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«Common Garlic» (Marasmius scorodonius) - Organic Mushroom's Dry Mycelium
6.10 €
The cap is yellow-brown, thin-fleshy, first convex, then flat, in the center of the cap there is a small tubercle, the plates are frequent, white-cream, adherent, the stem is cylindrical, brown, shiny, pubescent in the lower part, the flesh is thin, not b
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Mycelium of the mushroom «Common Garlic» / Marasmius scorodonius)
edible mushroom of the genus Marasmius of the Marasmiaceae family. The cap is yellow-brown, thinly fleshy, first convex, then flat in shape, in the center of the cap there is a small tubercle. The plates are frequent, white-cream, adherent. The leg is cylindrical, brown, shiny, pubescent in the lower part.
The flesh is thin, not bitter, with a strong garlic smell.
Cultivation of Common Garlic, on a personal plot: in a dark place, on an area of 2.5-3 m2, deepen by 30 cm, and fill with a nutrient mixture.- First layer: (lined on the bottom) fallen leaves, grass or wood bark (10 cm).
- Second layer: forest humus or earth from under the trees (10 cm). Then evenly sprinkle dry mycelium pre-mixed with 1 liter of dry soil over the entire area.
- Third layer: plant residues, as in the first layer, but 3 cm thick.
- Fourth layer: garden soil (3-5 cm). After sowing, moisten with a drip method.
The first mushrooms will appear in 1.5-2 months, then every 1-1.5 weeks.
In the premises they are grown in the same way, only they are planted in boxes. Mycelium lives up to 5 years. You can grow at any time of the year.
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6.10 €
Porcini mushrooms are a famous, and delicious, addition in Italian cuisine. Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom. Like so many other good edible mushrooms, porcini are mycorrhizal.
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