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Hen-of-the-Woods - Grifola frondosa
Syn.: Ram's head, Sheep's head, Signorina mushroom, Maitake, Kumotake, Huai Su Gu
Mycorestoration use against:
PCB Polychlorinated biphenyls (cancer-causing chemical chlor compounds– common use: i.e. transformers, capacitors, hydraulic installation s, and as a diluent / softener for lacquer, sealing compounds, insulating and plastic products.)
General procedure:
Mushrooms use strong enymes to decompose primary structural components of wood (lignin and cellulose). The same enzymes can be used to absorb and neutralise heavy metals and toxins, and removing them permanently.
Mycelium (spawn) of a convenient mushroom species is distributed over the contaminated area. Mix the spawn with fresh basic material (i.e. wood chips) and cover the source of toxication extensive. Same procedure as Laying of a mushroom bed.
While the mushroom mycelium grows all over the contaminated soil, toxins are absorbed or decomposed. The mushoom will accumulate this toxins in the fruiting bodies. Therefor please dispose them after harvest. This is the way how you get your garden clear of toxins and heavy metal!
| SKU: | AN268 |
| Shipping weight: | 3,20 kg |
| Item weight: | 3,00 kg |
Laying of a mushroom bed
Laying of a mushroom bed
About the mushroom
Scientific name: Grifola frondosa
Synonyms: Ram's Head, Sheep's Head, Signorina mushroom, Maitake, Kumotake, Huai Su Gu
Natural habitat:
Maitake can be found especially on stumps or at the base of dead hardwood such as oaks, elms, blackgum, maples, larch and beech. In few cases Maitake has been found on pines as well.
Appropriate Substrate:
Hardwood (most suitable: oak, beech, maple, birch, elm)
Usage:
Edible mushroom, vital mushroom
Especially in Asia the Maitake mushroom has been known for centuries as a very special and unique mushroom. One reason for this is seen in its dumose, i.e. its bushy form, which allows the mushroom to fit perfectly into its surroundings- an excellent camouflage. Another reason lies in its components, which are so precious that collectors in ancient Asia kept the places of discovery top secret.
Today, especially in Asia and in the European-American area, the Maitake is known as a delicious, fleshy edible mushroom, which is also characterized by its high nutritional value and its medicinal properties. Because of this, the fungus also gets more and more pharmaceutical attention, and for the last few years it has become a valuable research object in korean, japanese and american studies. The fruit bodies have a brownish to dark gray color. Out of each fungal strain sprout many overlappingly growing hats with a diameter of 2-10 cm. The young fruiting bodies have a very delicious taste. Fully grown Maitake can be dried and prepared as a tea. In particularly good conditions, Grifola frondosa produces fruiting bodies with a weight of 500 g and more. The main active components of Grifola frondosa are polysaccharides such as beta-glucan, grifolin and grifolan and high quantities of ergosterol (provitamin D).
Taxonomy:
Class: Basidiomycetes
Division: Agaricomycetidae
Order: Polyporales
Family: Meripilaceae
Genus: Grifola frondosa
Spores: white, elliptical, smooth and hyaline 6 - 7 x 3.5 - 5 µ
Growing conditions
Phase 1: Mycelium growth
Temperature: 21 - 24°C
Humidity: 95 - 100%
Duration: 10 - 14 days
CO2: >5,000 - 40,000
Fresh air exchange: 0 - 1 per hour
Light: n/a
Phase 2: Arranging of Mycelia / Fruiting initiation
Temperature: 10 - 15,6°C
Humidity: 95 - 100%
Duration: 3 - 5 Days
CO2: 500 - 700ppm
Fresh air exchange: 5 -8 per hour
Light: 500 - 1,000 Lux
Phase: Fruiting and harvest
Temperature: 18 - 24 Lux
Humidity: 90 - 95%
Duration: 4 - 5 days
CO2: 500 - 1,000 ppm
Fresh air exchange: 5 - 8 per hour
Light: 500 - 1,000 Lux
Cropping cycle: 14 days apart
20,90 € - 28,90 € *
4,82 € per 1 l
