Chinese Black Oyster Mushroom contains all the necessary beneficial substances for humans: proteins, fats, carbohydrates, vitamins, and mineral salts, and has low caloric value. Young mushrooms are consumed as boiled, fried, salted, or marinated, and are also suitable for drying. It grows from June until the first autumn frosts, often in large groups, with stems merging into clusters.
Cap: up to 12 cm in diameter, semi-circular, tongue-shaped, or shell-like, with a curled edge in young mushrooms, smooth, dark brownish-gray. Gills: white, then yellow, descending along the stem, sparse, thick, near the base with partitions. Flesh: white, soft, with a floury smell. Stem: short, up to 4 cm long, about 2 cm in diameter, firm, narrowed towards the base, hairy at the base, white.
Cultivation of Chinese Black Oyster Mushroom on a homestead plot: in a shaded area, covering 2.5-3 m2, dig 30 cm deep, and fill with nutrient mix. First layer (spread on the bottom): fallen leaves, grass, or wood bark (10 cm). Second layer: forest compost or soil from under trees (10 cm). Then evenly sprinkle the dried mycelium previously mixed with 1 liter of dry soil over the entire area. Third layer: plant residues, similar to the first layer, but 3 cm thick. Fourth layer: garden soil (3-5 cm). After sowing, water using drip irrigation. The first mushrooms will appear after 1.5-2 months, then every 1-1.5 weeks. In indoor conditions, cultivate in the same way, but plant in containers. The mycelium can live up to 5 years. Cultivation can be done any time of the year.
