From setup to harvest – everything you need to know about your Sproushi device and mushroom capsules
Instructions
- Grab a sharp and clean knife
Tip: wash with dishwashing soap/ disinfect with alcohol - Cut a small "X" through the plastic packaging (This is where the mushrooms will grow from
- Place Mushroom Capsule in Sproushi
- Place the enclosure panels to seal the grow area
- Start the grow program
What to expect
Grow phases
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Primordia – the white mycelium spreads through the block, preparing it for fruiting. This is how your capsule will look like on arrival.
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Pinning – tiny dark bumps (pins) appear, the first sign of mushrooms forming.
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Maturing – pins quickly grow into curly caps and form clusters.
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Ready to harvest– brown, meaty bouquets are ready to harvest within just a few days.
Harvest
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Wait until the caps are wide and slightly curled under (before they flatten out).
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Grasp the whole cluster gently at the base.
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Twist or pull the cluster away from the block in one motion.
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Trim off any tough stem base before cooking.
Second harvest
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After the first harvest, remove any leftover stem bases from the surface of the block.
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Within 1–2 weeks, new pins will start forming for your next flush.
- (For storage) wrap the capsule, and leave it in a dry cool place.
Burying your capsules
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Once your capsule has stopped producing mushrooms, remove it from the bag.
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Break it up into smaller chunks to help it blend with the soil.
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Bury the pieces a few centimeters deep in a shady, moist spot in your garden or compost.
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Keep the area lightly watered, the mycelium will enrich your soil and may even surprise you with a few more mushrooms outdoors.
Characteristics
Cultivation time
7-14 days
Expected flushes
2x harvest per capsule
Category
Gourmet
Capsule storage
Italian oysters are best stored in a cool, dry place. You can keep them in the fridge for up to 6 months.
Ideal conditions
Temperature
60-70 °F (16-21 °C)
Humidity
80-95 %