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GourmetGinger & Medicinal and Turmeric CherylMatt Ernst Kaiser1 and1 and Kristi Matt Durbin Ernst22 IntroductionIntroduction GingerCommercial (Zingiber growers officinale who have successfully Roscoe) and producedturmeric (shiitakeCurcuma (Lentinula longa) both edodes have) and/ora long oysterhistory ( Pleurotusof use in Asian,spp.) mushrooms African and Caribbeanmay want cuisines.to consider Fresh expanding ginger is availabletheir operation year-round to include in the other U.S. andspecialty Canada mushrooms. from pro- duceWhile wholesalers considered sourcingriskier from from the global perspectives suppliers, of proand- bothduction are andwidely marketing available than in their dried, and oysterground mush form- thatrooms, is produced a number from of other their exotic underground and native rhizomes. species could be successfully cultivated in Kentucky. TheFour U.S. of these ginger potential crop is species mainly aregrown discussed in Hawaii. here. Re- cently, some U.S. vegetable and greenhouse growers haveMarketing added ginger and turmeric as high-value special- tyThe crops market to meet for consumer Kentucky-farmed demands forspecialty locally grownmush- ingredients.rooms continues Producers to develop in the northeastin the Commonwealth. have success- fullyFine producedrestaurants ginger (particularly in high tunnels, those andspecializing experience in withContinental, ginger and French, turmeric or Asian production cuisine), (through along the with 2018 or- season)ganic or indicates health food both stores, crops are may currently be adaptable the main to highmar- erinaceus, also called Lion’s mane mushroom tunnelket outlets. production Additional in Kentucky. options include locally owned supermarkets (in contrast to national chains) and pizza BmetaBy food ginger item. The perceived health benefits of mush- Marketingparlors. Farmers markets, community supported agri- atrooms grocery have stores. added Turmeric to their producersattractiveness. should Since also shiipro-- Kentuckyculture (CSA) producers subscriptions, have focused harvest on festivals, selling directlyand ag- videtake useand guidelines,oyster mushrooms as fresh haveturmeric become is not mainstream, commonly toritourism consumers, booths using may local provide market opportunities channels like for farmers retail foundas evidenced in the marketplace. by their presence Common in national uses include food market using marketssales. Dried and mushroomscommunity cansupported be sold agriculture. at local outlets, A few as thechains, vegetative consumers tops and of bothrestaurant plants chefs to make look teas,for other and producerswell as by also mail sell order these or specialtyon the internet. crops via Value-added wholesale bothunusual crops mushrooms are used in to juicing. satisfy Boththeir rhizomespalate for canthe alsonew marketingproducts, suchfor restaurantas dried soups, chefs. sauces, Some dipfood mixes, retailers and beand dehydrated, different. pickled or candied. focusedteas, are onadditional offering possibilities. organic and Mushrooms local produce produced have reportedfor their sourcingmedicinal ginger value locally. may require searching out GingerGourmet and mushrooms turmeric mayhave be received more difficult attention to inmarket the markets in the pharmaceutical or nutraceutical indus- healththan the and better-known wellness product shiitake market, and oyster with mushrooms.turmeric at- Localtries. Growersfarmers marketraising customersmushrooms and under CSA controlledmembers tractingMarkets much with recentgood potentialinterest. Thefor gourmetFDA regulates mushroom how willenvironmental benefit from conditions recipes andare inpreparation the best positionsuggestions to productssales in Kentucky may be marketedinclude restaurants, with respect especially to claims those of forprovide fresh the ginger. consistent Shelf year-roundlife and storage supply demanded focused on localpotential foods, health and farmers benefits. markets. Farm On-farmmarketers considerationsby wholesale markets. should be conveyed to mustmarkets, understand retailers thewith potential a more extensiveramifica- customers, as the fresh “baby” ginger tionslocal offood making product health line, claims and whenCSAs, sell or- inMarket its immature Outlook stage produced in high ingother fresh subscription produce orcrops, membership-based as associating tunnelsSpecialty will mushrooms, have different still requirements relatively thesemarketing, specific also crops have goodwith healthpotential. benefits Be- thannew theto the mature U.S., ginger are popular that is as available a gour- www.uky.edu/CCDwww.uky.edu/CCD violatescause gourmet food marketing mushrooms regulations. are still new

11MattCheryl Ernst Kaiser is an is independenta former Extension contractor Associate with the with Center the Center for Cro forp Diversification. Crop Diversification. 22KristiMatt ErnstDurbin is isan a independentsenior horticulturist contractor in the with University the Center of Kforentucky Crop Diversification. Department of Horticulture. Cooperative Extension Service | Agriculture and Natural Resources | Family and Consumer Sciences | 4-H Youth Development | Community and Economic Development to many consumers, education and point-of-purchase fruits in fan-shaped clusters with overlapping sec- materials may be needed. Cooking demonstrations tions. It is prized for both its nutritional and medicinal can also be a helpful way to introduce these mush- properties. rooms to consumers. King Stropharia (Stropharia rugoso-annulata), or Gourmet mushroom production fits into the realm of winecap Stropharia, is most commonly found in the agroforestry practices for small-scale or recreational Mid-Atlantic states; production. Farmers and landowners managing small- however, its native er timber and woodlots may be more likely to incor- range also includes porate non-timber forest products into their woodland Kentucky. It grows management and marketing program. Mushroom pro- on the forest floor, duction can be a satisfying way to utilize hardwood as well as on wood logs, and even stumps, to contribute to long-term chips or bark mulch woodlands productivity and management. For com- in urban areas. This mercial production, large indoor operations are much large gilled mush- more common. room has a round, wine-red to reddish- Production Considerations brown cap arising Selecting a mushroom species from a single white Determining which mushroom species to produce will stalk. King Stropharia is noted for its culinary uses. require research into the various mushroom produc- tion techniques, as well as a familiarity with fungal Reishi (Ganoderma lucidum) is used for medicinal life cycles. Available resources, grower experience, purposes, rather than culinary uses. It is widely distrib- and market demand should all be factored into the de- uted in the subtropical regions of the world, but is less cision. The following mushroom species show poten- frequently found growing wild in temperate zones, in- tial for outdoor commercial production in Kentucky. cluding Kentucky. This has a shiny red or red- Indoor production under controlled environmental dish-brown upper surface and pores rather than gills. conditions is also feasible for growers who have the Reishi is an an- appropriate knowledge, along with the economic re- nual mushroom sources, to develop the necessary facilities. that is primar- ily found fruiting Lion’s Mane (Hericium erinaceus) is also known as on stumps or at bearded tooth mushroom and pompom. Instead of gills, the base of aging this white fungus has downward cascading spines or hardwoods grow- “teeth.” It grows wild in Kentucky on hardwood logs ing as a saprobe or stumps, as well as on dead and dying trees that are or pathogen de- still standing. Lion’s mane can be marketed for both pending on the culinary and medicinal purposes. Cooked lion’s mane host tree. There is possible risk associated with high reportedly has the flavor of . inoculum levels of potential tree pathogens, such as reishi, that large-scale cultivation might entail. Gano- Maitake (Grifola frondosa), or hen-of-the-woods, can derma lucidum can kill a wide variety of hardwood be found in Kentucky for- tree species, and airborne produced by the ests where it grows mainly mushrooms may colonize root wounds on area trees as a saprobe or opportu- and lead to the spread of tree root disease and decline. nistic pathogen on various hardwood species. It can be Production Considerations found on stumps, as well as Production Methods at the base of dead or dying Fruiting of these more exotic species can be unpre- trees. This fleshy polypore dictable, and experimentation may be necessary to

2 determine the most reliable production system(s) for Stump production your farm. The literature on mushroom cultivation is Maitake, lion’s mane, and reishi mushrooms can also extensive with many variations in production meth- be produced on freshly cut hardwood stumps. The cut ods. Often growers develop their own individual tech- surface of the stump is inoculated by filling drilled niques based on trial and error. holes with dowel or sawdust spawn. Natural cracks in the wood can also be used as inoculation sites. The Natural log production cut-wedge and sliced-disk methods used for log pro- Maitake, reishi, and lion’s mane can be cultivated on duction can be used for stump production as well. Hot logs in the same manner as shiitake. Oaks seem to be cheese wax is used to seal the inoculation sites. A pro- preferred; however, many other hardwood species, duction site that remains cool and moist is best. such as beech or maple, can be used. Logs approxi- mately 3 to 8 inches in diameter and 3 to 4 feet long Wood chip production are cut from decay-free, live trees with intact bark. King Stropharia is produced in a bed of wood chips Freshly cut logs are inoculated with commercially or sawdust. Select a wooded site or mulch bed with a produced dowel or sawdust spawn. The spawn can be north- or east-facing slope since these locations will introduced via drill holes, wedge cuts, or by slicing be cooler and moister than others. An area about 4 feet the log into disks and nailing the slices back together. by 8 feet is cleared, disturbing the underlying soil to Inoculation sites are generally sealed with hot cheese a depth of 8 inches. A 2-inch layer of wood chips is wax, which serves as a protective barrier against added, watered, and then inoculated by broadcasting moisture loss, insect invasion, and contamination. spawn. An additional 2- to 3-inch layer of wood chips Logs are stacked and incubated in a moist, shady loca- is added and the bed is gently stirred. The bed should tion. The stacking configuration used should allow for be kept heavily watered for the first four days follow- air circulation without excessive water loss. Common ing inoculation. After three to four months of regu- stacking techniques include the crisscross method, the lar watering, the bed is stirred again. Fruiting bodies X-pattern method, and the lean-to method. Regard- should develop within a couple of weeks after the less of the stacking system, there should generally be second stirring. Additional woodchips can be incorpo- a barrier (such as gravel or fabric) between the bottom rated into the bed each year for three to four seasons logs or ends of the logs and the soil surface. Lion’s of production. Spent shiitake or oyster mushroom pro- mane production can be an exception; these logs are often buried vertically in the ground to one-third their duction logs can be ground up and used as a substrate lengths. for Stropharia production. Chips should be sterilized prior to inoculation when using previously colonized Alternatively, logs inoculated with maitake or reishi logs. Wood chips may be obtainable from some utility may be buried horizontally, either right after inocu- companies; however, mulch with little to no leaf litter lating the top portion of the log or after a successful is preferred. spawn run. A thin layer of mulch or soil is used to cover the logs. Some commercial producers cover the Artificial production buried logs with hoop frames supporting shade cloth. Growers with access to high-tech, climate-controlled These coverings not only provide shade, but they also facilities can produce gourmet mushrooms on artifi- reduce water loss through evaporation. Coverings cial substrates, either in bags or bottles. Controlled may provide some protection from animal predators conditions will produce the most consistent and reli- and insect infestation. able means of production. It is also more labor inten- sive and significantly more costly than log production. The moisture level of the logs, whether stacked or bur- Maitake, reishi and lion’s mane mushrooms can be ied, must be closely monitored. Irrigation may be nec- produced in this manner. Indoor cultivation of maita- essary if drought conditions develop; some specialty ke requires more exacting requirements and attention types will require frequent watering. Logs are watered to detail than other artificially produced mushrooms. either by immersing them completely or by using drip Stropharia indoor production is not considered eco- tapes. Well-maintained logs can continue to produce nomically viable due to the lengthy time from spawn for at least three to five years. to crop. 3 Growing media consists largely of sawdust, wood Although not commonly done with lion’s mane, many chips or straw. Supplements, such as and/or an- specialty mushrooms can also be dried, a process that other source, are also added. The ingre- extends their shelf life for six to 12 months. Once dients are mixed together with water, and sterilized dried, mushrooms can be frozen until sold. Low pres- or pasteurized in the production container (bags or sure steam sterilization or maintaining mushrooms at bottles). After cooling, the substrate is inoculated. 0° F for several days may be required if there is any Containers are sealed in such a way that gas exchange possibility of insect infestation. Specialty mushrooms, can still occur. Once the fungal has colo- especially those for medicinal purposes, can also be nized the substrate, containers are moved to a tem- sold in a powdered form for use in value-added soups, perature-controlled grow room with high humidity. In spices, teas, capsules, etc. some cases, a single bag or bottle may yield a second, smaller flush of mushrooms. Lion’s mane will fruit in five to six weeks when grown under controlled conditions, whereas log production Pest Management can require approximately 18 months to obtain har- Potential disease threats to outdoor log production in- vestable mushrooms. Lion’s mane should be har- clude Trichoderma, Hypoxylon and Polyporus versi- vested when the spines have elongated but before the color. These fungi are naturally occurring wood decay top of the mushroom softens and becomes noticeably fungi that can compete with the cultivated mushrooms. yellow or pink. Lion’s mane requires careful handling Logs exhibiting the blue-green Trichoderma fungus, a because it is extremely fragile and bruises very eas- very aggressive competitor, are toxic and must be re- ily. Even slight injuries can become sites for bacterial moved from the log area and destroyed. invasion. Termites, bark beetles, and springtails can also cause Maitake-inoculated stumps may take one to three years damage to the logs. Direct damage to the mushroom to fruit. They are harvested for fresh market sales be- caps occurs as a result of feeding by slugs, snails, fore the mushroom caps droop downward and spores birds, squirrels and deer, if the logs are left unpro- are released. Mushroom sections should be fully ex- tected. University of Kentucky management practices tended with darkened edges. Harvested mushrooms recommended for shiitake mushroom production can eliminate many of these difficulties in log-produced are very fragile and great care must be taken when mushrooms. harvesting. Maitake can be wrapped in rice paper and stored for up to two weeks. These mushrooms may Harvest and Storage also be sold as a dried product. Time to fruiting will depend on several factors, in- cluding the substrate, the mushroom strain, quality King Stropharia mushroom fruiting is highly variable, of spawn, and environmental conditions. Specialty typically between two months and one year. They are mushrooms are harvested by either cutting with a harvested when the cap is bell-shaped and while the sharp knife or twisting them off at the base of the stem, gills are still white. Once the cap has flattened and depending on the species. Harvesting mushrooms in the gills have darkened due to formation, the clusters is not only easier, but also reduces the amount flavor and the value of the mushroom declines. King of handling and damage that can occur to individual Stropharias can grow to an impressive size at matu- mushrooms. Freshly picked mushrooms should be re- rity (up to 5 pounds each); however, they will be well frigerated immediately in vented cardboard containers past their prime if allowed to become that large. These that allow for good air circulation. mushrooms are generally not sold dried.

Some mushrooms may be sold fresh in damage-proof Reishi natural outdoor production can take six months containers covered with clear, breathable plastic wrap to two years to obtain harvestable mushrooms. These or in plastic clamshells. Restaurants generally prefer mushrooms are considered fully mature and ready for 5- to 7-pound boxes, while 3-, 5- or 7-ounce contain- harvest when the whitish margin around the edge of ers are more typical for consumer sales. Some species the fruiting body turns red. Well-maintained logs can can be sold in bulk at farmers markets. continue to produce for several years. 4 Labor Requirements dicinal mushrooms is not available. However, budgets Outdoor log production is seasonal with periods of es- for shiitake log production may be helpful in provid- pecially high labor needs, such as during inoculation ing ballpark estimates for other log-produced mush- and harvest. Indoor production is even more labor- rooms. Keep in mind that gourmet mushrooms may intensive, requiring continuous attention year-round. not produce as quickly, as these exotic mushrooms are less dependable in their fruiting habits. Log-production of gourmet mushrooms requires labor for cutting trees, hauling logs to the inoculation/incu- The following University of Kentucky costs and re- bation site, drilling and inoculating logs (five minutes turns estimates (2019) are based on a small-scale pro- per log or approximately eight hours per 100 logs), duction of shiitake using approximately 500 logs in- moving logs into and out of soak tanks, harvesting (30 oculated over a four-year period (see UK’s Potential to 60 minutes per 100 logs per harvest), packing, and Profits from a Small-Scale Shiitake Enterprise, FOR- transporting to markets. Pre-harvest labor for a 500- 88). After six to 18 months of incubation, the logs are log operation is estimated at 42 hours, with harvest forced to fruit three times a year. Net revenues in the labor at approximately 18 hours. These labor figures first two years are negative and it is not until the third are based on shiitake mushroom production. year that a positive annual return to land, labor and management is realized. During full production years, Economic Considerations beginning with year 5, estimated pre-harvest costs are The removal of poor quality or less desirable tree spe- $370 and harvest costs are $325 to $800, depending cies for forest or timber stand improvement tends to on specific packaging, marketing fees and distance to be a net cost to the woodlot owner. Other than fire- market. Variable costs were an estimated $900 with wood sales, there are few markets for the small di- total fixed costs running $315, for a total cost of more ameter trees removed during this process. Natural log than $1,200. Profits with no hired labor (a family- mushroom production offers woodlot owners an op- run business) for the 500-log enterprise can be in the portunity to utilize these low quality logs to produce $2,800 range. Hired labor, at a cost of $625, would an economically valuable product, while also upgrad- reduce these profits to about $2,175. These estimates, ing the residual stand. Logs used for forest mushroom while made from a realistic production scenario, are production are worth considerably more than those only representative of potential income in a well-man- sold as firewood. aged, established operation. Each producer should de- velop his or her own cost and return estimates before The major start-up costs for log/stump production of investing in a farm enterprise. gourmet mushrooms include a refrigeration unit, high speed drill, spawn, and wax. The purchase of hard- Selected Resources wood logs can be an additional expense for produc- On the web ers who do not own a woodlot. Indoor production • Farming Exotic Mushrooms in the Forest (USDA will require a building or other structure with envi- National Agroforestry Center, 2000) ronmental controls, substrate, containers, spawn, and https://www.fs.usda.gov/nac/assets/documents/ possibly a laboratory facility. Costs can vary consid- agroforestrynotes/an13ff02.pdf erably depending on raw materials, equipment used, • A Guide to Outdoor Mushroom Log Cultivation: equipment already available, ability of the producer Highlighting shiitake, reishi and tree oyster to build equipment, worker efficiency, costs of labor, mushrooms (D-Acres of New Hampshire Organic and production methods used. For example, growers Farm and Educational Homestead, 2004) 1 MB with their own woodlot have a cost advantage over filehttp://www.dacres.org/media/articles/forestry/ producers who must purchase their logs. Recycling MushroomCultivationGuide.pdf spent logs from a shiitake or oyster mushroom enter- • Cornell Small Farms Program Mushroom prise for King Stropharia production can also provide Cultivation https://smallfarms.cornell.edu/projects/ a cost savings. Log recycling would essentially gener- mushrooms/ ate added income to a small-scale shiitake enterprise. • Lion’s Mane: A New Candidate for Profitable Forest Cultivation (Cornell Small Farms Program, 2015) Budget information for these specific gourmet and me- http://smallfarms.cornell.edu/2015/04/06/lions-mane/ 5 • Maitake at a Glance (Alice W. Chen, Paul Books in print: Stamets, Nian-Lai Huang, and Sheng-Hua Han, The • Growing Gourmet and Medicinal Mushrooms. Mushroom Growers’ Newsletter, September-October Paul Stamets. 3rd ed. 2000. Ten Speed Press: 1999) http://mushroomcompany.com/resources/ Berkley. 574 pp. maitake/ataglance.pdf • Method for Cultivating Stropharia Mushrooms Suggested Citation: (Cornell University, 2013) http://blogs.cornell.edu/ Kaiser, C. and M. Ernst. (2021). Gourmet & Medicinal mushrooms/files/2013/06/Stropharia-21lckcx.pdf Mushrooms. CCD-CP-79. Lexington, KY: Center for Crop • Mushroom Cultivation and Marketing (ATTRA, Diversification, University of Kentucky College of Agriculture, Food and Environment. Available: http://www.uky.edu/ccd/ 2004) https://attra.ncat.org/attra-pub/summaries/ sites/www.uky.edu.ccd/files/gourmet.pdf summary.php?pub=77 • Specialty Mushrooms (by Daniel J. Royse in Purdue University Specialty Crop Proceedings, 1996) http://www.hort.purdue.edu/newcrop/ proceedings1996/V3-464.html

Reviewed by Ellen Crocker, UK Assistant Professor, Forest Health Extension, and Josh Knight, UK Senior Extension Associate, Horticulture Photos courtesy of Dr. Nick V. Kurzenko, University of California-Berkeley (Lion’s mane); Tom Volk, University of Wisconsin-La Crosse, TomVolk.Fungi.net (Maitake); Holger K risp, Wikimedia Commons (King Stropharia); and Eric Steinert, Wikimedia Commons (Reishi) March 2021

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