Mushroom season

What a crazy spring!

Cold weather, hot weather, cold days, wind, rain, cold and hot days again …

In spite of the changes in weather, sometimes similar to autumnal days, other more like spring or summer, we finish the mushroom season. We said goodbye to the mushrooms and chestnuts pate until the end of the year.

Mushrooms are the body of a set of multicellular fungi (basidiomycetes) that includes many species. They usually grow in the humidity provided by the shade of the trees, but also in any humid environment and in low light. Some species are edible and others are poisonous, and there are even several with psychoactive effects.

Examples of edible mushrooms are champignon, gurumelo, níscalo, gallipierno, shiitake.

Eating mushrooms began already in prehistory. In Chile, species of edible mushrooms have been found in 13,000-year-old human archaeological sites.

Other evidence of mushroom consumption dates back several centuries before our era, in China. The Chinese appreciated the mushrooms both for their medicinal properties and for their nutritional properties. The Greeks and the Romans ate mushrooms, mainly the wealthiest classes. The Roman Caesars had food tasters to taste the mushrooms before the emperor, to make sure they were not poisonous.

Mushrooms can also be easily preserved, and have historically provided additional nutrition during winters.

The great nutritional values ​​of the mushrooms make them a good source of magnesium, potassium, phosphorus, iron, calcium and vitamin A, B1. B2, B3, B6 and C.

Now we have available spring fruits and vegetables: zucchini, pea, spinach and chard, pepper, lettuce, carrots, asparagus, strawberries.

And in some cases summer fruits and vegetables: plums, cherries, melon, peach, watermelon, tomato, eggplant, grape, pepper, quince, garlic, pumpkin, cucumber.

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