Organic Winter Mushroom - Flammulina velutipes - dowel spawn

Organic Winter Mushroom- Flammulina velutipes - dowel spawn

Synonyms: Enotikate (Jap. The Snow Peak Mushroom), Enoki-mushroom, Nametake, Yuki-motase, Jin Zhen Gu

The winter mushroom is a popular edible mushroom, especially in Asia, known for its small, very tasty fruiting bodies. These have a diameter of 2 - 10cm, with the stalk measuring stalk is 3 - 8cm long. Enotikate is a form of this cultivated mushroom, particularly popular in Asia, where it is grown in darkness. The main characteristics include dense clusters, narrow caps and long stalks, making it easy to harvest. In the wild, this mushroom can be found in almost all temperate and cold regions in the northern hemisphere, such as China, Siberia, Asia Minor, Europe, North America and Japan. In the southern hemisphere, it thrives in Australia.
The cultivation of Enokitake has a long tradition in China and was first documented around 800 AD. At that time, ripe fruiting bodies were rubbed on tree stumps. Apparently, these places often yielded a rich harvest the following year. Of course, the method used today with dowel brood or sawdust brood is more successful!

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.

Suitable cultivation methods: 
wood logs, mushroom patch, spawn bags for indoor greenhouses    

Suitable substrate: Hardwood
Suitable woods: oak, alder, poplar, black poplar, aspen, willow, birch, beech ​
Outdoors: this strain produces fruiting bodies in late autumn and early winter


Link to instructions: CLICK HERE 

You receive fully colonized spawn dowels for inoculating 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:
Class: Agaricomycetes
Subclass: Agaricomycetidae
Order: Mushroom family (Agaricales)
Family: Collard relatives (Pleurotaceae)
Genus: Side mushrooms (Pleurotus)
Species: Oyster mushroom (Pleurotus ostreatus)
Spores: mostly white to gray, 7.5 - 9.5 x 3 - 4 µ, buckles are present (clamp connections). 

Growing conditions: 
Phase 1: Mycelial growth 
Temperature: 21 - 24 °C 
Humidity: 95 - 100 % 
Duration: 14 - 18 days 
CO2: > 5.000 ppm 
Fresh air exchange: 0 - 1 per hour 
Light: n/a 

Phase 2: Primordia Bildung / Fruiting initiation 
Temperature: 4 - 10 °C 
Humidity: 95 - 100 % 
Duration: 3 - 5 days 
CO2: 2.000 - 4.000 ppm 
Fresh air exchange: 2 - 4 per hour 
Light: 20 - 50 Lux 

Phase 3: Fruiting and harvest 
Temperature: 10 - 16 °C 
Humidity: 90 - 95 % 
Duration: 5 - 8 days 
CO2: 2.000 - 4.000 ppm 
Fresh air exchange: 2 - 4 per hour 
Light: 20 - 50 Lux 

Harvesting cycle : 2 - 3 crops,  10 - 12 days apart

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