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== Shiitake Cultivation ==
*[[Ohlone Shell Mound]]
*[[Mississippi Mounds]]


<blockquote> According to writings by Zhang Shau-Cheng, Wu San Kwung developed Shiitake cultivation during the Chinese Sung Dynasty (960-1127 CE) in the Lung-Shyr Village of the mountainous Lung-Chyuan County in Zhejiang Province.
aka hugulkultur.


As the legend goes, Wu San Kwung frequently hunted wild mushrooms in the forested high mountains surrounding his village. One day, 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. But if the mushrooms would fail to appear, he would become angry and beat the logs vigorously, stimulating the growth of more mushrooms.
== Mycoforestry ==


Eventually, the cultivation process was further refined until, in 1313 CE, Wang Cheng wrote down a Shiitake cultivation protocol in the Book of Agriculture. '''Cheng described cutting holes in maple (Acer), sweetgum (Liquidambar), or chestnut (Castanopsis) logs and then burying them in soil for one year. Afterward, the logs were to be covered with branches, leaves, and soil, and frequently watered with kitchen wastewater. A few hours after watering, a wooden club was then used to beat the logs and encourage fruit bodies to appear, a process known as jingshiang ("shocking the mushroom"). The practices of cutting, inoculating, soaking, and shocking logs still lie at the core of Shiitake cultivation today.'''
=== Shiangshyuhn ===


The importance of Wu San Kwung's contributions to Chinese agriculture was never forgotten. During the Ch'ing Dynasty, two major temples were built to honor the man, one in 1739 and another in 1875. There are also small temples dedicated to Wu San Kwung in almost every mushroom growing village. And every year from July 16 to 19 on the Chinese calendar, there is an all-day celebration to give thanks to the legendary mycological figure.<ref>Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere</ref></blockquote>
For over 1,000 years in China, logs have been buried in mounds to grow mushrooms (specifically [[Shiangshyuhn]] aka Shiitake) based on the [[Mycelium#Mycoforestry|mycoforestry]] 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. <ref>Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere</ref></blockquote>


= Sources =
= Sources =

Latest revision as of 02:24, 22 June 2023

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aka hugulkultur.

Mycoforestry

Shiangshyuhn

For over 1,000 years in China, logs have been buried in mounds to grow mushrooms (specifically Shiangshyuhn aka Shiitake) based on the mycoforestry 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

  1. ↑ Radical Mycology, by Peter McCoy, p. 71, Ch. 3: Of the Hyphosphere
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