The period between November and December is ideal for mushroom picking. Many species of wild mushrooms, edible and not edible, grow in the forest of Velina. The orange-coloured Lactarius Deliciosus mushroom, also known as saffron milk cap or red pine mushroom (kokkinomanitaro, karoto, koumaritis are some of the local greek names) is the first choice for culinary use. Amanita Caesarea or Caesar's Mushroom (avgo tou Kaissara or kokkinouska as the locals call it) is edible, it resembles an egg and is less common. Russula Delica or milk-white brittlegill (aspritis or aspromanitaro in greek) is found in abundance around the area, it is edible as well, it can be preserved in brine, however it is said that its taste is poorer than the other two.