Oyster Mushrooms Spawn / Seeds 200 gm (1 Packet) – Grain Based First Generation High Yield White Mycelium Spores Edible CO2 Variety + 1 PP Bag

The Oyster Mushroom is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during “World War I” and is now grown commercially around the world for food. Oyster mushrooms can also be used industrially for mycoremediation purposes. The oyster mushroom is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. Habitat The oyster mushroom is widespread in many temperate and subtropical forests throughout the world. It is a saprotroph that acts as a primary decomposer of wood, especially deciduous trees, and beech trees in particular. The oyster mushroom is one of the few known carnivorous mushrooms. Its mycelia can kill and digest nematodes, which is believed to be a way in which the mushroom obtains nitrogen. The standard oyster mushroom can grow in many places. Uses It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms may be used in sauces, such as oyster sauce. The mushroom’s taste has been described as mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant. They are easy to grow, easy to manage in crop room and easy to post-harvest. They can be dried and are typically eaten cooked. Oyster mushrooms are beloved the world over for their delicate texture and mild, savoury flavour. Oyster mushrooms are loaded with protein, fibre, vitamins, minerals and other important nutrients. Why Grow Oyster Mushrooms? Total commercial oyster mushroom cultivation worldwide increased over 18-fold between 1965 – 1997 (from 350,000 metric tons in 1965 to 6,160,800 metric tons in 1997)