The leg of the breast is thick, short. The pulp is slightly tart. It mainly grows from the beginning of summer to the end of autumn. It can grow both in groups and singly. An incredibly valuable mushroom that can be eaten. It has practically no smell.
Such mushrooms are a real trophy for mushroom pickers and berry pickers. However, finding it is not so easy. You should, of course, know what types the breast is divided into, what it carries in terms of benefits and harms, and also what are its areas of application today.
It is about this and much more that we will tell you in our article.
Kinds
White (Real)
This species grows predominantly in forests entirely birch or where there is a partial admixture of birch. Mushrooms appear in July and can be found until September.
The size of the hat reaches 20 cm, but no more. It is almost flat, depressed in the middle, shaggy edges are bent down. Over time, the form becomes funnel-shaped, covered with a small amount of mucus, the color is milky white or light yellow.
The leg can have a length of up to 6 cm, and its thickness does not exceed 5 cm. Smooth, white, occasionally may have yellow spots. The pulp is quite brittle, elastic with a pleasant aroma of mushrooms. Although the smell is pungent, it is unlikely that mushroom lovers will not like it.
This mushroom is good because it mainly grows in families. So, you found it alone, and you will be able to collect an impressive amount. But their search is not so easy, because often the fungus hides under the foliage. This will require very high attention to bring the clump of fallen leaves into your field of vision. It is on the tubercles of leaves or moss that you should pay attention. This is the first sign of a successful search.
Such a mushroom can be eaten, but only in a salty form.
Yellow
A rare species of milk mushroom, which is found in the northern parts of the forest. Growth begins in July and ends in September. Looks very similar to the real one. However, it is possible to distinguish two mushrooms from each other due to the intense yellow color.
The product is edible, eaten only after salting.
turning blue
Also a rare mushroom that grows mainly in Siberia and in the European part of the Russian Federation. Appears in August and occurs until October. The mushroom is in many ways similar to the Yellow one, since it also has a yellow cap. However, the milky sap turns purple when exposed to air. The same shade is observed in the study of plates rarely located on mushrooms.
It is edible, eaten after salting.
Aspen
You can find it quite rarely, it grows abundantly in poplar forests, and also likes to develop near aspen. Appears in July, you can find until October.
The hat has a diameter of no more than 20 cm, it is flat, convex. Initially, it has a depression in the middle, edges bent down. Then it takes on a funnel shape. The color is white, sometimes pink spots may appear. The plates are also white and pink.
The leg is dense, rather short, has a whitish or pinkish tint. The pulp is white, milky juice is caustic.
This mushroom is edible, eaten after salting.
Black
Most often found in the northern parts of birch forests. It can also be found in coniferous forests from July to the end of October. The hat has a diameter of up to 20 cm, almost flat in shape. First, it is depressed in the middle, the edges are bent down. Then it becomes funnel-shaped. The middle can be sticky, olive-brown. The edges are lighter, the plates are brown.
The legs of such mushrooms are short and thick. In young mushrooms, they are solid, but eventually become hollow, brownish-green. The flesh is white, darkens when broken.
The mushroom is edible, eaten after salting. Perhaps the most resistant to salting. If you soak them properly, the bitter taste will disappear, the structure will become dense and crispy.
When you throw it to cook, do not worry. Under the influence of temperature, the mushroom will begin to change in color. First it will turn purple. Then the color will turn into cherry, or maybe bright red. Beautiful, and delicious too.
peppery
The plates are private, the hat is naked and hairless. When broken, the flesh acquires a green-blue hue. Looks like a violin. Mostly found in oak forests in the southern part. It grows from July and you can find them until November. The most actively distributed in the Caucasus.
Where does it grow
It is interesting that we are now talking about a purely Russian mushroom. Almost nothing is known about him in the West and in the East. But on the territory of modern Russia milk mushrooms have been valued for many centuries.
You can meet them in Siberia, in the Volga region. Favorite forests are light, birch, mixed. In fact, the main condition is the presence of an admixture of birch in the forests. The yellow species loves coniferous forests, aspen - in poplar and aspen forests, pepper - in central Russia.
Nutritional value and calories
In fact, mushrooms are considered a great alternative to meat. Therefore, you should not neglect this product for those who are overweight and are trying to lose extra pounds by switching to a more proper diet.
One way or another, for 100 grams of this mushroom we get:
The mushroom also contains 0.5 grams of ash and 88 grams of water.
Chemical composition
In terms of the chemical composition of the breast, the presence of the following components can be noted:
- Squirrels,
- fats,
- Vitamins of groups E, B, C, D, PP and A;
- Polysaccharides;
- Potassium, calcium, phosphorus;
- Cellulose, etc.
Beneficial features
These mushrooms can not only be enjoyed because of their great taste. Along with this, you also get a huge benefit.
The positive features of mushrooms are manifested in the following:
- Act as a diuretic;
- Helps to remove stones from the kidneys;
- The composition of the fungus includes components that destroy many pathogens;
- Able to overcome Koch's wand;
- Improve human immunity;
- Contribute to the activation of mental activity, memory;
- Stimulate digestion;
- Normalize the functioning of the nervous system;
- Control the level of sugar;
- Clean the vessels;
- Help to cope with tuberculosis;
- Improve the general condition of the body weakened after illness or injury;
- Have a positive effect on weight loss, fight against obesity;
- Remove warts;
- Improve the condition of the skin, hair and so on.
As you can see, the benefits of this mushroom are huge. So, if possible, look for them in the forest or purchase them in stores. We will talk with you today about how to choose them correctly.
Mushrooms have many beneficial properties for the body
Harm and contraindications
As such, milk mushrooms have no contraindications. But some features need to be taken into account:
- This is a heavy food for the stomach, and therefore it is necessary to eat the mushroom carefully;
- Not recommended for those who have problems with the gastrointestinal tract;
- Do not give to children under 7 years of age. Their stomachs are weak for such a product;
- With serious liver diseases and pancreatitis, you should not eat them;
- Do not eat raw milk mushrooms, as this threatens with severe poisoning;
- The breast is not just edible, but conditionally edible. In this regard, it needs careful and proper processing. Only after that it is allowed to eat.
Juice
No, getting their fungus drinking juice will not work. Milk mushrooms have milky juice. It has a rather bitter taste. Because of it, the mushroom needs thorough soaking. For example, a white species is soaked in water for a day, and a black one is best left for a couple of days. In some cases, to get rid of the bitterness of the juice, salt is added to the water.
Soaking not only eliminates the milky juice, but also makes it easy to clean the mushroom. Look carefully under the moss. It's not uncommon for slugs to creep in.
Because of the caustic taste of milky juice, milk mushrooms are rarely affected by pests.
Application
In cooking
Unlike many other edible mushrooms, milk mushrooms are mostly salted. Drying them is not recommended.
The mushroom has been widely known for many centuries as the best mushroom in the cooking of the Slavic peoples. Soups are boiled from it, fried with potatoes, a whole range of various dishes are prepared. In fact, any dish where the use of mushrooms is provided is suitable for milk mushrooms. You just need to properly process it first.
The vinaigrette
Have you ever tried to make a vinaigrette but also add salted milk mushrooms to it? If not, then we strongly recommend preparing this salad.
The ingredients you will need are the following:
- Beets - 200 g;
- Carrot - 100 g;
- Potato - 150 g;
- Pickled cucumbers - 100 g;
- Fresh cucumbers - 100 g;
- Salted mushrooms - 250 g;
- Green peas - 40 g;
- Sunflower oil - 50 g.
Now let's start cooking. Boil vegetables until tender (potatoes, carrots, beets). Let them cool and then peel. Cut finely or as you like more. All types of cucumbers are cut into small cubes, and green beans need to be cut into strips. All components are combined, poured with oil and laid out on plates.
Salted mushrooms
Classic recipe
Soak the mushrooms in water, adding a little citric acid and salt. Let stand like this for two days, but every morning and every evening the water must be changed. Now put the mushrooms in a glass jar. There should be some salt at the bottom of the container (thin layer). The mushrooms are placed with their hats down. Sprinkle salt on top. Please note that for 1 kg of product there are about 45 grams of salt. When the jar is full, cover it with a cloth. Place a circle on top, and put a weight on it.
After a couple of days, the juice from the mushrooms will appear, they will be compacted. This will add more mushrooms to the jar. Do this until the mushrooms stop settling. Do not unload. Upon completion of the laying of mushrooms, they should be in brine. If it is not enough, add a little boiled water with a small amount of salt. The product is salted for 1-1.5 months in a cold place.
Quick salting
Let's just say it in a hurry. To do this, the mushrooms are soaked for a day, then cleaned. Pour cold water, boil for 20 minutes after the water boils.
Now add black pepper (peas), a little salt, bay leaves, you can clove. This will give you a fragrant brine. Let cool, add vegetable oil and chopped onion. Best served with potatoes.
Pickled
Marinating milk mushrooms is quite simple. Please note that for 1 kilogram of the product you will need the following number of components:
- Carnation - 3 things;
- Allspice - 3 peas;
- Salt - 1.5 tablespoons;
- Water - 1.5 cups;
- Vinegar;
- Bay leaf - 2 pieces.
Wash the mushrooms, clean from adhering dirt. If the hats are small, leave them whole. Large ones should be cut. Cover with cold water and cook for about 20 minutes after the water boils. Be sure to remove the foam during the cooking process. Remove the mushrooms from the stove, drain the water.
For the marinade- Pour 1.5 cups of water into a saucepan, add salt and vinegar. The mixture should not be acidic. Add the indicated spices and the mushrooms themselves. Cooked in the marinade for 15 minutes. Stir as the mushrooms may stick.
Place the mushrooms in jars, fill with the resulting marinade. Never use plastic lids. This will lead to the formation of mold on the mushrooms. Turn the jar upside down and hold it until the brine has cooled. After that, place in the refrigerator. Milk mushrooms will be ready for use in 40 days.
fried
For some reason, many people believe that it is impossible to fry this type of mushroom. Although no one really gives an answer to the question "Why?". Do not be afraid, after frying it will definitely not become poisonous. Let's just say that it is best to fry white milk mushrooms. They have a pleasant appearance, excellent taste when frying.
We will share with you several recipes, each of which has been tested. Tasty, satisfying and healthy.
mushroom preparation
Before frying milk mushrooms, they need to be prepared. To do this, clean them, remove the damaged areas with a knife. After that, send them to the pan for cooking. This will take about 15 minutes. Remove water, cool. Now cut into small pieces. Everything, you can start frying.
Simple fried milk mushrooms
After preparing the mushrooms, put them in a heated pan. Immediately turn the heat down to medium and start frying. Use a wooden spatula, constantly stir the mushrooms. Add salt according to your taste. The water that comes out of the mushroom will gradually evaporate. You need to fry until a golden crust forms. Before the end of frying, literally in 3 minutes, add one tablespoon of quality butter.
If you want to fry with onions, then cook it better separately or add it at the end. Otherwise, the onion will simply burn.
with potatoes
It is also very tasty to fry milk mushrooms with potatoes. Do everything according to the previous recipe. When the water has almost evaporated from the pan, add the peeled, chopped potatoes. Bring the dish to readiness. You can add your favorite seasonings, but not salt. Otherwise, the potatoes may fall apart. Add fresh herbs if desired.
With sour cream
Again, we act according to the first recipe until there is almost no water left in the pan. After that, add half a glass of sour cream, finely chopped onion and salt. Close the pan with a lid, simmer until tender. Stir occasionally and add water if needed. As a result, you should get a sour cream mass that resembles custard in its consistency.
Of course, no one argues that the most delicious milk mushrooms are salted or pickled. However, even when fried, they play wonderfully with our taste buds.
In medicine
- A striking example of the successful use of mushrooms is pepper mushrooms. It is widely used in pharmacology, is part of many drugs.
- This fungus is an important component of drugs that are aimed at combating tuberculosis.
- In folk medicine, there are a number of recipes using this plant. They help with cholelithiasis, lung problems, etc.
- The use of this product in food does not increase the level of glucose, and therefore it is recommended for those who suffer from diabetes.
cultivation
As you already perfectly understood, this is a very tasty mushroom. Therefore, after champignons and oyster mushrooms, gardeners began to actively grow these mushrooms.
The easiest way is to lay the mycelium in the prepared soil. Within a year, we get a harvest that brings mushrooms for the next five years. Easy and reliable.
There is another way, which involves the collection of spores and the development of mycelium. Efficiency is not always high, since there is no guarantee of the correct development of mycelium. It is not surprising that so far no one has learned how to grow milk mushrooms on an industrial scale, as happens with oyster mushrooms and champignons.
How to find
To find a milk mushroom, go to birch forests or wherever they are. The fact is that it is with this tree that the mushroom loves to form a symbiosis. That is, to connect your mycelium with birch roots.
Hats can be overlooked, as they are often located under fallen leaves. Arm yourself with a long stick to clear the foliage and not accidentally crush the mushroom.
It is important to consider that if you find at least one mushroom, you should not leave this place. Nearby almost certainly there are his "relatives". This is due to the "family" way of growing mushrooms. They are located in groups.
Outwardly, it is not difficult to determine this mushroom. His hat is milky white, sometimes with yellowish hues. The center is depressed, the edges are with fluffy fringe. If the mushroom is mature, the stem is hollow, no more than 6 cm long. Also, the peculiarity of the mushroom is that even in dry and sunny weather, they remain wet to the touch.
Watch the following video for some more practical tips for finding mushrooms.
Treatment
As soon as you have collected mushrooms, do not rush to go to the sofa to relax and enjoy the harvest. They need to be processed first.
To do this, wash the mushrooms well, clean them. The legs with parts of the mycelium must be cut with a knife. Take an enameled bucket, put mushrooms in it and sprinkle with a handful of salt. Add water to the bucket first.
If you plan to pickle mushrooms, then they will have to be soaked for at least 3 days. At the same time, the water in the bucket is changed three times a day.
Such processing will completely get rid of all toxic substances. So, the mushrooms will be completely safe.
The real mushroom is a mushroom that is part of the Russula family. Still real milk mushrooms are called white and raw milk mushrooms. The real breast has the smell of fruit.
The Latin name for the mushroom is Lactarius resimus.
Description of the present
The diameter of the hat ranges from 5 to 20 centimeters. At first, the shape of the cap is flat-convex, then it becomes funnel-shaped, and the pubescent layer is wrapped inside. The structure of the cap is dense. The hat is covered with wet, mucous skin of milky white or yellowish color. The coloring is heterogeneous with fuzzy zones. Often particles of soil stick to the hat.
The pulp is dense, brittle, white. If the mushroom is broken, a white milky juice is released from it, caustic, in the air it acquires a yellowish-green tint.
The plates are narrow, descending, often located. The length of the legs reaches 3-7 centimeters. The shape of the leg is cylindrical, the surface is smooth yellowish or white. Sometimes yellow spots may be present in the color of the legs. The leg is hollow inside. Spore powder yellow.
The variability of the present mushroom
In old mushrooms, the legs become hollow, and the plates turn yellow. The color of the plates can vary from cream to yellowish. The hat may have brown spots.
Places of growth
These mushrooms grow in mountainous areas, meeting in pine-birch forests. As it soared, real mushrooms come across infrequently, but at the same time they grow in large groups.
These milk mushrooms are common in the northern parts of Russia, in the Urals, in the Volga region, Western Siberia and Belarus.
The breeding season of this mushroom is summer-autumn. The optimum temperature for fruiting these mushrooms is 8-10 degrees.
The use of real mushrooms for food
In the West, the real mushroom is practically unknown, it is considered an inedible mushroom there. And in our country, he is honored as one of the best conditionally edible mushrooms.
These mushrooms are pickled and salted, but before that they are pre-soaked in water for several days. After a day, the water is drained and a new one is poured. This makes it possible to remove bitterness from mushrooms. Salted mushrooms have a bluish tint. They are fleshy and juicy, with a special pleasant aroma. In terms of calories, these mushrooms are superior to meat, they contain about 32% protein.
In Siberia, milk mushrooms are salted together with mushrooms and mushrooms. Mushrooms are salted in barrels, adding spices. 40-50 days after salting, milk mushrooms can be eaten.
Historical information about mushrooms
In the old days, real mushrooms were considered the only mushrooms that are suitable for salting, so the mushroom was called the “king of mushrooms”. In one Kargopol district, up to 150 thousand pounds of mushrooms with mushrooms gathered every year, which were salted and taken to St. Petersburg.
At the dinner party of Patriarch Adrian, which took place in 1699, on the festive table there were various dishes from milk mushrooms, they were served hot, salted, under horseradish, and in pies. That is, during fasting, they were the main decoration of the table.
Similar species
A similar type is the violin. It has a felt hat with non-drooping edges. Violinists often grow under beeches.
Another twin is the pepper mushroom. It has a slightly velvety or smooth cap. The milky juice of the pepper mushroom in the air becomes olive green.
The aspen mushroom grows in poplar and aspen forests, and in appearance it also has much in common with the real one.
The white wave is smaller in size, its hat is not so fluffy and less slimy.
The white mushroom does not emit milky juice, so this mushroom can be easily distinguished from the real mushroom.
Yellow breast in the photo
Yellow breast (Lactarius scrobiculatus) is edible. Hat 8-15 cm, convex at a young age with a velvety tucked edge, later concave, funnel-shaped straw yellow or golden yellow. The plates are often yellowish.
As you can see in the photo, the leg of the yellow breast is light yellow with yellow pockmarks, 3-8 cm, 2-3 cm thick:
The taste of the pulp is burning, but not unpleasant. The milk is white, quickly turning yellow in the air with a burning taste. Spore powder is colorless or white.
Mushroom mushrooms of this species grow in deciduous, mixed and coniferous forests, primarily in spruce forests. The yellow mushroom is one of the few valuable mushrooms found in orchards. It is possible that it forms mycorrhiza with the apple tree.
Fruiting from July to October.
There are no poisonous twins in the yellow mushroom.
When describing the yellow mushroom, it is worth noting that this is one of the best mushrooms for cold pickling. Does not require pre-soaking before such salting. To taste, salty yellow milk mushroom is not inferior to black milk mushroom.
Black breast in the photo
Black breast, or nigella (Lactarius necator)
It has no resemblance to poisonous and inedible mushrooms.
It is used for salting (after pre-soaking) and pickling.
In pickling, it acquires a beautiful purple-cherry color.
The mushroom is edible. Hat 5-15 cm, thick, fleshy, dense, slimy, sticky, initially convex with an uneven tucked edge, sticky in wet weather, then funnel-shaped, olive-brown, almost black, with faintly visible concentric zones, in young fruiting bodies of the edge caps are hairy, wrapped down. The plates are adherent, descending, often dirty yellowish with brown spots.
Look at the photo - this type of mushrooms has olive legs, sticky, with depressed spots, short, 3-6 cm long, 2-3 cm thick:
The pulp is dense, fragile greenish. The milky juice is abundant white with a sharp taste. Creamy spore powder.
Grows from August to October in coniferous, mixed and deciduous forests. Where mushrooms grow, spruce or birch trees are often found. A lot of crap can be collected on the border of the coniferous and birch forest. Inhabits well-lit mossy places, clearings, forest roadsides, clearings. Occurs from August to October.
Has no toxic twins. Chemical test for nigella - ammonia stains all parts of nigella purple.
One of the best mushrooms for cold pickling. The most delicious salted mushroom is obtained without pre-soaking. Hats without legs, peeled or washed from the ground, are tightly placed in a barrel, sprinkled with salt, dill stalks are added and left for lactic acid fermentation in the cellar.
The next section of the article describes how milk mushrooms of other varieties look like.
Aspen mushrooms, fluffy, tender and papillary
Aspen breast in the photo 
(Lactarius controversy) pictured
Aspen breast (Lactarius controversy) is conditionally edible. Hat 10-30 cm, concave, with a deeply tucked edge, white. The plates are thick light pink. The leg is white, short, 3-7 cm long, 2-4 cm thick. The milk is white, does not change color, with a burning taste. Spore powder is colorless or white.
It grows in aspen groves that have arisen in the fields of self-sowing aspen. It grows in groups hidden in the grass, together with aspen mushrooms. Also found under poplars.
Fruiting from August to October.
Aspen mushrooms do not have poisonous twins.
Fluffy breast in the photo 
(Lactarius pubescens) pictured
Fluffy breast, white (Lactarius pubescens) has a cap with a diameter of 2–7 cm, thin-fleshed, concave-prostrate, with a twisted hairy edge, hairy. With age, the cap is usually naked, sticky, cream-colored, darker in the center - to ocher or pinkish-ocher. The plates are narrow, whitish, eventually pinkish-cream. Leg 2-5 x 1-2 cm, whitish above, reddish or pinkish-reddish below, hollow. The pulp is dense, white, burning-caustic. The milky juice is white, burning-caustic, does not change color in the air.
Growth. Grows under birches.
Fruiting.
Usage. Inedible mushroom.
Breast tender in the photo 
(Lactarius tabidus) pictured
tender breast (Lactarius tabidus) according to the description, it looks like a marsh mushroom mushroom. The cap is 1–3.5 cm in diameter, often with a cone-shaped tubercle in the center, orange-red-brown or orange-red-red, with a ribbed margin. Stalk 2-4 x 0.1-0.3 cm, cap color. The milky juice is white, turning yellow in the air.
Growth. Occurs in swampy places among mosses.
Fruiting. Fruit bodies form in August - October.
Usage. Nutritional qualities have not been studied.
Papillary breast in the photo 
(Lactarius mammosus) pictured
Papillary breast (Lactarius mammosus) has a cap 3–9 cm in diameter, thin-fleshy, flat or concave-prostrate, often with a tubercle in the center, first with a folded, and then an outstretched edge. The hat is gray-brown, dark brown, dark gray-brown or black-brown, sometimes with a purple tint, fading to yellowish with age, dry, fibrous-felt or fibrous-scaly. The plates are frequent, narrow, yellow, eventually reddish-reddish, turning brown when pressed. Leg 3-7x0.8-2 cm, cylindrical, eventually with a canal, whitish, with age the color of the cap, becomes brown-ocher in places of pressure.
The flesh of the cap is whitish, dark under the skin, and reddish-reddish in the stem, dense, sweetish, odorless in fresh mushrooms, fragrant when dried. The milky juice is white, the color does not change in the air, at first sweetish, then sharp or bitter, almost absent in old mushrooms.
Growth. Grows in coniferous forests on sandy soils, usually in groups.
Fruiting. Fruit bodies form in August - October.
Usage. Inedible mushroom.
This video shows mushrooms in their natural habitat:
Dedicated to all mushroom pickers and lovers of delicious snacks. In this article, we will study in detail information about mushrooms. It will be interesting.
The mushroom is considered a real Russian mushroom. In Western, Eastern and Southern countries they are not even known 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 won the hearts of our compatriots.
In many regions of Russia, for example, in Siberia, these mushrooms have been one of the types of industrial mushrooms for a long time. Ideal nutritional properties, together with a wide fruiting - that's why they are in demand among people.
The main purpose of the mushroom mushroom is salting. Other dishes must be prepared from salty fees. But mushrooms are not suitable for frying, stewing and other similar cooking methods.
Milk mushrooms contain so much protein that it can easily replace meat. The special benefit of the mushroom is that it is used to create drugs that fight tuberculosis. After all, the components of the fungus are able to neutralize the dangerous Koch stick. Next, consider the types of mushrooms in detail.
Edible milk mushrooms - yellow, black, white, pepper, wet, poplar, aspen, red, parchment, bluish, oak: varieties, description, photos
There is a very large assortment of mushrooms. Consider in more detail the most popular of them:
- The mushroom cap has a size of about 12 cm in diameter. By itself, it is flat, convex, with 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 hat.
- The pulp of the mushroom is thin, has the aroma of a resinous tree. The juice is burning, caustic, white in color, quite plentiful. When the fungus 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 ones are pink or rusty red.
Bog breast
- The swamp species is considered lamellar. Milk mushrooms grow on the ground in a heap, in small groups. By itself, the mushroom breaks easily and is very fragile.
- The swamp mushroom is found almost everywhere, loves wet areas, lowlands. The mushroom season starts in early summer and ends in November. However, the peak season is August or September.
- The mushroom has a cap 5 cm in size, prostrate, 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 leg of the fungus is quite dense, covered with fluff below. The color is the same as the color of the hat, sometimes a little lighter.
Oak breast
- This species is considered lamellar. The mushroom plates are wide, have a whitish-pink or reddish-orange color.
- The cap of the mushroom is wide, in the form of a funnel. The leg is dense, smooth below, narrowed.
- The juice is sharp, white. Surprisingly, 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 wrapped edge
- The color of the yellow 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 mushroom cap in diameter 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 pink spots. Sometimes there are individuals with a fine fluff on the surface of the cap.
- The pulp of the fungus is white, breaks well, smells like a little fruit, and tastes spicy.
- Leg up to 8 cm long, strong, white or pink.
Parchment breast
- The hat can be 10 cm in size. It is flat and slightly convex, becoming in the form of a funnel over time. White, turns yellow after a while
- Cap surface wrinkled or smooth
- The pulp of the fungus is snow-white, bitter. Leg elongated, white, narrow at the bottom
- Hat up to 18 cm in diameter, slightly convex. Becomes funneled after a certain time
- The surface is creamy, white, matte. Often covered with red spots and cracks in the center
- The pulp of the mushroom is white, breaks well
- After the incision, a sticky and very thick milky juice of white color appears, which changes to greenish.
- This species has a fairly dense pulp, in which an unusual milky juice stands out on the cut. This juice is pungent and pungent. Collapses after contact with air
- The hat is flat, depressed in the center, dry, smooth, sometimes hairy.
- The leg has a length of up to 9 cm. The bottom is narrow, dense
Black breast
- The hat is very large, sometimes it reaches 20 cm in diameter. Depressed in the central part
- In wet weather, the hat becomes covered with mucus and becomes sticky.
- The leg can grow up to 8 cm wide up to 3 cm
- The shade of the hat is constantly changing, starting with olive and ending with brown.
- This mushroom is not common. As a rule, the mushroom grows in a poplar, aspen forest
- The hat reaches a diameter of 20 cm, is flat, convex, has edges bent down
- The stem of the mushroom is short, dense, pink or white
- It is also called white, wet
- The mushroom cap is large, up to 20 cm in diameter
- The young mushroom has a white hat, round and convex
- Over time, the cap of the mushroom becomes in the form of a funnel
- The pulp is snow-white, fleshy, has a specific smell
- The stem of the mushroom is strong, even, up to 5 cm in length and up to 3 cm in width.
- This mushroom is reddish brown in color.
- Hat diameter can reach up to 20 cm
- The surface of the cap is matte, light brown
- Very rarely bright orange or red
- In wet weather, the surface of the fungus becomes covered with mucus, so it becomes sticky.
- The flesh is brittle, may be white or reddish. The mushroom, which has recently been cut, has the aroma of boiled crabs or gives off herring.
Other mushrooms are still found in nature, but they are more rare. But there are many types of mushrooms.
White and black milk mushrooms: benefits and harms
Many argue that mushrooms are either edible or poisonous. However, there are still conditionally edible. This category included black mushrooms.
Professional mushroom pickers, of course, know about it. But newbies don't know this. This type of mushroom is called conditionally edible, since poison is present in its composition.
If a black mushroom is just fried in a pan, then this poison will not disappear anywhere. As a result, you can get severe poisoning or even die.
Such mushrooms must be thoroughly washed, and after that boiled for 3 hours. Only in this case, all the poison will disappear.
White mushroom brings both harm and benefit to the human body. It all depends on how well the mushroom is cooked.
Where, in what forest do milk mushrooms grow?
There are situations that in one forest there will be a lot of mushrooms, in another very little or only poisonous ones. The right selection of wood is a huge success in that they will be found. If you decide to go for 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 heavily overgrown.
- Short grass should grow around each tree. As a rule, mushrooms are practically not found in tall grass.
- Choose the forest that is highly moist or try to go in the morning when the dew has fallen.
- In a good area, you can smell the mushrooms. In the place where you want to find milk mushrooms, there is usually a mushroom smell and a wet aroma.
When to pick mushrooms?
If you decide to go in search of a mushroom mushroom, then you should consider the following: as a rule, this mushroom grows in a lowland, because they do not like dry soil. If the forest where you are going is dominated by sandy or dry soil, then you may not look for milk mushrooms there.
Now let's figure out when exactly 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 a bluing breast closer to August and until the end of this month
- You can start harvesting yellow and pepper mushrooms from mid-summer until the end of August
- If you want to find a black species, then head to the forest in July. They will grow there until September.
Of course, the terms that we have proposed to you are considered only conditional. Remember that when you collect these mushrooms, make sure that the forest is sufficiently moist. Because mushrooms do not grow in dry soil.
In addition, take a closer look at the local vegetation. If you see 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 the breast does not like such soil.
Are there false mushrooms, poisonous, how do they look, how to distinguish from real ones?
Among the large assortment of edible types of mushrooms, one of the first places is assigned to mushrooms. There is no such mushroom picker who will bypass this mushroom, since it differs in quite bright and nutritious taste qualities.
It's a pity, but you can often find false mushrooms, which have a number of distinctive features. In addition, a papillary breast can get into the basket. It can cause quite serious poisoning.
If you want to understand what kind of appearance such a mushroom has, you need to see the real one live. You also need to get acquainted with the main distinguishing features, compare these features with the appearance of false mushrooms.
- The initial appearance of the cap of an edible mushroom is as follows - the cap is convex, has wrapped edges. Over time, the hat becomes a different shape. Her edges rise, it turns out the shape of a funnel in the central part.
- The hat of an edible mushroom is moist, quite dense. May be white or cream in color. As a rule, it is covered with twigs, dirt, slime.
- The plates of an edible mushroom are white in color, with yellowish edges. The edges themselves are wide or rather 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 you can distinguish a real mushroom from a poisonous one.
- This breast has a large amount of milky juice.
- An edible mushroom has only white flesh.
The mushroom is a mushroom that has a large number of 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 a mushroom?
Milky, which has a gray-pink color, is very similar to white breasts. 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 flat-protruding in the form of a funnel. From the very beginning, the cap of the mushroom has bent edges, which eventually fall, dry out, and become covered with small scales. As the fungus ages, the cap is exposed, becoming red, pink, or rose-brown, and after drying, blurry spots appear on the cap.
The milky leg 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 yellowish with a red tint. The bottom of the leg is painted reddish-brown. Milky 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 whitefish. Volnushki in appearance are very similar to milk mushrooms.
- Mushrooms have a funnel-shaped hat, the diameter of which is approximately 9 cm.
- The hat has folded down edges. Young waves are white, but over time they become yellow.
- The mushroom is considered edible and belongs to category 3.
- The wave is inferior to the usual fungus in two ways: in its own size and in density. This mushroom is considered edible.
- It is recommended to marinate or salt. But before that, it needs to be soaked so that the bitterness disappears.
- Waves 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 the west of Russia in the form of small groups. However, in some regions of the country they grow quite abundantly.
White boot:
- The name of the fungus suggests that this representative in appearance resembles a breast. Podgrudok refers to russula.
- This mushroom is edible and belongs to category 2. The hat is different in color - from light shades to darker ones.
- In dark mushrooms, the flesh becomes dark after cutting. The dark load is inferior to the load in color.
- Light representatives have lighter flesh, which retains its original shade.
- White podgruzdok has no milky juice at all. It can be pickled or salted without soaking in advance.
- This mushroom is found in central Russia in mixed and deciduous forests.
- The fungus is very rare. In appearance it resembles a mushroom
- It got its own name because its hat tends to change in contrast. Young porcini mushroom
- After a while it becomes dark, almost black
- The pulp of the mushroom gives 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 breast from a pig?
- The pig mushroom is considered lamellar. He differs in the fact that the size of his hat is 20 cm
- The young mushroom has a convex, and eventually flat, funnel-shaped, velvety, yellow-brown cap
- The flesh of the mushroom has a light brown hue, which darkens after incision.
- The plates of the fungus in the lower part are connected by means of transverse veins
- These veins can be easily separated from the cap
- The length of the leg is narrow, solid, about 9 cm
- It is located in the center or slightly to the side
- As a rule, the fungus is found in a variety of forests, in the form of large groups.
- Breeding season from mid-summer to mid-October
The fat pig has a larger size. Its color is dark brown, and the stem of the mushroom is velvety. In the first and second form, a large number of harmful compounds accumulate, including heavy metals.
How to distinguish a white mushroom from a toadstool?
The white mushroom mushroom does not have a thickening in the form of a tuber, which is located at the bottom of the leg of the toadstool. The toadstool itself is considered a rather dangerous mushroom. Basically, its appearance resembles the appearance of russula.
The toadstool has a green hat, 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 a white mushroom, remember the following rule: mushrooms that are intended for salting have a hole in the stem. This suggests that this or that mushroom is considered edible.
How to process milk mushrooms after harvest?
You need to know that each mushroom tends to deteriorate quickly, therefore, they need to be washed and cleaned as quickly as possible.
- First, 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 put in cool, salty water.
- After soaking the mushroom, you can cook it.
Video: Where to look and what do real milk mushrooms look like?
In Ukraine, Belarus, Russia (in Siberia and the Urals) and some European countries, milk mushrooms appear in mixed and deciduous forests after frequent rains, which usually falls during the period August-October.
In the West, they are practically not collected, because because of the bitter taste they are considered not tasty and not even edible. However, in our area, since ancient times, the mushroom mushroom was considered a very valuable commercial mushroom, which was collected by carts and salted in barrels.
Word " breast" comes from the Church Slavonic word " Georgia"which means" heap«.
Perhaps mushrooms got this name because of the peculiarity of growing in groups, families. Some researchers believe that the name "mushrooms" was obtained as a result of their massiveness - heaviness. Since these mushrooms are quite dense and weighty in comparison with other species of the same genus: lactic, volnushki, saffron milk mushrooms, serushki.
Milk mushrooms grow in groups, so if there is one, then the rest of the family is most likely hiding nearby.
Yellow breast
Systematics. Class - Basidiomycetes, order - Russulales, Russula family - Russulaceae, genus Milky - lactarius.
Yellow breast - Lactarius scrobiculatus . In Russia, the mushroom is very popular. The yellow breast has several names, for example: Yellow wave, Yellow load, Pitted breast, Podskrebysh.
Description of the mushroom mushroom yellow
mushroom cap has a hat 8-18 cm in diameter, can reach 25 cm, dense, fleshy, initially rounded-convex, then more prostrate, funnel-shaped-depressed shape, hairy edges, wrapped down. The surface of the cap is smooth, felt-woolly, and in wet weather it is sticky, slimy, straw-yellow or golden, yellow-ocher, very often has dark, faintly visible concentric zones, turns a little brown when pressed.
Records- descending, anastomosing near the pedicle (have weak bridges), narrow, thin, frequent, cream, whitish-gray or white, become yellowish or pinkish with age, turn red when pressed.
Leg. The stem of the mushroom is thick, short, 4-6 cm long and 2-4 cm thick, cylindrical in shape, narrowed at the bottom, of the same color as the cap, sometimes slightly lighter than it (yellowish-white or slightly brownish), has raised brown spots ( pits "pockmarks"). In old mushrooms, the stem becomes hollow. The base of the stem may be pubescent.
pulp Mushroom on the cut is white, with age, turns a little yellow, dense and brittle in texture, spicy in taste. The milky juice is thick, plentiful, caustic, white, quickly turns yellow in the air, but may not change color during rainy weather. It has a pleasant smell, some literary sources characterize it as fruity.
Disputes. Spore powder yellowish-cream or light ocher. Spores of short elliptical shape, almost spherical - 7.5-9.0 × 6.5-7.5 microns.
milk mushroom yellow
habitation. Mushrooms are found, as a rule, in summer and autumn, July-October. Grows in groups in coniferous and mixed forests, sometimes in mountain forests. Often forms mycorrhiza with birch and spruce. Prefers damp places and acidic soils. The yellow breast has a wide distribution in the northern temperate zone.
The edibility of the mushroom mushroom yellow
Mushroom yellow edible or conditionally edible mushroom of the 1st category. Consume salted or pickled, after removing bitterness by soaking or boiling. In terms of taste, the real mushroom is not inferior to the mushroom. In Western Europe, it is considered tasteless, due to bitterness and even a poisonous mushroom. Therefore, these mushrooms are not eaten in Western Europe.
Black breast
Systematics. Class - Basidiomycetes , order - Russulales , Russula family - Russulaceae , genus Milky - Lactarius .
Synonyms: nigella, black nest, olive-black milk mushroom, black-eyed, black lips, black spruce milk mushroom, varen, olive-brown milk mushroom, gypsy.
Black breast - Lactarius necator .
Description of the mushroom
Hat 7-20 cm in diameter, depressed in the center, flat, sometimes wide-funnel-shaped with a felt edge wrapped inward. Skin during wet weather slimy or sticky, with little or no concentric zones, dark olive.
pulp fungus - white, dense, brittle, on the cut becomes gray. milky juice white color, plentiful, taste - very caustic.
Leg 3-8 cm high, 1.5-3 cm in diameter, smooth, narrowed towards the bottom, of the same color with a hat, sometimes lighter at the top, at first solid, then hollow, sometimes with depressions on the surface.
Records fungus descending along the stem, frequent and thin, forked-branched.
spore powder pale cream color.
fungus variability
The color of the cap varies from dark olive to yellowish brown and dark brown. The center of the cap may be darker than the brim.
Ecology and distribution of the black mushroom mushroom
Forms mycorrhiza with birch. It grows in birch forests, mixed forests, in large groups in moss, grass, on the litter, in bright places and along forest roads. The season starts from mid-July and lasts until mid-October (massively from mid-August to the end of September).
The edibility of mushroom mushroom black
Conditionally edible mushroom. Used fresh or fresh in second courses. When salted, it acquires a purple-burgundy color. Before cooking, it is necessary to carry out long-term processing to remove bitterness (soaking or boiling).
real breast
Systematics. Class - Basidiomycetes, order - Russulales, Russula family - Russulaceae, genus Milky - lactarius.
The breast is real - Lactarius resimus . The breast is also real called raw milk, white mushroom(Ural, Volga region), right breast(Siberia), wet breast(Kazakhstan, Western Siberia).
Picking mushrooms is like hunting. You need to get up early, at about six in the morning. Otherwise, the risk of finding cut legs increases.
The search for the fungus is carried out in birch forests, since the real mushroom forms mycorrhiza with it - a symbiosis of the mycelium of the fungus with the roots of the tree.
Walking through the forest, you need to look very carefully at all the bumps and bumps in the soil, especially near stumps and under birches, since the hat may be completely hidden under fallen leaves or needles. Milk mushrooms do not like light, so they grow mainly in dark, damp places, clinging to the ground a little. For convenience, you can take a long stick with you and use it to check the contents of the tubercles.
Breast real description
Diameter hats 5-20 cm, initially flat-convex, later acquires a funnel-shaped shape with a pubescent edge wrapped inward, dense.
Skin milky white or slightly yellowish, wet, slimy, has indistinct concentric zones, most often with adhering particles of litter and soil.
Leg 3-7 cm high, 2-5 cm in diameter, smooth, cylindrical, white or slightly yellowish, sometimes with yellow pits or spots, hollow.
pulp the fungus is strong, dense, white, with a characteristic odor that resembles the smell of fruits. Milky juice tastes caustic, white, turns sulfur-yellow in the air. The mushroom feels moist to the touch, even in dry weather.
Records mushrooms are quite frequent, slightly descending along the stem, wide, white with a yellowish tinge.
spore powder yellowish color.
The variability of the fungus real milk mushroom
In old mushrooms, the plates turn yellow, the leg becomes hollow. There may be a brown spot on the hat. The color of the plates can vary from yellowish to cream.
Ecology and distribution of the fungus
It occurs in mixed and deciduous forests: pine-birch, with linden undergrowth, birch. Forms with birch mycorrhiza. Distributed in the North of Russia, in Western Siberia, in the Urals, in Belarus, in the Upper and Middle Volga regions. Grows in large groups. Doesn't happen often.
For favorable fruiting, the optimum temperature is 8-10°C on the soil surface. Season- July-September, in the southern regions (Middle Volga region, Belarus), August-September.
The edibility of the fungus is real
The mushroom is a real edible or conditionally edible mushroom of the 1st category. After collecting the mushrooms, they begin to process them. Mushrooms are cleaned, washed, cut off the legs with mycelium particles, put them in a container with water and sprinkle with salt. Salting mushrooms is a troublesome business. Soaking is carried out for at least three days. In this case, it is necessary to change the water three times a day. Thus, toxic compounds are removed from the fungus, because of which it is considered conditionally edible.
The classic cold way of salting milk mushrooms
Before salting, the mushrooms are soaked in salted and acidified water (10 g of salt and 2 g of citric acid per 1 liter of water). Soaking is carried out for 2 days, while the water is changed in the morning and evening. Then the mushrooms are placed on the bottom, in prepared containers, with their caps down, sprinkled with salt at the rate of 40-50 g per 1 kg of mushrooms. When the container is filled, the mushrooms are covered with a clean cloth, a circle is placed on top and a small load is placed on it. After 2-3 days, the mushrooms thicken and juice is released, a new portion of mushrooms is added to them, following the same rules. This is done until the sediment of the mushrooms stops. Do not remove the load! Mushrooms must be covered with the resulting brine. If it is not enough, then you can add salted boiled water and increase the weight. The filled containers are taken out into the cold for 35-40 days.
Raw breast
Systematics. Class - Basidiomycetes, order - Russulales, Russula family - Russulaceae, genus Milky - lactarius.
Grows in birch, spruce and mixed forests from early autumn to late autumn. Raw breast grows in groups and singly. Fruiting period July-September.
Description of the mushroom mushroom raw
Hat fungus - large, up to 20 cm in diameter, white, sometimes greenish-white, round-convex or flat, in a young fungus it is flat-convex. Later it becomes funnel-shaped, with a shaggy edge turned down, becomes slightly yellowish, with barely noticeable watery zones. During wet weather, the surface of the mushroom cap is very slimy.
pulp brittle, white, dense, secretes thick white juice, which tastes burning, with a specific aroma. When exposed to air, the juice turns a sulfur-yellow color.
Leg white mushroom, naked, short, thick up to 5 cm in length. When ripe, sometimes hollow inside, with yellowish spots.
The edibility of the mushroom mushroom raw
It is conditionally edible, belongs to the 1st category. After compulsory, preliminary long soaking in water, is used for salting and marinating. At the same time, the water is changed. The calorie content of Georgian mushrooms is twice that of medium-quality beef, chicken meat and three times that of whole milk. The dry matter of the mushroom cap contains:
- proteins - 32.2%;
- fats - 6.9%;
- sugars - 4.2%;
- extractive substances - 5.8%.
Aspen breast or poplar breast
Systematics. Class - Basidiomycetes , order - Russulales , Russula family - Russulaceae , genus Milky - Lactarius .
Aspen breast - Lactarius controversus .
Synonyms: poplar mushroom, whitefish.
Description of the mushroom mushroom aspen
Hat in diameter 6-30 cm, very dense and fleshy, flat-convex shape and slightly depressed in the center. In young mushrooms, it is slightly bent down with fluffy edges. Over time, the edges straighten and often become wavy. Skin white with pink spots, covered with fine fluff, very sticky in damp weather.
Records mushrooms are not wide, sometimes forked, frequent, descending along the stem, cream-colored or light pink.
spore powder pink, spores 7 × 5 μm in size, folded, amyloid, veiny, almost round.
Leg mushroom 3-8 cm in height, low, strong, very dense and sometimes eccentric, most often tapering to the base, white or pinkish in color, powdery in the upper part.
pulp white, brittle, dense, has a pleasant fruity smell and a rather sharp taste.
milky juice white, does not change color in air, abundant, caustic.
Variability of the fungus aspen mushroom
At first, the plates are whitish, with time they turn pink and finally become light orange. The hat is white, with pink and lilac concentric zones.
Ecology and distribution of the fungus
Forms mycorrhiza with willow, poplar and aspen. Occurs very rarely. Grows in small groups in damp aspen and poplar forests. Distributed in warm parts of the temperate climate zone, in Russia it occurs in the Lower Volga region. Season - July-October.
The edibility of the mushroom mushroom aspen
Edible mushroom, 2nd category. In food it is used salty, after soaking for 1-2 days and boiling for 10-15 minutes. Sometimes it is used fresh in second courses. Often, experienced mushroom pickers carry out repeated boiling (three times for 10 minutes) with washing.
Parchment breast
Systematics. Class - Basidiomycetes , order - Russulales , Russula family - Russulaceae , genus Milky - Lactarius .
Parchment breast - Lactarius pergamenus .
Description of the mushroom parchment
Hat in diameter 6-20 cm, initially convex-flat shape, then funnel-shaped. Skin smooth or wrinkled, white, later yellowish or with buffy spots.
Records fungus descending along the stem, yellowish-white, very frequent.
spore powder- white.
Leg long, 6-10 cm high, narrowed to the bottom, dense, white, smooth.
pulp white, bitter. milky juice white, abundant, very caustic, does not change color in air.
Ecology and distribution of the fungus
Forms mycorrhiza with coniferous and deciduous trees. Grows, in those places as the pepper mushroom, sometimes bears fruit in large groups. It occurs from Eastern Siberia to Western Europe. Season- Aug. Sept.
Mushroom edibility parchment
Some sources consider inedible . However, some information makes it possible to consider the parchment breast as conditionally edible after salting, like the pepper mushroom.
Peppercorn
Systematics. Class - Basidiomycetes , order - Russulales , Russula family - Russulaceae , genus Milky - Lactarius .
Peppercorn - Lactarius piperatus .
Description of the pepper mushroom mushroom
Hat fungus 4-15 cm in diameter. At first, it is slightly convex, the center is depressed, and the edges are wrapped down, straighten out with age, while acquiring a more funnel-shaped shape. Skin smooth, dry, slightly shiny or matte, in adulthood often wrinkled-radial. In adulthood, white, often with cream or buff spots.
Records fungi are rather narrow, frequent, descending, sometimes forked. Sour cream color, then cream, ocher-white, often with drops of milky white juice.
controversy size 7-10.4 × 5.2-7.5 there is also other information. Shape from oblong to rounded, ornamented. spore powder white.
Leg mushroom size 4 × 9.5 × 1.2-3.0 cm, towards the base, often narrowed, cylindrical, continuous, smooth, very dense. The color is white, in adulthood often with ocher or fawn spots.
pulp mushroom is rather brittle, white, very dense. milky juice white, does not change color when dried or becomes slightly yellow, viscous, sometimes plentiful, not curdled, very caustic. Burning sensation can be felt after a few seconds. A drop of FeSO 4 stains the flesh in a creamy pink color.
Ecology and distribution of the fungus
Grows in circles or rows in moist darkened deciduous, less often in coniferous forests. Season- July-September, but usually peak fruiting in summer.
Prefers well-drained clay soils.
The edibility of the mushroom mushroom pepper
Edible mushroom of the 4th category. Pepper mushroom is the lowest-grade mushroom among mushrooms.
After preliminary soaking and boiling, the mushroom is used for salting. The taste is very mediocre. In the Caucasus, sometimes pepper mushrooms are dried, ground into powder, then used as a hot seasoning instead of pepper.
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