The identification method of toxicity and non-toxicity looks at the growth zone. Edible non-toxic mushrooms mostly grow on clean grasslands or pine and oak trees, while poisonous mushrooms often grow in dark, wet and dirty areas.

Look at the color. There are poisonous mushrooms with bright colors, such as red, green, black and blue, especially purple ones, which are often highly toxic and easy to change color after picking.

Third, look at the shape. Non-toxic mushroom cap is flat, the umbrella surface is smooth, there is no wheel on the mushroom surface, the lower part is sterile, the center of toxic mushroom cap is convex, the shape is weird, the mushroom surface is thick and hard, there are mushroom wheels on the mushroom stem, and the volva stem is slender or thick, which is easy to break.

Fourth, look at secretions. Tear off the fresh wild mushrooms, and the non-toxic secretion is clear as water (white in some cases), and the fungus surface will not change color after being torn off; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.

Five smells. Non-toxic mushrooms have a special flavor, while poisonous mushrooms have a strange taste, such as spicy, sour and fishy.

The sixth is testing. When picking wild mushrooms, you can rub the mushroom cover with onion. If the onion turns blue-brown, it proves toxic, otherwise it is non-toxic.

Seventh, try cooking. When cooking wild mushrooms, put a few rushes, some garlic or rice together, and the mushrooms are cooked. When the rushes turn turquoise or purple-green, they are toxic, while those that turn yellow are non-toxic. Garlic or rice is discolored and toxic, but it is non-toxic if it remains unchanged.

Eight is chemical identification. Take the suspected mushrooms collected or bought back, take out their juice, soak them with paper, and immediately add a drop of dilute hydrochloric acid or white vinegar on them. If the paper turns red or blue, it will be toxic. Visually inedible