Candidates For Cultivation: The Blue Oyster Mushroom

GENERAL DESCRIPTION OF BLUE OYSTER MUSHROOMS

Blue Oyster mushrooms are a type of pearl subspecies of pearl oyster mushrooms. They are easy to identify by their sizeable blue top and grey gills that connect the stem and cap. They are culinary mushrooms that have no psychotropic effects. They grow on rotting wood in humid regions and are extremely simple to grow at home.

The blue oyster mushroom is a perfect species for beginners. This mushroom requires high humidity and fresh air levels compared with any other mushrooms. It is scientifically known as Pleurotus Ostreatus.

The Blue Oyster Mushrooms are a variety of the famous Oyster mushroom. They take typical shelves like the shape of the Pleurotus species. And their sizes differ depending on the conditions in which they are cultivated. They grow in tiny clusters and have a lovely deep blue hue that fades to grey as they age. It also has a meaty and thick fruit with beautiful white gills. Hence, as a culinary mushroom, it can be used in various ways in the kitchen. Their fruits proliferate, sometimes doubling in size every day.

The Growth Stages of Blue Oyster Mushroom

Majorly, this sub-species has three growth stages:

• The Spawning Stage

For about 2 to 3 weeks, spores are incubated at room temperature with low humidity.

• The Pinning Stage

The pinning stage occurs when the temperature is reduced by a few degrees, and the humidity is increased as much as possible (90% to 95%). Hence, spraying water can help increase the humidity of the mushroom's surroundings.

• The Fruiting Stage

Reduce humidity by 5% to 10% a week after the pinning stage and begin harvesting fruits within 4 to 6 days.

NATURAL HABITAT

The blue oyster mushroom Is found chiefly throughout North America on hardwood logs and stumps, living, dying, and decaying trees.

DIFFICULTY OF CULTIVATION

The spore load of the blue Oysters is vast than any other mushroom, and they require a lot of air than any other gourmet mushroom. These make it very difficult to cultivate.

• AGAR

On Agar, blue oyster mushrooms proliferate. They appear to favor malt yeast agar. Their growth is an aggregation of fungal thread, and it eventually gets thick and fluffy.

The blue oyster mycelium has a brown/orange metabolite frequently misinterpreted as contamination. However, it could be a sign that the mycelium is fighting off contamination.

TYPES OF SPAWN

Blue oyster spawn is organic material rich in blue oyster spores or pre-colonized materials.

• RYE GRAIN

Grain spawn has long been used to cultivate mushroom cultures. The mushroom mycelium can be developed to yield more than 1000 liters of spawn from just a liter of sterilized grain and a slice of culture from a Petri plate. Without a doubt, the most common grain used for mushroom cultivation is Rye.

• SAWDUST SPAWN

They are used for larger mushroom log projects or those wanting to inoculate logs every year. This spawn is used by small to large growers and commercial projects—best for inoculating ten or more logs.

TYPES OF SUBSTRATE

Pasteurized straw logs work exceptionally well for Blue Oyster mushrooms. For higher yields, increase the spawn rate. If contamination is kept minimum, straw logs will produce multiple flushes.

Supplemented sawdust blocks work well, but straw is likely to produce similar results at a lower cost.

Blue oyster mushrooms will consume nearly everything and grow on coffee grounds, waste paper, sugar cane, grass, and other industrial waste wastes.

FRUITING CONTAINERS

Use poly tubing for straw logs, 16″ flat lay diameter. The center of the thick straw will be void of oxygen and eventually lead to the contamination of the spawn.

Grow bags function by cutting slits in the side of the bag for mushrooms to grow through or by simply cutting off the top of the bag and allowing fruits to form on the top of the block.

Blue oyster mushrooms are highly adaptable, and they can be grown in 5-gallon buckets with holes drilled into any container you can think of.

• YIELD

Blue Oyster Mushrooms have extraordinarily high yields and can attain up to 200 percent biological efficiency. Picking older mushrooms will improve yield, but you run the danger of filling your grow room with spores or picking mushrooms that are past their prime for culinary purposes.

• HARVEST

Blue oyster mushrooms are simple to harvest; pick or cut off the entire cluster of mushrooms.

It is also possible to pick them individually, but they will not last as long. Blue oysters keep longer in the fridge than most mushrooms.

• COOKING

This mushroom (blue Oyster) can be used in various dishes, especially soups and pasta. The flavor is unique and delicious. The stems might be chewy, so you should avoid using them in most meals. Also, dried mushrooms can be rehydrated in water or used in soups and stews directly.

• PRESERVATION

Blue oysters should be kept in the refrigerator. Please, place them in a plastic bag without closing it completely. This allows them to be exposed to a lot of cool air while being stored.

• WEAKNESS

Blue Oysters mushrooms have a huge spore load, more than any mushroom. They also have the highest fresh air demand of any gourmet mushroom, making it challenging to cultivate large fruits indoors.

GROWING PARAMETERS

• Spawn Run

Incubate for 14-21 days at room temperature. Keep an eye out for water pooling in the spawn, also known as "sweating."

• Initiate Pinning

Reduce the temperature to 15°C and the humidity to 95%. Pins should begin to appear in less than seven days.

• Fruit Development

The humidity level is at 85%. The temperature is three degrees Celsius, or 15-20 degrees Celsius. It proliferates with harvestable fruits in 5 days or less after pinning.

Conclusion,

Mushroom cultivation takes time and attention because it is ongoing learning, trying, failing, and developing your cultivation skills. However, the Blue Oyster mushroom is fun to grow at home. It grows faster, and its growth process is satisfying to watch.

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