Organic Shiitake - CS-Strain - Lentinula edodes - dowel spawn

Organic Shiitake- CS-Strain - Lentinula edodes - dowel spawn

Synonyms: Agaricus edodes, Shii-Take, Shaingugu, Hua Gu, Qua Gu, Chinese black mushroom, Black Forest mushroom  

Shiitake CS originates from China and was especially developed for outdoor Shiitake cultivation on wood logs. For cultivation on mycelium block in a greenhouse this strain is perfect for spring and fall, because it brings the best yield at medium temperature (15 - 18 C). When cultivated outdoors, this strain brings smaller fruiting bodies, under convenient weather conditions the fruit bodies start cracking and make the Huagu Shiitake (Flower - Shiitake). Cracking enlarges the surface that leads to more intense taste and harder texture, additional cracked Shiitake can absorb more of the used spices and seasoning sauces during preparation for a meal. The Shiitake has originally been domiciled in Japan, Korea and China and his special characteristics are known by the people for more than 2000 years. The smell of this special mushroom is very similar to garlic and is due to an ingredient called Lenthionine. Shiitake counts to the most popular gourmet-mushroom in the world.
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This cultivation strain is a cold weather-Shiitake. The distinctive feature of the Shiitake cold-strain is its relatively low fruiting temperature. It begins to produce fruiting bodies between 5 to 15°C (ideally 8 - 10°C). It's important to note that growth is slower at lower temperatures, and the harvest yield may be somewhat lower compared to other Shiitake strains. The Shiitake Cold-Strain is highly favoured for outdoor cultivation, as it helps extend the harvest season by a few weeks. Additionally, this strain has shown success when cultivated at higher altitudes. 
The Japanese name "shiitake" is derived from "take" (= mushroom) and "shii" (= pasania tree) and literally meaning "mushroom that grows on the tree". Shiitake is native to Japan, Korea and China and its properties have been recognised by the population for around 2,000 years. Its aroma strongly resembles garlic and is attributed to a compound called lenthionine. Shiitake is considered the second most most popular edible mushroom after the button mushroom.

Spawn dowels are always made fresh on demand. Production time: 3 - 6 weeks.
This product is fresh produce and should be processed immediately after delivery.
If the product cannot be processed immediately, it can be stored in refrigeration at 4 ºC for a maximum of 2 weeks.
Please consider these timings when placing the order.

This fresh product is prepared for you upon order. The production time is approximately 3-6 weeks.
The mushroom spawn should be processed immediately after delivery.
If the product cannot be processed immediately, it can be stored in the refrigerator at 4 °C for up to 2 weeks.
We recommend taking this into account when placing your order.

Suitable cultivation methods: 
wood logs 

Suitable substrates: hardwood 
Suitable woods:  Oak, beech, birch, alder, chestnut or shiia/pasania
Outdoors: this strain produces fruiting bodies from spring to autumn 

Link to instructions: CLICK HERE

You receive fully colonized spawn dowels for inoculating wood logs
1 Pack with 500 dowels is sufficient for 5 wood logs
1 Pack with 1.000 dowels is sufficient for 10 - 20 wood logs.

Inoculation with spawn dowels is traditionally used in mushroom gardens and recommended for beginners. Depending on the species, mushrooms can be harvested over several years - until the fungus has depleted all nutrients in the substrate. The fruiting bodies typically appear from the second year onwards and continue for 3 - 5 years, coinciding with the mushroom season. The expected harvest yield is approximately 10 % of the fresh woods weight, spread out over multiple harvests during the 3 - 5 period.

Taxonomy: 
Division: Agaricomycetes 
Class: Agaricomycetidae 
Order: Agaricales 
Family: Marasmiaceae 
Genus: Lentinula 
Species: Lentinula edodes
Spores: white, ovale to ellipsoid shape, up to 5 - 6,5 x 3 - 3,5 µ 

Growing conditions:
Phase 1: Mycelium growth
Temperature: 21 - 27 °C
Humidity: 95 - 100 %
Duration: 35 - 70 days
CO2: > 10.000 ppm
Fresh air exchange: 0 - 1 per hour
Light: 50 - 100 Lux

Phase 2: Primordia Bildung / Fruiting initiation
Temperature: 10 - 24 °C (ideally 15 - 18 °C)
Humidity: 95 - 100 %
Duration: 5 - 7days
CO2: < 1.000 ppm
Fresh air exchange: 4 - 7 per hour
Light: 500 - 2.000 Lux

Phase 3: Fruiting and harvest
Temperature: 10 - 24 °C (ideally 15 - 18 °C)
Humidity: 60 - 80% (for Blumen-Shiitake: 60 %)
Duration: 7 days
CO2: < 1.000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 2.000 Lux

Harvesting cycle: 2 - 3 crops,  2 - 3 weeks apart

For quantities of 10 tree trunks or more, inoculation with sawdust spawn usually more efficient than working with spawn dowels.