Barion Pixel

Production block guide

If you would like to take your home mushroom growing to the next level, you have the opportunity with our normal and XL growing blocks!

To get the most out of them, it's worth familiarizing yourself with the environmental factors that influence mushroom cultivation, as well as the individual needs of each variety.


Environmental factors

For most fungal species, all that is needed to initiate fruiting body formation is a change in the environment.
Fresh air, humidity, light and temperature are the factors that trigger the growth of fruiting bodies from a fully colonized substrate.

Fresh air

Like humans, mushroom mycelium exhales carbon dioxide and takes in oxygen. If it doesn't get enough oxygen, it suffocates.

During colonization, the CO₂ concentration around the mycelium is very high, and as the mycelium reaches the surface of the substrate, it senses a sudden drop in CO₂.
This signals to him that it is time to develop mushrooms.

It is therefore essential that there is enough fresh air in the growing environment so that the mycelium can sense higher oxygen and lower CO₂ levels, which triggers fruiting body formation.

Humidity

The fruiting bodies of mushrooms are largely made up of water, so the mycelium waits for rain or humid weather before producing mushrooms.
Therefore, a substrate with adequate moisture content and a humid environment are essential for good quality and high-yield crops.

Even a short dry period can cause mushrooms to „abort,” meaning they stop growing and dry up.

The development of fruiting bodies generally requires less humidity than the formation of primordia (also known as pins or baby mushrooms). Once the primordia have appeared, it is worth reducing the humidity by 5–10%.

Light

Fungi do not use light as an energy source like plants, but they do need some light to grow properly.

The mycelium uses light to sense that it has reached the surface of the substrate and that the environment is suitable for mushroom growth — just as falling CO₂ levels signal the time for fruiting bodies to form.

Many people believe that mushrooms grow well in the dark.
In fact, in complete darkness, they may never even start to grow, and if they do, the mushrooms will be elongated, misshapen, and dull in color.

Mushrooms often grow in darker places because those places are more humid, not because they don't need light.

Natural light from a nearby window is usually sufficient, but it is important that direct sunlight does not reach the block, as it will dry out very quickly.

If necessary, artificial light (LED) can also be used. In this case, it is worth using a timer to provide 12 hours of lighting per day.

Temperature

Under natural conditions, many mushrooms begin to produce in response to the change of season: the cold signals to them that the end of the season is approaching and they need to produce soon.

Therefore, most species grow better at slightly cooler temperatures, although this may vary from species to species.

When growing indoors, the ambient temperature is a very important factor.

The growth range of most mushrooms is between 15–27 °C, with a few exceptions.

It is worth choosing a species whose growing temperature is close to what you can provide at home.

Interactions of environmental factors

Environmental factors are interconnected, so it's always worth thinking systematically. If you change one parameter, you usually affect at least one other.

At higher temperatures The fungi's metabolism speeds up, which leads to more CO₂ production. This requires more air exchange, which in turn reduces humidity - so humidity must be constantly monitored and replaced if necessary.

At lower temperatures Growth is slower, less CO₂ is produced, so less ventilation is required. However, colder air can hold less moisture, so it is important to monitor humidity, rather than automatically intervene.

 

GREY OYSTER MUSHROOM
Pleurotus ostreatus

Level
beginner
Placement
kitchen counter, grow tent
Time
1-2 weeks until first harvest
Temperature
15-23°C
Humidity
primordia 95-100% fruiting body 85-95%
CO₂
<1,000 ppm

How to start the crop?

Fold back the excess plastic tightly and place the block with the cut side facing up.
Cut a slanted incision or an X-shaped opening across the entire top surface.
Lateral cultivation is also possible (the cut area faces sideways, not upwards).

Breed-specific considerations

Cooler temperatures and more light result in a more intense bluish color.

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO₂ levels are too high.

Harvest

It is best to pick when the edges of the caps are still slightly curved downwards.
This way, it will release fewer spores and its shelf life will be longer.

Flavor

It has a pleasant aroma. Its taste is soft, slightly nutty.
Its stem is less soft than that of other oysters.
It is very meaty and makes a good substitute for mushrooms in most recipes.

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.

 

PINK OYSTER MUSHROOM
Pleurotus eryngii

Level
beginner
Placement
kitchen counter, grow tent
Time
1-2 weeks until first harvest
Temperature
23-30°C
Humidity
primordia 95-100% fruiting body 85-95%
CO₂
500-1,000 ppm

How to start the crop?

Fold back the excess plastic tightly and place the block with the cut side facing up.
Cut a slanted incision or an X-shaped opening across the entire top surface.
Lateral cultivation is also possible (the cut area faces sideways, not upwards).

Breed-specific considerations

More light will cause more intensely colored caps to develop.
In rare cases, a pink oyster mushroom block may produce mushrooms with little or no pigment, even under suitable lighting conditions.

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO₂ levels are too high.

Harvest

It is best to pick them when the edges of the caps are still slightly curved downwards, so they release fewer spores.
It has a short shelf life and deteriorates quickly.

Flavor

It has a characteristic smell. The meaty taste and texture are more pronounced than in other oyster mushrooms.
When fried until crispy, it is a very good bacon substitute.

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.

 

GOLDEN OYSTER MUSHROOM
Pleurotus Citrinopileatus

Level
beginner
Placement
kitchen counter, grow tent
Time
1.5-2 weeks until the first harvest
Temperature
20-28°C
Humidity
primordia 98-100% fruiting body 88-95%
CO₂
<1,000 ppm

How to start the crop?

Fold back the excess plastic tightly and place the block with the cut side facing up.
Cut a slanted incision or an X-shaped opening across the entire top surface.
Lateral cultivation is also possible (the cut area faces sideways, not upwards).

Breed-specific considerations

It starts slowly, first forming nodules, from which the primordia will develop. This phase can take 5-7 days, but then it develops rapidly.
More light results in a more intense yellow color.

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO₂ levels are too high.

Harvest

It is best to pick when the edges of the caps are still slightly curved downwards.
This way, it releases fewer spores.
Fragile, difficult to store.

Flavor

Its taste is mild, slightly sweet, reminiscent of cashews.

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.

 

DEVIL'S CHARTER OASKAMBO MUSHROOM
Pleurotus Eryngii

Level
progressive
Placement
kitchen counter (limited), grow tent ideal
Time
2-3 weeks until first harvest
Temperature
10-18°C
Humidity
primordia 95-100% fruiting body 85-95%
CO₂
primordia in sac fruiting body <2,000 ppm

How to start the crop?

Place the block in a cool (ideally 10–18°C), bright place, but protected from direct sunlight, away from drafts and radiators. It is important that the temperature does not exceed 20 °C during the entire growing period, because at higher temperatures the king oyster mushroom will grow weaker or in a distorted form.

Gently massage the top of the block through the bag – this will be the growing surface. If you see any thickened white areas or tiny baby mushrooms, carefully remove them.

Then cut a small opening, about 1 cm, at the very top of the bag and leave the block untouched for 5-7 days. This will help the mycelium sense the change in environment and initiate fruiting.

When the baby mushrooms reach 1–2 cm in height, cut off the top of the bag, leaving a 5–8 cm edge („collar”) around the block. This provides a protected microclimate and helps to grow thick, beautiful mushrooms with thick stems.

Spray the air around the block 2-3 times a day, but do not soak the block itself.

Breed-specific considerations

The king oyster mushroom is a slow-growing species. Too much carbon dioxide can cause the cap to deform, and too much humidity can cause the fruiting body to become stained. Good ventilation and moderate humidity are key.

Harvest

Pick the king oyster mushroom when the cap is still relatively small, the stem is thick, firm, and the edge of the cap has not yet started to curl outward.

This gives the best texture and flavor.

Flavor

Its flavor is slightly nutty and umami, and its texture is extremely meaty and dense, which is why it is often used as a meat substitute.

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.

Due to the persistently freezing weather, parcel delivery is temporarily suspended.

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