Shiitake mushroom is a delicious and healthy mushroom native to the Far East. However, they are now found throughout the world. Shiitake mushroom (Lentinula edodes) is esteemed for both its health-supporting properties and its culinary value. Our Shiitake kits are super-boosted to give the most prolific harvests. Shiitake mushrooms can be harvested at 2-week intervals for up to 4 months. A 10–30 °C environment is desirable. This variety of shiitake mushroom can sustain the freezing Alberta winter and potentially fruiting for years when additional nutrition for mushroom mycelium is provided.
Step-by-step guide on how to use your Mushroom Grow Kits indoor:
- For our Shiitake mushroom kit, we recommend remove the plastic bag completely. Soaking in water for 12 hours.
- Shiitake mycelium takes much longer to be ready to fruit and when they are mature, the white mycelium turns brown, we call it “browning”. It is a healthy and ready to fruit indication of the mycelium block.
- Place the mushroom block in a bowl of water but lifted it above water with two forks.
- Maintain the environment moist with relative humidity of 80% and temperature 10-30 C. Fresh air is desirable for healthy mushroom fruits.
- Shiitake mushrooms may take a bit longer to mature than 7 days. Harvest when the cap get flatten out.
Step-by-step guide on how to use your Mushroom Grow Kits outdoor (Perennial):
- Remove plastic bag.
- Soak the mycelium block in water for 12 hours, the block may float and it doesn’t impact the result as long as some surface is exposed to water, you can use some heavy object to weight it down.
- Pick a shaded spot, in a bin or directly in the ground, burry the mycelium block in soil side ways to have more fruiting surface, cover with 1 inch soil over it.
- Maintain the soil moist but not wet as mycelium continue breathing.
- Anticipate of two harvests each year when the fruiting condition is met. You don’t have to dug out and soak again, you just need to maintain the moisture in soil for the next harvesting.
- Add additional spent coffee ground, or hardwood for higher yield.