Organic Lion's Mane Mycelium Grain Spawn

For dried mushrooms or Lion's Mane powder, click here.

The Lion's Manes (Hericium Erinaceus, Hydne Hérisson, White Pom Poms, Lion's Mane or even yamabushiitake) offer unique flavors reminiscent of seafood and coconut, with a texture close to meat. They are easily eaten in slices and pan-fried like most other mushrooms.

These mushrooms, cousins ​​of sheep's feet, produce hydnes (small white spines) when they reach maturity. We harvest them before the hydnes exceed 5 mm to preserve their taste qualities and prolong their shelf life. This rare and protected variety cannot be harvested in the wild.

Incubation is rapid, around 10 days, with fruiting taking around 2 weeks before the first harvest. Grown mainly on sawdust, they adapt to a wide range of temperatures. Although they prefer indoor cultivation, some also grow them outdoors.

💊 Rich in beta-glucans, hericenones, ergosterol, and essential amino acids, the lion's mane mushroom is valued for its natural components with interesting properties as part of a varied and balanced diet.

(1) : Read more about the benefits of lion's mane

🔬 This is mycelium on mycelium on grains, to produce your own substrates. If you are new to mushroom cultivation, we recommend ordering our ready-to-grow spawn.

❄️ The mycelium of Lion's Mane is thin and fragile, but vigorous. It is best to use it within a week of receipt, storing it in the refrigerator.

Mycelium storage: 1 month in the refrigerator.

👉 See also: “ How to use our mycelia ”

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.

Lion's Manes can grow all year round in temperatures ranging from 10 to 25°C. For fruiting, avoid drafts and temperature variations. They appreciate high humidity but cannot tolerate being directly wet.

🛠️ Substrates

These mushrooms are generally grown on a substrate based on enriched sawdust, pasteurized or sterilized. pasteurized straw and other lino-cellulose materials can also be used as an alternative.

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties.

📊 Culture settings

Inoculation: 5-10% of mycelium on grains/moist substrate

📚 This data comes from the book “Growing Gourmet and Medicinal Mushrooms” by P. Stamets. They are provided for information purposes only, each myciculturist having particular growing conditions, there may be individual variations.

📈 Productivity

The fruiting bodies form hairballs varying in size from a golf ball to a large tennis ball, depending on the size of the substrates.

Yield: 200-250 g of fresh mushrooms per 1 kg of wet substrate over 2-3 harvests.