Pine seat (Sparassis curly)known in various regions of Poland as a goat beard, branch rag or forest cauliflower, is one of the most characteristic mushrooms of our forests. Its fruiting body creates a dense, strongly branched structure resembling a coral or sea spongewith a color from whitish in young specimens to yellow -brown in the elders. The shaft is short, massive and darker, and the pulp – white, fragile, with a pleasant, slightly nutty taste and spicy aroma. Individual copies can reach impressive sizes – up to 30 cm in diameter and a weight of a few kilos – Although smaller specimens are more common in Polish forests.
The natural environment of the seat are coniferous forests, First of all, pineless often mixed. The fungus grows at the base of the tree trunks, preference for sour and sandy soils, typical, among others for Mazovia, Pomerania or Lower Silesia. The harvest season lasts from July to November, with the culmination in September and October. Importantly, mycelium is long -term, so once a discovered position can bear fruit for the next years. Until 2014, the species was protected in Poland, but today it can be collected, remembering its delicate structure, which is easily damaged in transport.
In Asia, Siidzuń Pine has been considered the so -called superfood, and his dried or powdered forms go to dietary supplements and health supporting preparations. In Poland, we are just discovering its potential – both in the kitchen and phytotherapy. It is worth, when planning an autumn walk in the woods, look for this extraordinary “forest crown” at the feet of pines.
Pine seat has a potential that scientists in Asia and Europe have been investigating for years. Contains unique β -need, sparassol – a natural compound with a strong antibacterial and anti -fungal effect, protecting the fruite from mold – and Ergosterol peroxideknown for antioxidant properties. All these compounds have anti -inflammatory and immunostimulatory effects and support metabolism. In 2018, the team from Gachon University in South Korea analyzed hundreds of publications and confirmed that regular consumption of a seat can reduce sugar and cholesterol, as well as support immunity.
Kyoto Prefectural University studies from 2016 showed that Appendix to the diet mouse with type 2 diabetes. In turn, the College of Natural Resources and Life Science/Life and Industry experiments from 2019 confirmed that this mushroom Increases energy consumption, reduces fat -fat deposition and reduces the amount of visceral tissue.
However, the benefits do not end with metabolism. In 2010, among others Scientists from Hyogo University of Health Science have proved that Pine seat extract reduces blood pressure in rats susceptible to strokesimproving blood flow in the brain. On the other hand, the work of a team of scientists from Research and Development Center Unitika has proved that He can also accelerate wound healing – increasing the migration of fibroblasts and macrophages, stimulating the reconstruction of type I collagen and improving the regeneration of the epidermis, even with diabetes.
Although most studies were conducted on animals or in laboratory conditions, pine seat is increasingly appearing in discussions about natural functional products. It is low in caloriesrich in fiber and easy to incorporate a diet.
Pine seat It requires delicacy and careful approach. In the season you can buy it at the fair for PLN 20-30/kg. Young fruiting bodies are the best for consumption – bright, flexible, with a subtle, nutty -spilled aroma. First, clean them thoroughly: part the folds, rinse under running water and remove sand particles and mulch residues. It should be remembered that the fungus easily soak with water, so you should not soak it too long. Older copies are harder and less aromatic, so it’s best to use them for dishes that require longer processing.
In the kitchen, Seat gives a huge field to show off. In the basic version it can be frying in clarified butter or olive oil with the addition of garlic and fresh herbs – It is enough for 5-7 minutes to free your characteristic aroma. Works great as the main ingredient cream soupin which it is combined with potatoes, onions and vegetable broth, and seasoned with a nutmeg. They are also a popular version “Flaczek” from Sitzunia – finely chopped, blanched mushroom, stewed with vegetables, allspice, bay leaf and marjoram, creates a filling, warming dish without meat.
The seat is also suitable for preserves. After a short blanching, you can sidetrack in vinegar with garlic and spicy spices, and dried version It will greatly enrich the taste of sauces and soups. It also works in a coating in the role of a vegetarian “pork chop”. In Japan and Korea, the seats are experimenting with the fermentation of lactic acid bacteria (Lactobacillus), thereby increasing its immunostimulatory properties and anti -cancer potential.
Sources: Teragota.pl, Pubmed
