We associate mushroom picking with late summer and autumn. However, it turns out that during the picnic we can go to search for some specimens. At this time in the forest we can find several species. We suggest where to look for them and how to distinguish edible and poisonous mushrooms.
In May, we can already find individual specimens of mushrooms in the forest. This is the month in which it is worth going for a walk between the trees, because in favorable weather it may turn out that we will come back with prosperous dining mushrooms. We include:
- Oyster mushrooms – Most often they grow on trees or fallen trunks. It is true that the largest number of these mushrooms appears in autumn, but we can find them in May, and sometimes even in April.
- Smardze – These are mushrooms found in both coniferous and deciduous forests. They appear in the forest usually after strong spring rains. Smars are dining specimens, but they require proper thermal treatment, because consumed raw, they are poisonous. They should be cooked for at least a quarter of an hour, then pour the water and continue to cook them, but already in new water.
- Mushrooms – They sometimes appear in May, but the period of their largest rash falls on September. They grow best on slightly moist and grassy substrates or often hide in moss. We usually find them in deciduous forests and recognize the yellow color of the hat and legs.
- Champignons – We will find them more often than in the forests in meadows or fields. They grow from the beginning of May to the end of October. Mushrooms can usually be found in slightly shaded, moist places.
In addition, in May we can also find individual specimens of mushrooms such as Borowiki, Żagiew scales, Austrian cups, buttermilk or grandmother’s goats.
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Let us remember, however, that when going to May mushroom picking, we must have the ability to distinguish individual species so as not to collect specimens that They can be a threat to our health.
In the event that we do not have adequate knowledge on this subject, it is worth going for a walk in the woods with a person who is experienced or take a mushroom atlas or use that will allow us to distinguish species.
It is worth knowing that the basis for distinguishing edible mushrooms is that most of them have a soft, spongy hat under the hat, and in case they are plates. However, this is not a rigid rule, because there are exceptions, such as mushrooms, oyster mushrooms, chanterelles or kanithat have plates and are dining mushrooms.
