also a spruce mushroom. Characteristic features — yellow caps and legs, on the cut the flesh becomes blue-lilac. In terms of taste, it is very good, especially in salty form.

The bluish breast forms mycorrhiza with spruce, less often with birch and willow. Most often found in spruce forests, where it is mainly collected. In second place are mixed forests - all those where spruce also comes across. Finally, in deciduous forests, this mushroom is the least common - according to the majority of literary sources.

However, neither I, nor my acquaintances, avid mushroom pickers, have ever managed to meet a spruce mushroom in pure birch forests. Like his brother - almost a twin, which will be discussed in the next chapter. It is possible that this is a feature of our Ural places.

It bears fruit blue from the end of August to September.

Yellow breast

Interestingly, this mushroom is also sometimes called the “spruce mushroom” - both for its resemblance to the previous one and for its undisguised “love” for spruce trees. But there are also very noticeable distinguishing features. First of all - taste qualities: the yellow breast is in no way inferior to the real breast and even somewhat surpasses the blue breast in this. The second is the hat: usually it is a little dimmer and almost smooth, but the spruce mushroom has a noticeably pubescent edge. Finally, the third sign immediately catches the eye when picking mushrooms: the yellow mushroom does not turn blue on the cut.

growing this mushroom mainly in spruce and spruce-fir forests. Likes calcareous soil. It is possible that it is precisely with this nuance that most of the yellow milk mushrooms are harvested in mountain forests (in our Urals, for example, this is a clearly traceable trend).

Fruits from July to October, apparently - somewhat more cold-resistant than other milk mushrooms.

Oak breast

He is also an oak gingerbread man. In our area, a little-known mushroom, but for all that, it is very good in its taste, although somewhat inferior to a real mushroom. In places of growth, it is quite actively collected by mushroom pickers.

Forms mycorrhiza with oak, beech and hazel, and therefore grows only in deciduous forests middle lane and south. The soil prefers clay.

Fruiting from mid-July to late September.

Pepper

So named for its exceptional causticity, pepper mushrooms are collected much less often than other mushrooms, because they are very inferior in taste. Nevertheless, there are lovers on it too (including when other tastier milk mushrooms are used, there is a crop failure). Another interesting fact- in the old days, this fungus was dried, ground into powder and used as a hot seasoning - a kind of analogue of pepper.

From a real mushroom, pepper differs in a smooth hat - without pubescent edges.

This mushroom forms mycorrhiza with deciduous trees(most readily, apparently - with the same birch), therefore, it is found in the corresponding forests - birch, aspen, mixed. It can also be found in pine and spruce forests, but rarely. The soil prefers clay, but for all that it is well-permeable to moisture.

The pepper mushroom bears fruit from July to August, there is also evidence that this mushroom was found in early autumn.

Parchment breast

This mushroom is very similar to the previous one, both externally and in its preferences. It actually grows in the same places as pepper, however, the fruiting period is somewhat “shifted” towards autumn - from August to September.

In terms of taste - according to mushroom pickers, who regularly collect it, it is very good, but it requires long soaking or boiling, because the causticity of the milky juice of the parchment milk mushroom is barely inferior to the pepper mushroom in this milk mushroom.

Red-brown breast

He is also a mushroom. Very interesting variety milk mushroom, for some reason not very popular in Russia, but considered a delicacy abroad. This mushroom looks quite attractive, and in terms of taste - according to experienced mushroom pickers - it is very good, however, it has one funny feature - the smell of its fruit is somewhat reminiscent of seafood, in particular - herring. Young fungi smell very pleasantly of fresh herring, prompting a person to bite off a piece from the hat, while old fruiting bodies are fragrant, respectively - with stale herring fat, or even rotten meat. Perhaps because of this circumstance, the mushroom is red-brown and is ignored by some of our mushroom pickers, while Western pickers advise getting rid of bad smell by soaking or boiling. Interestingly, the milky juice of this mushroom is only slightly bitter, but by no means caustic, so young fruiting bodies in preliminary preparation are not needed at all.

As a result, the opinions of the mushroom pickers were divided: someone likes this mushroom, there are even its zealous fans, and someone fundamentally ignores it.

The red-brown mycorrhiza forms with oak, hazel and spruce, so it can be found in deciduous and coniferous forests. The fungus loves damp places, and also does not hesitate to climb mountains - up to a height of 1000 meters above sea level.

It bears fruit from mid-July to early October, in small groups.

Felt breast

He is also a violinist, a violinist. Has a "velvet" hat, which you can not confuse with anything. If you pick up a full basket of these mushrooms, bring your ear to it and shake it methodically - you can hear the characteristic creak that the fruit bodies rubbing against each other make - for which this mushroom got its name. Also, according to this sound, mushroom pickers determine it by drawing along the edge of the cap with a fingernail, upper incisors or another cap. Among other distinguishing features are the slightly greenish and yellowish flesh on the cut, and the milky juice, which changes its color from white to red when dried.

The pulp of the violin is probably as caustic as that of the pepper mushroom, and everything else is hard. Therefore, this mushroom is generally considered inedible by knowledgeable mushroom pickers. No, it can be salted after boiling or soaking, but this will be tantamount to salting paper or wood.

The squeaker mushroom grows in different forests, as it can form mycorrhiza with both deciduous and coniferous trees. But especially this mushroom reaches for a birch, like many other milk mushrooms.

The first fiddlers appear in July, the peak of fruiting is in August. At the end of September, this mushroom usually does not come across.

bluish breast

Something outwardly resembling a violinist, a bluish milk mushroom is noticeably better in taste, although it is just as caustic in taste. fresh and requires long soaking or boiling before cooking (up to 30 minutes, large mushrooms - twice).

Quite rare, found in deciduous forests. It is not particularly whimsical from the light - it can be found both in forest thickets and in open places.

Fruiting from July to September.

Aspen breast

He is also a poplar mushroom. Due to its resemblance to the white wave, it is also sometimes called the "white", which is not entirely true. The aspen breast differs from it in a much less pubescent edge of the cap and large fruiting bodies.

In terms of taste, it is approximately on a par with black mushrooms. Mycorrhiza forms with aspen, poplar and willow, therefore it mainly grows in aspen and poplar forests. Pretty thermophilic, distributed only in the southern latitudes of the temperate zone, on the territory of our country, the main places of its collection are in the Lower Volga region.

Fruits from mid-July to early October.

Fringed breast

He is also a furry bastard. It is distinguished by the presence of a characteristic fringe on the cap, which sometimes reaches a length of 1 cm. Quite often it is collected by our mushroom pickers, but in Europe it is considered inedible due to the strongly burning milky juice, which, again, is perfectly neutralized by prolonged soaking or boiling. Knowledgeable mushroom pickers advise first soaking this mushroom for three days - with periodic water changes, and then boil for about half an hour - in order to get rid of the pungent taste. The only question is what will remain of the taste after such intensive processing, however, among the pickers for the hairy milk mushroom there are their own hunters who prefer it in a salty form.

This mushroom forms mycorrhiza with birch, oak, beech, hornbeam, hazel, therefore it grows in deciduous, broad-leaved and mixed forests.

Fruiting from July to October.

White loader

But this is not at all a breast and not even a milky one, but the most ordinary russula, very similar to representatives of the noble breast breed. Main hallmark- the absence of milky juice, for which this mushroom is often called a "dry load". By the way - thanks to this wonderful circumstance, the pulp of the white load does not have the causticity characteristic of milk mushrooms. Therefore, it can be cooked without prior soaking or boiling.

In terms of taste, it is considered the best of all podgruzdki. Do not believe Wikipedia, which claims that the mushroom supposedly has a “bare” taste - this is nothing more than the couch ranting of amateurs who have seen mushrooms only in the supermarket. Dry milk mushrooms are very good, both in salting and fried - with potatoes.

This fungus forms mycorrhiza with many trees. Loaders have been seen under birch, oak, beech, aspen, alder, pine and spruce. But, as practice shows, most of them grow in birch forests.

Fruits dry milk mushroom from July to August.

Important: the nuances of cooking milk mushrooms

The vast majority of the above mushrooms contain milky juice in their pulp, most often having a bitter, if not impossibly pungent taste.

This juice not only affects the taste of the mushroom, but also better side, but also when ingested can cause indigestion or allergic reactions.

That is why in Russia from time immemorial it has been customary to process milk mushrooms in a special way before cooking. And there are two options here:

1. soaking. From a few hours to three days(depending on the causticity of the mushroom taste), with a periodic change of water (the more often, the better, because the soaking time is reduced), be sure to put it in a cold place so that the mushrooms do not turn sour. The main advantage of this method pre-treatment is that the soaked milk mushrooms after the same salting are the most delicious. The disadvantage is that it takes a long time, plus some fuss.
2. Boiling. The time that the mushrooms keep in boiling water, again, depends on the causticity of their taste. The least burning (according to the assurance of some authors) is enough just to scald, and the more vigorous mushrooms will have to be cooked for 15-20 minutes. Finally, the most caustic milk mushrooms, especially large ones, are boiled for half an hour, or twice for 10-15 minutes. The advantage of this method is speed, the disadvantage is that cooked mushrooms turn out to be a little less tasty than when soaked.

Each pretreatment method currently has its own camp of fans, and some amateurs practice both, sometimes combining them. And my advice to you - before you decide which is better - soak or boil, try both options.

Growing mushrooms in the country, especially forest mushrooms, may seem very exotic, and therefore difficult. In fact, this is not so - you just need to follow the basic rules, and the delicious delicacies collected on own garden will soon be on your table. Let's learn how to grow mushrooms on garden plot.

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

For white fungus, oak, beech, hornbeam, coniferous trees will be suitable neighbors. Agricultural crops should not be nearby - such a neighborhood will have a bad effect on grown mushrooms. If there are no forest trees on the site, you can use the place on the shady side of the wooden building. With long-cultivated species, for example, oyster mushrooms and champignons, there are fewer such hassles. The main thing is that the place is shady and humid.

Growing method

Consider several ways to grow forest mushrooms in the country.

disputes

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

It should be insisted for about a day, stirring regularly. It can be longer (some sources indicate a period of up to several weeks). Hats for sourdough must be used no later than 10 hours after collection. It is impossible to store them for a long time, let alone freeze them - the spores will die and will no longer be able to multiply.

Before planting, the leaven should be filtered, and the resulting liquid should be poured into clean water (1:10). Pour the diluted spore concentrate over the selected piece of land. 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.

mushroom picker

Growing forest mushrooms in the garden is possible with the help of mycelium transplantation. Especially well at the same time take root boletus. With this method of growing mushrooms in a summer cottage, the presence of forest trees is especially important, and the same ones under which the mycelium grew in the forest. A place in the garden must be prepared in advance.

For breeding with oil in this way, you need to select soil with a high lime content and the proximity of pines. True, the first oiler will have to wait 3-4 years after transplantation, but the harvest can be harvested from mid-May every three weeks. The butterflies grown in the country are very large, with hats up to 10 cm.

Mycelium

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

Mycelium is of the 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 area required for growing mushrooms or other mushrooms is usually indicated on the packaging, as are special growing conditions. The first mushrooms will appear the next year after planting, and full fruiting will begin in 2 years.

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

Landing

The best period for sowing mushrooms is from May to September. To propagate mushrooms in the garden using one of the indicated methods, select a place about 50 cm from the tree and remove the top layer from the soil. Cover the area with a mixture of fallen leaves, sawdust and dust. Then combine the same mixture with the soil and pour 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 tamp or place the mycelium brought from the forest. Sprinkle the area with soil, water it well and cover it with fallen leaves (current or last year, depending on the season).

If desired, spores or mycelium can be sown in a ready-made substrate, which is sold in some garden centers. Some varieties (oyster mushrooms, for example) need to be bred in an upright position, so they will need boxes with holes in the sides or hanging bags. Sowing is preferably carried out in cool weather.

Care

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

Harvesting

So, we looked at how to grow mushrooms in our own country house. In conclusion, we will learn a few important rules that will come in handy when it comes time to pick mushrooms. Mushrooms should not be picked - this can damage the mycelium to such an extent that it stops bearing fruit. It is necessary to carefully cut them with a sharp knife near the very base of the leg.

Even if the recipe only needs a hat, cut everything at the root: the remaining leg 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 enterprises or highways. It is desirable to prepare the harvested crop or preserve it as soon as possible.

Video "Growing mushrooms in the country"

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

The mushroom is in the top three favorite mushrooms of Russians, and deservedly so. Mushrooms are generally an indispensable dish in Russian cuisine, especially during long fasts. The centuries-old tradition of collecting and harvesting mushrooms for the winter is alive to this day. Moreover, more and more young people are joining it. Someone likes to just walk and take pictures of autumn nature, someone feels a real passion for hunting in search of mushrooms, for some this is a real family custom.

When the summer heat begins to recede, it becomes cool at night, and in the morning dew lies on the grass, the first autumn mushrooms appear in the forests and plantings - milk mushrooms. The growth of mushrooms is facilitated by autumn rains. Depending on the temperature regime, their appearance should be expected from late July to early October. On average, the cargo season lasts only 2 months a year - August and September. During this time, experienced mushroom pickers manage to collect and pickle a large crop.

Where do milk mushrooms grow in Russia

In our country, milk mushrooms are found in almost all areas, with the exception of the northernmost outskirts. Center, Ural, Siberia - these are places where you can collect a lot of milk mushrooms in a season.

About 20 species of these mushrooms grow in Russia, and in different areas - their own varieties. Taste different varieties mushrooms are also different. From pleasant to bitter. It is curious that some do not consider bitter mushrooms edible mushrooms. But in those places where only they grow, they are successfully soaked from bitterness for 4-5 days, constantly changing the water, then cooked according to recipes.

Attention! Nobody canceled the golden rule - you can not take a mushroom if it is unfamiliar or in doubt.

Which forest to go for mushrooms

It is curious that in the same area two forests can be located side by side, while one of them will be full of milk mushrooms, and in the other there will not even be a toadstool. Right choice forests or plantings are 70% of success in the mushroom business.

The forest in which you can find milk mushrooms will look like this:

• not young and not old (in a too young forest or planting, the mycelium has not yet had time to appear and grow. The old forest can be overgrown, the layer of annually falling leaves is thick);
• trees are surrounded by low grass, or there is practically none (mushrooms are extremely rare in tall grass);
• fallen leaves do not rustle from dryness, they are wet (in order for the mycelium to become active and begin to grow, there must be certain humidity, not necessarily from the rain. In some cases, abundant morning dew is enough);
• there is a mushroom smell in the forest (in the place where milk mushrooms grow, there will always be an aroma of mushrooms and moisture).

Milk mushrooms can be found in a variety of forests: birch, alder, coniferous, oak, mixed, the main thing is that the above conditions are met.

How to search for milk mushrooms

For convenience, the entire process of searching and collecting milk mushrooms can be divided into several stages:

1. Find a strong long stick that will be comfortable to hold in your hand and pry off the tubercles of fallen leaves with it.
2. Starting from the last row, moving deeper into the planting, check all the "suspicious" piles of leaves around the tree trunks.
3. Remember that there will be a group of small mushrooms around the large mushroom found, which are of the greatest interest to real mushroom hunters.
4. Put the found mushrooms in a basket on their side so that their plates are not clogged with sand and small debris.

Advice. When going to the forest for mushrooms, take gloves with you. The mushroom belongs to the group of mushrooms that secrete milky juice. In addition, his hat is most often wet. Searching and picking mushrooms with gloves will keep your hands clean.

Milk mushrooms grow in families, hiding under a layer of old fallen leaves, so all the attention of the mushroom picker should be focused on any rounded small hills on the ground around the trees (starting from 20-30 cm from the trunk), along the edges of the edges. When the first mushroom is found, you need to rake a little leaves and earth around it to find its "family". Whole paths of mushrooms can be found.

In fact, it is very easy to find milk mushrooms, if they exist at all in the selected forest. Beautiful, white or black, not wormy, they quickly fill the mushroom picker's basket, awakening the excitement of hunting in him. Having learned to find milk mushrooms, you will not return from the forest with an empty basket in the fall!

How to look for milk mushrooms in the forest - video