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«Oyster mushroom» (Pleurotus ostreatus) - Organic Mushroom Spawn
6.10 €
Oyster mushroom is distinguished by a fleshy, rounded cap, curved in the form of a shell, therefore it is also called oyster, the color of the cap, as the fungus grows, changes from dark gray to ash-gray, the leg is short, inconspicuous, solid.
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Organic Mushroom Spawn «Oyster mushroom» (Pleurotus ostreatus)
The clay looks like a meaty, rounded droplet, bent at the looking shell, which is also called oyster. A droplet of contagion, a fungus growing in the world, changes from dark gray to pale gray. The leg is short, low-pitched, succulent, with a white smooth surface, it sounds to the core.
Sprouting site
Gliva actively grows on dead stovburs of deciduous trees (wasp, birch, poplar, gorіh, apple-tree and others; more growth on resinous ones - cherries, cherries and apricots) in the forests of the dead zone. Seasonality In natural minds, clay bears fruit in autumn, spring until the present sinter. Like early spring, clay can come from grass.
Corysnі authority
Gliva vvazhaetsya one of the most popular and valuable mushrooms, and well deserved. Aje in the warehouse contains all the essential amino acids, microelements in the warehouse necessary for the human being, which cannot be found in any other vegetable culture.Thus, oyster mushroom can be compared with a healthy salad, consisting of vegetables and fruits that are most beneficial to humans. Low-calorie oyster mushroom can quickly satisfy hunger and, very importantly, replace 60-80% of meat in the diet, therefore, completely cover the need for protein. The list of useful properties of oyster mushrooms includes the ability to remove radionuclides from the body, prevent and treat hepatitis, cholecystitis, stomach ulcers, atherosclerosis, normalize blood pressure, have an antiviral effect, and antitumor effect.
Taste qualities
It will take quite a bit of time to prepare a dish from oyster mushrooms, and you will get disproportionately more pleasure from eating it! It is important to note a small loss during heat treatment, only 5 to 15%. The versatility of oyster mushrooms is striking -it can be fried, boiled, marinated, dried and salted , in any form it retains its excellent taste and pronounced aroma. Very often, oyster mushrooms are dried and ground into powder, which is used to flavor dishes.
Productivity
If favorable conditions are created, oyster mushroom will bear fruit in waves - in autumn and spring. The duration of fruiting depends on the size and density of the wood - from 3 to 7 years, and up to 10 years if the oyster mushroom grows on a stump. The yield of oyster mushroom is approximately 15-30% of the weight of wood, the maximum yield is reached in 2-3 years. It should be noted that it is not difficult to grow this wonderful mushroom with excellent properties on your own plot.
Other names: oyster mushroom, oyster mushroom, oyster mushroomGrowing technology
SELECTION AND PREPARATION OF WOOD:
- Suitable stumps and logs of hardwood d≥15 cm, lying no longer than 4 months after cutting, with bark and without obvious signs of infection with other fungi.
- On the day of inoculation, the log is sawn into pieces of 30-50 cm.
- From the ends and around the perimeter, in a checkerboard pattern, at a distance of 10-15 cm, holes are drilled d 1 cm, h 5-6 cm - in a log at least 20, in a stump - 40 (Fig. 1). The more sticks, the sooner fruiting will begin.
- For 2-3 days, the logs are soaked in water, and the stumps are watered (Fig. 2). Excess water is allowed to drain. Freshly sawn (up to 1 month old) wood can be inoculated without soaking.
WOOD INOCULATING:
- Stumps are inoculated in spring, logs - in 2-6 months. before disembarkation. With clean hands, the sticks are inserted all the way and the holes are closed with plasticine or beeswax (Fig. 3).
- When inoculated in August-September, the logs are immediately planted in open ground, without waiting for overgrowth.
- It is recommended to tag the log with the name and date of inoculation.
INCUBATION (OVERGROWTH):
- The log is placed in a dark damp place (basement, barn) in a black bag with holes Ø 0.5-2 cm for ventilation and tied up. The stumps are covered with wet straw (burlap) and do not allow it to dry out, or they are tied with the same film (Fig. 4).
- Under favorable conditions - a temperature of 22-26 ° C and rel. ow. air 85-90% - the log will grow somewhere in 2-3 months. At lower rates, the overgrowth period increases.
LANDING FOR FRUITTING:
- Planted in open ground from April to September, in a container - all year round *. A place for fruiting is chosen shaded and well retaining moisture.
- An overgrown log is buried horizontally in a moistened hole, covered with a 2-5 cm layer of earth on top, or vertically by 1/3.
FRUIT AND YIELD:
- Depending on the density and size of the wood, it will bear fruit for 3-7 years in spring and autumn (Fig. 5).
- When planting mycelium in the ground in the spring, expect the first harvest this year, in the summer-autumn - next.
- A mushroom grown in the fresh air looks like a chanterelle. If, within 3-5 days from the moment the rudiments of mushrooms appear, a greenhouse effect (excess CO2) is created, then its leg will be thick, and the hat will be small.
- Productivity - 15-20% of the mass of wood. Weather conditions affect the yield and appearance of the fungus.
CARE:
- It is important to maintain the moisture of the mycelium by dripping the soil around, especially in dry, hot weather. After harvesting, watering is stopped for 7-14 days.
- In summer, the mycelium is protected from direct sunlight, and for the winter it is covered from frost with foliage and earth.
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