Moundculture: Difference between revisions
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2. Covering the mounds with mulch (branches, leaves) and additional soil | 2. Covering the mounds with mulch (branches, leaves) and additional soil | ||
3. Frequent watering (kitchen wastewater) | 3. Frequent watering (kitchen wastewater recommended) | ||
4. | 4. Beating the logs a few hours after watering with a wooden club to encourage fruit bodies to appear, a process known as jingshiang ("shocking the mushroom") | ||
These practices of cutting, inoculating, soaking, and shocking logs still lie at the core of Shiitake cultivation today. <ref>Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere</ref></blockquote> | These practices of cutting, inoculating, soaking, and shocking logs still lie at the core of Shiitake cultivation today. <ref>Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere</ref></blockquote> | ||
= Sources = | = Sources = | ||
Revision as of 19:05, 4 October 2022
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Mushroom Cultivation
Shiangshyuhn (Shiitake)
For over 1,000 years in China, logs have been buried in mounds to grow mushrooms (specifically Shiitake) based on the methods of the legendary Wu San Kwung.
Kwung discovered that broken tree limbs produced what he called shiangshyuhn ("nice-smelling mushroom") and that if he cut the logs, the mushrooms would grow larger and in greater number.
His cultivation protocol was written in 1313CE by Wang Cheng in the Book of Agriculture, which describes the creation of mounds by:
1. Burying hole-cut logs in soil for one year
2. Covering the mounds with mulch (branches, leaves) and additional soil
3. Frequent watering (kitchen wastewater recommended)
4. Beating the logs a few hours after watering with a wooden club to encourage fruit bodies to appear, a process known as jingshiang ("shocking the mushroom")
These practices of cutting, inoculating, soaking, and shocking logs still lie at the core of Shiitake cultivation today. [1]
Sources
- ↑ Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere