Hypsizygus+ulmarius+-+Elm+Oyster

=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= =Availability= =References=
 * Straw [3,4] of wheat [2]
 * 1) Gourmet and medicinal mushrooms, Paul Stamets, P257
 * 2) [|Hypsizygus ulmarius - Elm Oyster, MRCA Shop]
 * 3) []
 * 4) []