Grey Oyster, Pleurotus ostreatus

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Approx: 10cc

When Oyster mushrooms fruit, depending on the season, the color of the caps can vary from pale to dark gray. The Grey Oyster mushroom has been selectively grown for its ability to keep its dark grey fluted caps. Some say Oyster mushrooms have a slight seafood aroma and taste.

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The Oyster Mushroom was first described scientifically in 1775 by Dutch naturalist Nikolaus Joseph Freiherr von Jacquin (1727 – 1817) and named Agaricus ostreatus. (In the early days of fungus taxonomy most of the gilled mushrooms were included in the genus Agaricus.) In 1871 German mycologist Paul Kummer transferred the Oyster Mushroom to the genus Pleurotus (a new genus that Kummer himself had defined in 1971), giving it its currently accepted scientific name.

Three different species of fungi: Pleurotus ostreatus, Pleurotus pulmonarius, and Pleurotus populinus are all commonly known as Oyster mushrooms. The only true difference between these three species is the season in which they grow. Oyster mushrooms get their name from an uncanny resemblance to fresh-shucked oysters.

Cultivation Difficulty: easy

Substrates: Straw, wood chips, sawdust, grains, coffee grounds, agricultural waste, cardboard and many more.

Colonization Temperature: 70-75F

Fruiting Temperature: 60-70F

The possibilities are vast and great!

Oyster mushrooms contain ergothioneine, a unique antioxidant exclusively produced by fungi.
Oyster mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, Niacin, and vitamins B-1 and B-2. They boost the immune system and support healthy liver, kidneys and lungs.

Saprobic; growing in shelf-like clusters on dead logs and living trees (primarily hardwoods, but sometimes on conifers); causing a white rot; fall, winter, and early spring; common; widely distributed in North America.

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