Organic Summer fruiting block

Easily grow your own fresh oyster mushrooms with our fruiting block .

The summer oyster mushroom, also known as the lung oyster mushroom (Pleurotus pulmonarius), is a variety closely related to the gray oyster mushroom but better suited to mild to warm temperatures. It is particularly well-suited for cultivation in the spring and summer, or in rooms where the temperature is too high for traditional gray oyster mushrooms.

We selected this strain oyster mushroom for its meaty texture and exceptional flavor.

• harvest Between 1.5 and 2 kg of fresh mushrooms over 2 to 3 harvests.
• Ingredients: Sawdust, grains (including alfalfa), oyster mushroom mycelium, lime. Net weight: ±4.8 kg.
• Dimensions: 25 x 20 x 20 cm (L x W x H)

Note: Yield estimates are based on our production experience but are not guaranteed. Yields depend on growing conditions, temperature, humidity, ventilation, and the grower’s experience.

Our commitment to quality:

We produce our mycelium in laboratory conditions, thereby ensuring 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.

📦 Usage

If you can’t use the seedling right away, store it in the refrigerator for about 1 to 2 weeks. This variety can be grown year-round, with a fruiting temperature range of 12 to 25°C. It generally produces the best results at temperatures between 18 and 24°C.

1. Make a cross-shaped cut about 10 cm long on the side of the bundle, at the level of the substrate.
2. Make sure to squeeze all the air out of the bag to prevent mold from growing inside.
3. Place the bag with the opening on its side.
4. Keep the soil moist until buds appear.
5. Maintain a humidity level of 85% to 95% while the mushrooms are growing.

Use our mini spray bottle or professional misters to maintain optimal humidity.

Growing Conditions

🌱 Where to Grow It?

Grow indoors: in the kitchen, garage, cool basement, laundry room, or a bright room without direct sunlight. Oyster mushrooms need a little light to grow well. Opt for indirect light and avoid anything that could dry out the substrate: drafts, radiators, direct sunlight, or a room that’s too dry.

The summer oyster mushroom is a good choice when temperatures become too high for gray oyster mushrooms. However, it is still sensitive to drying out: the air should be humid, but the substrate should not remain constantly soggy.

🔄 harvest

Harvest the clusters when the caps are fully formed, but before the edges curl up too much. This variety grows quickly under favorable conditions: check on it daily once the young mushrooms start to appear.

Gently twist the clusters to remove them. Remove any remaining stem pieces from the growing medium and keep the opening moist until the next harvest.

We usually get 2 to 3 harvests per plant. The first harvest is the most abundant; the subsequent ones are generally smaller.

Summer oyster mushrooms will keep for about 5 to 7 days in a paper bag in the refrigerator. For longer storage, you can freeze them after cooking or can them.

💡 Tips

To promote productivity in second and third harvests:

• Rehydrate the bundle by soaking it in water overnight, then drain it thoroughly before replanting it.
• Keep the area around the opening moist without spraying water directly on the young mushrooms.
• Make sure they get plenty of air: overly long stems and small flower heads often indicate a lack of fresh air.

During hot weather, avoid placing the log behind a window or in a room exposed to direct sunlight. Although summer oyster mushrooms tolerate heat better than gray oyster mushrooms, excessively high temperatures can cause them to dry out more quickly and reduce the quality of the harvest.