Harvesting Mushrooms in the Southwest - Latest Developments on Their Availability
In the lush forests of Germany, the summer season offers a bounty of edible mushrooms for those who know where to look and what to avoid. Here's a comprehensive guide to help you identify and safely pick these delectable fungi.
Summer morels, young and edible, are a delight for mushroom enthusiasts. Boletus edulis, or porcini, is one of the most prized edible species, known for its mild white flesh that doesn't change colour and distinctive netted pattern on the upper stem, along with white to yellowish tubes beneath the cap. Another sought-after summer mushroom is the black trumpet, small vase-shaped mushrooms with a rich flavour, often found in mixed and coniferous forests. Oyster mushrooms, common in summer, are also a reliable find for mushroom hunters.
To ensure a successful and safe foray into the forest, focus on suitable locations. Mixed and coniferous forests, often with sandy soil under pine or spruce, are ideal habitats for these mushrooms. Look carefully for characteristic shapes, colours, and textures specific to each species, using trusted identification guides or apps to avoid confusing edible types with toxic look-alikes.
Key precautions to avoid poisoning are essential:
- Never eat any mushroom unless you are 100% certain of its identification.
- Avoid mushrooms known to be toxic or potentially toxic, such as Gyromitra esculenta, which can be fatal even after cooking.
- When trying a new edible species for the first time, taste only a small amount to test your tolerance.
- Consider joining local mycological societies or guided mushroom tours in Germany for expert guidance.
- Use multiple sources to confirm identification, including physical characteristics, spore prints, habitat, and season.
Experienced pickers may find pearl mushrooms and webcaps, but these have toxic look-alikes. Forests with old trees and dead wood are particularly rich in mushrooms. In Baden-Württemberg, the guideline is one kilogram per person when picking mushrooms. Mushroom picking can be successful in the summer, especially after rain.
After picking, store your mushrooms cool and airy, and avoid using plastic bags. Liss Hoffmann warns against using apps, photos, or videos to identify mushrooms. Experienced pickers recommend the "hand-bunch rule" - only take what you can comfortably carry in your hand.
By late summer, chanterelles, summer boletes, porcini, milk caps, Caesar's mushrooms, birch boletes, and some pine boletes become edible. Remember, safety should always be your top priority. Consult mushroom experts or the poison control center if you're unsure about a mushroom, and never eat a mushroom unless you're absolutely certain of its identity.
References:
[1] Boletus edulis (porcini) - https://www.fungi.net/boletus-edulis [2] Gyromitra esculenta - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5741635/ [3] Black trumpet - https://www.fungi.net/craterellus-fallax [4] Oyster mushroom - https://www.fungi.net/pleurotus-ostreatus [5] Mushroom picking guidelines - https://www.nationaltrust.org.uk/features/mushroom-picking-guidelines
Incorporating home-and-garden activities, gardening can be extended to mushroom hunting, which is especially prolific in the summer. To enhance your home-grown mushroom collection, apply the recommendations from this guide when venturing into forests for edible fungi.
