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 [1,2]
    • Spawn Run
      • Incubation Temperature: 70-80° F. (21-27° C.)
      • Relative Humidity: 95-100%
      • Duration: 14-2 1 days, + 7 day rest
      • CO2:> 10,000 ppm
      • Fresh Air Exchanges: 0-1
      • Light Requirements: n/a
    • Primordia Formation
      • InitiationTemperature: 50-55° F. (10-13° C.)
      • Relative Humidity: 98-100%
      • Duration: 5-10 days.
      • CO2: < 1000 ppm
      • FreshAir Exchanges: 4-8 perhour or as needed
      • Light Requirements: 500-1000 lux
    • Fruitbody Development
      • Temperature: 55-65° F. (13-18° C.)
      • Relative Humidity: (90) 94-98%
      • Duration: 4-7 days
      • CO2: 600-1500 ppm
      • Fresh Air Exchanges: 4-8 per hour or as needed.
      • Light Requirements: 500-100 lux[1] (600- 1500 lux[2])
    • Cropping Cycle
      • Two crops, 7-10 days apart.

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

  • Straw [3,4] of wheat [2]

Availability

References

  1. Gourmet and medicinal mushrooms, Paul Stamets , P257
  2. Hypsizygus ulmarius - Elm Oyster, MRCA Shop
  3. http://www.fungi.com/product-detail/product/the-hypsizygus-ulmarius-garden-patch.html
  4. http://www.iihr.res.in/content/cultivation-elm-oyster-mushroom-hypsizygous-ulmarius