Cantharellus cibarius, or true chanterelle — a species of mushroom in the family Cantharellaceae. The fruiting bodies resemble funnel-shaped mushrooms, but the cap and stem form a single unit without a distinct boundary; color ranges from pale yellow to orange-yellow.
Cap diameter 2-12 cm, often wavy-edged or irregularly shaped, initially convex and later depressed, flat, with curled edges and depressed center, becoming funnel-shaped in mature specimens. Cap surface smooth and matte. The cuticle is difficult to separate from the cap flesh.
Flesh firm and meaty, fibrous in the stem, yellow at the edges and whitish in the center, with a slightly acidic taste and a faint scent of dried fruits or roots. It turns slightly reddish when pressed.
Stem fused with the cap, same color or slightly lighter, solid, dense, smooth, tapering downward, 1–3 cm thick and 4–7 cm long.
The hymenophore is pleated (false-gill-like), composed of wavy, often highly branched folds descending steeply along the stem. It may also be veined, coarse-ribbed, with thick, sparse, low veins resembling folds, less than 10 per cm, forked or not, forked-branched, extending far down the stem.
A distinctive feature of Cantharellus cibarius is the near-complete absence of wormholes and insect larvae in the flesh. The spores and flesh of Cantharellus cibarius contain chinomanose, which is lethal to arthropods and all types of helminths. Chinomanose coats parasite egg capsules, dissolves them, and destroys their contents.
Chanterelles are valuable mushrooms due to several polysaccharides they contain — chitinmanose, ergosterol, and trametinolic acid. Chitinmanose is a natural anthelmintic, so chanterelles help easily eliminate any parasitic infestations. The second active substance in chanterelles — ergosterol — effectively acts on liver enzymes. Therefore, chanterelles are beneficial for liver diseases such as hepatitis, fatty degeneration, hemangiomas. Recent studies show that trametinolic acid effectively acts on hepatitis viruses.
Chanterelles also contain 8 essential amino acids, vitamins A, B1, PP, and trace elements (copper, zinc). It is believed that consuming this mushroom improves vision, prevents eye inflammation, reduces dryness of mucous membranes and skin, and increases resistance to infectious diseases.
Cultivating Cantharellus cibarius on a home plot: in a shaded area, 2.5–3 m² area, dig 30 cm deep, and fill with nutrient mixture.
First layer: (spread on the bottom) fallen leaves, grass, or wood bark (10 cm).
Second layer: forest compost or soil under trees (10 cm). Then evenly sprinkle dry mycelium previously mixed with 1 liter of dry soil over the entire area.
Third layer: plant residues, similar to the first layer, but 3 cm thick.
Fourth layer: garden soil (3–5 cm). After sowing, water using drip irrigation.
First mushrooms appear after 1.5–2 months, then every 1–1.5 weeks.
In indoor conditions, cultivate similarly, but plant in containers. The mycelium can live up to 5 years. Cultivation can be done at any time of the year.
