When the thermometer rises and the air becomes muggy, many growers think it's impossible to get a good mushroom harvest. Nothing could be further from the truth! In fact, there are numerous species that not only tolerate heat but actually thrive in summer conditions, yielding abundant fruiting when treated correctly.
In this comprehensive guide, we'll uncover together the secrets to transforming your growing space into a productive oasis even during the hottest months. From the unique characteristics of each species to tricks for maintaining ideal humidity, we'll guide you step by step on this fascinating journey into summer mushroom cultivation.
Pleurotus: the king of summer
While typically available in late autumn and winter, not everyone knows that the pink variety of Pleurotus can be cultivated in summer.
Main characteristics
The Pleurotus Djamor, with its typical oyster shape but a beautiful pink color, is undoubtedly the undisputed champion of summer cultivation. This extraordinary species not only survives high temperatures but uses them to accelerate its metabolism, producing abundant and flavorful harvests.
According to a study published by the National Center for Biotechnology Information, some Pleurotus varieties can even improve their yield when cultivated between 25°C and 30°C, provided relative humidity is maintained at 85-90%.
Cultivation Requirements
- Substrate: Cereal straw (preferably wheat or barley) is the ideal choice, but excellent results can also be achieved with hardwood sawdust or recycled coffee grounds. Long, careful pasteurization of the substrate is recommended to prevent contamination.
- Humidity: Misting 2-3 times daily is essential, especially during the hottest hours. A professional trick? Place the substrate on a bed of moist expanded clay to create a perfect microclimate.
- Ventilation: While it loves humidity, Pleurotus needs constant air exchange. A window with mosquito netting or a small fan at regular intervals prevents mold formation without excessively drying the environment.
Volvariella volvacea (Straw Mushroom)
Imagine a mushroom that doesn't fear the scorching sun but actually seeks it and draws energy from it: this is Volvariella
Main characteristics
Poetically called "straw mushroom," Volvariella volvacea is a true gem of tropical mushroom cultivation. Originating from Southeast Asia, this mushroom reaches peak splendor when temperatures approach 35°C, making it the perfect ally for the hottest summers.
As reported by the FAO, this species represents one of the most sustainable cultivations in hot climates, with an incredibly rapid production cycle (just 10-12 days from inoculation to harvest!). Its delicate flavor and crunchy texture make it a star in numerous Chinese and Thai traditional dishes.
Cultivation requirements
- Substrate: rice straw is the material of choice, but for those who want to experiment, cosmetic cotton offers surprising results. Important: the substrate must be steam sterilized for at least 2 hours before inoculation.
- Temperature: fruiting stops below 25°C, so it's advisable to place cultivation bales in warm spots in the garden or greenhouse. In cooler regions, a heating mat can make all the difference.
- Protection from direct sun: despite loving heat, direct sunlight can be lethal. Creating artificial shade with burlap or shade nets maintains the ideal temperature without risking dehydration.
Agaricus blazei (Sun Mushroom)
What if we told you about a mushroom that combines heat resistance with extraordinary health benefits? The Agaricus blazei, nicknamed "Sun Mushroom" for its Brazilian origin and ability to grow under tropical sun, is a true rarity in mushroom cultivation and highly sought after in nutraceuticals.
Main Characteristics
Agaricus blazei is a true jewel of mushroom cultivation with extraordinary medicinal properties. Recent studies, like those published on ScienceDirect, have demonstrated its effectiveness in supporting the immune system.
But what makes it special for summer growers is its remarkable resistance to high temperatures, inherited from Brazil's tropical climate. With the right care, it can produce generous fruiting even during the most intense heat waves.
Cultivation Requirements
- Substrate: A compost of well-aged horse manure (at least 3 months) and wheat straw makes the ideal base. For those wanting to avoid odors, excellent pre-made substrates with peat and vermiculite are available.
- pH: Maintaining a slightly alkaline pH (7.0-7.5) is crucial. Simple testing with litmus paper and targeted addition of agricultural lime can correct imbalances.
- Watering: Moist but not soaked is the golden rule. A trick? Lift the cultivation bag: if it drips, it's too wet; if it feels light, it's too dry.
Coprinus comatus (Ink Cap Mushroom)
Have you ever seen a mushroom that melts by itself like snow in the sun? The Coprinus comatus, known as ink cap mushroom, is one of the most fascinating curiosities in mycology. This elegant mushroom with its cylindrical, scaly cap grows rapidly and just as quickly self-destructs, turning into a black inky substance (hence its name).
Main characteristics
The Coprinus comatus, with its slender appearance and scaly cap, is one of the most fascinating mushrooms to cultivate. Despite its ephemeral nature (it self-digests within hours of maturing), it offers incredible satisfaction to summer growers, especially if you have a cool space like a basement or shaded garage.
As experts from the Mycological Society point out, this species has the unique characteristic of fruiting explosively after summer storms, taking advantage of sudden temperature drops and increased humidity.
Cultivation Requirements
- Substrate: Humus-rich soil enhanced with homemade compost and 10% vermiculite for drainage creates the perfect environment. Avoid clay soils that tend to compact.
- Harvesting: Timing is everything! Mushrooms should be picked when the cap is still tightly closed in an egg shape. Waiting even a few hours more risks finding them already liquefied into a black inky substance (hence the name).
- Preservation: Once harvested, they must be consumed within hours. To extend their life, some growers wrap them in damp cloths and refrigerate them, but nothing beats the fresh flavor of immediate harvest.
Summer and mushrooms: it's possible!
Transforming summer heat from enemy to ally is possible - you just need the right techniques and appropriate species. As we've seen, the mushroom world offers surprising solutions for every climate condition, even the most extreme.
Whether you're a beginner or an experienced grower, summer can become a productive and rewarding season. The key is starting with the right knowledge, like that provided by the Permaculture Research Institute, and having the patience to observe and learn from mistakes.
Now all that's left is to choose the species that fascinates you most, prepare the substrate, and embark on this summer mycological adventure. Your summer harvest will surprise you!