Enokis - Mycelium on organic wooden dowels

Flammulina velutipes, velvet-footed collybia, Golden Enoki

Enoki is distinguished by its sweet and subtly sweet flavor, accompanied by a unique crunchy texture. It has a slight umami note that enriches dishes without overpowering them. When fresh, they offer a slightly earthy taste, pairing well in various culinary preparations such as soups, salads, and stir-fried dishes.

According to some studies, enoki also has antioxidant properties and may help support the immune system. It could contribute to cardiovascular health through its effects on reducing cholesterol and improving blood circulation.

The variety we offer here is the golden enoki. It is a native strain from our regions of Belgium, which naturally fruits in the coldest months, from November to March.

For more information, we recommend reading our guide: "Cultivating on Logs"

How to inoculate logs with mycelium on wooden dowels?

• Log or recently cut wood block (max 3 months). Avoid resinous woods. Most hardwoods are suitable. Contact us if you want more specific information. Diameter of the log: between 10 and 25 cm. Length: between 50 and 150 cm.
• Mycelium on dowels: For a length of 1 m, multiply the diameter of a log by 2.5. Example: a log of 1 m and 20 cm wide requires 20 x 2.5 = 50 dowels.
• Drill and bit of 8-9 mm
• Hammer
• Optional : vegetable wax, beeswax, paraffin, or green clay to cover the holes.

• Wash your hands before touching the mycelium to maximize the chances of success.
• Make the holes in your log. The holes should be slightly deeper than the height of the dowel. Space the holes about 10 cm apart. A 1 m long log requires about 50 dowels.
• Insert the anchors into the holes using a hammer. The anchors should not protrude from the hole.
• Cover with wax. Wax is used to protect the mycelium from insects and diseases as well as from drying out. Alternatively, you can also use paraffin, cheese wax, or green clay.

• Wait: Place your logs in a shaded area sheltered from the wind. Avoid direct contact with the ground, which could attract small insects and contamination. For example, you can place them on a pallet covered with a tarp. In case of heat, occasionally pour a watering can of water over the logs to prevent them from drying out.
• Harvest and enjoy your production. A log made under good conditions can produce mushrooms for 3 to 5 years.

For more information, we recommend reading our guide: "Cultivating on Logs"

The optimal periods to inoculate the logs are autumn, winter, and early spring, before the sap rises.

The main enemy of this culture is drought: cover the wood with a tarp or a veil if necessary to maintain the moisture of the logs, especially during incubation.

We prepare our bags by weight, so there may be slight variations compared to the indicated number.

We inoculate the dowels with a mixture of grain spawn and wood shavings. It is therefore normal to have some sawdust mixed with the dowels. This remaining sawdust can also serve as inoculum.

Our commitment to quality:

We produce our mycelia under laboratory conditions, which ensures the purity of the varieties and optimal quality.