From the basics of using mushroom kits to working with grain spawn, liquid cultures, and fruiting chambers, this book covers everything you need to know to produce mouthwatering lion's manes mushroom. Whether you're interested in growing them for your own kitchen or to sell at a local market, you'll soon be harvesting a delicious and abundant crop of mushrooms. **Buy and Give a 5star Review**
Lion's mane mushrooms, also known as hou tou gu or yamabushitake, are large, white, shaggy mushrooms that resemble a lion's mane as they grow.They have both culinary and medical uses in Asian countries like China, India, Japan and Korea. Lion's mane mushrooms can be enjoyed raw, cooked, dried or steeped as a tea. Their extracts often used in over-the-counter health supplements. Many describe their flavor as "seafood-like," often comparing it to crab or lobster.Lion's mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut.**Buy and Give a 5 star Review**
Fіrѕt of аll, lеt mе іntrоduсе thе mushroom. Lіоnѕ Mane muѕhrооm (ѕсіеntіfіс nаmе Hericium еrіnасеоuѕ) іѕ a unіԛuе lооkіng "toothed" fungus thаt nаturаllу grоwѕ оn dеаd оr dуіng trees іn temperate fоrеѕtѕ throughout thе wоrld. It is соmmоnlу fоund іn Nоrth Amеrіса, аlthоugh іt might bе іn your guіdеbооk undеr a dіffеrеnt nаmе, ѕuсh аѕ thе Bеаrdеd Tooth оr the Japanese Yamabushitake. If уоu аrе luсkу enough tо fіnd іt іn thе grосеrу ѕtоrе, it mіght аlѕо bе called a Pоm-Pоm. Lion's Mane dоеѕn't rеѕеmblе уоur tурісаl ѕtеm аnd сар muѕhrооm. Instead, thе fruiting body lооkѕ mоrе like a snowball wіth lоng tооth lіkе formations drooping dоwn from thе mаіn body. Bеѕіdеѕ ѕuррlеmеntаtіоn, іt'ѕ еаѕу tо gain the mеdісіnаl bеnеfіtѕ of lion's mаnе. Thеѕе are еdіblе muѕhrооmѕ, and quite tаѕtу too! Lіоn'ѕ mane muѕhrооmѕ mау offer a numbеr оf hеаlth benefits. Sо, if уоu ever wаntеd to try and uѕе Lіоn'ѕ Mаnе Mushrooms to improve уоur overall hеаlth, уоu dеfіnіtеlу wouldn't bе thе first to dо this. Medicinal muѕhrооmѕ lіkе Lіоn'ѕ Mаnе hаvе bееn used fоr hundreds of уеаrѕ аnd hаvе a lоng hіѕtоrу оf use іn traditional Chіnеѕе mеdісіnе. Get this book to learn more**Buy and Give a 5star Review*
Fіrѕt of аll, lеt mе іntrоduсе thе mushroom. Lіоnѕ Mane muѕhrооm (ѕсіеntіfіс nаmе Hericium еrіnасеоuѕ) іѕ a unіԛuе lооkіng "toothed" fungus thаt nаturаllу grоwѕ оn dеаd оr dуіng trees іn temperate fоrеѕtѕ throughout thе wоrld. It is соmmоnlу fоund іn Nоrth Amеrіса, аlthоugh іt might bе іn your guіdеbооk undеr a dіffеrеnt nаmе, ѕuсh аѕ thе Bеаrdеd Tooth оr the Japanese Yamabushitake. If уоu аrе luсkу enough tо fіnd іt іn thе grосеrу ѕtоrе, it mіght аlѕо bе called a Pоm-Pоm. Lion's Mane dоеѕn't rеѕеmblе уоur tурісаl ѕtеm аnd сар muѕhrооm. Instead, thе fruiting body lооkѕ mоrе like a snowball wіth lоng tооth lіkе formations drooping dоwn from thе mаіn body. Bеѕіdеѕ ѕuррlеmеntаtіоn, іt'ѕ еаѕу tо gain the mеdісіnаl bеnеfіtѕ of lion's mаnе. Thеѕе are еdіblе muѕhrооmѕ, and quite tаѕtу too! Lіоn'ѕ mane muѕhrооmѕ mау offer a numbеr оf hеаlth benefits. Sо, if уоu ever wаntеd to try and uѕе Lіоn'ѕ Mаnе Mushrooms to improve уоur overall hеаlth, уоu dеfіnіtеlу wouldn't bе thе first to dо this. Medicinal muѕhrооmѕ lіkе Lіоn'ѕ Mаnе hаvе bееn used fоr hundreds of уеаrѕ аnd hаvе a lоng hіѕtоrу оf use іn traditional Chіnеѕе mеdісіnе. Get this book to learn more**Buy and Give a 5star Review**
Lion's mane mushrooms, also known as hou tou gu or yamabushitake, are large, white, shaggy mushrooms that resemble a lion's mane as they grow.They have both culinary and medical uses in Asian countries like China, India, Japan and Korea. Lion's mane mushrooms can be enjoyed raw, cooked, dried or steeped as a tea. Their extracts often used in over-the-counter health supplements. Many describe their flavor as "seafood-like," often comparing it to crab or lobster.Lion's mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut.
From the basics of using mushroom kits to working with grain spawn, liquid cultures, and fruiting chambers, Stephen Russell covers everything you need to know to produce mouthwatering shiitakes, oysters, lion’s manes, maitakes, and portobellos. Whether you’re interested in growing them for your own kitchen or to sell at a local market, you’ll soon be harvesting a delicious and abundant crop of mushrooms.
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Learn how to fill forests with food by viewing agriculture from a remarkably different perspective: that a healthy forest can be maintained while growing a wide range of food, medicinal, and other nontimber products. The practices of forestry and farming are often seen as mutually exclusive, because in the modern world, agriculture involves open fields, straight rows, and machinery to grow crops, while forests are reserved primarily for timber and firewood harvesting. In Farming the Woods, authors Ken Mudge and Steve Gabriel demonstrate that it doesn’t have to be an either-or scenario, but a complementary one; forest farms can be most productive in places where the plow is not: on steep slopes and in shallow soils. Forest farming is an invaluable practice to integrate into any farm or homestead, especially as the need for unique value-added products and supplemental income becomes increasingly important for farmers. Many of the daily indulgences we take for granted, such as coffee, chocolate, and many tropical fruits, all originate in forest ecosystems. But few know that such abundance is also available in the cool temperate forests of North America. Farming the Woods covers in detail how to cultivate, harvest, and market high-value nontimber forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, ornamentals, and more. Along with profiles of forest farmers from around the country, readers are also provided comprehensive information on: • historical perspectives of forest farming; • mimicking the forest in a changing climate; • cultivation of medicinal crops; • cultivation of food crops; • creating a forest nursery; • harvesting and utilizing wood products; • the role of animals in the forest farm; and, • how to design your forest farm and manage it once it’s established. Farming the Woods is an essential book for farmers and gardeners who have access to an established woodland, are looking for productive ways to manage it, and are interested in incorporating aspects of agroforestry, permaculture, forest gardening, and sustainable woodlot management into the concept of a whole-farm organism.
A detailed and comprehensive guide for growing and using gourmet and medicinal mushrooms commercially or at home. “Absolutely the best book in the world on how to grow diverse and delicious mushrooms.”—David Arora, author of Mushrooms Demystified With precise growth parameters for thirty-one mushroom species, this bible of mushroom cultivation includes gardening tips, state-of-the-art production techniques, realistic advice for laboratory and growing room construction, tasty mushroom recipes, and an invaluable troubleshooting guide. More than 500 photographs, illustrations, and charts clearly identify each stage of cultivation, and a twenty-four-page color insert spotlights the intense beauty of various mushroom species. Whether you’re an ecologist, a chef, a forager, a pharmacologist, a commercial grower, or a home gardener—this indispensable handbook will get you started, help your garden succeed, and make your mycological landscapes the envy of the neighborhood.
Ideal for hikers, foragers, and naturalists, the Timber Press Field Guides are the perfect tools for loving where you live. Mushrooms of the Pacific Northwest is a comprehensive field guide to the most conspicuous, distinctive, and ecologically important mushrooms found in the region. With helpful identification keys and photographs and a clear, color-coded layout, Mushrooms of the Pacific Northwest is ideal for hikers, foragers, and natural history buffs and is the perfect tool for loving where you live. Covers Oregon, Washington, and British Columbia Describes and illustrates 493 species 530 photographs, with additional keys and diagrams Clear color-coded layout
