GROWING GOURMET - Anto2ni.it

316 GROWTH PARAMETERS
Figure 283. A dark, cold weather strain of P. Figure
ostreatus fruiting 21 days after inoculation onto rooms
wheat straw. Note primordia form specific to punctures
in plastic.
284. The same column 24 hours later. Mush-
are ready for harvest.
The same strain produces a brown capped mushroom at cold temperatures, a reaction typical of most
Oyster varieties. "Spore-less" strains have obvious advantages for indoor cultivation, especially if the
long gestation period before fruiting can be shortened. (See Figure 282). One sporeless strain available
from the French-based Somycel company is # 3300. For more information on sporeless strains, and
how to develop them, consult the article by Imbemon & Labarere (1989).
Mycelial Characteristics: Whitish, longitudinally radial, soon becoming cottony, and in age forming
a thick, tenacious mycelial mat. Aged mycelium often secretes yellowish to orangish droplets of a
metabolite which is a toxin to nematodes. This metabolite deserves greater study.
Fragrance Signature: Sweet, rich, pleasant, distinctly anise and almost almond-like.
Natural Method of Cultivation: On logs or stumps outdoors. Pagony
(1973) reported that, on average,
more than 1 lb. of mushrooms per year was harvested from inoculated poplar stumps for more
than 3 years. Of the 200 poplar stumps, ranging in size from 6-12 inches, that were inoculated in the
spring, all produced by the fall of the following year. As expected, hardwoods of greater density, such
as oak, took longer to produce but sustained yields for a greater period.
Recommended Courses for Expansion of Mycelial Mass to Achieve Fruiting: Agar-to-grain-to-cereal
sterilized sawdust. Since this mushroom thrives under liquid cul-
straw, or
ture conditions, spawn generated by these methods is highly recommended. See Chapter 15.
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