Dried Fistulina hepatica Mycelium - 10 g, 30 g, 100 g
This remarkable fungus, known as Fistulina hepatica, boasts impressive dimensions, reaching up to 30 cm in diameter. In its youth, it presents a somewhat amorphous appearance, akin to a natic formation. However, as it matures, it takes on a leaf-like, tongue-like, or fan-like shape. The fungus secures itself to the tree's surface with a short, dark, and robust stalk. Its upper side is a vivid red, which darkens to red-brown, while the lower side appears yellowish and creamy. The surface is smooth, glossy, and slightly sticky in damp weather. The flesh is dense, elastic, and pink, adorned with red veins that form a marbled pattern. A cross-section reveals a striking resemblance to a piece of meat or liver, further emphasized by the release of red juice, though not in excessive amounts. The taste of the flesh is notably tart.
The hymenophore, or spore-bearing surface, is yellow or beige, featuring short, separate tubules that swiftly turn red upon contact.
The spore powder ranges from pink to pale brown.
Fistulina hepatica is highly regarded as an edible mushroom, offering a delicate flavor with a pronounced sour aftertaste in its youth, before the flesh becomes woody. It can be pan-fried or grilled as a barbecue, and also adds a delightful touch to salads with greens and olive oil.
Instructions for Intensive Cultivation on Plant Residues in Bags:
Prepare a substrate, using either a single component like straw or a combination of multiple components (e.g., straw + hay + sawdust). Place it in a container and pour boiling water.
Allow the steamed substrate to cool naturally to a temperature range of +20 to +30 °C.
Thoroughly squeeze and mix mycelium with the substrate (100g per 40kg of moistened substrate).
Place the mixture in a transparent plastic bag, gently compress, and securely tie it.
Make several 3-5 cm incisions across the entire surface of the bag to facilitate air exchange, forming a mushroom block.
Position the blocks indoors or in a shady garden area, preferably hanging.
No light is required during the germination period (4-5 weeks). Initially, pubescence will be observed, followed by the substrate turning white or slightly yellowish, forming a dense block.
After 1.5-2 weeks, rudiments of fruiting bodies requiring light will appear.
Make incisions in the film where the fruiting bodies' rudiments appear. Fruiting will occur in waves over 2-3 weeks, with the first two waves yielding the highest crop.
These timeframes are specifically for oyster mushrooms. Shiitake and other varieties may take approximately 4 months from sowing to the first mushrooms.
Instructions for Extensive Cultivation on Deciduous Non-Rotten Wood:
Bars, logs, cuts, etc., can vary in size but are preferably 30-40 cm long and 25 cm in diameter. Soak them in water for a week. Freshly cut ones may not need soaking or require 1-2 days of soaking.
Drill or file holes in the bars, and add mycelium (100g per 40kg). Cover the holes with straw or plug them with a cotton/paper swab or other suitable materials.
The mycelium overgrowth period is 4-7 months at a temperature range of +7 to +27 °C.
Place the prepared logs in a shaded garden area or a well-ventilated space.
Harvest 1-2 times in spring and 1-2 times in autumn. In favorable climatic conditions, harvesting is also possible in summer.
Cultivating Forest Mushrooms in a Personal Plot Under Trees:
Loosen the ground under the tree to create a depression of 15-20 cm, considering the proximity of surface roots.
Evenly scatter the mycelium over the entire loosened surface - 50g per 1 m2.
Cover with a mixture of garden or forest soil and humus in equal parts, sprinkling it over the loosened earth.
Planting can be done at any time of the year, provided there are no natural obstacles and under any tree species.
Water the area frequently during dry periods - 10 liters per 1 m2.
Mushrooms will appear in spring and autumn, but the first harvest may not occur until a year after planting. Sometimes, a waiting period of 2-3 years is necessary. The first harvest yields 350-500 g/m2, with subsequent harvests ranging from 1.5-2.5 kg/m2. The mycelium persists for many years, living in harmony with the tree.
Annually, during the hot or cold seasons (when mushrooms do not grow), evenly distribute humus and/or soil over the mushroom planting site at a rate of 5-6 kg/m2.
Items are shipped from Ukraine. Many countries have specific Phytosanitary regulations, and some may restrict imports of plant goods, including seeds. Please be aware that import customs clearance is your responsibility and it is beyond our control. Seeds are organically grown, DO NOT contain GMO elements. They are 100% original and have been stored in appropriate conditions.
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