When is the matsutake picked?

Tricholoma matsutake, Tricholoma matsutake, alias Tricholoma matsutake, Tricholoma matsu So when is matsutake picked?

When is matsutake picked?

Tricholoma matsutake ripens in the rainy season from August to October every year, and the picking of Tricholoma matsutake is before the cap is opened. So this means that people who pick Tricholoma matsutake have to walk for 11 hours, just to pick the freshest Tricholoma matsutake, there are also a lot of fastidiousness when picking, they cannot use metal tools, and some even have to dig directly with their hands to ensure the integrity of Tricholoma matsutake.

Although Tricholoma matsutake is usually picked in autumn, it can be eaten all year round. The picking time of fresh Tricholoma matsutake is generally from August to October, after the season, Tricholoma matsutake is not tender, and fresh Tricholoma matsutake needs to be refrigerated, so the preservation time is not very long, so the best way is to dry storage, dry Tricholoma matsutake can be preserved for a long time.

The growing environment of matsutake?

One of the differences of Tricholoma matsutake is the requirement of growth environment. It is well known that many edible fungi or medicinal fungi belong to saprophytic fungi, which have very low or no requirements for the environment. Tricholoma matsutake is almost strict for the growth environment. Tricholoma matsutake is distributed in high-altitude areas of China, mainly in Sichuan, Xizang, Yunnan, Shangri-La and other places, these places all have one thing in common. In addition, Tricholoma matsutake is called Tricholoma matsutake mainly because it is only parasitic in the roots of Pinaceae plants, which undoubtedly increases the difficulty of survival of Tricholoma matsutake spores, which is one of the reasons for the scarcity of Tricholoma matsutake production.