Osisi galik nkịtị (Mycetinis scorodonius) foto na nkọwa

Common Garlic (Mycetinis scorodonius)

Nwere:

convex hat, with a diameter of one to three centimeters. Then the hat becomes flat. The surface of the cap is yellow-brown in color, slightly buffy, later pale-yellow. The hat is miniature, dry. The thickness of the hat is a quarter of a match. Along the edges of the hat is lighter, the skin is rough, dense. On the surface of the cap there are small grooves along the edges. A fully mature specimen is characterized by very thin brims and a bell-shaped cap. The cap expands over time and forms a small depression in the central part. In rainy weather, the hat absorbs moisture and acquires a meaty red color. In dry weather, the color of the hat becomes dull.

Ihe ndekọ:

wavy plates, located at a distance from each other, of different lengths, convex. Legs attached to the base. Whitish or pale reddish in color. Spore powder: white.

Ụkwụ:

reddish-brown leg, 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 smell, which intensifies when dried.

Kesaa:

Garlic Common is found in forests of various types. It grows in dry places on the forest floor. Prefers sandy and clay soils. Usually found in large groups. The fruiting period is from July to October. Garlic owes its name to the strong garlic smell, which intensifies on cloudy rainy days. Therefore, it is easier for a characteristic feature to find colonies of this fungus.

Myirịta:

Common garlic has some resemblance to Meadow Mushrooms growing on fallen needles and branches, but they do not have a garlic smell. It can also be mistaken for a larger-sized Garlic, which also smells like garlic, but it grows on beech stumps and is not as tasty.

Nri:

Garlic ordinary – an edible mushroom, is used in fried, boiled, dried and pickled form. Used for making hot spices. The characteristic smell of the fungus disappears after boiling, and increases during drying.