What is the common thread between oyster, turkey tail, chestnut, lion’s mane, wine cap, morel and chicken of the woods? You guessed it, these are all mushrooms, so mycelium is the common thread they all share. Mycelium is the underground part of the mushroom we don’t see but does all the work to produce the fruit – the mushroom.
I know in years past, mushrooms carried a mood-enhancing stigma, but the mushroom’s popularity today tends to reference taste, health, and sustainability. With all the small farmers, homesteaders, and do-it-yourselfers, mushrooms trending continues to expand in phenomenal ways. Mushrooms have moved from the exotic specialties to mainstream in the last few decades. The health benefits of mushrooms can differ slightly between different strains but still, most of our more common edibles offer copious health benefits. For instance, they are naturally very low in fat, sodium, and calories which make them heart healthy. They provide important minerals like selenium, copper, and potassium. The fact they are high in fiber and the potassium they provide supports healthy blood pressure and cholesterol levels. Mushrooms contain beta-glucans and other polysaccharides that help balance and stimulate immune response. Mushrooms are rich in the B vitamins such as niacin, riboflavin, and pantothenic acid, which supports energy metabolism and the function of our nervous systems. Consumers are increasingly seeking fresh local mushrooms for their culinary versatility and health benefits. This market demand and suitable growing conditions have made mushrooms one of the most promising niche crops.
North Carolina, our Sandhills coastal plain region offers particularly good mushroom production conditions with our humid climate and abundant source of hardwood trees. With shiitake mushrooms being among the most popular to grow, log production is a traditional and fairly simple method of production. This method uses freshly cut hardwood logs – preferably oak, sweetgum, or red maple. Harvesting the logs during dormancy provides the best condition for mycelium growth. Optimum size for the logs will be 3-4 feet long and 4-6 inches in diameter. This size affords good production size as well as the physical ease of handling. The process of inoculating the log is fairly simple. You drill holes in the logs starting 1 inch from the end and every 4 inches down the length of the log. You start the next row about 2 inches above the previous row and alternate the spacing so that you create a diamond pattern. A special tool is required to place the spawn-inoculated sawdust in the hole, but a newer method provides spawn in a hard woody plug that can actually be hammered into the drilled-out holes. With either method, the next step will involve dabbing hot wax to seal the inoculant in the log. The spawn run is the next phase, which requires patience because this is the period that you don’t see anything happening, but the spawn is digesting the log and preparing to fruit. A couple of requirements to be aware of with log production is during spawn run, you need to keep your inoculated logs out of direct sun and you cannot let them dry out. They need to stay above 30 percent moisture content for the mycelium to survive. You can accomplish this by spraying the logs regularly or put them under an automated sprinkler system. In due time you will see the fruits of your labor, that is, the incredible, edible mushroom. Keep an eye on your local Extension office for any workshops offered in the future.
