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Gifoloma cephalic: description and photo


Gifoloma cephalic - a representative of the Strofariev family, the genus Gifoloma. The Latin name is Hypholoma capnoides, and its synonym is the term Nematoloma capnoides.

What does hypholoma cephalic look like?

This species grows throughout summer and autumn, and can also be found even at the beginning of winter.

The fruiting body of the cephalic hypholoma is presented in the form of a thin stalk and a lamellar cap with the following characteristics:

  1. At the initial stage of development, the cap is convex with a blunt tubercle in the center; as it grows, it becomes flat. The surface is smooth, yellowish-brown in color with a greenish tint. As a rule, the color of the cap remains practically unchanged throughout the life of the fruiting body. Old mushrooms often have rusty-brown spots on the surface. The size of the cap reaches about 8 cm in diameter.
  2. On the inner side of the cap there are adherent plates. Initially, they are light, as the mushroom matures, they become gray or smoky. The spore powder has a gray-violet color.
  3. The leg of the hyphaloma cephalic is thin, no more than 1 cm in diameter, but rather long, up to 10 cm in height. The surface is smooth, painted in a light yellow tone, smoothly turning brown to the base. The ring on the leg is missing, but often you notice the remains of the bedspread instead.
  4. The pulp is thin and brittle. On the cut, it is whitish or yellowish, at the base of the leg it is brown. It has no pronounced aroma, but has a slightly bitter taste.

Where does the hypholoma cephalic grow

The mushroom grows in large groups

This specimen rarely grows in deciduous forests. Instead, he prefers to sit in pine glades, bark heaps or on the barks of wood. Also, the cephalic hypholoma can sometimes be found on pine or spruce stumps. This gift of the forest is fairly frost resistant. In addition to the fact that it grows throughout the summer, it can be caught by mushroom pickers in late autumn. Even with persistent frosts, sometimes frozen fruits are found, which retain their appearance for quite a long time.

Is it possible to eat hyphaloma cephalic

The considered gift of the forest belongs to the group of conditionally edible mushrooms. The nutritional qualities of the cephalophoid hypholoma are not particularly appreciated among mushroom pickers, therefore, only 4 category is assigned to it. It is recommended to eat only hats, since the legs are particularly stiff. This specimen is best suited for drying.

False doubles

According to the external features of the hypholoma, the headache is similar to the following gifts of the forest:

  1. Sulfur-yellow honey agaric is a poisonous specimen. You can distinguish it by the yellowish color of the cap with lighter edges and a dark brown center. In addition, the pulp of a dangerous double exudes an unpleasant aroma.

    The mushroom grows in large groups

  2. Summer honey fungus belongs to the group of edible mushrooms. The fruiting body consists of a wide dark cap and a thin stem. It differs from the species under consideration in a pleasant fragrant aroma with a honey note.

    The mushroom grows in large groups

Collection rules

It is worth collecting the head-like hypholoma with extreme caution, since it has a poisonous twin - a sulfur-yellow honey fungus. After the mushroom picker is convinced of the authenticity of the species, it can be carefully unscrewed from the soil, being careful not to damage the mycelium. The formed hole should be covered with moss or forest floor. The fruit bodies of this variety are rather brittle, so they should not be stacked in the same basket with larger relatives.

Important! It is not recommended to pull out the fruits "by the roots", since such actions destroy the mushroom harvest that has not yet grown this year, and subsequent years.

Conclusion

Gifoloma headache is not particularly known on the territory of Russia, however, it is popular in some foreign countries. This species is notable for surviving even at prolonged subzero temperatures. But even frozen caps are usable. To begin with, they are warmed up, and then fried or dried.


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