Shiitake is one of the easiest and most prolific mushrooms to cultivate on your own. For this reason, they are also one of the most widely grown varieties out there. If you're a beginning myco-enthusiast then we recommend starting with a strain of shiitake. This 'Wild' strain of shiitake was discovered on a large oak on the Warren Wilson College campus. It is suspected to be the offspring of a commercially grown strain that made its way into the wild or a commercial strain that crossed with something wild. Either way, this shiitake produces a smoother cap and can appear to be almost bald. Retains its caramel colored cap and a strong shiitake aroma.
Shiitake have a strong and forward flavor, meaty, unctuous, and savory. Texture is what you'd associate with most mushrooms, silky and firm. Shiitakes are great grilled, cooked on the stove top, pickled, dried, and about every other way you can think of.
This strain of Shiitake will typically produce between 45-65˚F. If you live in a temperate area that experiences temperature swings from season to season then you can probably grow this strain.
Shiitake will fruit on a variety of, but not all, hardwood species. Grow on hardwood logs outdoors: oak, pecan, walnut, alder, sweet gum, maple, ironwood, hophorn beam, cherry, sycamore, tulip poplar, eucalyptus, chestnut, ash, birch, bitternut, willow. You should avoid all conifers, fruit trees, elm, hackberry, sassafras, soft maples (red and striped), dogwood, black locust, beech, and hickory. These will not produce for you.
Package contains ~100 inoculated plugs by weight.
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