Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

: [url=]Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000[/url]


1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide


I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables






saprophytize with the gourmet and medicinal
mushroom species described in this book than
the softwood pines. And within the hardwood
group, the rapidly growing species such as the
alders and popiars decompose more rapidly—
and hence give an earlier crop—than the denser
hardwoods such as the oaks, etc. However, the
denser and more massive stumps sustain colo-

nies of mushrooms for many more years than
the quick-to-rot, smaller diameter tree species.
In a Colonial graveyard in New York state, a
four foot diameter oak has consistently produced clusters of Maitake mushrooms,
sometimes weighing up to 100 lbs. apiece, for
more than 20 years!
Stump cultivation has tremendous potential.This unexploited resource—stumpage—
can become production sites of gourmet and
medicinal mushrooms. Although more studies are needed to ascertain the proper matching

of species to the wood types, I encourage you
to experiment. Only a few minutes are required
to a inoculate a stump or dead tree. The potential rewards could span a lifetime.

Log Culture
Log culture was developed in Japan and
China more than a millennium ago. Even today,

thousands of small-scale Shiitake growers in
Asia use log culture to provide the majority of
mushrooms sold to markets. In their backyards
and along hillsides, inoculated logs are stacked

like cordwood or in fence-like rows. These
growers supply local markets, generating a secondary income for their families. Attempts to
reproduce this model of Shiitake cultivation in
North America and Europe has met with modest success.

The advantage of log culture is that it is a
simple and natural method. The disadvantage

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