Many people are accustomed to consider mushrooms as an autumn forest harvest, however, connoisseurs of natural delicacies know that they can be harvested in the spring, literally from May. The first mushrooms appear at a time when young grass barely emerges, and in terms of taste and usefulness they are not inferior to their autumn counterparts.

The only thing is that the collection should be started with caution in order to eliminate the risk of encountering ticks, which are especially active in the spring. It is also important not to confuse edible spring mushrooms with poisonous ones. What mushrooms can be harvested already in the spring, so as not to wait for autumn?

Morels and stitches

One of the first to begin to collect various marsupial mushrooms, among which are more popular among the people morels and lines. They all have either a conical or rounded hat of complex shape, with an uneven surface that can resemble a honeycomb. Their legs are empty inside, to the base they usually expand.

They have a delicate pulp with a pleasant taste and aroma, however, to enjoy it without risk, expose fruiting bodies to prolonged heat treatment. Digest them for starters - absolutely necessary.

Thyroid plateau

This mushroom has another name - podabricosovik, because it grows in the southern regions of Russia, and likes to settle in human-inhabited places, under fruit trees - pears, apricots, and so on.

The mushroom has a brown color, its size is usually small - within 10 cm. While the mushroom is young, its hat has a conical shape with a blunt end, but then it opens, its edges remain bent. The foot can reach 12 cm in height. These mushrooms are rarely eaten boiled or fried, they are usually canned, getting tasty, aromatic snacks.

Oyster mushrooms

Oyster mushrooms are able to give fruiting bodies throughout the warm season, and in greenhouse conditions - all year round. Therefore, they are willingly cultivated on specially created substrates.

Wild oyster mushrooms grow on stumps and dead trees, they feed on wood. They grow in groups, have thin, rigid legs and large hats of a rounded shape resembling a shell of gray or whitish color.

The size of the hat reaches 17 cm, its edges are wrapped down. These are safe mushrooms that can be cooked in many ways without risking their health. Suitable for frying, soups, other dishes. Oyster mushrooms are sold in most large stores year-round, almost all people saw them at least once in their life, and therefore it is almost impossible to mix them with other fruiting bodies.

Honey agarics

Meadow, or clove honey mushrooms are unpretentious, they also begin to appear in the spring. These mushrooms are not at all afraid of drought, if, after drying, water gets on them, they come to life again and take on their former appearance.

The hat grows up to 9 cm, in damp they have a mucous surface, in dry weather it disappears.The color may be yellow or reddish-brown; under the sun it brightens. These mushrooms can be used for preservation, they are also fried and boiled - they are completely harmless and extremely tasty.

Champignon

Champignons are early mushrooms that can grow before autumn. Young fruit bodies are spherical, with the growth of the cap open, and the plates change color from cream or slightly pink to brown, almost black.

The caps are webbed, the legs are white, of dense structure, and may turn yellow on the slices. Relate to delicious, can be used in many dishes, delight with a delicate taste and aroma. It is important not to confuse these mushrooms with pale toadstools, which also begin to appear among the first mushrooms.

Thus, if you can not wait until the fall - it is quite possible to go to the forest and pick up the first mushrooms in May - June. The first mushrooms are extremely tasty, they will help to cope with spring vitamin deficiency and will cheer you up.