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Abstract: In those countries which are subjected occasionally to famine, or where food shortages are a steady calamity, their populations are familiar with the various mushrooms that grow wild in the woods and meadows. Many more species of wild mushrooms are collected and consumed in the Eastern part of Europe than in the West. France, where the culinary interest of the people is keenly directed toward the various mushrooms that grow wild in Nature, is the exception. Although there are more than 2,000 species of edible mushrooms growing wild in Nature, which are collected and used for food, up to now there are only three species that can be grown successfully in commercial operations. These species are: 1. Agaricus campestris. 2. Chinese mushroom of the genus Volvaria. 3. Japanese mushroom Shii-Take (cortinellus berkeleyanus)
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