Oyster Mushrooms Fairly Easy to Cultivate The Oyster mushroom has a firm texture when cooked and a "meaty" or oyster-like flavor (Sonoma Oyster) or a mild shellfish flavor (Blue Oyster) which will add both texture and zest to most sauces or dishes.  Oyster mushrooms are best known medically for their cardiovascular and cholesterol-controlling benefits. Oyster mushrooms contain mevinolin and related compounds which are potent competitive inhibitors of HMG CoA reductase (3-hydroxy-3-methyl-glutaryl coenzyme A reductuctase), the major rate limiting enzyme in cholesterol biosynthesis.  Pleurotus ostreatus - Sonoma Oyster (PLUGSB)   Pleurotus columbinus - Blue Oyster (PLUGBLU) Oyster Mushrooms have been shown to have activity in the following: Anti tumor Immune response Anti-inflammatory Antiviral Antibiotic

Sonoma Oyster  -  100 Plugs $21.95 + S/H Sonoma Oyster  -  300 Plugs $33.95 + S/H Blue Oyster -  100 Plugs $21.95 + S/H Blue Oyster -  300 Plugs $33.95 + S/H

Log cultivation is usually done with logs 4 - 6 inches in diameter with a length of 3 to 4 feet. Oak is particularly good for the cultivation of most mushrooms though many other species work well also: poplar, aspen, sugar maple, willow, alder and birch, among others.  Approximately 100 plugs are needed to inoculate 3 logs.

Tree species to avoid include many of the conifers, eucalyptus, hackberry, beech and dogwood. For certain mushroom species, such as chicken of the woods, the hemlock Reishi and the conifer oyster, hemlock, fir, and spruce can be used also.

The best times for cutting the logs are either in the winter months for spring inoculation or after July 15 for mid-summer or fall inoculation. When inoculating logs in the summer, it is best to do the inoculation in the morning in a shady place. When selecting logs for mushroom cultivation, choose living trees without signs of decay. If the tree is dead, it will certainly already have other fungi growing in the wood.

Using logs from a dead or unhealthy tree will either lower your yields or prevent production altogether. It is best to inoculate logs in early spring if they have been cut during the winter. You can usually begin to inoculate logs one month before the average last frost date as long as day-time temperatures are above 40 degrees F.

If you cut logs during summer, it is best to inoculate them within 3 weeks after they have been cut so that the logs will still have an adequate moisture content. After inoculation, the logs are just placed in a shady place out of the wind.

Logs generally begin producing 6 months to 1 year after inoculation; after which, they usually continue to fruit for 4 years producing 1-2 lbs. per year. The timing of mushroom production in nature depends on both temperature and the timing of rain. Once a log has “flushed” (produced a crop of mushrooms), it should be allowed to “rest” for at least 10 to 12 weeks to provide the mycelium time to replenish the energy required for fruiting.  Each log usually produces 2.5 lb - 4 lb over its lifetime. For inoculation, you will need a drill with a 5/16 inch drill bit, a hammer and cheese wax.  Spawn can stay viable for up to 6 months in a refrigerator.

INSTRUCTIONS WILL BE INCLUDED WITH YOUR ORDER
For details on log cultivation see:  Growing Shiitake Mushrooms in an Agroforestry Practice
WE GUARANTEE THAT THE PLUG SPAWN YOU RECEIVE WILL BE VIABLE. and CAPABLE OF PRODUCING MUSHROOMS. WE CAREFULLY CHECK EACH STRAIN OF SPAWN WE DISTRIBUTE.
The total number of mushrooms you can expect to get on each log may vary from log to log, and will depend on your care of the logs and environmental conditions.