Our Oyster Mushroom Spawn now comes in plugs, allowing you to inoculate a log stump and replicate the woodland in your own home. Inoculation of a log is a process involving drilling into a log and hammering the spawn dowel into the hole, before sealing with wax.
It can take a year to see the fruits of your labour flourish from a log grow, but beyond that a log grow will bring you harvests of mushrooms for eight years. If you want to explore a world of mushrooms beyond the supermarket shelf, then this is the spawn for you. An easy grow, the Oyster Mushroom is great for the first-time mycologist.
Reconnecting with natural growing processes, like log grows, offers a fresh and nutrient rich meal in any environment, without the need to go shopping. Log grows also remove the part packaging plays in so many of our meals. In offering you the highest quality, fresh living spawn, we hope you will be able to take away what urban growing could mean for our planet.
Oyster Mushrooms are popular in Chinese, Japanese, and Korean cuisine, but can be added to any kind of dish for a healthy and delicious meat substitute. Oyster Mushrooms are a fantastic addition to any dish, famed for their savoury flavour which many may compare to the taste of bacon when well-cooked.
All our spawn is stored in specialist breathable Microsac bags. This means that the spawn is always at its freshest, from our fridges to yours.
For larger quantities, check out our wholesale collection.
Growing your own Oyster Mushrooms is a straightforward process. We’ve got a further guide on how to inoculate logs on our website, and extensive customer aftercare is always available.
Log Types: Logs of healthy freshly cut (2 weeks – 10 weeks) hardwoods are most suitable such as Oak, Ash, Birch and Chestnut. Avoid coniferous wood types.
Log size: Up to 1.25m long and 10-20cm diameter is ideal (the larger the log the longer to colonisation and the greater the production).
How to inoculate: Use roughly 40-50 plugs per 50cm length (you can speed up colonisation by increasing the density). Use an 8mm drill bit to a depth of 5-6cm and spacing of 10-15cm between holes. Seal with a natural food grade wax to help retain moisture and keep out competing organisms.
When to inoculate: Logs can be plugged anytime although not in frosty conditions is best. Best time to cut is when trees are dormant (winter and early spring).
Fruiting Season: All Year
|Package Size||50, 1000|
|Binomial nomenclature||Pleurotus ostreatus|
|Inoculation rate||mix with ± 2% spawn|
|Natural substrate||hardwood / (wheat) straw|
|Incubation||room temperature:||20-22 °C|
|substrate temperature:||25-30 °C|
|duration:||19- 22 days|
|Primordia induction||(night time)* temperature:||lower to 6-15 °C|
|relative humidity||90- 95 %|
|Fruiting conditions||room temperature:||(5-) 10-17 (-20) °C|
|CO2-concentration:||less than 800 ppm|
|light:||800- 1500 lux|
|between flushes:||relative humidity increase to 90%|
|Total production cycle||Ca. 3 months|
|Average yield||200 to 250 g saleable mushrooms per kg fresh substrate†|
*Primordia are induced by a shock. For most mushroom species, this is done with a thermal shock, which is defined by the minimum temperature during the day-night cycle.
†Mushroom weight immediately after harvesting, and wetted substrate weight prior to inoculation.
Important remark: the cultivation guidelines in our technical data sheets are a compilation of the data given to us by experienced cultivators. Individual differences in the cultivation conditions can seriously affect the results.
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