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Grey oyster mushroom

Pleurotus ostreatus

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A common, edible species of mushroom that is known for its oyster-shaped cap. It has a smooth, grey cap and firm, meaty flesh that makes it ideal for eating raw in salads. It can also be sauteed in butter or added to soups and stews. Naturally grows on the dead wood of broad-leaf trees(Saprophyte). Commercially cultivated on straw bales at temperatures of 13-15 degrees at high humitidy.

Planning

Difficulty
Easy
Flowering time
Spring, Summer, Autumn
Fruiting time
Spring, Summer, Autumn

Harvesting

Harvest the grey, fan-shaped cap and stems when the mushrooms are approximately 5 - 12 cm wide.

Propagation

Seed
Catch the spores as the fall from a mature fruit and spread in a straw mix. Keep in bags until white mycelium is visible. Puncture or injure the bag to allow fruit to emerge into the air to harvest.

Special features

Indoor plant
Grow in a room with high humidity and temperatures above 26 degrees Celsius.
Attractive fruits
Unusual fruit make this fungi a delicious treat.

Geography

Origin
Europe & Asia. First commercially cultivated in Germany.
Natural climate
Subtropical wit high humitidy

Environment

Light
Partial Sun, Full Shade
Soil moisture
Moist
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Medicinal
Known to lower cholesterol.
Edible
Firm texture and slight anise-like flavour. It can be eaten raw in salads or added to soups, stews and sauces.

Personality

Family
Pleurotaceae
Flower colour
Grey
Scent
Mild

Problems

Spiders can eat the mycelium and fruiting bodies. Cobwebs found near the mushrooms should be immediately destroyed. Sensitive to fly infestation, but can be controlled with good hygiene. Green coloured mould- kept at bay with good hygiene and proper sterilisation.
Downy Mildew
Downy Mildew
Peronosporaceae

Companion plants

Oats
Oats
Avena sativa

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