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one-day
course
cultivating edible mushrooms |
This is a course for the mycologist in you that is fascinated by the world of fungus and would like to be able to grow mushrooms at home with ease.
By the end of the day we will have taken you through the steps needed to understand the processes involved in cultivating mushrooms at home. This will provide a platform from which to start cultivating as soon as you have all the necessary components and a little space - under the stairs or in a basement or loft.
The course will include a brief history of mushroom cultivation, and selecting breeds that are easy to cultivate, including shiitake, oyster, button and chestnut mushrooms.
You will learn:
- a range of cultivation techniques, with step-by-step instructions and demonstrations of the processes involved
- how to take a spore print to begin the propagation process (you can buy spore prints but we’ll teach you how to DIY)
- how to use a spore print to inoculate a growth medium and to monitor the progress of different samples
- how to create a growth body substantial enough to sustain fruiting bodies
- cropping and second-cropping: pros and cons
- recipes for the first stage of mycelial growth (in a petri dish), and for the second stage up to fruiting bodies
- how to produce and prepare your own compost for various mushrooms (and logs for shiitake)
- specific hygiene requirements at different stages of the process
more on mushrooms
how
to book: |
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if you can't open
the booking form, you need Acrobat
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arrive: |
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for a 10am prompt start |
depart: |
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after
the course finishes at 5pm |
directions: |
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click here for
directions to Hackney City Farm |
what
to bring: |
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work
clothes; pen and notebook; packed lunch (if you're not using
the cafe) |
let
us know: |
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if
you have any special needs |
price: |
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£60
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course |
lunch: |
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bring
a packed lunch or you can get lunch at the cafe |
discounts:
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car
sharing: |
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growth stage: after spore germination, some mycelium is transplanted to jars containing grain (or some other substrate); here the mycelium is fully grown and almost ready to stimulate fruiting - either in trays or in situ in the jars
mushrooms have an earthy flavour and a meaty texture, and are very healthy - they contain iron, phosphorus zinc, copper, magnesium, potassium & selenium, and vitamins D, B6, C, riboflavin and niacin; they are also a good source of fibre, and low in fat and cholesterol
spore germination: mycelial growth in a petri dish after the spores have germinated |
