MUSHROOMS - WHOLESALE TRADE - UWE BUSCHHAUS

             
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COMMERCE EN GROS DEPUIS 1985  -  GROSSHANDEL SEIT 1985  -  WHOLESALE TRADE SINCE 1985

 
           

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  INFORMATION ON MUSHROOMS      
             
  In the 18th century, the natural scientist Carl von Linné classified the mushrooms with the “worms”.

Today we laugh at this, but even in our time the majority of the population believes that the mushroom is the part that is put in the pot.

Not at all!

Biology classifies mushrooms not as plants, but in a category of their own, the fungi. The visible parts – cap and stem – are only the fruiting bodies. The actual mushroom, the mycelia and the filaments (hyphae), lives in the soil. 

The part that we eat is only the fruiting body.

Edible mushrooms are the fruiting bodies of certain highly developed kinds of mushrooms, which are named in the guidelines for mushrooms and mushroom products in the German Food Register. The mushrooms range from edible cultured mushrooms to wild mushrooms and mixtures (hybrids of different species of mushrooms).

Cultured mushrooms are all kinds of mushrooms that are grown using reproduction technology, for example white and brown
champignons, oyster mushrooms, shiitake, eryngii mushrooms, shimeji, enoki, etc.

Chanterelles, porcini, truffles, but also morels and chestnut boletus are only a few of the classic aromatic wild mushrooms. The season begins with the morels, St. George’s mushrooms, and sheathed woodtuft (Kuehneromyces mutabilis) in April and ends in November at the latest.  Generally, small young wild mushrooms are tastier than older ones, for example chanterelles and porcini.

More information will follow shortly.

 
             
         

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