Common Garlic (Mycetinis scorodonius)
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Species: Mycetinis scorodonius (Common Garlic)
or
Common iris
Marasmius scorodonius
Hat:
convex cap, with a diameter of one to three centimeters. Then the cap becomes flat. The surface of the cap is yellow-brownish, slightly buffy, later pale yellow. Miniature hat, dry. The thickness of the cap is a quarter of a match. At the edges, the cap is lighter, the skin is rough, dense. On the surface of the cap there are small grooves along the edges. A fully ripe specimen is characterized by very thin margins and a bell-shaped cap. The cap expands over time and forms a small depression in the central part. In rainy weather, the cap absorbs moisture and takes on a meaty red color. In dry weather, the color of the cap becomes dull.
Plates:
wavy plates, located at a distance from each other, of different lengths, convex. Legs adhered to the base. Whitish or pale reddish in color. Spore powder: white.
Leg:
reddish-brown stem, in the upper part has a lighter shade. The surface of the leg is cartilaginous, shiny. The leg is hollow inside.
Pulp:
pale flesh, has a pronounced garlic odor, which increases when dry.
Spread:
Common Garlic is found in different types of forests. Grows in dry places on forest floor. Prefers sandy and clayey soils. Typically found in large groups. The fruiting period is from July to October. The garlic plant owes its name to a strong garlic smell, which intensifies on cloudy rainy days. Therefore, it is characteristic that it is easier to find colonies of this fungus.
Similarity:
The common garlic has some resemblance to the meadow mushrooms growing on fallen needles and branches, but they do not have a garlic smell. It can also be mistaken for a larger Garlic, which also smells like garlic, but it grows on beech stumps and is not so tasty.
Edibility:
Common garlic is an edible mushroom, used fried, boiled, dried and pickled. Used for the preparation of hot spices. The characteristic smell of the mushroom disappears after boiling, and intensifies during drying.
Notes:
phenologist Zuev. D., for their puny appearance, called these mushrooms - marasmus. An avid mushroom picker Kovtun. V. Gave the most accurate description of the Garlic - a thin leg, a pale yellow or whitish cap, as if cut out of paper. In fact, a thin leg, very strong, but the cap is very fragile, it can be crushed with two fingers. The mushroom is characterized by a very strong garlic odor, but not as pungent as that of regular garlic, but more tender, soft and slightly sweetish.