Introduction

  • 1. Common names
  • 2. Taxonomy - Scientific name
Description
  • 1. Fruit / Cap
  • 2. Natural habitat
  • 3. Fragrance Signature

Features

  • 1. Spores print
  • 2. Mycelial characteristics
  • 3. Microscopic feature

Growth Characteristics

  • 1. Temperature
  • 2. Humidity
  • 3. O2/CO2
  • 4. Light
  • 5. Substrate composition
  • 6. Summary [1]
    • Spawn run
      • Temperature: 70-80° F (21-27° C)
      • Relative Humidity: 95-100%
      • Duration: 20-28 days
      • CO2: >20,000 ppm
      • Light requirements: n/a
    • Primordia formation
      • Initiation temperature: 50-60° F (10 – 16°C)
      • Relative Humidity: 95 – 100%
      • Duration: 7-14 days
      • CO2: < 2,000 ppm
      • Light requirements: 500– 1,000 lux
    • Fruitbody development
      • Temperature: 55-65°F (13-18°C)
      • Relative Humidity: 95 – 100 %
      • Duration: 4 – 6 days
      • CO2: <2,000 ppm
      • Light requirements: 500– 1000 lux
    • Cropping Cycle
      • Every 10-14 days for two flushes

Consumption


Preservation


Natural Cultivation

Indoor Cultivation

  • 1. Inoculation
    • Mycelium 5, 10 and 14 days after inoculation
  • 2. Spawn run
    • Fruit from bag, from column
  • 3. Primordia
  • 4. Fruiting

Cultivation Substrates


Availability

References

  1. Agaricus blazei murill, MRCA Shop
  2. http://aas.bf.uni-lj.si/september%202008/05gregori.pdf