Organic Shiitake Mycelium Grain Spawn
- đ MYCELIUM ON SHIITAKE GRAINS 3790: Lentinula edodes, a renowned Asian variety known for its benefits and umami flavor.
- đ± INCUBATION: 10 weeks, which is relatively short compared to other varieties of shiitake.
- đȘ DISEASE RESISTANCE: This variety of mycelium is particularly resistant to diseases, ensuring a stable and reliable culture.
- đœïž SUPERIOR TEXTURE AND FLAVOR: This variety of shiitake offers a meaty texture and an intense umami flavor, perfect for enhancing a variety of culinary dishes.
- đ LOCAL AND ORGANIC PRODUCTION: Certified âBE-BIO-01â by Certisys.
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+- 2 weeks. Consult all our deadlines
đ The Variety
The Shiitake, known in Asia for over 7000 years, is often called the "fragrant mushroom." Rich in vitamins (notably D and B) and trace elements such as magnesium, phosphorus, and selenium, its benefits are numerous.
đš The Shiitake is distinguished by its flat hat, the color of which varies from light brown to dark brown. Its flesh is firm and supple, and depending on the cooking method, it develops woody, earthy flavors with hints of hazelnut. The hats generally measure between 3 and 6 cm.
âïž Mycelium conservation: 1 month in the refrigerator.
đ See also: "How to use our myceliums"
Our commitment to quality:
We produce our mycelia in laboratory conditions, which guarantees the purity of the varieties and optimal quality.
We produce our myceliums in a 100% organic way and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.
đ± Growing conditions
The variety #3790 is one of the most productive on the market, while offering fruits of exceptional quality.
đ The incubation of the substrates takes place in three stages:
- Colonization: 2 to 4 weeks
- Pop-Corning: 2 to 3 weeks
- Browning: 2 to 3 weeks
In general, it takes around 10 weeks of incubation, this phase being the most delicate of the culture. It is important not to move the bags during this time to avoid stress. Maintain a stable temperature between 20 and 24°C throughout incubation.
đ§ Maintaining a relatively low humidity level at the start of fruiting helps limit the number of primordia and promote the development of large fruits.
đ ïž Substrates
In indoor cultivation: enriched and sterilized sawdust. In outdoor cultivation: logs.
We recommend our ready-to-use substrate, particularly suitable for lignivorous varieties, including this variety of Shiitake.
đ Settings
Inoculation: 5 to 10% of mycelium on grains/moist substrate
| Phase | Temperature | Humidity | Duration | CO2 | Fresh air | Light |
|---|---|---|---|---|---|---|
| Incubation | 23-24°C | - | Colonization: 2-3 weeks Rest-maturation: +-8 weeks |
- | - | n/a |
| Initiation of primordias | 10 to 15°C | 95 to 100% | 2-3 days | 500 â 800 ppm | 4 to 8 volumes/h | 500 to 1000 lux |
| Fructification | 10-20°C (Ideal 15°C) | 85 to 95% | 5-7 days | 400-800 ppm | 5 to 8 volumes/h | 500 to 1000 lux |
đ This data comes from the book âGrowing Gourmet and Medicinal Mushroomsâ by P. Stamets. They are given as an indication, each myciculturist having particular growing conditions, there may be individual variations.
đ Productivity
Average harvest: 200-300 g of fresh mushrooms per 1 kg of wet substrate, spread over one or two harvests.
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