Lemon Oyster is a delicious edible mushroom, a real treasure for cooks — it can be boiled, stewed, fried, salted, etc. It is an excellent source of vitamins, comparable to meat products, vegetables, and fruits. It contains the entire complex of B vitamins, ascorbic acid, and vitamin PP. It grows from June until autumn frosts, often in large clusters, merging stems into bunches.
Cap: Diameter 3-7(10) cm, shield-shaped in young mushrooms, then with a deep depression, later funnel-shaped, with a lobed edge, lemon-yellow, quickly fades to white with age. Gills: white-yellow, descending along the stem, frequent, narrow. Flesh: white, dense.
Stem: about 6 cm long, firm, narrowed at the base, white-yellow. The main feature is the ease of cultivating this type of mushroom and its high yield.
This mushroom is easy to grow under home conditions. In terms of nutritional value, it is comparable to white mushroom and does not fall short of this leader. The fruiting bodies contain up to 35% protein, a full set of essential amino acids, vitamins, and enzymes that promote better food assimilation. Additionally, this mushroom is naturally protected from accumulating harmful substances, does not contain heavy metal salts, but is capable of eliminating them from the human body. The high protein content (up to 47.7%) helps prevent many diseases and boosts immunity. Oyster mushrooms can be preserved for future use by salting, marinating, or making mushroom powder.
Cultivation of Lemon Oyster on wood: freshly cut logs are cut into 30-40 cm long, 15-25 cm diameter pieces. Holes 2 cm in diameter and 4-5 cm deep are drilled in a checkerboard pattern, inoculated with mycelium, and covered with bark, sawdust, or moss. Watered using drip irrigation. After 2-3 months, each piece is buried in the ground to a depth of 10-15 cm.
