Organic Piopino Grain spawn
- 🍄 PIOPINO GRAIN SPAWN : Cyclocybe aegerita, also known as the Poplar Pholiota, is valued for its crisp texture and delicate flavor.
- 🌱 PREFERS WARM WEATHER: 18–25°C.
- 🍽️ EXCEPTIONAL FLAVOR: With a woody flavor and firm texture, it’s perfect for enhancing dishes, especially stir-fries and soups.
- 🌍 LOCALLY GROWN AND ORGANIC: Certified "BE-BIO-01" by Certisys, guaranteeing an environmentally friendly, high-quality product.
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3–4 weeks. See all our delivery times
Cyclocybe aegerita, more commonly known as Piopino or Poplar Pholiota, is one of the first mushrooms to be cultivated by humans. The Romans had already developed some primitive techniques for cultivating it. This mushroom often grows on piles of wood chips, particularly poplar, but can also be found on other tree species such as elm, willow, alder, or elderberry.
Characteristics: This is an excellent edible mushroom with a crisp texture and a slightly sweet, nutty flavor. The caps, measuring between 3 and 5 cm, are dark brown at first, then gradually lighten to a creamy beige as they mature. The stems, if picked young, are not overly fibrous and remain crisp when cooked.
Storage: 1 month in the refrigerator.
👉 See also: "How to use our mycelium"
Our commitment to quality:
We produce our mycelium in laboratory conditions, which ensures the purity of the strains and optimal quality.
We produce our mycelium using 100% organic methods, and all our products are certified "BE-BIO-01, Agriculture Belgique" by CERTISYS.
🌱 Growing conditions
This mushroom variety thrives in warm conditions, with optimal temperatures ranging from 20 to 27°C, but it can also be grown in cooler temperatures down to 12°C. For better shelf life and a more tender texture, it is recommended to harvest the mushrooms while they are still young, just before the caps open, as Piopinos grow very quickly.
🛠️ Growing media
Outdoors, Piopino can be grown on logs or piles of freshly cut wood chips. Indoors, it thrives on pasteurized sawdust.
We recommend our ready-to-use growing medium, which is particularly well-suited for wood-decaying fungi.
📊 Growing conditions
Inoculation: 5–10% grains per unit of moist substrate
| Phase | Temperature | Humidity | Duration | CO2 | Fresh air | Light |
|---|---|---|---|---|---|---|
| Incubation | 21–27°C | - | 3–4 weeks | - | - | n/a |
| Formation of primordial cells | 15–20°C | 95–100% | 7–14 days | 2,000 ppm | 4–8 cubic meters per hour | 500–1,000 lux |
| fruiting | 18–25°C | 85–95% | 4–8 days | 500–2,000 ppm | 4–8 cubic meters per hour | 500–1,000 lux |
📚 This information is taken from the book *Growing Gourmet and Medicinal Mushrooms* by P. Stamets. It is provided for informational purposes only; since every mushroom grower has unique growing conditions, individual results may vary.
📈 Productivity
Yield: 150–200 g of fresh mushrooms per 1 kg of moist substrate, with two harvests 10–14 days apart.
Customer Reviews
The shipment meets my expectations.
Out of 2.7 kg of mycorrhizal grains, a small portion is being propagated on beech stakes and will later be transferred to tree trunks (garden). Very good
The rest was propagated on hardwood sawdust (3 bags of 2.5 kg).
(I hope to get a poplar from one of my plots).
Everything went smoothly. The mushrooms are growing. I'm growing them in a bucket with holes in it, using rabbit hay and coffee grounds. Great!
The mycelium is of very high quality; it colonizes quickly and shows no signs of contamination. I will definitely order again.
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