Veselka

Veselka — a mushroom edible in the egg stage. The skin is removed and the jelly is discarded before cooking. The green center is fried in oil. Its taste is intermediate between meat and fish. It is also used for preparing medicines. Most often forms mycorrhiza with oak and beech. Fruit bodies appear in deciduous forests and shrubbery from July to October, singly, occasionally in groups. Initially, the fruit body is subterranean (egg stage), oval-egg-shaped, large, about 3-6 cm, dirty-white or yellowish with a brownish tint. Below, like roots, remnants of mycelium extend — when harvesting, they should be carefully cut or broken off. The skin is thick and dense. Underneath, there is a jelly-like yellowish mass, then, closer to the center — a dark green, porous, dense body (cap bud), and in the very center, a light bud of the stem. The mature egg splits into two or three petals forming a kind of sheath (vellum), from which the stem and cap begin to grow rapidly.

Cultivating Veselka on a garden plot: in a shaded area, on an area of 2.5-3 m2, dig down 30 cm, and fill with nutrient mix.

First layer: (laid 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 by drip method.

The first mushrooms will appear after 1.5-2 months, then every 1-1.5 weeks. In indoor settings, cultivate similarly, but plant in trays. The mycelium can live up to 5 years. Cultivation can be done at any time of the year.