Mushroom mycelium «Champignon large-fruited»

Mushroom mycelium «Champignon large-fruited» / Agaricus macrocarpus - has a cap with a diameter of up to 8 cm, convex, with age it cracks into wide scales or plates, white, covered with thin fibers. With age, the edges become fringed. The leg is relatively short - 7-10 cm, thickness - up to 2 cm, fusiform, whitish, covered with flakes. The base is noticeably thickened. The pulp is white, dense, with the smell of almonds, and turns slightly red when cut.

Growing instructions

The compost used is rotted horse manure, mullein, chicken manure, humus (top layer of soil from deciduous forests), universal soil, and humus from compost pits.

Compost preparation

By laying straw and manure in layers, we form a stack (hill). After laying, the pile is watered daily, not allowing it to dry out; there is no need to form a swamp. Shake so that the outer layers of the pile are on the inside and the inner ones on the outside 4-5 times during the entire period of preparing the substrate. A sign that the substrate is ready is the disappearance of the ammonia smell. The finished compost is placed in beds (open ground) in a layer of at least 10 cm, in boxes and plastic bags - in a layer of at least 20 cm.

Landing rate

Planting depth is 5-7 cm. Sowing is done with pinches of mycelium in holes at a distance of 15-18 cm from each other. While the mycelium is overgrowing, the bed is protected from drying out with straw or burlap.

Fruiting

The optimal temperature regime is 16-29C, lighting mode is day-night or 4 hours a day in enclosed spaces, favorable air humidity should be at least 85% (drip watering if necessary). After about 20-30 days, the first mushrooms will appear. Fruiting occurs in waves and lasts for 6 weeks, the period between waves is 7-10 days. Productivity 18 kg in three waves.

Consumption rate: 1 package per 20 kg of compost.