Coprinus+comatus+-+Shaggy+Mane

=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** >>> Incubation Temperature: 70-80F. (21-27° C.) >>> Relative Humidity: 95-100% >>> Duration: 12-14 days. >>> CO2: 5000-20,000 ppm. >>> Fresh Air Exchanges: 0-1 >>> Light Requirements: n/a >> **Primordia Formation** >>> Initiation Temperature: 60-70° F. (16-21° C.) >>> Relative Humidity: 95-100%. >>> Duration: 12-15 days after casing. >>> CO2: 500-1000 ppm. >>> FreshAir Exchanges: 4-8 per hour. >>> Light Requirements: 500-1000 lux for 8 hours per day. >> **Fruitbody Development** >>> Temperature: 65-75° F. (18-24° C.) >>> Relative Humidity: 80-90%. >>> Duration: 5-7 days >>> CO2: 500-1000 ppm. >>> FreshAir Exchanges: 4-8 per hour. >>> Light Requirements: 500-1000 lux for 8 hours per day. >> **Cropping Cycle** >>> Two to three flushes, four to ten 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=
 * 1) Gourmet and medicinal mushrooms, Paul Stamets, P225.