Elm Oyster - Hypsizygus ulmarius - Grain Spawn large FOR ORGANIC GROWING ACC. TO REGULATION EC 834/2007 AND 889/2008, AT-BIO-701

24,90 €
4,15 € per 1 l
including 13% VAT. , plus shipping
From bag(s) Price per unit
6 19,90 € 3,32 € per l
Shirotamogitake, Da Yu Mo

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Delivery status: Lead time 2-3 weeks


Elm Oyster - Hypsizygus ulmarius


Synonyms: Shirotamogitake, Da Yu Mo

The Elm Oyster is a delicious edible mushroom which can be used like other Oyster Mushrooms. It produces larger fruit bodies than other Oyster Mushrooms, colored white to light grey or light brown.

Ready colonised rye grain spawn for inoculation of convenient fruiting substrate. Larger quantities for commercial mushroom growing on request. Recommended only for experienced cultivators!

Production time: Spawn is made fresh after ordering, production time 2 to 3 weeks.



Organic Elm Oyster - Hypsizygus ulmarius - Grain Spawn large

Mastergrain (rye based)
Certified for organic mushroom cultivation.
(Organic control station: AT-BIO-701, Biko Tyrol)
1 autoclavebag approx. 3.3 kg – 6 liter

Suitable Substrate:
straw, paper, coffee grounds, hardwood (poplar, oak, alder, aspen, maple, birch, ash, beech, willow, elm)

Suitable method of cultivation:
bales of straw, wood logs, mushroom bed / patch, indoor mycelium bags for cultivation in a greenhouse

Taxonomy:
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Thricholomataceae
Genus: Hypzisigus
Species: Hypzisigus ulmarius
Spores: white, round to ovoid, diameters 3-5µ

Growing conditions:
Phase 1: Mycelium growth
Temperature: 21 - 27°C
Humidity: 95 - 100%
Duration: 14 - 21 days, + 7-day resting
CO2: >10,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 13°C
Humidity: 98 - 100%
Duration: 5 - 10 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 1,000 lux

Phase 3: Fruiting and Harvest
Temperature: 13 - 18°C
Humidity: (90) 94 - 98%
Duration: 4 - 7 days
CO2: 600 - 1,500 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 1,000 lux
Cropping cycle: two crops, 7 - 10 days apart
Item number: AN134-0002
Shipping weight‍: 4,00 Kg
Contents‍: 6,00 l

Instructions

Instructions in German as .PDF for download.

PDF
Instructions

Instructions

Instructions in English as .PDF for download.

PDF
Instructions

About the Mushroom

Scientific name: Hypsizygus ulmarius

 

Synonyms: Elm Oyster, Shirotamogitake, Da Yu Mo

 

Natural habitat:
The elm oyster is distributed all over the temperate climate zones in deciduous and mixed woodland where it grows mainly on elm, beech or oak trees. During the last centuries the population decreased, so it is not advisable to collect this mushroom from the woods.


Appropriate substrate:
Wheat straw, hardwood (most suitable: oak, beech, plum, maple, elm, birch, alder, ash)

 

Usage:
Edible mushroom

The Elm Oyster is a delicious edible mushroom that can be used like other Oyster mushrooms. On the market this mushroom is often incorrectly sold as 'Oyster mushroom' but it produces larger fruit bodies than other Oysters. The colour of the fruiting bodies is white to light grey or light brown, depending on substrate and habitat.

 

Taxonomy:

Kingdom: Fungi
Class: Basidiomycota
Subclassis: Agaricomycetes
Order: Agaricales
Family: Tricholomataceae
Genus: Hypsizygus
Species: Hypsizygus ulmarius
Spores: white, round to ovoid, diameters 3-5 µ



Growing conditions



Phase 1: Mycelium growth



Temperature
: 21 - 27 °C
Humidity: 95 - 100%
Duration: 14 - 21 days, + 7-day rest
CO2: >10,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: n/a


Phase 2: Arranging of Mycelia / Fruiting initiation

Temperature: 10 - 13°C
Humidity: 98 - 100%
Duration: 5 - 10 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 1000 Lux


Phase 3: Fruiting and Harvest


Temperature
: 13 - 18 °C
Humidity: (90) 94 - 98%
Duration: 4 - 7 days
CO2: 600 - 1,500 ppm
Fresh air exchange: 4 - 8 per hour or as needed
Light: 500 - 1000 Lux
Cropping cycle: 2 harvests, 7 - 14 days apart

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