Trying Others

Ready for a new challenge

Once oysters and king oysters feel easy, you may want to try something new. There is a whole world of gourmet (fancy, good-to-eat) mushrooms you can grow from a trusted kit or from spawn (mushroom seed that growers use to start a batch). These kinds are a bit more challenging, which makes them perfect for keen growers who like a project.

The most famous of these is lion's mane.

The shaggy lion's mane

Lion's mane (its scientific name is Hericium erinaceus) looks nothing like an oyster. It grows as a round, white pom-pom covered in soft, dangling spines, a bit like icicles or a shaggy beard. That is how it earned its name. When a grown-up cooks it, many people say it tastes a little like seafood, such as crab or lobster.

So why is lion's mane trickier than oysters? The biggest reason is speed. Its mycelium grows more slowly than an oyster's. A slower start means there is more time for unwanted moulds and germs to sneak in, so cleanliness matters even more. Patience is the main skill you need.

Lion's mane also likes cooler, very humid air with plenty of fresh air exchange (a steady swap of stale air for fresh air) while its spines form. With good care, small pinheads appear within about a week of fruiting, and the mushroom fills out over the following days.

Other kinds for keen growers

Lion's mane is not the only step up. Depending on where you live and what kits are sold, keen growers also try:

• Shiitake, a rich, savoury mushroom that grows on hardwood blocks and takes patience

• Wine cap, a big outdoor mushroom often grown in garden wood chips

• Enoki, thin and pale, grown cool with lots of carbon dioxide for long stems

Each kind has its own habits, its own timing, and its own perfect temperature. Learning those differences is the fun of growing.

Grow smart, grow safe

Whenever you try a new kind, start from a trusted kit or clean spawn from a reputable supplier, and follow the maker's card closely. Keep everything clean, wash your hands before and after, and ask a grown-up to help.

Here is the rule that never bends: only ever grow known-safe, edible species that came from a trusted source. Never try to grow or eat a mushroom you found in the wild, and never eat any mushroom raw. A grown-up cooks every harvest before anyone tastes it.

Trying new kinds is how growers level up. Take it slowly, stay clean, and enjoy the challenge.