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The first May boletus was discovered near St. Petersburg. Doubters are invited to pick it up – Society – Saint-Petersburg News

The first May bolete was discovered by Stanislav Krivosheev from St. Petersburg in the Vsevolozhsk district of the Leningrad region. On the night of May 22, a mushroom picker shared photo evidence in the VK group “Mushrooms and Mushroom Pickers of St. Petersburg”.

“I checked the places of the early bolters without much enthusiasm, however, they gave one comrade,” wrote Stanislav Krivosheev under the photo. – This year it is not red, but of course, I am also happy with the boletus on May 21st. I think it will not be the only one in May, there are still 10 days ahead.”

The photo caused some excitement among experienced mushroom pickers, who doubted that such a miracle was even possible. It is believed that mushrooms need stable positive temperatures at night, about +16 degrees, to grow. Cold spring does not provide this condition yet. Some even suggested that Stanislav, for the sake of a spectacular photo fact, “hatched out” an early boletus, “like a chicken.” In response, the killer posted another photo of the sensational mushroom, in the company of morels more typical of May.

“I live near the Akademicheskaya metro station, please come, I will solemnly hand you this mushroom (it is still in the refrigerator), and at the same time a little hats and morels,” proposed Stanislav Krivosheev “unbeliever”. – Surely one of you lives nearby … And one more thing: the first boletus and boletus appear in May in St. Petersburg / Leningrad region absolutely every year. +16 degrees at night they do not need at all.

Pale mushrooms are a family of mushrooms, which, in addition to the boletus, includes white mushroom, boletus, boletus and flywheel. Most boletes are edible, but there are also poisonous species such as the satan mushroom. According to experienced mushroom pickers, the mushroom season in St. Petersburg and its environs lasts almost all year round, and edible mushrooms can be found even under the snow. The main thing is to know which species are available depending on the season, and how to properly process them before eating them.

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