Features:

• Versatile
• Nutrient-rich
• Dramatic flavor

King Oyster mushrooms are native to Mediterranean regions of Europe, the Middle East, and North Africa and are the largest mushroom in the oyster family.

The distinctive shape of the King Oyster mushroom lends itself to a variety of innovative cooking techniques, including searing them sliced in the fashion of scallops. When freshly picked and uncooked, King Oysters are almost tasteless and have very little scent to them, but when cooked, they deliver an incredible umami flavor and a meaty texture.

• Class: Agaricomycetes - Parasitic, pathogenic, symbiotic, or saprotrophic; most are terrestrial, with few aquatic members; all are mushroom-forming; spore cap has openings; contains 17 orders.
• Order: Agaricales - Most are saprotrophic, some are parasitic on plants (causing root rot), others are mycorrhizal; basidia produced in layers (hymenia) on the underside of fleshy fruiting bodies (basidiocarps), in tubes (boletes), or on gills (mushrooms).
• Family: Pleurotus small to medium-sized mushrooms which have white spores; gilled mushrooms
• Species: P. eryngii

This kit is designed to help you learn to grow mushrooms at home without any specialized equipment. They are fairly easy to work with and include instructions for growing them on a bag of precooked rice at home or a bucket of straw if you'd like to grow a lot of them.

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It's a great project for anyone with a love of plants, to do as part of a nature study, or simply because they are beautiful and fascinating. And they're great for cooking with/eating or just looking at if you’re the non-mushroom-eating type.

This is a pretty flexible project age-wise, with the only caveat being that you’ll want adult supervision for the inoculation process for young students so that no fingers get poked. It's an indoor project. You'll need a bag of pre-cooked rice, rubbing alcohol, and some paper bandage tape.

Lions Mane mushrooms are often compared to Lobster in flavor and have been receiving increased attention lately for their potential in brain health and wellness. They can be enjoyed in a variety of dishes, from stir-fries to soups. This mushroom growing kit is designed to make it easy for you to grow Lions Mane mushrooms at home, using either a bag of brown rice or a bucket of straw. No specialized equipment needed!

Hericium erinaceus (also called lion's mane mushroom, mountain-priest mushroom, bearded tooth fungus, and bearded hedgehog) is an edible mushroom belonging to the tooth fungus group. Native to North America, Europe, and Asia, it can be identified by its long spines (longer than 1 centimeter or 1⁄2 inch), occurrence on hardwoods, and tendency to grow a single clump of dangling spines. The fruit bodies can be harvested for culinary use.

H. erinaceus can be mistaken for other species of Hericium, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech and maple. Usually, H. erinaceus is considered saprophytic, as it mostly feeds on dead trees. It can also be found on living trees, so may be a tree parasite. 

This kit is designed to help you learn to grow mushrooms at home without any special gear. They are fairly easy to work with and include instructions for growing them on a bag of precooked rice at home.

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It’s a great project to do as part of your nature or biology studies or as an independent experiment. And they’re great for cooking with/eating or just looking at if you’re the non-mushroom-eating type.

This is a pretty flexible project age-wise, with the only caveat being that you’ll want adult supervision for the inoculation process for young students so that no fingers get poked. It’s an indoor project. You’ll need a bag of pre-cooked rice, rubbing alcohol, and some paper bandage tape.

Black Pearl Oyster Mushrooms, also known as Shimofuri Hiratake, are a hybrid between Japan's king oyster mushrooms and western pearl oyster mushrooms.

Black Pearl Oyster mushrooms are a culinary delight with a complex flavor profile. They are subtly sweet with robust umami notes and a hint of pepper in the aftertaste. Their unique taste and texture make them a versatile ingredient that can be used in a variety of dishes, from hearty soups to savory stir-fries.

Fruiting at cooler temperatures, 55-70 degrees (they can handle warmer temperatures, but you'll get the most ideal harvest from 55-70 degrees).

• Class: Agaricomycetes -Parasitic, pathogenic, symbiotic, or saprotrophic; most are terrestrial, with few aquatic members; all are mushroom-forming; spore cap has openings; contains 17 orders.
• Order: Agaricales - Most are saprotrophic, some are parasitic on plants (causing root rot), others are mycorrhizal; basidia produced in layers (hymenia) on the underside of fleshy fruiting bodies (basidiocarps), in tubes (boletes), or on gills (mushrooms).
• Family: Pleurotus small to medium-sized mushrooms which have white spores; gilled mushrooms
• Species: P. ostreatus

This kit is designed to help you learn to grow mushrooms at home without any special gear. They are fairly easy to work with and include instructions for growing them on a bag of precooked rice at home.

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It’s a great project to do as part of your nature or biology studies or as an independent experiment. And they’re great for cooking with/eating or just looking at if you’re the non-mushroom-eating type.

There’s also an additional section to the instructions for using your leftover culture to grow even bigger mushrooms in larger quantities out of a bucket of straw if you’re interested in diving deeper after you grow them the first way.

This is a pretty flexible project age-wise, with the only caveat being that you’ll want adult supervision for the inoculation process for young students so that no fingers get poked. It’s an indoor project. You’ll need a bag of pre-cooked rice, rubbing alcohol, and some paper bandage tape.

Features:

• Great for cooking
• nutrient-rich
• taste like bacon

Pink Oyster mushrooms were first cataloged by botanist Georg Eberhard Rumphius under the name Agaricus djamor in the 1600s. It was later transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959 and has since been known as Pleurotus djamor.

They are edible mushrooms, and while they taste bitter raw, their flavor transforms into something really lovely and bacon-ish when cooked. Their unique shape and color give an elegant flair to any plate. They are frequently compared to bacon in flavor and have an amazing, meaty texture that is particularly good when fried. Pink Oysters taste sour when they’re uncooked!

Pink oysters are just a bit more delicate than many others in the Pleurotus genus. They prefer slightly warmer temperatures (65-85 degrees Fahrenheit). They tend to have brighter colors when grown at cooler temperatures but larger fruits when grown at warmer temperatures.

• Class: Agaricomycetes - Parasitic, pathogenic, symbiotic, or saprotrophic; most are terrestrial, with few aquatic members; all are mushroom-forming; spore cap has openings; contains 17 orders.
• Order: Agaricales - Most are saprotrophic, some are parasitic on plants (causing root rot), others are mycorrhizal; basidia produced in layers (hymenia) on the underside of fleshy fruiting bodies (basidiocarps), in tubes (boletes), or on gills (mushrooms).
• Family: Pleurotus small to medium-sized mushrooms which have white spores; gilled mushrooms
• Species: P. djamor

This kit is designed to help you learn to grow mushrooms at home without any special gear. They are fairly easy to work with and include instructions for growing them on a bag of precooked rice at home.

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It’s a great project to do as part of your nature or biology studies or as an independent experiment. And they’re great for cooking with/eating or just looking at if you’re the non-mushroom-eating type.

There’s also an additional section to the instructions for using your leftover culture to grow even bigger mushrooms in larger quantities out of a bucket of straw if you’re interested in diving deeper after you grow them the first way.

This is a pretty flexible project age-wise, with the only caveat being that you’ll want adult supervision for the inoculation process for young students so that no fingers get poked. It’s an indoor project. You’ll need a bag of pre-cooked rice, rubbing alcohol, and some paper bandage tape.

Golden Oyster mushrooms are a versatile and nutrient-rich variety known for their dramatic flavor. These mushrooms are smaller than King Oyster mushrooms and are typically yellow or golden in color. With their delicate texture and nutty flavor, they can be enjoyed in a variety of dishes, from stir-fries to soups. Our mushroom growing kit is designed to make it easy for you to grow Golden Oyster mushrooms at home, using either a bag of precooked rice or a bucket of straw. No specialized equipment needed!

This is a pretty flexible project age-wise, and it can be an indoor project or outdoor project. You’ll need a bag of brown rice, rubbing alcohol, and some paper bandage tape. To grow larger buckets of mushrooms instead of small bags, we recommend using straw or aspen chips. There is enough culture in each kit to start 5 bags or 5 buckets of golden oyster mushrooms.

• Class: Agaricomycetes: Parasitic, pathogenic, symbiotic, or saprotrophic; most are terrestrial, with few aquatic members; all are mushroom-forming; spore cap has openings; contains 17 orders.
• Order: Agaricales: Most are saprotrophic, some are parasitic on plants (causing root rot), others are mycorrhizal; basidia produced in layers (hymenia) on the underside of fleshy fruiting bodies (basidiocarps), in tubes (boletes), or on gills (mushrooms).
• Family: Pleurotus small to medium-sized mushrooms which have white spores; gilled mushrooms
• Species: Pleurotus citrinopileatus

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It’s a great project for anyone with a love of plants, to do as part of a nature study, or simply because they are beautiful and fascinating. And they're great for cooking with/eating or just looking at if you're the non-mushroom-eating type.

• A culinary favorite
• Nutrient-rich
• Delicate and buttery

Blue Oyster mushrooms were first documented in 1775 by Nikolaus Joseph Freiherr von Jacquin, a Dutch scientist who studied medicine, chemistry, and botany and traveled the world gathering samples and specimens of his discoveries.

Blue Oysters are particularly appreciated for their density and can be used quite successfully as a replacement for meat in many recipes. They are especially wonderful sauteed in butter.

Blue oysters have a delicate, buttery taste with a dense texture that is reminiscent of something somewhere between chicken and crab. They are happiest at 60 to 85 degrees Fahrenheit. Colors are brighter at cooler temperatures, while fruits are larger at hotter temperatures.

• Class: Agaricomycetes - Parasitic, pathogenic, symbiotic, or saprotrophic; most are terrestrial, with few aquatic members; all are mushroom-forming; spore cap has openings; contains 17 orders.
• Order: Agaricales - Most are saprotrophic, some are parasitic on plants (causing root rot), others are mycorrhizal; basidia produced in layers (hymenia) on the underside of fleshy fruiting bodies (basidiocarps), in tubes (boletes), or on gills (mushrooms).
• Family: Pleurotus small to medium-sized mushrooms which have white spores; gilled mushrooms
• Species: P. ostreatus

This kit is designed to help you learn to grow mushrooms at home without any specialized equipment. They are fairly easy to work with and include instructions for growing them on a bag of precooked rice at home or a bucket of straw if you’d like to grow a lot of them.

This is a pretty flexible project age-wise, with the only caveat being that you’ll want adult supervision for the inoculation process for young students so that no fingers get poked. It’s an indoor project. You’ll need a bag of pre-cooked rice, rubbing alcohol, and some paper bandage tape.

Each set includes detailed instructions, your mushroom culture, and a fungi word search. It’s a great project for anyone with a love of plants, to do as part of a nature study, or simply because they are beautiful and fascinating. And they’re great for cooking with/eating or just looking at if you’re the non-mushroom-eating type.

Morels are one of America's most treasured mushrooms, foraged in the springtime and can be dried to enjoy throughout the year. Growing them was considered impossible for a long time, but thanks to some determined mushroom farmers, you can cultivate your own morel patch if you live in a climate that has a winter season. Morels require the cold snap and thaw that occurs in winter to trigger mushroom growth in the spring. You'll also need patience - it takes three to five years for morels to appear after setting up a morel patch, but they will likely come back year after year once established.  It's still an experimental process and we cannot guarantee success as it hinges on the whims of nature, but if you have the required patience and weather conditions, you've got an excellent chance of a morel harvest. It's a great way to add a seasonal delicacy to your land to enjoy for years to come.