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.
Pearl Oyster mushroom plugs, Pleurotus ostreatus
Approx: 100 plugs.
First cultivated in Germany, now one of the more commonly sought after mushrooms. Can be cultivated on a wide range of substrates including: Hardwoods, Straws, birdseeds and even toilet tissue. Oyster mushrooms are being used industrially for mycoremediation purposes. It has a broad, fan or oyster shaped cap and has a unique scent that is often described as sweet, like anise or licorice. It is found throughout the world in temperate and subtropical forests.
It is one of the few know carnivorous mushrooms. They eat spiders, bacteria and nematodes. They do so using proteins that can punch their way into cells, leaving tidy but deadly holes. It’s a trick that our immune cells also use to protect us, destroying infected cells, cancerous cells, and bacteria.
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.
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.
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