Today we are considering some of the oyster mushroom growing problems that can be encountered if some of the main parameters are off during the growing process.
Before we get to the information on these potential oyster mushroom growing problems, let’s take a look at some info on the background of oyster mushroom growing.
Oyster mushrooms grow extremely fast and aggressively. They require very little in terms of fruiting strategy. They display distinct morphological characteristics when a fruiting condition is not to their liking. This makes oysters suitable for beginners and mushroom farmers with low-tech equipment. Oyster mushroom spawn is readily available as grain or sawdust throughout the United States. This is a valuable resource because the mushroom farmer does not have to dedicate the time and resources necessary to create a sterile lab.
Certain strains of oyster mushrooms are abundant fruiters giving a good yield compared to labor input. They fruit in clusters making it easy to harvest and store. Oyster mushrooms tend to be fragile which can create some difficulty in packaging and selling.
The storability and fragility of oysters can be altered by changing the harvest stage but in general oyster mushroom are more fragile than shiitakes or any of the button mushrooms. This gives an advantage to the local producer, by minimizing the handling of the mushroom. The freshness and quality of locally produced oyster mushrooms can be far superior to what is found in most grocery stores.
Oyster mushroom growing problems associated with lighting: Lighting should be similar to lighting found in a house, and LEDs or fluorescents work well for lighting. A cycle of 18 hours of light with 6 hours of darkness is perfect for the fruiting of oyster mushrooms. If the lighting is not enough, the mushrooms will have long stems and little caps as though they are growing in search of light, similar to what plants do in response to insufficient light.
Oyster mushroom growing problems associated with humidity: In order to fruit, mushrooms must have a moist environment to fruit into. Humidity should be kept between 80-90% depending on the stage of development the mushroom is in. To initiate pinning, a humidity level close to 90% is necessary. During fruit body development a lower humidity can be tolerated.
The tricky part of humidification is getting the air to be humid without directly spraying the mushrooms with water. Mushrooms act as sponges, sucking up any liquids they touch. If water is constantly being sprayed or poured onto them they will turn into a soggy puddle.
Using high pressure atomizing misters is the best option for creating the ideal environment for humidity. There are many different options for misters depending on a growers budget. Several good options with varying cost are home humidifiers, ultrasonic misters, hydrofogger, aquafogger, carbonator pumps and atomizing nozzles, or watering the floor and walls several times a day.
Oyster mushroom growing problems associated with temperature: The third environmental condition to be aware of is temperature. Most oyster mushrooms fruit best in the mid 60s. To maximize yields the temperature should be maintained between 62-68 degrees Fahrenheit. This is very difficult and costly to do. Some growers try to shift to warm weather-loving strains rather than try to control the temperature but when it is 95 outside, the mushrooms will not fruit well. Heating and cooling also typically dehumidify the air, drying it out so extra humidification is needed when using equipment to modify temperature.
Oyster mushroom growing problems associated with CO2 levels: Once these three parameters are modified and brought into the ideal range, the CO2 levels must be monitored. Like people, mushrooms breathe in oxygen and emit CO2. If the mushrooms are in an enclosed room it only takes about 10 minutes before the CO2 levels become too high for proper fruiting.
To address the build up of CO2 it is recommended that all of the air in the grow room is exchanged at least every 10 minutes. With oysters, the more fresh air the better. If CO2 is too high, the mushrooms will have long stems and little caps, and at levels above 1200 PPM fruiting can be inhibited. This last part makes controlling the previous three parameters very difficult because all of the air in the fruiting room must be changed out every 10 minutes. A constant conditioning of humidity and temperature is necessary for healthy and productive mushroom fruiting.
If you want to grow oyster mushrooms at home, we have grain spawn, sawdust spawn, and plug spawn available to you in a variety of different oyster mushroom species. Check out all of your spawn options on this page now.
We also have oyster mushroom growing kits, which lead to the quickest harvests. If you are new to growing oyster mushrooms, we highly recommend the blue oyster mushroom growing kit as these kits produce quickly!
]]>For those looking to buy ganoderma mushroom, there are a few things to know first. First off, Ganoderma tsugae and Ganoderma lucidum are the mushrooms often used. Both of these mushrooms are commonly known as reishi.
“Ganoderma” is Latin for “shiny skin”, so when you see these mushrooms, you can notice that it has a shiny appeal to it.
Gaoderma tsugae can be found growing in the northeast US, often close to water. The “tsugae” is based on the hemlock tree (Tsuga canadensis), and that's what it grows on. The reishi that we've seen the most medicinal studies from China is Ganoderma lucidum. This mushroom is technically a different species but in the same genus. It's not clear if there's a huge difference in the medicinal properties, although many of the compounds are going to be similar.
Reishi mushrooms have a long history of usage for thousands of years in Japan and in China, and are becoming more and more popular here in the US.
To access the healthful benefits of this mushroom you need to break down the chitin. You can do that either by extracting it in hot water or alcohol. The primary constituents that we're looking for with reishi are beta glucans, sterols and triterpenes. We provide reishi mushroom extract supplements in powder and capsule form so you can get the most from this wonderful mushroom. Our reishi powders and capsules contain 51% beta glucans in tests, so you can feel confident that you are getting the polysaccharides in high amounts. These supplements are certified organic, vegan, non-GMO, and are made with 100% reishi fruiting bodies and not just myceliated grains. Buy ganoderma mushroom supplements from us now!
You can grow your own reishi to reap the reishi benefits! Reishi is not typically eaten but it is used to make medicinal teas and tinctures. Other ways to grow reishi mushrooms include plug spawn, sawdust spawn, and grain spawn. The reishi spawn we provide is Ganoderma lucidum, which is best grown on sugar maple but will also do well on oak, red maples, and sweet gum trees. Here’s a quick rundown of the spawn type that would be best for you.
Reishi mushroom plug spawn: If you want to inoculate a few sugar maple logs on your property, then plug spawn would be your best bet.
Reishi mushroom sawdust spawn: Have any oak or red maple stumps on your property? You could easily turn them into totems with the use of some sawdust spawn. You can also use sawdust spawn for inoculating larger amounts of logs, or inoculating hardwood sawdust.
Reishi mushroom grain spawn: Interested in using supplemented hardwood sawdust indoors? Grain spawn is a great option for you.
Reishi mushrooms are not necessarily the first mushroom that comes to mind with home mushroom cultivation, but it is an option! Reishi can often be found in abundance in certain parts of the country, but they aren’t always found everywhere and not everyone has the ability to go foraging as desired. This is why reishi growing kits are available.
These kits will also grow differently from reishis in the wild. They will begin growing with an antler stage, so they look quite different from reishis you may have found out in the forest. This reishi mushroom growing kit begins with the antler phase and then the mushroom morphs from the antler shape to the conch shape during growth. Many times this happens when the mushroom is in a higher CO2 and lower light environment. If you have used the other growing kits we provide, then you will recognize this mushroom is growing very differently from the others. With one of our reishi growing kits you do not have to forage this wonderful mushroom to experience reishi benefits. This is perfect for those living in areas where it’s difficult to find reishi in the wild. It is also great for getting fresh reishi during the winter when the mushroom is past prime and not available fresh.
According to Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition, “Polysaccharides, peptidoglycans, and triterpenes are three major physiologically active constituents in G. lucidum”.
Polysaccharides that are unique to mushrooms and provide benefits are beta-glucans, specifically 1,3 1,6 beta-glucans. Alpha glucans are also polysaccharides but are not unique to mushrooms and do not provide the same benefits. After researching on the Healthcare Information Directory, one can find a few major benefits of polysaccharides from a health standpoint, including:
Supporting healthy blood sugar levels
Supporting cardiovascular health
Supporting the immune system
Supporting liver function
Supporting digestion and intestinal health
Remember to buy ganoderma mushroom from us, as supplements, spawn, or growing kits, to experience all the magic this mushroom has to offer!
]]>Today we are sharing info on the mushroom life cycle, but first, let’s talk a little about the fungi kingdom. Fungi are a kingdom of living organisms that include an estimated 1.5 - 5 million species, though only about 5% have been named. Fungi are classified by three unique factors:
Their cell walls contain Chitin;
Their mode of digestion is absorption;
They are heterotrophic (meaning they cannot produce their own food).
Mushroom-forming fungi are a subset of this kingdom that likely number close to 140,000 species. About 20,000 species have been identified, of those only 200 species have been cultivated, with about 20 reaching large scale cultivation. There is plenty of room for discovery in the fields of taxonomy and cultivation when it comes to mushroom-producing fungi.
Mycorrhizal fungi form beneficial partnerships with plants and trees, trading water and nutrients for carbohydrates and sugars. Over 80% of plants have mycorrhizal partners. These fungi not only extend the root zone but they also link together different trees and tree species to exchange information and resources. A small amount of mycorrhizal fungi (Examples: truffles, porcini, chanterelle) produce mushrooms. These mushrooms tend to be high value because they are extremely difficult to cultivate. Mostly they get to market through wild foraging and not cultivation. If you are trying to cultivate mycorrhizal fungi, not only are you growing the fungus but you also need to worry about growing the tree species properly and creating the proper soil biome to successfully produce mushrooms.
Parasites and Pathogens feed off living plants and trees and can range in their impacts; these are the disease fungi often focused on in forestry and agriculture. These fungi are not commonly cultivated but some mushroom producing parasites can also be saprophytic and easily grown like cordyceps and maitake. Others are great specialty mushrooms that are not readily cultivated like chaga and honey mushrooms.
Saprophytes decompose dead organic matter (logs, woodchips, straw, sawdust, grain hulls, etc.) as a food source. These fungi are the reason we are not buried in dead organic material. The most commonly cultivated mushrooms: agaricus, oyster, shiitake, and lion’s mane are saprophytes. These are the easiest mushrooms to grow because you can work with dead material which is easy to manipulate.
Mushrooms are highly nutritious and medicinal food, with twice the protein of most vegetables and rich in all the essential amino acids that humans need in their diet. They offer an excellent protein source with zero saturated fats, along with dietary fiber and minerals. Mushrooms also offer an impressive array of medicinal compounds that offer antiviral, antimicrobial, anti-inflammatory, and immune modulating benefits. (Chang, 2004 and Wasser, 2002)
Using decomposing mushrooms (Oyster, Agaricus, Wine Cap) in mulch to break down wood chips and compost, and build soil while producing food.
Linking log and stump cultivation with sustainable forage management practices to support long-term forest health.
Building biofilters to clean bacteria and particulates from stormwater.
Remediating toxins such as oil, gasoline, and heavy metals in soil with mushrooms (not compatible with food production and needs to be done with the support of environmental monitoring agencies).
Noxious and non-desirable plant species that grow rapidly (e.g. knotweed) can be harvested, dried, and utilized for cultivation of some specialty mushrooms (e.g. Oyster).
Mushroom cultivation is not just another agricultural crop, but one that can be used in many ways to support a wide range of goals and values for farms and gardens. While the pathways are many, it is not easy to harvest ALL the benefits, but rather best to focus on those that best meet your goals.
For instance, using local waste materials or invasive plants for cultivation is not necessarily compatible with goals for consistent, high-yielding, commercial operations (at least not currently). If you want to utilize mushrooms to bioremediate and build soil health, in many instances (especially urban landscapes) these mushrooms should not be harvested as a food crop. If your interest is mainly around medicinal properties, then a grower must invest more time and learning in all the details, as the level of education to customers or community members is much higher than when the focus is with selling mushrooms as an edible product. Whatever your aspirations, it’s important to reflect on what personal and community problem(s) you are seeking to resolve.
The mushroom life cycle is part of your life, too, even if you don’t always recognize it. Mycelium is under our feet as we walk along our paths in this world.
If you are a mushroom grower, you’ve experienced the mushroom life cycle firsthand. If you have eaten mushrooms or you take mushroom extract supplements, then you have consumed the fruits of the mushroom life cycle.
Here at Fungi Ally, we can help you become more acquainted with the mushroom life cycle by helping you grow for the first time. We can even help those with experience become professional mushroom farmers. How can we help you? We have online classes for those interested in growing mushrooms commercially or at home. We even have one on medicinal mushrooms.
We also have mushroom spawn and mushroom growing kits to help you get growing with ease!
]]>The lion’s mane mushroom (Hericium erinaceus) is a fungal friend of ours! This globe-shaped, toothed mushroom is a choice edible loved by many. It looks very different from many other mushrooms, as it appears to be shaggy and rounded in shape. The mushroom gets its name from its appearance, and it is also known as the bearded tooth mushroom, pom pom mushroom, monkey head mushroom, or the bearded hedgehog mushroom.
We’ve been asked about when to take lion’s mane because we sell powder and capsule extracts of this exquisite mushroom, and people want the best experience they can get. Below we share our recommendations on when to take lion’s mane, and we provide some other interesting info on lion’s mane.
One great thing about lion’s mane mushrooms is that you can consume this mushroom at any time of the day, morning or night. This isn’t the case with all mushrooms, and we wouldn’t recommend taking a mushroom like cordyceps at night because it can increase energy and keep someone awake.
Another study, from Nagano et al., involved administering lion’s mane to participants who experienced feelings of depression, irritability, and fatigue. After four weeks of administering lion’s mane, the participants reported a lessening of these feelings compared to before the administration of lion's mane. These findings suggest that
According to another study, which addresses the results from Nagano et al., “These findings suggest that H. erinaceus may be beneficial for people who suffer from circadian rhythm disorders and help alleviate sleep problems, while improving the quality of life for people who lead an unhealthy or non-productive lifestyle by habitually staying up late and sleeping in.”
Let’s go through when to take lion’s mane in various forms, and how to do it.
Lion’s mane mushroom capsules can be taken in the morning or in the afternoon. You can also take them in the evening but the capsule will take some time to dissolve in your system, so taking it earlier may be more helpful.
Lion’s mane powder is also great to take in the morning or afternoon. You can mix it with your morning coffee or tea, or in the afternoon with a smoothie. You can even dissolve it directly in hot water if that is all that’s available to you.
Taking the powder in the evening is also a viable option, and if you are making soup or stew for dinner, be sure to add some lion’s mane powder into it. Talk about healthy eating!
We think the easiest way to add lion’s mane to your life is by using our powder and capsule extracts. As mentioned above, they can be added to many beverages and meals, and are certified organic, non-GMO, vegan, and gluten-free.
Some people will forage for lion’s mane in the wild. You can find lion’s mane growing this way, but it is not the easiest mushroom to find. Furthermore, if you don’t find the lion’s mane earlier enough, it will get eaten by bugs that find it before you. There is, of course, another option for you...
You can also incorporate lion’s mane into your diet by growing, harvesting, and cooking your own at home! It will take a little more time than popping a capsule into your mouth or adding a few spoonfuls of lion’s mane powder to your morning coffee, but growing lion’s mane at home is a very rewarding experience.
The best part is that we can help you with doing so! We have lion’s mane mushroom growing kits available in our online store. These kits come ready to fruit, so you can have fresh lion’s mane within a few weeks of receiving your kit. All of our growing kits are certified organic, weighing 10 pounds. These are some of the biggest growing kits on the market, and you will get multiple flushes of fresh lion’s mane from them. In total, you can get upwards of five pounds of fresh lion’s mane throughout the kit’s lifetime.
More experienced growers can also use our grain spawn, sawdust spawn, or plug spawn to grow lion’s mane as well! You will need an appropriate substrate to do so, but you can get even more fresh lion’s mane with these growing methods. Check out this article on growing lion’s mane for more info!
Get your lion’s mane extract powder or capsules, lion’s mane growing kits, and an array of lion’s mane spawn from us so you can experience the benefits of lion’s mane directly!
]]>What is substrate, and specifically, what is fully-colonized substrate? Well, to begin, “substrate” is basically a fancy word for food. Therefore, mushroom substrate is food for the mushroom mycelium to consume. Mushrooms will eventually fruit from the fully-colonized substrate once the conditions are right.
Fully-colonized substrate is substrate that the mycelium has grown out into to a degree that mushrooms can be grown from. When the substrate is inoculated with mushroom spawn, which is done by putting the mycelium in the substrate, the mycelium grows all throughout the substrate and cannot be separated. The two become one. The fungus cannot be separated from the substrate itself, but mushrooms will grow from the fully-colonized substrate with the proper conditions.
Some common substrates used for mushroom growing are woodchips, logs, straw, coffee grounds, and supplemented sawdust.
At Fungi Ally, we provide sawdust spawn, grain spawn, and plug spawn, which can be used with these substrates. However, each has its own use. For instance, if you are using woodchips, straw, coffee grounds, or supplemented sawdust as your substrate, you should focus on using either grain spawn or sawdust spawn. Plug spawn is used for growing on logs, stumps, or rafts. Sawdust spawn can also be used to inoculate logs.
Let’s take a deeper look at each of these types of spawn.
Grain spawn is usually a lower generation and has a higher nutrient profile. This makes grain spawn a good option when the substrate will be further expanded or if you want to add additional nutrients into the substrate. For example, grain spawn can be further expanded into more grain spawn or into a supplemented sawdust fruiting block. You can also inoculate straw or straight sawdust with grain spawn, adding additional nutrients into the substrate.
Plug spawn is mycelium grown out on birch furniture dowels. Our dowels are 5/16” diameter and 1” long. Plug spawn is a great option if you are inoculating no more than 20 logs. Plug spawn is a little bit more expensive than sawdust spawn and takes slightly longer to colonize, but it is generally easier to inoculate into logs than sawdust spawn.
Sawdust spawn is the most common type of spawn used for outdoor mushroom production. Sawdust is usually the cheapest of the spawn options and has a relatively quick leap-off because of the small particle sizes. With sawdust spawn, the mycelium can rapidly colonize new substrates. Our sawdust spawn is third generation and comes in bags of 5.5 pounds. You can place the sawdust spawn into holes you drill into the logs for inoculation. However, if you are planning on inoculating more than 20 logs with sawdust spawn, then it is a good idea to use a tool known as a palm inoculator. It will make the process much quicker.
The generations of mushroom spawn are very straight forward. The first substrate inoculated from a petri dish is usually grain and called Generation 1. This is then expanded 8-10x into more grain which is Generation 2 grain. From here, we either sell the grain spawn or go to Generation 3 sawdust or plug spawn. Most growers do not transfer beyond 4 generations for fear of the strain losing vigor in fruiting, a phenomenon called strain senescence.
Oats and gypsum are commonly added for micronutrients and calcium for the mycelium to grow effectively. These two are mainly used when not trying to fruit mushrooms, but for growing out mycelium with fast growth.
The base mushroom substrate used when fruiting mushrooms is generally hardwood sawdust. We recommend attempting to source this from a mill local to your area. Sawdust is a good substrate because the particles are relatively small and easily consumed by the mushroom mycelium.
Two commonly-added ingredients to sawdust as a mushroom substrate for fruiting are wheat bran and soybean hull. Wheat bran is added specifically for growing shiitakes, and the soybean hull is great for growing oysters, lion’s mane, and other species.
One important note regarding mushrooms and gluten: all the gluten that is in wheat is broken down by the mycelium, so that protein is no longer there.
The first step is mixing the substrate. We originally did this by hand, but after three years, we started using a ribbon mixer. When the mixer is on, the ribbon moves around the substrate while also adding water. Having this machine allows for a much easier mixing process.
Incubation is necessary in order to develop fully-colonized substrate after introducing the mycelium. Incubation is the period where you can sit back, relax, and let the mycelium grow out.
Incubation generates heat, and you may need to have a cooling system if you are doing a lot of incubation at once. If you just have a well-insulated building, you tend to not even need heat even in the winter. The mycelium generates enough heat that it can hold its own.
A big consideration for incubation on mushroom farms is how long are we going to let our substrates sit in the incubation. For instance, shiitake, being the most cultivated specialty mushroom, actually takes the most amount of time to cultivate. Shiitakes are usually in incubation for six to 10 weeks, whereas almost all of the other specialty mushrooms, except maitake and maybe reishi, are all growing in about 14 days in incubation. So it's a quick turnover for mushrooms like oysters, chestnuts, nameko, lion’s mane, and pioppino.
Are you looking for fully-colonized spawn to develop your fully-colonized substrate? Check out our options below!
]]>In the shiitake mushroom industry, shiitake spawn is an important part of the shiitake cultivation process. That's why we're shiitake mushroom spawn suppliers, here to help you grow and produce shiitake mushrooms in your farming operation.
As shiitake mushroom spawn suppliers, we have an array of shiitake mushroom spawn to choose from. Our main offerings are shiitake mushroom grain spawn, shiitake mushroom sawdust spawn, and shiitake mushroom plug spawn. We also have ready-to-fruit shiitake mushroom growing kits for the easiest shiitake growing experience around.
Looking to grow other types of mushrooms beyond shiitakes? We have many edible, gourmet mushroom species that you can grow at home or on your commercial farm.
Shiitake mushrooms have been grown on logs in Japan since 1100. The name "shii" (an evergreen oak tree) "take" (meaning mushroom) is the Japanese name for this mushroom.
In the beginning of shiitake cultivation, freshly cut logs were placed next to logs producing shiitake mushrooms. The hope was that spores produced by the mushrooms would hopefully colonize the freshly cut logs before another mushroom colonized the wood. Over time growers developed different methods of introducing spores to freshly cut wood but consistent colonization and fruiting was not achieved until the mid 1900s.
In the 1920s, K. Kitayama developed pure culture spawn, allowing mycelium with particular genetic traits to be used instead of spores. In 1943, K. Mori developed the practice of inoculating logs with wooden wedges that had mycelium throughout. Over several decades this evolved to be the drill and plug system that is now in wide use. These developments allowed log cultivation to become more efficient, reliable, and a larger commercial crop. One of the great things about shiitake mushroom cultivation is it can happen at both low- and high-tech scales. From backyard woods to large commercial farms, shiitakes are now widely cultivated in the United States.
The best results are achieved when logs were sourced in the fall when 30% of leaves have changed color. Log cultivation is best done on hardwood logs like oak, sugar maple, and beech. Other logs will work but will not produce as high of yields.
You can use shiitake sawdust spawn or shiitake plug spawn if you are interested in growing on logs. You can learn all about the log growing process in this article, which details a step-by-step process. One tip I will provide now is that you will need to use wax in the process of log cultivation. The wax is used to cover the inoculation holes you drill into the log, in addition to coating the ends of the logs. Doing so will help stop other forms of bacteria or fungi from entering the log and competing with your shiitake spawn.
One method shiitake mushroom farmers use for indoor cultivation involves making their own shiitake mushroom blocks from hardwood sawdust. Bags are filled with the hardwood substrate, and these bags get inoculated with shiitake mushroom spawn. The spawn bags are incubated until the mycelium colonizes and solidifies the block. Once the supplemented sawdust blocks become colonized and the blocks develop a dark bark-like outer skin, they can be moved into fruiting.
Our shiitake mushroom grain spawn or our shiitake mushroom sawdust spawn can be used to make your own blocks.
Shiitake mushrooms contain eight essential amino acids, which are needed to form proteins in our bodies. These essential amino acids are not formed in the body, so it’s necessary to get them through the food we eat.
A 2015 study showed the efficacy of shiitake mushrooms for improving human immunity. The study, entitled Consuming Lentinula edodes (Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults, concludes that shiitake mushroom consumption “resulted in improved immunity, as seen by improved cell proliferation and activation and increased sIgA production.” sIgA is responsible for inhibiting inflammation in mucous membranes and protects immunoglobulin.
Furthermore, shiitake mushrooms help lower blood cholesterol and triglyceride levels. The consumption of shiitake mushrooms improves immune response to infection, reduces cholesterol and triglycerides. The shiitake mushroom is also high in dietary fiber. Dietary fiber helps maintain regularity and prevent constipation. It can also reduce the risk of colon cancer by keeping the colon lining healthy. A shiitake mushroom’s well-rounded nutritional profile makes it a desirable ingredient for an array of foods including soups, salads, stir-fries, sauces and dips.
The shiitake mushrooms’ nutrients include: Thiamin (B1), riboflavin, niacin, vitamin D, and pantothenic acid.
We are shiitake mushroom spawn suppliers here to help you get growing! Get your shiitake mushroom spawn from us today!
]]>A mycelium block can have many different names to mushroom farmers: mushroom growing kits, ready-to-fruit mushroom blocks, or any similar name.
Mycelium blocks are one of the methods used for the cultivation of mushrooms, and using mycelium blocks has a number of benefits over other types of mushroom cultivation, which we discuss below.
Mycelium blocks make the mushroom cultivation process easier. So what exactly are mycelium blocks?
The mycelium blocks we sell are made of red oak supplemented sawdust. The supplements used are a variety of organic grains, like millet. These blocks come in plastic bags with filter patches. Under proper conditions the mycelium will colonize the substrate, and the block of sawdust will become solid with white mycelium growing throughout. The blocks we sell are fully colonized, so mushroom farmers can begin growing fresh mushrooms from the blocks as soon as they arrive in the mail.
Using fully-colonized blocks helps the process of mushroom farming go much quicker than having to create your own blocks. Making your own blocks requires time, space, and equipment. Some mushroom farmers prefer to focus on fruiting and selling fresh mushrooms, which our blocks are perfect for doing. Commercial mushroom farmers can buy in bulk from us so they save on the price and have a better opportunity to make a profit on selling their fresh mushrooms.
Each one of our mushroom blocks is 10 pounds of colonized substrate and is roughly 8”x6”x9”. We provide an array of mushroom species, including all of the most popular gourmet edibles like lion’s mane and king trumpet.
Many mushroom farmers will fill up metal racks with mushroom blocks for fruiting. This allows the farmers to maximize space while fruiting mushrooms. You can fill the metal racks with the blocks, as long as there is about a fist’s worth of space between each block. Having the metal racks on wheels makes it easy to move around, allowing for a simpler process of cleaning your mushroom fruiting area.
Mycelium is a powerful organism. It is how fungi spend most of its life.
When wondering about mycelium one must learn about the important role mycelium plays in mycology, plant pathology, and mushroom cultivation. Only by studying and understanding the physiology of mycelium has mushroom cultivation been able to occur. However, in recent decades scientists have begun to realize that the mycelium plays an increasingly more important role in ecosystems than ever considered before. Mycelium is not only growing and consuming for the survival of its own species but also for the benefit of the entire ecosystem.
Mycelium has the innate ability to recycle nutrients which allows the nutrients to become available to other organisms in the environment. Fungi close the energy cycle in ecosystems with decomposition and by breaking down molecules to allow nutrients to be accessible that were previously locked away.
Fungi can be parasitic, saprophytic, or mycorrhizal. Parasitic fungi require a living host to consume and can lead to the eventual death of the host, usually plants. Saprophytic fungi live on dead organic matter and are key to allowing nutrients from the dead become accessible to those of the living. Some fungi can be both parasitic or saprophytic. Most cultivated mushrooms are saprophytic species. However, the form of fungi that really characterizes the incredible abilities of mycelium are those that belong under the term mycorrhizal. When people ask what mycelium is, they are always amazed at the abilities of mycorrhizal fungi.
We refer to our mycelium blocks, or mushroom blocks, as mushroom growing kits frequently because they are a complete product that is ready to use upon arrival. All the equipment necessary for growing mushrooms is within the kit, as the block is already fully colonized by the mushroom mycelium of your choice. Using mycelial blocks means you don’t have to do the entirety of the mushroom cultivation process on your own, and commercial farmers can get to market quicker and easier. Home growers can get fresh food much quicker for their families and communities as well.
For those interested in buying mycelium blocks in bulk, here is a look at our rates:
20-50 kits: $20 per block.
51-100 kits: $17 per block.
101-150 kits: $15 per block.
150+ kits: $13 per block.
We can fit 160 mycelium blocks on a full pallet. Species need to be ordered in increments of 20. Shipping cost varies significantly based on time of year and the distance the mycelium blocks are traveling. If you are interested in getting bulk mycelium blocks email us directly sales@fungially.com for an invoice with the appropriate discount.
]]>Growing mushrooms in coffee grounds in one method of mushroom cultivation that goes perfectly at home. At home, growing mushrooms in coffee grounds is among the easiest and cheapest growing methods that can be done. With a little guidance growing mushrooms in coffee grounds at home is very easy to do.
This article will guide you on how you can be growing your own mushrooms in coffee grounds with relative ease at your home. This method of growing mushroom makes use of the already available resources that are present within your household therefore making it an ideal growing technique for those living under a strict budget or who have limited access to mushroom growing kits and other such professional growing techniques like colonizing substrates, or using a flow hood to make sterile inoculations. Growing mushrooms in coffee grounds involves using the readily available material right from within your kitchen, which is spent coffee grounds that have already been used to make some delicious coffee.
You will need the following materials for growing mushrooms in your coffee grounds at home; a steady supply of coffee grounds (make sure that you use fresh coffee grounds), a container to put the coffee grounds substrate in, and mushroom spawn of the desired mushroom species you want to grow. You can buy fully-colonized mushroom spawn from us, and we recommend using either the grain spawn or the sawdust spawn.
The container could be a myriad of things. It could be a plastic bottle that you cut the top off and clean the inside. You could use filter patch bags if you have the opportunity to get them. You could also use 3-5 gallon buckets as well.
Having a household full of coffee drinkers makes this process of growing mushrooms in coffee grounds easier as you will need a good amount of spent coffee grounds. If you are not a big coffee drinker yourself, and you do not have access to a lot of coffee grounds, try visiting a local coffee shop. Many coffee shops offer their spent coffee grounds to interested parties free of charge, and you're likely doing them a favor by getting rid of the used coffee grounds for them. A busy coffee shop will probably be able to give you the amount you need within a day.
One note about using coffee grounds as your substrate: Freshly-used coffee grounds will be ready to use for your inoculation. You do not need to pasteurize the substrate since the brewing process already did that for you.
We recommend that you mix your spawn with your coffee grounds the same day that you get the used coffee grounds. Otherwise, you run the risk of the coffee grounds becoming contaminated, leading to a failed mushroom grow.
We recommend that you start by using a ratio of around 1:5, spawn to the substrate.
Wash your hands and arms and dry them before beginning. Mix the mushroom spawn into the coffee grounds in a large clean bowl, and distribute it evenly throughout the spent coffee grounds.
Fill your container with your mixture of spawn and substrate and seal it shut at the top. Place your filled bags or containers somewhere warm, around 65-70 degrees Fahrenheit. Be sure to keep it out of direct sunlight as well. Your mixture will turn a white color as the mycelium colonizes the substrate completely.
Once the white mycelium has colonized your substrate, you can begin the fruiting process. If you use bags as a container, you can cut holes on the broad side of the bags and begin misting the area with water. Mushrooms like humid conditions, so make sure your mushrooms do not dry out. We recommend having a thermometer and hygrometer around if possible, so you can know exactly what the temperature and humidity levels are where your mushroom kits are located. Dialing in the ideal conditions will help your mushrooms get the biggest yield.
Continue misting until you see the baby mushrooms beginning to pin. This will take up to a couple of weeks, depending on the species of mushroom you are growing. Some mushrooms can begin pinning within a few days of the misting process.
We recommend growing blue oyster mushrooms on coffee grounds as these are a perfect option for beginning mushroom farmers. Plus the blue oysters will do really well on this substrate. The blue oysters will begin pinning within a week, and they will be ready to harvest after another 7-10 days, or once you notice the edge of the cap starting to turn upwards.
Have you tried growing mushrooms in coffee grounds?
]]>People often ask about how to identify mushrooms while they go out in the woods to find mushrooms, so we are providing some edible wild mushroom identification pictures and an extensive video in this article.
The first thing I want to say is that foraging for me is now intertwined into my life. If I'm driving, I'm foraging. If I'm going for a swim, I’m foraging. If I'm spending time with friends, I’m always looking for mushrooms because they're everywhere!
It's not like mushrooms only live deep in the woods. You can find them in cities and parks and right next to the road. So the first step is to open your eyes to seeing mushrooms and allowing that lens to turn on. Let that curiosity come out. And now with apps like iNaturalist or online forums, it's easier to make an identification. If you are really focused on going out to find a wild edible mushroom, then the first thing to know is when does the mushroom fruit and where does it like to fruit.
So in this video of edible wild mushroom identification pictures, we're gonna talk about five or six really common, easy to find and easy to identify wild edible mushrooms. After watching you'll have the confidence and understanding when and where to look for these mushrooms, as well as key features to look for to know if it is the right mushroom.
The mushroom itself is a temple of copulation where sexual reproduction happens. The first thing you look at when you're thinking about how to identify the mushroom is: where are the spores located.
The first mushroom documented in the video is an artist conk. Underneath are little pores that spores -- the offspring of the mushroom -- are dropping out of. There are other mushrooms that are really common that have gills or teeth or puff balls, which are basically a ball of spores. There's lots of different ways that mushrooms disseminate their spores, but that's your number one thing to look at when thinking about identification.
Next up is getting more details of the mushroom. What are the colors of the mushroom? What is it growing out of? Is it a cap and stem or is it like a shelf fungus like the artist conk. Those are all really important things to look at for identification.
1. Chicken of the woods (Laetiporus sp.) is one of the best ones to know. It fruits abundantly and is super easy to identify. It grows primarily on oak, anywhere from living to dead trees and pretty decomposed. It's a shelf fungus that grows out the side of the tree. The top is a bright orange color, and the bottom is either yellow or white. There are pores on the bottom.
Chicken of the woods is really tasty, especially when it's a young mushroom. It fruits a fair amount of the year up here in New England, basically from May all the way through November. In the September/October range is when you find the most of it.
It is delicious stir-fried, grilled or baked. You can bread it and make “chicken nuggets”. What I really like about it is you can find many pounds of it. Chicken of the woods can fruit year after year in the same spot, so say you find it July 15th one year, then I would start going back to that spot like a week before a week after to check and see if it's coming up again.
2. Hen of the woods is a totally different mushroom, and a different “poultry” of the woods. Hen of the woods (Grifola frondosa) has another common name: maitake. Maitake is a Japanese word that means “dancing mushroom”, perhaps because you might do a happy dance when you find it growing in the wild.
In the US, maitake fruits almost exclusively in the midwest to the east coast. It fruits at the base of big old oak trees in September or October. There's a couple of lookalikes that aren't poisonous, but people confuse maitake with black staining polypore
Maitake fruits out of one stem and then it has all these little leaflets that branch out from it. Maitake is a polypore that is typically gray/white with a blackish color on top and white on the bottom. Maitake is a little bit more firm than chicken of the woods, and it is also really good breaded, fried or sautéed. Maitake is also an amazing medicinal mushroom, so drying it, making tea, and making tinctures is fantastic for this mushroom. You can also grow maitake at home as well!
Watch the video of edible wild mushroom identification pictures to learn more about the third, fourth, fifth, and sixth mushrooms on this list! These start around the 7 minute mark of the video. They include:
3. Oyster mushrooms!
4. Black trumpet mushrooms!
5. Chanterelle mushrooms!
6. Morel mushrooms!
]]>The almond agaricus (Agaricus subrufescens) is an unusual edible mushroom that has been grown in North America. It has also been found in other locations around the world, including Australia, Brazil, and Taiwan.
According to Agaricus subrufescens: A review, “Since its discovery in 1893, this mushroom has been cultivated throughout the world, especially in Brazil where several strains of A. subrufescens have been developed and used as health food and alternative medicine.”
This culinary delight can be found hidden away in the most unlikely of places, but once you find it, you will never forget its sweet smell (it smells like almonds!).
Like some oyster mushrooms and the wine cap mushroom, almond agaricus is a great option for growing in garden beds and compost piles. These will not grow on logs so developing beds for them is your best option. These are another species of mushroom that like it hot, so try these in warmer temperatures (70 degrees Fahrenheit and above). If you do buy spawn of this mushroom to grow, I’d recommend using all of the spawn, as you cannot keep it in refrigeration as you can with other species. The spawn of almond agaricus, like the pink oyster mushroom, will die at refrigeration temperatures.
If you are a fan of portobellos, criminis, or white button mushrooms, we’re confident that you’ll enjoy the almond agaricus.
We’ve been asked many times before if we sell spawn for the common button mushroom, crimini, or portobello. Ultimately, all of these mushrooms are Agaricus bisporus, and have varying names depending on their color and when they are harvested. For instance, when white and immature, this mushroom is often called the “white button mushroom.” When Agaricus bisporus is mature and brown, it is marketed by the name “portobello”, “portabello”, or “portabella”.
We don’t sell Agaricus bisporus spawn because we prefer to focus on more unique, more interesting, and more flavorful mushrooms, like oysters, shiitakes, lion’s mane, etc. However, the almond agaricus is similar to Agaricus bisporus, with more flavor.
According to Agaricus subrufescens: A review, “A. subrufescens was called the “almond mushroom” due to its almond taste, and cultivated and consumed in the Atlantic states of the United States from the late 19th to the early 20th century (Kerrigan, 2005).”
So if you like the common button mushroom AND the flavor of almonds, then we’re sure you’ll love the almond agaricus!
This study on almond agaricus shares information on the mushroom’s chemical composition, stating:
“The fruiting bodies of A. subrufescens contain 89–91% water, which is in general less than that of A. bisporus. Almost 48% of total dry matter consists of crude protein and 18% of carbohydrates, but the lipid content is only 0.5% (Györfi et al., 2010). The fruiting bodies of A. subrufescens contain high levels of valuable minerals, e.g. potassium, phosphorus, calcium, magnesium and zinc. Nevertheless, a minute amount of cadmium was also detectable (Györfi et al., 2010).”
The study continues by mentioning some additional benefits to this mushroom.
“Various pharmaceutical activities have been found associated with A. subrufescens and researches to reveal the function of bioactive compounds are extensive. Recent studies have been performed in vitro and in vivo to confirm the mushrooms therapeutic properties (Firenzuoli et al., 2008). Identification of (novel) immunomodulating bioactive compounds from the mushroom may also help in new treatments for patients suffering from cancer and immunodeficiency (Ohno et al., 2001).”
As mentioned above, this mushroom cannot be grown on logs like many other mushroom species. However, it is a great mushroom to grow on a composted substrate or a garden bed. You can use any old mushroom compost you have, or you can use decomposed plant matter. This mushroom likes some shade, so growing them under taller plants or trees is also possible. If you want to companion plant with this mushroom in your garden space, you can grow them around chard, lettuces, zucchini or tomatoes.
One bag of this sawdust spawn will allow you to inoculate a space about 16 square feet. Due to its love of warmer temperatures, this mushroom is a great option for growing in greenhouses or high tunnels.
Like other oyster mushrooms, this mushroom is a fast colonizer. If you inoculate your garden bed with these mushrooms in the spring (be sure to wait for after the last frost), you may be able to have fresh mushrooms fruiting by the end of the summer.
If you really love white button mushrooms, portobellos, or criminis, then you ought to try the almond agaricus. It will remind you of your love for the button mushroom, with a little extra flavor!
]]>What causes mushrooms to grow? Mycelium is important to the growth of mushrooms and a topic we are discussing today. However, there are other necessary environmental conditions needed for mushrooms to grow.
So to begin, what is mycelium? Mycelium is the vegetative body of fungi. It is what produced mushroom bodies. Mycelium begins with a spore. When a spore lands on an appropriate substrate under suitable conditions, that spore will germinate. That germination is the beginning of mycelium. Mycelium consists of the growing 'stem' cells of the fungus
Enzymes are incredibly important in the evolution from mycelial mass to mushroom. Mycelium grows by releasing enzymes from the hyphal tips of the mycelium to digest the surroundings and then absorb the nutrients. The cells will eventually branch, building a vast, mycelial network in the process.
These enzymes guide how the mycelium grows. If the mycelium is receiving compounds that it really likes and helps it grow quicker, then the enzymes will take note and work on proliferating more in that area. If the enzymes perceive an attack, then they will secrete in defense.
Enzymes can be very potent antibiotic, antiviral, and antifungal compounds. Humans share a lot of similar pathogens as fungi, so many original pharmaceuticals were derived from fungi because mycelium secretes these powerful enzymes with healthful properties that can help fight off harmful pathogens.
In recent decades scientists have begun to realize that the mycelium plays an increasingly more important role in ecosystems than ever considered before. Mycelium is not only growing and consuming for the survival of its own species, but also for the benefit of the entire ecosystem.
All of the life you see in the woods depends deeply on the mycelial network that rests below. Thousands of species of fungi live in our soils, breaking down dead material (saprophytes), connecting plants and expanding their root zones, and attacking living organisms. All of this is possible because of the mycelial network.
The ideas of everything being connected and exchanging information and being interdependent scientifically seem irrefutable when the role of mycelium is understood.
Mycelium plays an important role in mycology, plant pathology, and mushroom cultivation. Only by studying and understanding the physiology of mycelium has mushroom cultivation been able to occur.
As just mentioned, understanding the role of mycelium is incredibly important to the development of mushroom cultivation practices. Not only can mushrooms be grown by humans, but it can be done with the use of a variety of mediums both indoors and outdoors.
If you are beginning the process of mushroom cultivation indoors as a professional or a hobby, then there are certain parameters to what causes mushrooms to grow.
In addition to mycelium, there are other environmental conditions that cause mushrooms to grow. Here is a look at four major components that mushroom farmers turn to, especially when growing indoors:
CO2
Lighting
Humidity
Temperature
These parameters will change a bit depending on the mushroom species being grown. Let’s take a look at some additional insight on these parameters though. For instance, when it comes to CO2 levels, we are typically looking for less than 800 ppm. For humidity, most species will require humidity over 80% to begin fruiting. Humidity levels will also change throughout the growing process. During the incubation period the humidity requirements may be a bit higher than the fruiting requirements. Some mushrooms will prefer 95-100% humidity during the pinning phase.
Mushrooms do not require as much light as many plants do. However some light is required during the fruiting process. We typically recommend that there is enough light to comfortably read a book in the area where the mushrooms are being grown. That is a basic rule of thumb that tends to work.
Temperature is another consideration that will vary depending on the stage of growth and the mushroom species being grown. The blue oyster mushroom, for instance, can fruit in a wide range of temperatures, from about 45 degrees Fahrenheit to about 95 degrees Fahrenheit. This is one reason that blue oyster mushrooms are easier to grow than many other species. The king oyster mushroom, for instance, prefers cooler temperatures to fruit and will have a hard time producing fruiting bodies if the temperatures are over 70 degrees Fahrenheit.
Ultimately, what causes mushrooms to grow is the presence of mycelium and the proper environmental conditions. If you’ve ever walked around in a yard or the woods after a rainstorm during the spring or fall, you may find mushrooms popping up the next day. The mycelium was already in place, and the rain led to enough humidity for the mushrooms to fruit.
]]>Many people have heard of lion’s mane mushrooms by now, but did you know these mushrooms have another name? The pom pom mushroom (Hericium erinaceus) is commonly known as lion’s mane, but it also has other names like the bearded tooth mushroom, the bearded hedgehog mushroom, the monkey head mushroom, and satyr's beard.
Many of these descriptive names come from the physical appearance of the mushroom itself. One can look at a fruiting Hericium erinaceus and see the ‘teeth’, the ‘beard’, the ‘mane’, and of course, the ball-shaped bodies do look like pom poms afterall.
Today we are looking at some interesting information about the pom pom mushroom, including some of the reasons why people love this mushroom and are growing it at home. We will even provide you with ways of doing the same, including the use of a pom pom mushroom growing kit.
There is so much interesting information about lion’s mane or the pom pom mushroom. According to The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms & Lichens of North America by Robert Rogers, RH (AHG), “In Japan, lion’s mane is known as yamabushitake. Yamabushi means literally, “those who sleep in the mountains,” and relates to hermit monks from the Shugendo sect of ascetic Buddhism.”
The book continues, “The mushroom is said to resemble the suzukake, or ornamental garment, worn by these monks, and hence the name.”
The Fungal Pharmacy also contains a section on the pom pom mushroom in other parts of the world. “In China, it is known as shishigashira, meaning “lion’s head,” or houtou, meaning “baby monkey.”
The book goes on with another cultural reference. “When served in French restaurants it is called pom pom du blanc, due to the off-white color and shape resembling pom pom balls on the end of stocking caps or torques.”
Whether you call it lion’s mane, pom pom mushroom, or baby monkey, this mushroom has a lot going for it.
This unique and delicious mushroom is a welcomed addition to any dinner plate. With a lobster-like taste this mushroom is fantastic sautéed with some butter and lemon juice. Its texture is firmer and heartier than some other mushrooms as well, and it will soak up the flavors it is cooked in.
One could imagine that traditional uses of this mushroom varies from location to location. According to Medicinal Mushrooms: A Clinical Guide by Martin Powell, “Traditional recipes include Hericium Chicken soup, Hericium braised Ribs and Hericium Scrambled Eggs!”
MycoMedicinals: An Informational Treatise on Mushrooms by Paul Stamets notes, “Once reserved for the palates of the royal families, this delectable mushroom not only has unique medicinal properties, but also is popular for its distinctive seafood-like flavor.”
There are a variety of methods for growing lion’s mane or pom pom mushrooms. According to The Fungal Pharmacy, “Research suggests that the best medium for growing the fungi commercially is fine beech sawdust with 20 percent wheat bran.”
We are a fan of inoculating totems, stumps, or logs with lion’s mane spawn. These mushrooms may take longer than shiitake or oyster to establish and cannot be shocked into fruiting, but they are certainly worth the effort in growing. This strain typically fruits in September.
Each one of our mushroom growing kits is 10 pounds of colonized substrate and certified organic. The kit will arrive ready-to-fruit so you can begin growing as soon as you receive your kit in the mail.
Begin by cutting holes in the kit like we display in this video. We recommend cutting six V-shaped holes into the bag; two into each of the broader sides, and one into each of the narrower sides. Next it’s important to remember to mist your kit with water each day. The mushrooms will begin to fruit out of the V-shaped holes you cut into the kit. It takes about 10-14 days until the mushrooms will be ready to harvest once you begin misting your kit.
These bags fruit three to fives times over the course of multiple months, offering up to five pounds of delicious mushrooms to eat.
The pom pom mushroom grows little teeth or spines that protrude from the fruited body of the mushroom. These protrusions develop as the mushroom matures and they are not there when the mushrooms are young. As the mushrooms mature, these teeth or spines first protrude outwards and then cascade downward to the body of the mushroom.
Once the mushrooms have fruited from the holes, you can simply grab the fruited body, twist and pull. This should allow you to easily remove the mushroom from the rest of the kit. We recommend removing the base of the mushroom from where it was pulled from the kit because this part is often tough. The rest of the mushroom is delicious and ready to eat!
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Content & Optimization by Chris Sturk
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A mushroom incubator and mushroom fruiting chamber are pieces to a successful mushroom farm. Having this functionality allows mushroom growers to engage in the process of mushroom incubation and mushroom fruiting, which are two primary stages of mushroom cultivation.
Learn about mushroom incubation and fruiting below. If you are a mushroom enthusiast that wants to take the next step in your mushroom growing journey, we have an online course for you that will help train you into a successful mushroom farmer. Learn all about this course, including the benefits and the syllabus, on this page of our website now.
After introducing the mycelium to the substrate during inoculation, comes the incubation process. Incubation is the point where you sit back, relax and let the mycelium grow out.
This part can be very exciting for mushroom growers because you can accumulate logs and then do nothing for a whole year after inoculation and the logs just do their thing. So incubation is a nice time where you just let the mycelium grow and it's all good. Large amounts of incubation at once can generate a lot of heat, so you may need some sort of cooling system. If you have a well-insulated building, you tend to not need heat even in the winter because the mycelium generates enough heat that it can kind of hold its own.
A big consideration for incubation on mushroom farms is how long are we going to let our substrates sit in the incubation.
For instance, shiitake is the most cultivated specialty mushroom in the world. It is also one of the biggest time hogs to cultivate. Shiitake is typically in incubation for six to 10 weeks, whereas pretty much all the other specialty mushrooms like oysters, chestnuts, nameko, pioppino, and lion’s mane, are all growing in about 14 days in incubation. It's a very quick turnover for those species.
In terms of structuring the process of buying ready-to-fruit blocks or making their own, some mushroom farmers will buy shiitake blocks and bring them in because they're such a space and time hog. These people will grow their own oyster or lion’s mane blocks themselves, and once incubation is complete, the bags can be directly moved into the fruiting room or they can be placed in cold storage until you're ready to fruit them. You could build up a surplus of these blocks and then put him in a walk-in cooler and leave them there for three or four weeks until you need them in the fruiting room. After about four weeks the blocks will start fruiting on their own, so it's good to keep them in cold storage for a month at maximum.
You can see example of shelves used in a mushroom incubator in this video:
You can see in the video that on top of the shelves there is a material called coroplast. It’s corrugated, easy to clean, and sturdy. You will notice in the video that there is a space between each block so that there is airflow and the blocks do not overheat.
The video shows shiitake blocks in the incubation process. You can see the beginning stage where the mycelium is just starting to jump off. On a different shelf you will see fully-colonized blocks that are just starting to “popcorn”. Then there are some that have fully popcorned and have browned over. These shiitake blocks are ready to be fruited. We will first cold shock them by putting them in the walk-in cooler for 24 hours. Then they will be moved to the fruiting room.
We used plywood initially for the incubation room but we quickly noticed that the plywood would at times lead to splinters getting into the bag. You can also use metal shelving. We put tape on the shelf that has batch number, species, the date, and if there is any contamination being noticed.
In the video above you will also see an example of a fruiting room. We also used coroplast for the fruiting room. You will notice an intake fan in the fruiting room and an exhaust fan. The intake fan runs constantly and the exhaust fan sends the air outside. There is also the misting line and pump, which is used to fog the room up. This is usually only on for one minute or one minute and a half every 15 minutes.
Want to learn how to develop your own mushroom fruiting chamber or mushroom fruiting room? Visit this page of our website, where you will find all the information you need and there will also be a helpful video.
]]>A mushroom cultivation kit can be used by both professional mushroom farmers and mushroom enthusiasts alike. For professionals, it can make the entire process of mushroom farming much easier as a lot of the tough parts of the job are already complete once the kits arrive. This is ideal for the farmers who want to mainly focus on fruiting, harvesting, and selling fresh mushrooms within their community. For mushroom enthusiasts, it’s a great, affordable way to start growing fresh mushrooms at home.
The mushroom cultivation kit options we provide are shown below. Each mushroom kit is 10 pounds of supplemented hardwood sawdust that are certified organic. The kits are ready to use upon arrival and you can have your first flush of fresh mushrooms within two weeks of starting the mushroom kit. Each mushroom kit will help you fruit pounds of fresh food throughout multiple flushes. Check out our selection below and read more about the kits further down the page.
According to Fortune Business Insights, “The demand for fresh mushroom is increasing across the globe, especially across the U.S. and other developed economies, due to the growing demand for healthier food products in which no preservatives are added.”
If you look at the graph on that page, the prediction is that the mushroom market in North America will grow consistently throughout 2026. We predict that the growth will continue even beyond 2026 because mushrooms are easier to farm than many other agricultural products.
Mushroom farming can be a great addition to any farm, and this can involve either indoor or outdoor farming. Our ready-to-fruit mushroom cultivation kits are ideal in either situation.
Every one of the mushroom cultivation kit options we carry contains high-quality spawn. These kits have been used in commercial mushroom farms and are responsible for producing thousands of pounds of fresh mushrooms monthly.
Using our kits means you are using professional-grade products. We have put time and effort into testing which strains and substrates work best for growing delicious mushrooms, so you can receive the highest quality product.
Our inventory of species continues to grow, and you can test out new and different species before deciding on running larger grows of them with the help of our cultivation kits.
For instance, if a mushroom farmer wants to add yellow oyster or king trumpet to their cultivation room, they can experiment with these mushrooms with a few of our kits in a small setting before increasing the size of kits used in the grow.
There is no waiting period needed with our ready-to-fruit mushroom kits. You can begin the mushroom fruiting process immediately after the block arrives. Or, if it isn’t the ideal time, you can save it for later by placing it in a refrigerated area until you’re ready. However, the blocks will begin fruiting on their own within a month of being placed in the refrigerated area, so please keep that in mind.
Here is an example of the process for using our mushroom cultivation kits. Each kit comes with directions associated with the particular species.
Cut a large “X” on the broad side of the bag with a knife, and leave the plastic covering the kit.
Place the kit in a well-lit room but not in direct sunlight. The room should be sunny enough where you can comfortably read a book. Begin misting the block three or four times each day. Ideally the block should be in an environment with humidity around 80%. You may place a loose transparent bag over the block to increase humidity or place the block in a small open bin.
With the first seven days mushrooms should begin to form on the block but they will be very small. They will look like little pin heads. Continue to mist three to four times per day. After four more days the mushrooms should reach maturity. Harvest the mushrooms when the cap still has a slight curl under, and before it has flattened out. The mushroom cluster is typically larger than a hand.
Allow the block to rest and dry for two to three weeks. During this time you should avoid misting the kit.
When you see little baby mushrooms coming out of the block again resume misting three to four times each day.
Repeat steps four and five until the block crumbles and falls apart. The amount of mushrooms which fruit will decrease with each flush. Place the block in your compost area once it begins to break apart. This will likely be after three to five flushes.
We provide bulk rates on our mushroom cultivation kits so small-scale farmers can get a break on the cost. Here is a look at our bulk rate tiers:
20-50 kits: $20 per kit.
51-100 kits: $17 per kit.
101-150 kits: $15 per kit.
150+ kits: $13 per kit
Species need to be ordered in increments of 20. Shipping cost varies significantly based on time of year, distance traveling, and whether or not you are ordering a pallet. If you are interested in getting bulk mushroom grow kits email us directly: sales@fungially.com.
]]>Mushroom cultivation at home is easier than you may think, especially if you are willing to invest a little into the process.
Take a look below as we share some information on mushroom cultivation at home, including mushroom species we recommend you start with, in addition to resources that will help you get started quicker and easier.
Here are three mushroom species we recommend you start growing at home. These mushrooms are easier to cultivate than many other gourmet edible mushrooms, and they taste great!
Shiitake mushroom: The shiitake is the second most-popular mushroom in the world behind the common button mushroom, and it is the most-consumed mushroom in Asia. The shiitake mushroom can add a lot of flavor and texture to a meal. When mildly cooked the shiitake is rich and buttery with a meatier texture than some other mushrooms, like the blue oyster. The flavor is smoky, nutty, and earthy when dried.
Shiitake mushrooms are most commonly grown on logs, but they can also be grown on supplemented hardwood sawdust. Depending on the strain, shiitakes can grow in a wide range of temperatures.
Blue oyster mushroom: The blue oyster mushrooms have a mild, yet complex taste. There’s a delicateness on the palate when you eat them. Their texture is velvety, and many chefs like to pair them with chicken dishes. The blue oysters from our mushroom growing kits grow fast and have a firmness to them that other oysters do not.
Oyster mushrooms can be grown on a variety of substrates, including logs, wood chips, supplemented sawdust, coffee grounds, straw, and even toilet paper.
Wine cap mushroom: These mushrooms are also known as garden giants, as they can get quite big. If you want to grow mushrooms in your garden bed at home, then this species is a great option. Wine cap has a burgundy cap, which is where the name comes from. It has a texture and taste like asparagus, and you can cook it in a variety of ways. Some people love to simply cut off the cap and grill it up just like a burger, bake them in the oven, or sauté with lemon juice, asparagus and chopped onions, garlic and almonds.
Wine cap mushrooms grow best in beds with softer hardwood wood chips or straw.
We have six different guidebooks on mushroom growing that you can learn from!
I highly recommend checking those out, especially because we have one on growing oyster mushrooms and another on growing shiitake mushrooms. You will learn a lot about each mushroom, including some of the popular methods being used by professionals to grow these mushrooms. Even the guidebook page shares a lot of usable information for growing mushrooms in general.
Once you’ve started with the shiitake and oyster guidebooks, you can then move on to growing more complicated mushrooms, like cordyceps.
We understand that reading guidebooks is not the desired way of learning for a lot of people. Some people want to hear a human voice, or see images and videos to better understand a certain subject. This is especially true for learning new information.
This is one of the many reasons we provide an online course for those interested in mushroom cultivation at home. This course includes audio and video in multiple webinars. In fact, the main aspect of this course is three 90-minute lectures. The course also shares videos and makes recommendations on additional resources to use. You can further your understanding and investigation of mushroom cultivation with readings we supply as well. You can then connect with our fungiphiles who have taken the course through a special private Facebook group for course alum.
Here is a rundown of the online course’s syllabus:
Week 1: Fungal Fundamentals
In this section you will learn about the ecology fungi and the mushroom life cycle. You will also learn the seven stages of mushroom cultivation during this lecture on the fundamentals. After the stages of cultivation you will learn more about spawn, including how to store it properly.
It is also in this section where we discuss the overall goals and intentions of the course, which is to get your growing mushrooms at home!
Week 2: Outdoor Cultivation
Next stop is the first lecture on cultivation, and we begin with the outdoor cultivation as that’s where the origins of mushroom farming lies.
In this lecture you will learn popular methods for growing shiitakes on logs, oyster mushrooms on straw, and wine cap on wood chip beds. So all of the mushrooms we recommended for beginning farmers are taught in this section of the course!
You will also learn about inoculating tree stumps, making wooden rafts, and totems. You can use a myriad of mushroom species for these methods of mushroom cultivation at home.
Week 3: Indoor Cultivation
The final part of the course focuses on indoor mushroom cultivation at home. Here you will learn about mushroom growing kits, which are a great introduction to mushroom farming. This section also discusses how you can grow oyster mushrooms indoors on spent coffee grounds.
This lecture also gets specific on how to expand mycelium and how to make your own spawn at home.
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Mushroom pinning is when little baby mushrooms start emerging from the substrate during the fruiting stage.
Below we discuss mushroom pinning in a few different scenarios that involve using our mushroom growing kits and our mushroom spawn.
Once they arrive in the mail, you can start your mushroom growing kits by cutting holes in the plastic and misting the growing kit where the holes have been cut (the process is different for shiitake mushroom kits). Mist the kit with a spray bottle or your kitchen sink’s nozzle attachment to ensure humidity is high enough and do this two or three times each day. It is recommended to keep a temperature and humidity gauge where the kit is located to ensure it is experiencing the ideal conditions. Doing so will help you reach max yields.
After about a week you will see the mushroom pinning start. The mushroom pinning is a great sign of success! You will be one step closer to your first flush of fresh, organic mushrooms!
Continue spraying the kit each day, but try to avoid directly spraying the fruiting bodies once they get bigger. You should be able to have your first flush within two weeks of starting the mushroom kit. Once you have harvested the first flush of mushrooms, you should let the kit rest for 2-3 weeks. The resting process is like recharging a battery. All you have to do is leave the block alone in an area that has good airflow. You will want the kit to dry out during the resting stage.
Now let’s take a look at shiitake mushroom pinning in a fruiting room. The fruiting room is a place of transformation on any mushroom farm. Mycelial blocks turn into sellable fungal fruit bodies.
During the fruiting stage, it is important to monitor these four key environmental parameters: CO2 levels, lighting, humidity, and temperature. Adjust accordingly to maintain optimal conditions for fruiting.
An interesting piece about mushroom pinning is that the size and quantity of mushrooms can be seen from the initial mushroom pinning. If there is an excessive amount of pins that create little mushrooms, then some pins can be knocked off to encourage fewer but larger mushrooms.
During these first four days, air exchange and high humidity are extremely helpful to create a good mushroom pin set. If CO2 levels are above 1000-1200 ppm, pin set can be adversely affected. Similarly, if relative humidity drops below 70%, the mushroom pinning can be also adversely affected.
To maintain high humidity while growing shiitakes from blocks, we recommend spraying the shiitake blocks directly two times per day for the first three or four days of fruiting, until the mushroom pins are the size of a thumb nail. After the initial mushroom pinning, the mushrooms will be a little more durable and can deal with environmental fluctuations easier.
The best measure of proper environmental parameters is the mushrooms themselves. If the mushrooms look good, taste good, and store well, then the environmental parameters are great!
In general, temperatures between 55-70 degrees Fahrenheit, CO2 levels below 1200, sufficient lighting to read comfortably, and humidity between 80-95% are ideal. Shiitakes, however, are much more tolerant to high CO2 levels and low light than oyster mushrooms.
Outdoor fruiting on supplemented sawdust blocks is one of the easiest methods to start growing mushrooms. Very little infrastructure or space is needed to successfully grow mushrooms outdoors. Several different species including shiitake, lion’s mane, chestnut, and pioppino can easily be fruited from blocks outside.
The mushroom blocks we sell, which we display below, can be used for growing mushrooms outdoors from April-November in northern climates. Note: It is not recommended to grow oyster mushrooms in this fashion as they get larvae in them when grown outside.
Depending on how the sawdust blocks are procured and what method of shocking is used, the outdoor fruiting area will look a little different. This process can be as easy as putting blocks in the woods and letting them fruit.
A good place to do this is underneath either deciduous or evergreen trees. Clear away the dead organic material on the ground. You can then use a pallet to keep the mushroom blocks off the ground. You can also do it directly on the soil if you’d like, however they may end up getting a little dirty, especially after it rains. Once you have your blocks down, leave space between each one so there is ample room for fruiting.
As mentioned above, begin to mist the blocks two to three times each day for the first four days. Some mushroom farmers will create a low tunnel made of plastic or metal hoops and greenhouse plastic that covers the pallets. This helps to increase humidity conditions, especially during the mushing pinning phase.
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Content & Optimization by Chris Sturk
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Cognitive impairment, including memory loss and confusion, affects one in nine Americans aged 45 and older, and mood disorders impact more than 20% of the population. In fact, a recent study estimates that Alzheimer’s disease and related dementias will double by 2060. The good news: you can protect against cognitive decline, enhance focus and improve mood with these 5 powerful supplements.
Want to boost brain power? Try nootropics, a class of supplements linked with memory, focus and alertness. Bacopa monnieri, a traditional Ayurvedic herb, has been shown to enhance memory, increase recall and improve cognitive function, as well as reduce depression and improve mood. Other studies suggest that bacopa may also protect against age-related neurodegeneration and cognitive decline. Ginkgo biloba, an herb used in Chinese medicine, enhances blood flow to the brain and may improve focus, thinking skills and some aspects of memory, while protecting against age-related cognitive decline and memory loss.
Fish oil contains two types of omega-3 fats: EPA and DHA. Of these, DHA may be especially important in protecting the brain from cognitive decline. Low levels of DHA have been linked with a reduction in brain size, one sign of brain aging, and some studies suggest DHA supplementation in people with mild cognitive impairment (MCI) can significantly improve cognitive function and slow the progression of brain atrophy. In one study of people with age-related cognitive decline, those who took DHA showed improved learning and memory function. In another study, people with the highest DHA levels had a 47% lower risk of all types of dementia.
Supplementing with probiotics may improve mood and enhance brain health. The gut is involved in the production of neurotransmitters, and microbiota appear to communicate with the brain, influencing anxiety, mood and cognition. Gut bacteria also protect against inflammation, linked with depression, anxiety and other mood disorders. And a meta-analysis found probiotics were associated with a significant reduction in depression, in both healthy people and those with major depressive disorder.
B vitamins, especially vitamin B6, vitamin B12 and folate, are key in brain health and can protect against Alzheimer’s disease and age-related cognitive decline. Inadequate B-vitamin status can lead to elevated levels of homocysteine, a recognized risk factor for cognitive impairment, Alzheimer’s disease and other dementias. Research shows vitamin B supplements slow the rate of brain atrophy in specific regions linked with Alzheimer’s and cognitive decline and can improve memory and cognitive performance in older adults with elevated homocysteine levels. Low levels of B12 have also been linked with poor memory, impaired cognition as well as higher levels of neuroinflammatory compounds that are thought to play a role in Alzheimer’s disease.
As you age, neurons are lost and the brain’s ability to grow and form new connections declines, impacting cognition and mental function. Lion’s mane, a medicinal mushroom used in cooking and in traditional Chinese medicine, may protect against this loss. Studies suggest lion’s mane may increase nerve growth factor (NGF), a protein that’s critical for neuron growth, maintenance and survival. It also contains hericenones and erinacines, compounds that have been shown to stimulate the growth of brain cells and have neuroprotective and cognitive- enhancing effects.
Written by Lisa Turner for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Adaptogens aren’t like other herbs; they have a specific mode of action that involves normalizing physiologic functions and restoring the body to equilibrium. The term was first used by Russian researchers in 1957 to describe substances that increase the “state of non-specific resistance” in stress. The definition was later expanded to include compounds that are safe and normalize body functions and strengthen systems compromised by stress.
This specific class of herbs works in part by influencing the hypothalamic-pituitary-adrenal (HPA) axis, a neuroendocrine system that controls the body’s response to stress and regulates energy, immunity, digestion, mood, emotions, and other physiologic processes. More recent research has found that adaptogens also protect mitochondria, the parts of the body’s cells that create energy, from the effects of the stress hormone cortisol.
Because adaptogens influence the body’s innate physiology, they can take time to work—and they shouldn’t be used indiscriminately. Start with one or two adaptogens that target a specific condition or need, and give them time; with the exception of energizing adaptogens like ginseng, cordyceps, and rhodiola, you may need at least two weeks to start noticing effects. And if you use adaptogens daily, take periodic breaks; some research suggests these breaks also enhance the ability of adaptogens to work better. Generally, a pattern of three weeks on, one week off, is recommended.
So which adaptogens should you take? Here’s a guide to the most popular of these potent herbs, and the conditions they best address:
From an herb traditionally used in Ayurvedic medicine to treat a variety of conditions, has been shown to enhance cognitive function, improve memory and recall, and protect against age-related neurodegeneration, dementia, and cognitive decline.
From a perennial flowering plant native to Europe, Asia, and North America, influences the neurotransmitters serotonin and dopamine, improving mood, energy, memory, and the ability to concentrate. It may also help combat mental fog, boost mental performance, and enhance focus.
A mushroom used in traditional Chinese medicine, contains compounds called hericenones and erinacines, which have neuroprotective and cognitive-enhancing effects. Some studies suggest that lion’s mane boosts proteins that are needed for the growth, maintenance, and survival of neurons. Lion’s mane has also been shown to treat anxiety and depression.
From a tropical legume native to Africa and Asia, is high in L-dopa, a precursor to dopamine—a neuro-transmitter that plays a role in executive function, motivation, and arousal. Studies show that Mucuna pruriens eases psychological stress and ease depression, a common side effect of adrenal fatigue. It’s also been shown to improve fertility in men and protect against Parkinson’s disease.
Which is also known as wu wei zi in traditional Chinese medicine, comes from a woody vine native to northern China. It’s used to treat stress and physical exhaustion, and studies show that it can reduce cortisol and protect the adrenals. Schisandra also has powerful immune-supportive effects and benefits the cardiovascular and respiratory systems.
An adaptogenic root used for thousands of years in traditional Chinese medicine, is a potent energy tonic that enhances endurance, reduces mental and physical fatigue, and improves physical and cognitive performance. The active compounds in ginseng, ginsenosides, have also been shown to impact the central nervous system and offer protection against Alzheimer’s, Parkinson’s, depression, and other neurological disorders.
A fungus that grows on the bodies of caterpillars (modern versions are grown on grains, so they’re vegan), is used to enhance energy and stamina, and has been shown to improve tolerance to high-intensity exercise. It’s also an anti-inflammatory with immune-enhancing effects.
An herb native to Asia and southern India, is traditionally used in Ayurvedic medicine to support the nervous system, enhance immune function, and improve the body’s response to stress. Studies show that ashwagandha significantly reduces cortisol levels, eases depression, balances mood, and lowers stress and anxiety. Because it’s a member of the nightshade family, people who are sensitive to nightshades should avoid ashwagandha, or use it with caution.
From a fungus that grows on birch and other trees, has antiviral, antibacterial, anti-inflammatory, and immune-supportive properties. It contains powerful anticancer compounds, and some studies show it can suppress tumor progression and reduce DNA damage by up to 40 percent.
From the root of a perennial plant in the pea family, has been used in Chinese medicine for thousands of years to improve immunity, reduce stress, and treat heart, liver, and respiratory conditions. Studies show that it can inhibit the growth of viruses, activate the immune response, inhibit tumor growth, and protect against lung, gastrointestinal, and other cancers.
Is an adaptogenic mushroom known for its potent antiviral and immune-enhancing effects. It’s high in polysaccharide compounds that have been shown to help improve immune function, ward off viruses and other pathogens, and protect against various forms of cancer, especially breast and colorectal cancers.
From a Peruvian plant that’s related to radishes and turnips, is traditionally used to promote fertility and increase sexual desire and performance. Studies show that it can improve sperm quality, enhance libido, and relieve sexual dysfunction in women taking antidepressants. It’s also been shown to support immune function, boost physical performance, and reduce fatigue.
Or “potency wood,” comes from the roots and bark of a tree native to Brazil. It’s traditionally used as a tonic to treat a variety of conditions, including sexual dysfunction, hormonal imbalances, and lack of sexual desire. Studies show that muira puama in a combination herbal formula improved erectile dysfunction in men, and increased sexual desire and enhanced ability to achieve orgasm in women.
Written by Lisa Turner for Better Nutrition and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Migraines and severe headaches are a debilitating – and common – ailment in the United States with 20% of women and almost 10% of men having had a severe headache or migraine in a three-month period, according to a Centers for Disease Control and Prevention (CDC) survey. If you’re one of them, put some relief on your plate with these 7 foods that ease headache pain.
This gluten-free seed is packed with nutrients proven to lower risk of migraines, including riboflavin, magnesium and iron. The high iron content of 1 cup cooked quinoa – 15% of the daily value (DV) – can protect against anemia, which has been associated with migraines. And it has sizable quantities of folate, a B vitamin shown to reduce migraine frequency in female migraine sufferers.
Try this: Toss cooked quinoa with chopped cucumbers, parsley, mint, green onions, feta cheese and a light vinaigrette for a gluten-free tabbouleh; cook quinoa, lentils, broccolini and red onions in a mixture of coconut milk and vegetable broth for a savory soup.
Containing 96% water, they can help prevent dehydration, a known cause of many headaches. The reason? When the body is dehydrated, the brain temporarily shrinks and contracts, causing pain. In one study published in Family Practice, people with headaches reported a significant improvement in pain and overall quality of life when they increased their daily water intake by 1.5 liters. Other hydrating foods include celery, lettuce, peppers and tomatoes – all made up of at least 94% water.
Try this: Slice cucumbers crosswise then top with smoked salmon; blend peeled cucumber with lemonade and mint for a refreshing drink; purée with Greek yogurt, onions and garlic for a simple cold soup.
Cherries consist of an array of polyphenol antioxidants, which have been shown to reduce inflammation, a major contributing factor in many headaches and migraines. Several studies have found reduced antioxidant activity and increased oxidative stress in patients with chronic migraine and medication-overuse headaches (a condition caused by overuse of pain-relief drugs).
Try this: Blend cherries with coconut milk, vanilla and honey and freeze in an ice-cream maker; dip whole cherries with stems in melted dark chocolate for an easy, elegant dessert.
The magnesium in Swiss chard and other leafy greens can help prevent a deficiency, which is more common in migraine sufferers than in healthy controls. In one study published in Nutrients, patients with chronic migraines reported significant improvement after taking 600 milligrams of magnesium daily for 12 weeks. And Swiss chard is also high in iron to prevent anemia. Spinach, beet greens and peanut butter also top the charts for magnesium levels.
Try this: Top a pizza with chopped chard leaves, sautéed mushrooms and leeks; sauté shredded chard, garlic and cherry tomatoes then toss with bucatini pasta and grated Asiago cheese.
Salmon, sardines, tuna, mackerel and herring are full of omega-3 fatty acids, shown to decrease frequency of headaches. In a study conducted by Iranian researchers, lower intake of EPA and DHA – the type of omega-3 fatty acids found in salmon and other fatty fish – was associated with higher frequency of migraine attacks. In another study, 87% of adolescents who took omega-3 fish oil reported a reduction in headache frequency, 74% experienced a reduction in duration, and 83% had a reduction in severity.
Try this: Sauté smoked salmon, onions and shredded sweet potatoes into an easy breakfast hash; mix salmon with bread crumbs and seasonings and grill like a burger.
They’re a good source of riboflavin, a B vitamin that’s been shown to reduce the frequency and duration of migraine attacks with no serious side effects. In a study published in the International Journal for Vitamin and Nutrition Research, patients who took riboflavin reported a significant drop in headache frequency and were able to decrease their use of anti-migraine drugs.
Try this: Sauté sliced shiitakes in sesame oil then toss with a honey-miso glaze; finely chop shiitakes, ginger, garlic and green onions in a food processor and use as a stuffing for potstickers.
Like other beans, peas and lentils, black-eyed peas offer a solid supply of high-fiber, plant-based protein. Studies show that a vegan diet may be associated with reduced migraine pain and reduced frequency of premenstrual headaches. Black-eyed peas and other legumes can help prevent chronic migraines, which have been linked with insulin resistance. And they’re a powerful source of headache-busting iron and magnesium.
Try this: Sauté black-eyed peas with shredded collards and sliced okra for a Southern-style side; toss black-eyed peas with chopped spinach, chopped red onion and diced red and yellow peppers; purée black-eyed peas with tahini, olive oil and garlic for a riff on hummus.
Written by Lisa Turner for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Anxiety disorders are the most common mental illness in the United States, affecting 40 million adults (or 18% of the population), according to the Anxiety and Depression Association of America. And it can be dangerous: Stress is a major contributing factor to the six leading causes of death, including cancer and coronary heart disease. But you don’t have to suffer. Tame your tension with these research-based natural solutions.
The mineral magnesium, critical in a number of bodily functions, also influences the production of and the body’s reaction to cortisol, a primary stress hormone, and moderates the physiological stress response. Low blood levels of magnesium have been linked with feelings of anxiety, and research also shows stress can deplete magnesium from the body. Some studies link a higher dietary intake of magnesium with lower levels of anxiety, and in one study, taking magnesium for six weeks led to a clinically significant improvement in symptoms of anxiety.
Medicinal mushrooms like reishi and lion’s mane can help support adrenal health, ease anxiety and promote calm. They may be especially effective combined with other stress-busting herbs like ashwagandha. Studies have found that ashwagandha, an adaptogen traditionally used to support adrenal function, normalizes cortisol levels and improves resistance to stress. Intrigued? .
Herbs like passionflower, skullcap, lavender, chamomile and others have been used for thousands of years to promote calm, and modern research supports their use for easing anxiety and reducing stress. Passionflower works in part by influencing brain levels of GABA, a compound that helps regulate mood, and some studies show it’s as effective as prescription anti- anxiety medications. Skullcap also works with GABA to reduce anxiety. Lavender contains compounds that are thought to interact with neurotransmitters to ease stress, while chamomile and holy basil (Tulsi) have properties that have been shown to promote relaxation and calm. Vervain has proven anti-anxiety and sedative properties.
These fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), work in part by influencing stress hormones and neurotransmitter function, and also by decreasing brain inflammation. Some researchers suggest the lower intake of omega-3s in our modern diet is linked with anxiety, as well as depression and other mood disorders. Studies show people with symptoms of anxiety have significantly lower levels of omega-3 fats and, in some studies, a higher ratio of omega-6 to omega-3 fats in the blood and in the brain. Supplementing with omega-3 fats has been linked with a significant reduction in anxiety, as well as improvements in mood, concentration and fatigue, in both people with clinical anxiety and healthy young adults without an anxiety disorder diagnosis. In one study, stressed-out students who took an omega-3 supplement for 12 weeks had a 20% reduction in symptoms of anxiety, compared with those who received a placebo.
In addition to its role in bone health and immunity, vitamin D also influences neurotransmitters that impact brain function and mood, and vitamin D receptors are widespread in brain tissue and the central nervous system. Several studies have linked low blood levels of vitamin D with increased anxiety, worry, poor sleep and depression. Other research shows vitamin D supplementation can improve mood and reduce anxiety.
There’s a definitive link between gut health and mental function, and research shows that gut microbiota communicate with the central nervous system through a variety of pathways. Studies suggest gut microbes are involved in the regulation of the stress response, and a healthy microbiome can protect against anxiety and other mood disorders. A review of 34 controlled clinical trials found probiotics had “small but significant effects” on anxiety. In one study, people with chronic fatigue syndrome who took probiotics experienced a reduction in anxiety, and another found probiotics improved anxiety and sleep quality in students during periods of stress.
Written by Lisa Turner for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>What’s your gut feeling? According to mounting evidence, that’s one of the most important questions you can ask yourself when it comes to health. Your gut, after all, is responsible for letting in nutrients and water while keeping out toxins – as long as it’s working properly. Let it start to leak and it’ll allow substances into your bloodstream that shouldn’t be there, causing a host of problems. A healthy gut depends on good bacteria, a solid lining and a working immune system. Keep topped up on the nutrients below to maintain all three, but to give you a head start on gut bacteria here are five fast fixes.
Mushrooms are a fantastic food to help “pad out” meals to make them more filling without adding unnecessary calories – 100g of them contains just 22 calories. And a new study suggests that eating more of the fungus, specifically white button mushrooms, can have a big impact on achieving your weight-loss goal by improving gut health.
The research, published in the Journal Of Functional Foods, found these mushrooms work as a pre-biotic, providing nutrients to a certain type of healthy bacteria that plays a significant role in blood glucose management. Having more stable blood sugar levels helps maintain the optimal conditions for your body to burn fat for fuel, and diminishes cravings for high-sugar snacks. Ideally, the researchers suggest, you should eat around 85g of mushrooms a day.
Apple pectin is a prebiotic – a non-digestible nutrient that encourages the growth of good bacteria – and a Japanese study saw positive changes in a fortnight among volunteers who had two apples a day. Granny Smiths are best – crunch away.
A 2017 study from the University of Illinois had surprising results: endurance exercise alone can make positive changes to gut composition, producing short-chain fatty acids crucial to colon health and energy production.
Fermented foods are what your diet’s missing. When you’re shopping, go for the Ks: kefir, kombucha and kimchi will all fill your gut with healthy bacteria that promote digestion and help gut health – aim for at least one portion a day.
A 2015 study found that yoga and meditation induced genetic changes in the body that aided gut health in volunteers. Too much hassle? At least try to eat stress-free: avoid TV, phones and awkward conversations.
The active ingredient in turmeric protects your intestinal walls against the negative effects of a Western diet, helping prevent the proliferation of “bad” bacteria, suggests research published in 2014 by Virginia Commonwealth University School of Medicine. Use turmeric in curries, or toss a teaspoonful into rice or scrambled eggs.
Low vitamin D can decrease immune system function and is associated with bowel disorders. Sunlight is a natural source of Vitamin D, but from October until March the sun isn’t strong enough—the NHS estimates that one in five people are deficient. It’s easy to supplement: keep a bottle next to the toothpaste, and take it daily.
There’s some evidence that lack of iron depletes gut bacteria. A recent rodent study published by the British Journal Of Nutrition suggests extra iron helps, but absorbing it can be a problem. To be on the safe side, stick to sources of heme iron like red meat and eggs, rather than non-heme supplements that mimic the plant variety.
According to a 2015 study published in the journal Lipid Research, omega 3 fats work with probiotics to foster “friendly” bacteria in your gut. The researchers used (and recommend) fish oils: supplement with a pill a day, taken with food. Flax and chia seeds, walnuts, olives and coconut are also good sources, though less research on them exists.
Along with carotenoids, these phytonutrients (found in plants) have high anti-inflammatory gut-based benefits, and can reduce your risk of gastric cancer, according to a 2012 study. Cabbage and onions are good sources: cook them in a stew to keep the nutrients in the broth.
It’s used in almost every barrier between your body and the filthy outside world: as well as your gastrointestinal tract, your skin and lungs rely on it. Sweet potato, pak choi and peppers are all excellent sources: for a top-up hash, cube the potatoes and parboil them for five minutes, then chop up the other veg and pan-fry the lot.
Technically they’re a sub-category of flavonoid, but they’re worthy of separate consideration since they reduce the amount of Clostridium histolyticum, a pathogenic bacteria, in the gut. Green or white tea is your best source: aim for two or three cups a day.
Your body uses it to build the protective mucous membrane that lines your intestinal tract, providing your first line of defence. Get it from shrimp, eggs and poultry: if you go out on an all-nighter, eroding your gastrointestinal defences with a booze binge, a turkey frittata the next morning will start to redress the damage.
There’s some evidence that it can reverse excess “intestinal permeability” – or the much-feared leaky gut syndrome. Supplement companies sell it in L-glutamine format, which coats cell walls and acts as a repellent to irritants. The usual dose is 2-5g, twice a day.
Technically not a nutrient, but it adds bulk to what’s already going through your intestines, reducing your exposure to potentially dangerous compounds, and helps to regulate pH balance, promoting a better environment for beneficial bacteria. Get more by building your diet around vegetables, fruits, legumes, nuts and seeds.
Written by Joel Snape for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Black tea is rich in a group of pathogen-fighting compounds that can protect against
a variety of viral infections. Tea leaves contain naturally occurring compounds, including polyphenols, catechins and alkaloids like caffeine, theobromine and theophylline that defend the plants against invading pathogens such as bacteria, fungi and viruses. Older studies show black tea can almost completely inhibit the infectivity of influenza virus. And in one study, black tea extract, rich in flavanol compounds called theaflavins, inhibited herpes simplex virus type 1 (HSV1) infection.
Try this: Purée strong-brewed black tea with grated ginger, frozen mango and Greek yogurt for a flu-busting breakfast; steep black tea bags in hot water then use as
a broth to cook brown rice, garlic and onions.
Shiitake mushrooms are loaded with beta-glucans, antiviral compounds that have been shown to inhibit viral replication and enhance immune function. In one study, people who ate shiitake mushrooms for four weeks showed improved markers of immunity, as well as reduced inflammation. Other studies show shiitake mushrooms also have significant antibacterial and antifungal properties, and they protected against 85% of the yeasts, molds and other organisms they were tested on.
Try this: Thinly slice shiitake mushroom caps, toss with melted coconut oil and minced garlic and roast until crisp; stir-fry shiitakes, slivered carrots, broccoli, sliced red peppers and minced ginger in sesame oil and tamari then toss with cooked soba or rice noodles.
Yogurt contains an abundance and variety of probiotics that may aid in fighting viral infections. In one review, 28 trials found that probiotics had a positive effect on respiratory tract infections (RTIs). Other studies have found probiotics can enhance respiratory tract immunity, speed recovery and lessen the severity of respiratory infections caused by the influenza virus. They're thought to work by enhancing overall immune function, interacting directly with the virus and/or producing antiviral compounds. Probiotics may protect against other viral infections, including some types of coxsackievirus, HIV-1 and viruses that cause diarrhea.
Try this: Line a mesh strainer with cheesecloth, pour in yogurt, place over a bowl and let stand overnight for easy yogurt cheese; whisk yogurt with apple cider vinegar, dried dill and minced garlic and chives for a healthy dressing.
Ginger has long been used in traditional medicine to treat colds and flu, and modern studies show it has measurable antiviral benefits. In one study, fresh ginger protected against HRSV (human respiratory syncytial virus, a major cause of lower respiratory tract infections) by blocking the virus’ ability to attach to cells and stimulating the release of compounds that help counteract viral infections.
Try this: Cut peeled ginger root into matchsticks, sauté in olive oil until crisp and use as a topping for soups or salads; simmer ginger slices in milk or coconut milk, strain then whisk in turmeric and honey for a creamy, soothing beverage.
ACV is another traditionally used antiviral and a number of modern studies have shown the antimicrobial activity of apple cider vinegar against a variety of pathogens. Researchers suggest apple cider vinegar may work by a variety of mechanisms, including the antiviral properties of apples and the presence of probiotics that occur during the fermentation process.
Try this: Steep dried elderberries and sliced ginger in apple cider vinegar then strain and add honey for an easy oxymel (herbal tonic); whisk together apple cider vinegar, honey, mustard and olive oil for a sweet, creamy dressing.
Garlic contains powerful compounds, including allicin, diallyl trisulfide and ajoene, that fight viruses, including influenza, rhinovirus, cytomegalovirus (a type of herpes virus), herpes simplex, HIV, viral pneumonia and rotavirus. In one study, people who took allicin extract over a 12-week period had significantly fewer colds than the placebo group, and those who did get a cold recovered faster.
Try this: Roast whole heads of garlic, skin-on, until cloves are soft then let cool and peel off skins; finely mince raw garlic and add to a dressing of olive oil, lemon juice and minced thyme.
Cinnamon has been used in herbal medicine for hundreds of years, and chemical profiling shows its active compounds have antiviral, antimicrobial, immunomodulatory and anti-inflammatory effects. In one study, cinnamaldehyde, the compound that gives cinnamon its characteristic flavor and smell, inhibited the growth of the influenza virus. Cinnamaldehyde also inhibits Listeria and Escherichia coli in foods and protects against a variety of yeasts and fungi, including Candida albicans.
Try this: Add cinnamon, cardamom, vanilla extract and coconut milk to oatmeal for a chai-spiced breakfast; add cinnamon and cocoa powder to
your morning coffee.
Elderberry, an extract used in herbal medicine to treat infection, has potent antiviral activities against respiratory pathogens and influenza viruses. Research shows elderberry shortened the length of flus by an average of four days.
Licorice root, used for centuries in Chinese medicine, is rich in dozens of plant compounds with antiviral and antimicrobial activities. Two compounds, glycyrrhizin (GL) and glycyrrhizic acid (GA), protect against herpes, HIV, hepatitis, coxsackie, enterovirus and SARS coronavirus. Other studies show licorice root significantly inhibits human respiratory virus and the flu.
Oregano oil, is a superconcentrated form of carvacrol, a powerful antiviral compound. In one study, oregano oil was effective in inhibiting five of eight viruses examined, including human respiratory virus and herpes simplex. It also has powerful antibacterial activities, especially against E. coli and other food-borne pathogens.
Written by Lisa Turner for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>The first meal on a Saturday morning sets the tone for your weekly respite from work, so it’s important to make it special. If you have the same cereal-and-OJ combo you have during the week, then you might as well throw in the towel and head for the office. That’s a breakfast based around leaving the house on time, not one based on satisfaction.
This spinach, mushroom and ricotta crepe recipe shared with us by Waitrose, on the other hand, is just the ticket for a memorable weekend brunch. We recommend getting the ingredients in on Friday night so you can roll straight from bedroom to kitchen and whip up a batch. Or, for the true prep masters out there, make the batter and filling in advance and pop them in the fridge so your brunch takes mere minutes to make come morning.
For the crepes - 100g spelt flour
- 2 eggs
- 1tbsp garlic-infused olive oil, plus extra
- 200-225ml milk
For the filling
Energy 312 calories
Fat 16.3g
-of which saturates 5.9g
Carbohydrate 21.1g
-of which sugars 6.2g
Protein 18.1g
Salt 0.6g
Fibre 4.7g
Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Healthy, nutritious foods do not have to cost a lot, and this vegetarian chili, chock full of nutrients and fiber is a great example. The meaty portobello mushrooms beautifully mimic actual meat, and the combination of spices is fragrant and gives this dish just the right amount of bite. Even though my family eats meat, we actually prefer this vegetarian chili to chili con carne. I serve it with my reduced-fat, reduced-sugar cornbread – it is airy and fluffy and far less oily and sweet than most cornbreads, and that's how we prefer it.
I usually prefer simple recipes with few ingredients, but this recipe is great to make on a cold winter day when you're in the house anyway and don't have much else to do. If you have kids, let them help! Depending on their ages, many of the tasks needed for this recipe – especially mixing and stirring – can be done by kids starting at around age four.
The total cost for each delicious, healthy, filling serving comes to just under $5. If you live outside of the Bay Area of California, your costs may be lower (everything is more expensive here). You may lower it further by avoiding organic ingredients.
While not as cheap as a $1 fast food meal, I do consider it affordable, especially since in the long run, eating junk is very costly in terms of medical costs.
Makes 6 servings
[
](https://moneyning.com/wp-content/uploads/2011/01/Saute-vegetables.jpg) 1) In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and chili peppers, and cook, stirring, until soft, about 3 minutes.
2) Add the mushrooms and cook, stirring, until soft, about 5 minutes. The mushroom add a lot of volume at first, so you may need to add them in 2 batches, waiting for the first batch to lose some volume before adding the second batch.
3) Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 1 minute.
4) Add the tomatoes, beans, tomato sauce, and vegetable broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
5) Remove from heat, stir in the cilantro, cover and allow to rest for about ten minutes.
6) Serve in a bowl on top of long grain white rice, brown rice, or with corn bread.
Makes 12 servings
1) Preheat oven to 400 degrees F. Grease a 9 X 13 pan.
2) In a small bowl, combine corn meal and milk and let stand for 5 minutes.
3) In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
4) Bake in preheated oven for 30 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Bon Appetit!
Written by Vered DeLeeuw for MoneyNing and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Green tea offers a host of benefits, the latest of which hits you right in the gut — in a good way. In a recent study published in The Journal of Nutritional Biochemistry, mice fed a high-fat diet that included 2 percent green-tea extract (about the equivalent of 10 cups of tea) gained 20 percent less weight, had less inflammation and had more beneficial microbes in their intestines than those that did not consume the extract. The green tea encouraged the growth of good gut bacteria, which led to a series of cascading benefits that significantly lowered the risk of obesity, cancer, heart disease and liver disease.
You don’t need to hit the 10-cup mark each day to garner the benefits, though. Even a few cups per day, when paired with a healthful diet, will improve overall health and well-being.
A six-year study out of Singapore reported that consuming two portions (one portion equals ¾ cup or 150 grams) of cooked mushrooms weekly could reduce the odds of mild cognitive decline, such as forgetfulness and memory loss, by 50 percent. The study published in the Journal of Alzheimer’s Disease concluded that a specific compound in mushrooms called ergothioneine has antioxidant and anti-inflammatory properties that promote cognitive health while other ‘shroom compounds protect the brain from neurodegeneration and promote the synthesis of nerve growth factors. Incorporate mushrooms into your weekly meal planning by adding them to pizza, sandwiches, soups or salads.
Casein protein directly leads to muscle gains.
Recent research published in Frontiers in Nutrition determined that drinking a shake made with casein protein before bed leads to increased muscle gains. Muscles grow and repair themselves overnight when provided with adequate amounts of the necessary building blocks — aka amino acids. Because the body does not release amino acids into the bloodstream for energy as it does glucose, they are not always in circulation when you go to bed and are therefore less available for muscle synthesis. Drinking a casein shake pre-sleep means more available aminos and more potential for reconstruction while you snooze.
Bonus: A separate study found that a pre-sleep casein shake increases fat metabolism the following day!
Written by Lara McGlashan for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
]]>Learning how to start mushroom cultivation can be lots of fun! There’s a magical world of mycelium awaiting you and it can lead to lots of fresh food. For some, it may even develop into a fruitful business.
Today we are looking at ways beginners to mushroom farming can get a strong hold on the cultivation process. Below we share tips, resources, and some popular classes that can help you, regardless of your skill level. We can even help you produce hundreds of pounds of fresh mushrooms weekly if that is your desired outcome.
Our guidebooks are a great starting point for any new mushroom grower. We have six guidebooks that you can browse through that help explain the process for growing various species on an array of substrates.
For the total beginner I recommend checking out the Oyster Mushroom Cultivation guidebook. Oyster mushrooms are some of the easier mushrooms to grow as they are aggressive colonizers. This guidebook specifically goes over the process for growing oysters on straw, and it covers all stages, from the treatment of straw, to inoculation, incubation, and fruiting. Each step is crucial to the success of the grow, and you will get the complete process in detail in this guidebook.
The Shiitake Mushroom Cultivation guidebook can also be used for total beginners as shiitakes are not very difficult to grow either. This guidebook shares the process of growing shiitakes on hardwood logs and sawdust blocks.
Our YouTube channel is the next spot to check out for information on mushroom cultivation. We have a whole slew of video content on there that can help you get to understand mushrooms and mushroom cultivation much more deeply.
For instance, have you ever tried using a mushroom growing kit? We sell mushroom growing kits through our online store because they are the perfect starting point for people interested in growing mushrooms. Our YouTube channel has videos on how to use these kits so you will be fully prepared once your kit arrives in the mail. The kits we sell are big 10-pound blocks that are fully colonized and certified organic. You can get up to five pounds of fresh mushrooms throughout multiple flushes.
In addition to growing kits, there are videos for:
You will also find tips on developing mushroom fruiting chambers or grow rooms, information on the lifecycle of mushrooms, and a variety of mushroom farm tours. The YouTube channel has a wealth of knowledge on it so be sure to check it out.
If I were embarking upon the journey of mushroom cultivation at home so I could consistently have fresh mushrooms for my family and friends, then I would strongly consider taking this online course for home growing.
This course has a lot of benefits that go beyond our guidebooks or YouTube videos. First off, there is a lot more content held within this class as it is around four and a half hours long. There are also recommendations on further readings and videos that are shared with class participants. There is even a Facebook group for alumni of the course, so you can interact and continue to learn with other fungi fanatics.
This class also teaches the cultivation process for eight different mushroom species, so you will be able to grow many more types of mushrooms with this course. If you want up to 20 pounds of fresh mushrooms each week, then this course is for you. Learn more and register here.
If you are at the stage where you are serious about starting a mushroom farm business then we can help you start in the most efficient and effective manner. Willie, the owner of Fungi Ally, head mushroom grower, and instructor of these online cultivation courses, has years of experience farming mushrooms. He developed his own mushroom farm from scratch and shares tips, tricks, and things to avoid during this comprehensive course. Not only can you begin your mushroom farm, you can do so with the help of someone who has been there. Better yet, you’ll be able to avoid the trial-and-error situations that many farmers face.
This course is around nine hours of usable information. You will discover:
In addition to the course, videos, and additional readings, you will receive a free 30-minute private consultation with Willie, and a 25% discount to the Fungi Ally online store so you can stock up on any mushroom spawn or products you may need to get started. Learn more about this online course and register here.
There you have it, a myriad of ways on how to start mushroom cultivation. We hope we can assist you along the way!
When considering how to fruit mushrooms, you will first need lighting that is comfortable to read under. After initiation, we have our fruiting body development, and that can occur in a fruiting room, outdoors, or in a variety of different structures. Regardless of the area, there are four main parameters and spectrums to focus on. So of course there's variability in this depending on how many pounds of mushrooms you’re interested in fruiting, the types of mushrooms you're growing, your set up and how serious you are. You might have larger or narrower parameters.
Humidity is going to be anywhere from 75% to 90%, and particularly in the initiation phase, the first four days of fruiting, you want humidity closer to 90%. Just as they’re pinning they start to be a little bit more resilient to lower humidity levels, so you may be able to drop down to 80% or 75% and it won't have a huge impact.
You will want to keep CO2 below 800 parts per million (ppm), particularly for oysters. With shiitakes and lion's mane you can have 1000-1100 parts per million because they are more tolerant of high CO2 levels.
An ideal temperature range is between 55 and 75 degrees Fahrenheit. The sweet spot is 62 or 63 degrees Fahrenheit. That's where you get the highest quality mushrooms and the fastest growth. Mushrooms grown at lower temperatures tend to be meatier and of a high quality as well, they just grow more slowly.
With lighting you will want to have the lights on for 16 hours and off for eight hours. I know people that do 24 hours on. There are also some people that do 12 hours on and 12 hours off. I found that to be a little bit too short as the mushrooms got a little bit stemmy. So I would say in the 14 hours or 16 hours on range for lighting is best. Also, there isn't really a particular spectrum that you need to include in lighting. LED lights can be enough.
The biggest advantage of an indoor mushroom fruiting room is that you can grow year-round, so you don't have to stop.
This is kind of your baseline budget, and the biggest thing is you're not controlling temperature here. If you did this in a basement, you wouldn't really need much temperature control. If you were doing it in something more like a warehouse or something similar, you might need a temperature control, which is additional money that what’s pictured here. This is a pretty basic list of materials, adding up to around $700, which can be used to grow 100 pounds of mushrooms a week.
We essentially did this in the basement of a residential house, and we basically had all those materials listed there. We didn't have heating or cooling. The air intake was passive at the front of the room and it exhausted out a window in the back of the room. We were able to grow around 150 pounds of fresh mushrooms each week here.
There's no drains in the floor so every couple of days we had to vacuum up water. The walls of the chamber are made of contractor plastic and 2” x 4” that we ripped in half. It’s a very basic set up.
In our 16’ x 8’ room we were moving in about 96 bags each week. We were leaving those in for four weeks, and after the first 10 days we got about a pound per bag. That's a really good metric to estimate with. Getting one pound of fresh mushrooms per five-pound bag.
Then two weeks later we got about a half a pound off of those same bags. So we started with 96 pounds, and then as we get in the swing of things we have that additional 48 pounds coming in. Each week we were producing around 140.
There's also variability with yields. Sometimes the mushrooms are doing better and sometimes they are not doing as well. It's a constant dance of modifying the atmospheric conditions so that the mushrooms are fruiting well.
Do you want to take the leap into starting your own commercial mushroom farm business? Discover the entire process of starting your own small-scale mushroom farm for profit with our Online Commercial Mushroom Cultivation Course! Never has it been easier to learn how to grow mushrooms commercially, and with our help you will avoid all the pitfalls and headaches that can come with the process. This course can be taken at your convenience, and it includes a free consultation with Willie, the owner and head mushroom grower. Learn more and register now.
]]>All organic material is broken down by fungi and bacteria. The job of a cultivator is to get the mycelium of the desired edible mushroom established before anything else can take hold. For the highest chance of success, the material or “substrate” needs to be prepared. Today we are looking at different substrates for mushroom cultivation.
The word “substrate” refers to any material that is a food source for mushroom mycelium. The way the substrate is prepared will be guided by the type of substrate and the equipment that is available. Preparation includes ensuring moisture content is optimal and the substrate is clean of contaminants, mixing substrates if desired, and sometimes placing the substrate into a bag.
Different substrates for mushroom cultivation include logs, stumps, woodchips, straw, sawdust, coffee grounds, grain hulls, and other carbon-rich materials. Some species are very particular about the type of substrate used, while others are flexible.
A common mushroom substrate many beginning mushroom farmers use is grain. We’ve used oats with the addition of gypsum for micronutrients and calcium for the mycelium to grow effectively. These are two substrates we’ve mainly used when we are growing out mycelium and want fast growth.
Smaller grains like millet are preferred to larger grains. By using a smaller grain like millet, the mycelium will spread more evenly and abundantly throughout the substrate.
Grain is used as a high-nutrient medium for rapid mycelial expansion. It is typically the step after mycelial growth on agar medium. Grain is too expensive and too high in nutrients for bulk substrate fruiting, but it can be a good supplement to the sawdust or wood pellet base. It works well to boost yields by inoculating straw with large amounts of grain spawn. Grain also needs to be treated using pressurized steam and inoculated in lab conditions. It is very easy to get contamination on grain, so this is not a beginner substrate.
Grain spawn is typically a lower generation and has a higher nutrient profile. This makes grain spawn a good option when the substrate will be further expanded or if you want to add additional nutrients into the substrate.
The generations of spawn are very straight forward. The first substrate inoculated from a petri plate is usually grain and called Generation 1. This is then expanded 8-10x into more grain which is Generation 2 grain. From here, farmers usually either go to Generation 3 grain or sawdust. Most growers do not perform transfers beyond four generations for fear of the strain losing vigor in fruiting -- a phenomenon called strain senescence.
The base mushroom substrate we use when fruiting mushrooms is sawdust. The particles are relatively small and easily consumed by the mushroom mycelium. Sawdust can be better than larger grains because of the small particle size. This substrate can often be sourced from local lumber mills.
Two commonly-added ingredients to sawdust for fruiting mushrooms is wheat bran and soybean hull. The wheat bran is particularly added when growing shiitakes. It’s important to note that the gluten in wheat is broken down by the mycelium so that protein is no longer there. Soybean hull is often added when growing oyster mushrooms, lion’s mane mushrooms, and other species.
Straw is another popular substrate, especially for growing oyster mushrooms. Oyster mushroom cultivation on straw can be broken into four parts:
Each step is crucial to the next and affects the overall yield. The first step is to source your straw and chop it well. Then it is time to treat the straw. By treating the straw, microorganisms are killed and competition for the available nutrients is limited. The four most commonly used methods for treating straw for mushroom cultivation include:
We provide grain spawn and sawdust spawn to mushrooms growers of all sizes so they can start growing fresh mushrooms at home.
We do this because we understand that not all mushroom farmers have the time or equipment to produce all of their own colonized substrate. We know that some mushroom growers simply want to get to the process of fruiting fresh mushrooms. We even carry pre-sterilized grain bags for growers who want to inoculate the bag with a specific species or strain.
Both the grain and sawdust spawn we provide are created in a sterile lab and produced consistently throughout the year, so you get contaminant-free, high-quality spawn that you can use as soon as you receive it in the mail. Our grain spawn is second generation so you can expand it out even further if you would like.
Using an online mushroom cultivation course has a lot of value to people. Not only can you learn from experienced professionals, but you can also avoid a lot of the guesswork or scenarios that can lead to failure.
The covid19 pandemic has spurred a lot of online learning. These online courses were in the works before the pandemic, but they are taking on a new life now. Below we discuss both of our online cultivation course options for home growers and for those taking the step into commercial cultivation.
We have seen many vegetable, fruit, and herb farmers add mushrooms to their farms. This happens because people have extra space on their farms and want to get the most from the land. Or it’s the case of noticing that mushrooms are gaining in popularity and that there are a variety of species that go beyond the button mushroom to provide superior taste. Whatever your reason is, we can help you get your professional mushroom farm operation up and running. The best part is that you will be avoiding a lot of headaches in the process because so much of the trial and error has already been conducted. Instead of hitting roadblocks or wasting time with methods that won’t work, you will be receiving high-quality information from a professional mushroom farmer who has gone through the process.
Don’t just take our word for it. You can check out reviews of the course on this page. This course is available to anyone, anywhere, which is why we’ve had attendees take our classes from all over the world. Here is a look at one of the reviews of this commercial course:
“Best Commercial Cultivation course available!
The Commercial Cultivation course was by far one of the best learning experiences I've had the pleasure of participating in!
Willie's vast knowledge and interactive teaching style allowed for extremely dense weekly learning, while also being accessible to all levels of experience. Throughout the six weeks of lectures, I was able to fully develop my business plan and understand all of the moving pieces within a commercial mushroom operation; Willie was there to answer all of my questions along the way and provide insight on both environmentally friendly practices and financial feasibility.”
This course is beneficial for anyone growing mushrooms at home for fun and wanting to take it to the next level by becoming a small-scale mushroom farmer.
The course includes all of the following:
The information covered in this course includes:
Learn more about the online mushroom cultivation course for commercial growers and register today.
Willie Crosby is the instructor for both online cultivation courses. Willie has been cultivating mushrooms for the last nine years. He co-founded Fungi Ally which grew mushrooms indoors for six years, selling as much as 500 pounds per week. Now Fungi Ally focuses on education and spawn production, supporting both commercial and home growers to grow more mushrooms.
Willie has taught over 15 classes online for Cornell University, Umass Amherst, and Fungi Ally over the last four years. He has received 5 SARE grants and six other grants over the last five years for growing mushrooms and educating the public about mushroom cultivation.
Growing mushrooms at home is the perfect way to start, and it will help you realize if you want to keep mushroom growing as a hobby or if you want to expand it into a professional endeavor.
This course will help you grow some of the most popular edible mushrooms at home, including shiitake, oyster, lion’s mane, chestnut, and wine cap. This course will also introduce you to eight different methods of cultivation that can easily be done at home with no special equipment or technical skills. This course is for anyone interested in growing mushrooms for their household and community. If you want to be producing up to 20 pounds of fresh mushrooms weekly, or a few pounds every couple of weeks, then you should attend. The course includes:
Learn more about the online mushroom cultivation course for home growers and register today.
]]>Mushroom cultivation at home is gaining popularity, especially once people realize that they can easily be growing pounds of fresh food consistently.
Here at Fungi Ally we have a variety of online courses for mushroom farmers of various sizes. Below we are going over some of the info you will receive when you take our online course on mushroom cultivation at home. If you find this information interesting and useful, then you should definitely consider taking this online course, which can be done at your convenience from the comfort of your home.
This online course will introduce you to about nine different methods of mushroom cultivation that can easily be done at home with no special equipment or technical skills.
We will go over the common mushrooms that are cultivated, what exactly mushrooms and fungi are, and how we can begin working with mushrooms and fungi in many more ways. This course is for anyone interested in growing mushrooms for themselves and their family with a little extra for their community.
This information will help you get a deep enough understanding of mushroom cultivation at home that you should be able to grow up to 20 pounds each week if desired. Of course, you could also go much smaller, like a production of two or three pounds each week. It’s all dependent upon you.
Shiitake mushrooms: Shiitakes are the gateway mushroom into the field of specialty mushrooms. Shiitakes are known by many consumers and have a great taste and texture. Shiitakes have a high protein content around 18% (dry weight), and a complete profile of amino acids.
Shiitakes have a strong umami flavor and stand out in culinary dishes. The stems of shiitakes are typically discarded or made into stock and the caps are cooked. They can also be dried and still maintain a high quality of flavor and texture. Shiitakes are great in stir fries, miso soup, or roasted on their own!
One of the great things about shiitake mushroom cultivation is it can happen at both low- and high-tech scales. From backyard woods to large commercial farms, shiitakes are now widely cultivated in the United States. All of these things give this mushroom a lot of versatility and potential for cultivation on any scale from homestead to large business.
In this online class on mushroom cultivation at home you will learn how to grow shiitakes on logs and totems.
Oyster mushrooms: Oyster mushrooms are generally sweeter than shiitakes, with a more subtle flavor. They can be extremely beautiful as well, coming in grey, blue, yellow, and pink. Some oyster mushrooms, like the king oyster, have a firm texture similar to chicken. While many other oysters, like the golden or pink oyster, are more delicate in texture. The caps are the most desirable part, but the stems can be chopped finely and cooked, too. Oyster mushrooms are amazing with fried eggs, omelettes, or in pasta dishes.
If you are interested in growing mushrooms, oysters are a great one to start with, as they grow on a wide range of materials and grow very quickly. In this online class you will learn how to grow oysters on straw and coffee grounds.
Lion’s mane mushrooms: Lion’s mane is a delicious mushroom with cascading spines or teeth. It can bruise easily so growing them at home makes the most sense for the freshest, firmest lion’s mane around.
Lion’s mane starts out pink without any of the spines. As it grows the spines start growing and get longer, until they point straight out. Those start to cascade down before harvest.
With a lobster-like taste, this mushroom is fantastic sautéed with some butter and lemon juice or used for faux crab cakes. Lion’s mane soaks up the flavors it is cooked with, so it goes great in many types of meals.
Chestnut mushrooms: Chestnuts are a nutty mushroom that grows in clusters. The caps of the chestnut mushrooms can be dry to slightly slimy, and the entire cap and stem can be eaten. It is best to dice the stem into smaller pieces for cooking purposes. The slimy texture can be avoided by cooking them longer, which will lead to a slight crispiness.
Chestnuts have a beautiful chestnut brown coloring and can have slightly ornamented caps and stems. Baby mushrooms chestnuts have spikes that stick out from the cap of the mushroom.
The strong flavor of this mushroom lends it well to being used in rice dishes and stir fries, giving the meal a stronger umami flavor and texture. Chestnut mushrooms, along with most specialty mushrooms, have no fats in them but a complete profile of amino acids.
Wine cap mushrooms: Wine cap mushrooms are a great option for growing your own food at home, whether you live in a city or in a rural part of the country.
Wine caps look much like a portobello mushroom with a purple gills and a burgundy cap. The taste and texture is similar to asparagus and it can be used in a variety of dishes. Wine cap is an aggressive and social mushroom that is one of the easiest mushrooms to begin growing.
Culinary enthusiasts have stated that the mushroom pairs well with any of the following: lemon juice, fennel, nutmeg, pasta, polenta, quinoa, ramps, and rice. It also goes well with meats, fishes, or poultry, or in soups and stews.
Expect this mushroom to fruit twice per year if you are living in the Northeast U.S. and growing this mushroom outside in your yard.
In this online course you are taught how to grow wine cap mushrooms on wood chips outside. They can make a great addition to your garden as well.