How to Grow Enoki Mushrooms: A Detailed Guide to the Latest Cultivation Techniques

Enoki mushroom (Flammulina velutipes) is a very popular edible mushroom. Young people today like to use it in cold dishes and to serve with hot pot; the taste is excellent, and most importantly, it is rich in nutrients such as amino acids and protein. Its calorie content is very low, making it ideal for those trying to lose weight. It can also relieve constipation, promote digestion and detoxify. However, because its value is relatively high and its yield is not large, today let us learn together how to grow enoki mushrooms.

1. Substrate preparation

Since enoki mushroom develops from a kind of mycelium, before planting we need to prepare the substrate for cultivating this mycelium. Usually we mainly use cottonseed hulls, then add appropriate amounts of wheat bran, gypsum, sawdust and corncob and other materials. Then pile these materials on sterilized ground, add an appropriate amount of water and stir evenly, stirring at least three times a day, and after three days the material can be bagged.

2. Inoculation management

First we need to sterilize the bagged substrate under high temperature or high pressure, then place the substrate into the inoculation room and spread it evenly on the inoculation bed, usually at a thickness of five to eight cm, then cool the substrate, preferably to around 25°C, and finally inoculate the spawn evenly into the culture substrate for cultivation. One thing to pay special attention to is that during inoculation, the inoculation personnel and all utensils must be sterilized, so as not to affect the success rate of enoki mushroom inoculation.

3. Mycelium run management

The most important part of mycelium run management is managing the temperature, moisture, air permeability and other fungi in the mycelium run room. First we need to regulate the indoor temperature to around 20 to 25°C. Then as the mycelium grows, the indoor temperature will rise, so the temperature should be lowered by two to three degrees as appropriate. Generally it takes about one month for the mycelium run to fully succeed, so at this stage we also need to remove other fungal species from the substrate, so as to avoid affecting the growth of the enoki mushroom mycelium.

4. Fruiting management

Fruiting management actually means that the mycelium has basically completed its development, and at this point we can see the fruiting bodies of the mycelium. So we need to scrape off the older spawn on the surface, which promotes the growth of the spawn. Next, the indoor temperature should be lowered again, kept at around 10 to 15°C, and the air humidity should reach at least 91 or 92 percent. At the same time, the indoor air should be kept circulating; only then will the enoki mushrooms grown be more tender and taste better.

5. Timely harvesting

Enoki mushrooms easily become old, so we must harvest the mature enoki mushrooms in time. Generally, they should be harvested when they have grown to about 12 to 15 cm. When harvesting, we should gently hold the stipe of the enoki mushroom, then slowly shake it, and finally pull the enoki mushroom out. Then carry out mycelium run management and fruiting management in the same way, so that a second harvest can soon begin.