A beautiful, fast-growing, semi-evergreen liana with lacy foliage, more than 3 m in height, the plant is very decorative, it is universally used in the foreground near paths, recreation areas for detailed examination.

Blue oyster mushroom is one of the rarest and most exotic varieties of oyster mushroom, the active antitumor effect of oyster mushroom has been proven, regular use of oyster mushroom can normalize blood pressure.

Isolated from the wild from an ancient woodland in Yorkshire, our unique Summer Oyster Mushroom has a superior flavour and texture that has been inherited from it’s wild origins. An exceptionally nice oyster mushroom to grow and eat.

Latipurus belongs to the class of xylotrophs, affects the core of the tree, the fungus contains natural antibiotics that are active against staphylococci, and is used to treat malignant and benign tumors, lung diseases.

Fruit bodies (4 to 6 cm diameter) with gelatine-like to rubbery texture, and dark brown to black share, depending on the humidity. Little infection of insect larva’s, and a very long storage capacity. Easy to grow.

Shiitake possesses a distinctive smokey flavour, making it a great addition to casseroles, soups and oriental stir fries. The flavour and texture of outdoor natural log grown mushrooms is much superior to the Shiitake bought in the shops.

Traditional and contemporary Chinese medicine admire it as a tonic benefiting vital energy or "Qi", and it is popularly prescribed for a multitude of maladies. Reishi is a polypore mushroom, growing in damp, dark forests and the occasional rotting log.

Japanese honey mushroom is one of the most revered mushrooms in Japanese cuisine, Japanese mushroom contains vitamins D and B2, a lot of fiber, as well as natural antibiotics that help fight staphylococcal infections and eliminate inflammation.

Poplar mushroom is one of the oldest edible mushrooms, it was known to the ancient Romans, who knew a lot about delicious food, poplar mushroom contains methionine, an essential amino acid that is vital.

Summer mushrooms contain many vitamins, microelements, amino acids and biologically active substances that are indispensable for the full functioning of all body systems, a very tasty dish will turn out if you bake mushrooms with meat or fish in foil.

Information about the artificial cultivation of this valuable mushroom dates back to 800-900 years. AD, the uniqueness of the winter mushroom lies in the fact that it tolerates frost well, because this mushroom is harvested frozen and thawed, the mycelium

Marble honey agaric is rich in fiber, protein and vitamin E, therefore it is excellent for maintaining metabolism, helps to improve the tone of the body, shimeji contains selenium, which is an antioxidant that protects cells from damage.

This rare mushroom originated in Japan, maitake is recognized as one of the most powerful anticancer therapies used for weight loss, in particular, due to its ability to normalize metabolic and hormonal processes.

Lion’s Mane is a beautiful and unusual ‘teethed’ mushroom comprised of layers of soft cascading spines.  It gets its name from the Lion’s Mane Jellyfish not from the big cat! Lion’s Mane is now a rare find in the wild.

Lemon oyster mushroom owes its name to the bright color of the cap, identical to the color of the sour fruit, this type of oyster mushroom grows in the Far East, it contains amino acids and trace elements in a composition ideal for absorption by the body.

The cap is fleshy, convex or funnel-shaped, white-cream, with cracked edges, the flesh is thick and dense, white or cream-colored, white or cream-colored, the stem is stocky, it produces an antibiotic active against tuberculosis bacillus.

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.

In terms of nutritional value, it is not inferior to meat, and its taste resembles a white mushroom, an important feature of the white steppe mushroom is a large amount of protein, about 35% of the total composition, except for protein, the composition of

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

Cap 4-8 cm in diameter, convex at first, then prostrate and to funnel-shaped, white skin, usually darker in the center, without pronounced concentric zones, stem 2-4 cm in height, diameter 1.2-2 cm, cylindrical, tapering towards the base.

Hat: 8-12 cm in diameter, funnel-shaped, with a rolled edge, white, covered with brown or almost black scales. Records: narrow, descending along the stem, whitish or cream.

A little-known edible mushroom, used fresh and pickled, the flesh is thin, leathery, tough, white.

The fruiting body of a puffball mushroom develops within a few weeks and then begins to produce spores. The meat of giant puffballs tastes very similar to tofu or melted cheese when cooked. Puffballs may be sauteed, broiled, or breaded and fried.

A genus of marsupials with underground tuberous fleshy fruiting bodies, considered valuable delicacies, in the form of irregular tubers, usually 2-12 cm in size and weighing 30-300 grams, the surface is uneven, covered with a thin velvety skin.

A genus of marsupials with underground tuberous fleshy fruiting bodies, considered valuable delicacies, in the form of irregular tubers, usually 2-12 cm in size and weighing 30-300 grams, the surface is uneven, covered with a thin velvety skin.

Fruit bodies of Agaricus bernardii have caps that range in shape from convex to flattened, and reach a diameter of 5–15 cm (2.0–5.9 in). The cap surface is dry and smooth, with a white or buff color that can develop brownish spots in maturity.

Imleria badia, commonly known as the bay bolete, is an edible, pored mushroom found in Europe and North America, where it grows in coniferous or mixed woods on the ground or on decaying tree stumps, sometimes in prolific numbers.

Suillellus luridus (formerly Boletus luridus), commonly known as the lurid bolete, is a fungus of the bolete family, found in deciduous woodlands on chalky soils in Asia, Europe, and eastern North America.

Delicious, healthy, edible mushroom, the pulp is dense, fleshy, with a pleasant mushroom smell, white, slightly turning pink on the cut, then reddening.

One of the best types of champignons, such champignons have a more pronounced mushroom taste and smell, many prefer royal champignons to ordinary champignons, and sometimes even equate their taste to the taste of porcini mushroom.

An edible mushroom with an indescribable taste and healing properties, the use of imperial shiitake mushroom in cooking gives dishes a specific aroma and taste.

The Flirt is common and widespread in Britain and Ireland and wherever there are oak or Beech trees on mainland Europe. The gills and stem surface of this brittlegill rapidly turn a deep salmon or rusty-pink when rubbed with iron salts (FeSO4).

The saffron milkcap is one of the only edible milkcap mushrooms. It grows in the summer and autumn months under the canopy of pine trees and is distinguished by its convex cap with rolled lip, particularly noticeable in young specimens.

Lactarius deliciosus, commonly known as the saffron milk cap and red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales.

Armillaria mellea, commonly known as honey fungus, is a basidiomycete fungus in the genus Armillaria. It is a plant pathogen and part of a cryptic species complex of closely related and morphologically similar species.

This petite mushroom is a nuisance to lawn owners: its mycelium browns the grass in arcs and rings. But it redeems itself by being a fine food. A homeowner can fight back by eating the mushrooms as they periodically appear.

Suitable for fresh consumption, also fried, boiled, pickled, various mushroom dishes, soups, sauces and gravies are prepared, the hat is 3-6 cm in diameter, convex at first, becomes flat as the mushroom ages, with a well-defined wide tubercle.

Mushrooms that are excellent for fresh consumption, a cap with a diameter of 3-10 cm, at first convex, later convex prostrate, with a straight, thin, slightly ribbed edge, smooth, sticky in wet weather, light yellow.

On the lower surface, underneath the smooth cap, most species have gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots.

Pink Oyster mushrooms are truly spectacular in their vibrant pink color. Our pink oyster strain is the pleurotus djamor var. roseus and is the most vibrant strain with pink gills. The vibrant pink varies by age and light conditions.