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Posted on 11:07 AM by Wanto and filed under
By Adam Peterson
Orange milk-cup is one of the most piquant of all mushrooms. Up until the middle of this century it was no problem to make for the young spruce woods in autumn, crawl under the bottom branches and gather the glossy orange caps growing all around.
Nowadays, due apparently to intensive forestry practices, extensive use of pesticides and fungicides, and last but not least environmental pollution, the orange milk-cup is hard to find and in all probability the day is not far off when it will become extinct. Unless we learn to cultivate it before then, we shall be deprived forever of its inimitable flavour and aroma, which is even more powerful when pickled in vinegar. It is not suitable for drying.
Fresh or pickled mushrooms give a delicious spicy flavour to vegetable dishes, potato soup, goulash and other stewed meats as well as to omelettes. Pickled mushrooms are served as a side-dish together with roast meats and risottos. Orange milk-cup can also be used to make an excellent ketchup. Orange milk-cup generally grows in groups in young, moist spruce woods at higher altitudes. The caps of young mushrooms curve under, spreading as they develop until, in the adult form, they are funnel-shaped. They can be identified by the spicy aroma and bright orange milk that oozes from the wound when a piece is broken off.
Garden cress, native to north Africa and western Asia, is an annual herb about 60 cm (2 ft) high. It was one of the kitchen herbs known to the Romans and it was they who introduced it to the rest of Europe. Until recently, however, it remained a forgotten herb of the past, and only occasionally is it found growing wild in waste places.
It did not attract renewed interest until after the Second World War but now it is common to grow the young plants in the home throughout the year. It is especially welcome when there are not many fresh greens to be had to make an aromatic salad that stimulates the appetite and is rich in Vitamin C. Cress may also be used to flavour other salads and also as a garnish for cold dishes and with cheese. It is generally not mixed with other seasonings and is used fresh, because cooking results in the loss of vitamins as well of the pleasant, mildly pungent flavour, which is replaced by an unpleasant odour. Young plants may be obtained quickly by sowing the seeds in dishes in soil, or simply on a piece of wet cotton or flannel on a plate.
They should be sown on the surface, which should be kept moist all the time. When the seeds have swollen they form a thick layer of mucilage and then rapidly sprout, so that within two weeks you can harvest young plants with two true leaves. Up to this point they need no feeding, for they have an ample store inside the seeds. Seeds may be sown in succession at 14-day intervals throughout the year
Nowadays, due apparently to intensive forestry practices, extensive use of pesticides and fungicides, and last but not least environmental pollution, the orange milk-cup is hard to find and in all probability the day is not far off when it will become extinct. Unless we learn to cultivate it before then, we shall be deprived forever of its inimitable flavour and aroma, which is even more powerful when pickled in vinegar. It is not suitable for drying.
Fresh or pickled mushrooms give a delicious spicy flavour to vegetable dishes, potato soup, goulash and other stewed meats as well as to omelettes. Pickled mushrooms are served as a side-dish together with roast meats and risottos. Orange milk-cup can also be used to make an excellent ketchup. Orange milk-cup generally grows in groups in young, moist spruce woods at higher altitudes. The caps of young mushrooms curve under, spreading as they develop until, in the adult form, they are funnel-shaped. They can be identified by the spicy aroma and bright orange milk that oozes from the wound when a piece is broken off.
Garden cress, native to north Africa and western Asia, is an annual herb about 60 cm (2 ft) high. It was one of the kitchen herbs known to the Romans and it was they who introduced it to the rest of Europe. Until recently, however, it remained a forgotten herb of the past, and only occasionally is it found growing wild in waste places.
It did not attract renewed interest until after the Second World War but now it is common to grow the young plants in the home throughout the year. It is especially welcome when there are not many fresh greens to be had to make an aromatic salad that stimulates the appetite and is rich in Vitamin C. Cress may also be used to flavour other salads and also as a garnish for cold dishes and with cheese. It is generally not mixed with other seasonings and is used fresh, because cooking results in the loss of vitamins as well of the pleasant, mildly pungent flavour, which is replaced by an unpleasant odour. Young plants may be obtained quickly by sowing the seeds in dishes in soil, or simply on a piece of wet cotton or flannel on a plate.
They should be sown on the surface, which should be kept moist all the time. When the seeds have swollen they form a thick layer of mucilage and then rapidly sprout, so that within two weeks you can harvest young plants with two true leaves. Up to this point they need no feeding, for they have an ample store inside the seeds. Seeds may be sown in succession at 14-day intervals throughout the year
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