Organic Maitake Mushroom - Plug Spawn

Grifola frondosa, Tufted polypore, Chicken of the woods

The maitake mushroom (Grifola frondosa) is an edible mushroom prized for its delicate flavor and pleasant texture. In addition to its culinary qualities, it has been used for centuries in Chinese and Japanese traditions. This mushroom is particularly rich in natural compounds such as beta-glucans, notably the D-Fraction and the MD-Fraction, which are attracting interest for their bioactive properties. Today, maitake is also valued in various food products and extracts, offering a versatile way to enjoy its many benefits.

Please note that the fruiting process fruiting this mushroom is relatively more complex than that of most other cultivated mushrooms and is therefore best suited for experienced mushroom growers.

For more information, we recommend reading our guide: "Growing on logs"

How do you inoculate logs with plug spawn ?

Required equipment

• A log or piece of wood that has been recently cut (no more than 3 months old). Avoid softwoods. Most hardwoods are suitable. Contact us if you would like more specific information. Log diameter: 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 that is 1 m long and 20 cm wide requires 20 × 2.5 = 50 dowels.
• Drill and drill bit 8–9 mm
• Hammer
• Optional: vegetable wax, beeswax, paraffin, or green clay to cover the holes.

Instructions

• Wash your hands before touching the mycelium to maximize your chances of success.
• Drill holes in your log. The holes should be slightly deeper than the height of the plug. Space the holes about 10 cm apart. A 1-meter-long log requires about 50 dowels.
• Insert the dowels into the holes using a hammer. The dowels should not protrude from the holes.
• Cover with wax. The wax protects the mycelium from insects and diseases, as well as from drying out. If you don’t have wax, you can also use paraffin, cheese wax, or green clay.

• Be patient: Store your logs in a shaded area sheltered from the wind. Avoid direct contact with the ground, which could attract small insects and cause contamination. For example, you can place them on a pallet covered with a tarp. In hot weather, occasionally pour a watering can of water over the logs to prevent them from drying out.
• Harvest and enjoy your crop. A log prepared under the right conditions can produce mushrooms for 3 to 5 years.

For more information, we recommend reading our guide: "Growing on logs"

Notes

The best times to inoculate logs are in the fall, winter, and early spring, before the sap begins to flow.

The main threat to this crop is drought: cover the wood with a tarp or a cover if necessary to keep the logs moist, especially during incubation.

We fill our bags by weight, so there may be slight variations from the stated amount.

We inoculate the logs with a mixture of spores and sawdust. It is therefore normal to find some sawdust mixed in with the logs. This remaining sawdust can also serve as inoculum.

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.