Mushroom Plug Spawn – White Oysters (Pleurotus ostreatus) Approx. 600-700 qty plugs

Description

White Oyster Spawn Plugs Cultivation Guide

White Oysters (Pleurotus ostreatus) are an exceptionally clean, beautiful, and reliable gourmet mushroom variety. They produce dense, heavy, shelf-like clusters of pristine, snow-white to ivory-colored caps on thick, tender stems. They offer a wonderfully mild, nutty flavour and a dense, meaty texture that absorbs sauces beautifully.

Because White Oysters are part of the ultra-vigorous Pleurotus family, they are incredibly aggressive colonisers. They tear through wood much faster than other varieties, often rewarding you with your first crop in just 6–10 months instead of over a year! Once established, a single log will fruit seasonally for 3–5 years.

White Oysters are highly resilient and forgiving for beginner-to-intermediate log growers. While the mycelium colonizes wood rapidly in warm weather, they require a cool seasonal shift between 10–21°C paired with a heavy downpour or soak to trigger their massive, pale fruiting clusters.

(Out of stock? Please allow 2–4 weeks for shipping.)

🛠️ Quick Gear Checklist

• Fresh Hardwood Logs: Soft hardwoods like poplar, willow, alder, and birch allow for lightning-fast colonisation. Traditional dense hardwoods like oak or maple take a bit longer to fully colonise but will yield heavier flushes over a longer lifespan. Logs should be 10–20 cm in diameter and ~1 meter long.

• White Oyster Spawn Plugs: Wooden dowels fully colonised with highly aggressive White Oyster mycelium.

• Drill & Bit: Sized to match the plug diameter for a tight, snug fit.

• Waxing Kit: Food-grade wax, an old pot, and a paintbrush.

🪵 Step-by-Step Process

1. Age the Wood (2–3 Weeks)

• Let your freshly cut logs rest off the ground in a shady spot for 2–3 weeks. This allows the tree’s initial natural anti-fungal defences to drop so the mushroom mycelium can move in safely. Keep the log moist during this resting phase by hosing it down.

2. Inoculate & Seal

• Drill: Drill holes in a staggered diamond pattern all over the log, spacing them 5–10 cm apart, to a depth of 1.5 times the plug length. Plan for roughly 50 plugs per meter-long log.

• Insert: Hammer the spawn plugs into the pre-drilled holes until they sit completely flush with the bark layer.

• Wax: Melt your wax in an old pot and paint generously over every single plug hole and both cut ends of the log. This creates a tight moisture seal and bars wild competitor fungi out.

3. Incubation (6–10 Months)

• Place the log back in a shaded, damp outdoor area protected from harsh, drying winds.

• Never let it dry out! Hose the logs down thoroughly once every day or two during hot summer stretches, and 1–2 times a week in cooler weather. The vigorous white mycelium will steadily weave through the wood structure.

🌤️ Environment & Fruiting Quick-Reference

White Oysters grow in heavy, overlapping, shelf-like clusters directly out of the sides of the log bark during the shifting seasons.

🔪 Harvesting & Ongoing Care

• When to Pick: Harvest while the snow-white caps are still slightly curled downward at the edges. Once the caps flatten out completely or turn upward, they will drop millions of white spores and quickly lose their prime, meaty texture.

• How to Pick: Grab the entire dense cluster at the base near the bark, twist firmly, and pull the whole bundle away in one clean piece.

• The Rest Period: Let the log rest for 5–6 weeks between flushes so the mycelium can rest and digest more of the log’s nutrients before your next forced cold soak.

• Long-Term Success: Protect the outer bark layer from peeling or taking damage, keep the logs entirely out of direct sunlight, and look forward to heavy, beautiful gourmet flushes every spring and autumn!

**Please keep in the fridge until you’re ready to use them.

Please note this culture is sold with our Mushroom Spawn and Cultures sale agreement. By purchasing you agree to this agreement

Dimensions: 8mm diameter. Recommended 8.5mm drill bit when preparing logs.