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We have been growing Shiitake (pronounced Shi it tak eh) mushrooms on logs at Ragmans for more than 10 years. The idea comes from Japan, where Shiitake cultivation has been practised for centuries. We innoculate freshly cut oak logs with Shiitake mycelia using sawdust plugs. The logs are then stored on the farm for a period of one to two years to allow the mycelia to grow throughout the length of the wood. When colonisation is complete they will throw up fruiting bodies - mushrooms! This fruiting process can be initiated by soaking the logs, and is also triggered by temperature changes in the spring and autumn. Logs are approximately 30cm long and between 10-25cm in diameter. A shiitake log will fruit for up to 5 years and when fruiting you can expect 2 harvests a year. Properties of Shii-takeShii-take are relatively high in protein, averaging about 20% of their dried mass. Low in fat and high in fibre, the mushrooms also provide several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin, and ascorbic acid. Research is confirming that shiitake also stimulates the human immune systems. The Japanese include Shii-take in their diet for its robust flavour and texture and health-giving properties. They are best cooked slowly and gently for soup/stews, or cooked quickly in stir frys. They can also be dried and reconstituted for dishes throughout the year (all the better if soaked in apple juice!). We inoculate our Oyster mushrooms into poplar logs. Oyster mycelium is particularly vigorous, and will colonise the log very quickly. These logs will not last as long as the oak shiitake logs, but will produce prolific amounts of mushrooms under the right conditions. We have found that cooler weather prompts fruiting. The logs will fruit naturally over the winter. Once purchased, keep the log in a damp shady area of the garden watering the log in dry spells throughout the summer. Oysters can be picked in a cluster, or left to grow on until the caps are four or five inches across. This fruiting process can be initiated by soaking the logs, and is also triggered by temperature changes in the spring and autumn. Best cooked slowly and gently. The Japanese use Oysters in soups where their health giving properties are most accentuated. Logs are approximately 30cm long and between 10-25cm in diameter. An Oyster log will fruit for up to three years and you can expect 2 harvests a year. |
