All our mushroom cultures are only one to two transfers away from the 1st generation mother culture to ensure a vibrant, healthy, and fast-growing product.
Each liquid mushroom culture syringe contains 12 cc's of mycelium suspended in a nutrient broth solution or commonly referred to as a liquid culture. Unlike many vendors, our cultures do not contain honey, we use a special clear recipe so you can see exactly what you're getting. Your mushroom culture is guaranteed to arrive 100% viable and completely contamination-free ready to inoculate a substrate of your choice.
You may use your LC Syringe right away, or store it in its mylar container in the refrigerator for 6 months or longer!
Your order with us today will contain:
(1) sterile 12 ml syringe with locking cap and selected strain.
(1) mylar syringe sleeve for long-term storage.
(2) alcohol pads.
(1) 18 gauge needle.
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Olive Oysterling Mushroom Panellus Serotinus
Olive Oysterling Mushroom
This is a gregarious mushroom that I see only very occasionally, mostly on fallen trees in well-shaded riverside locations. The cap color changes considerably with age, but usually there is a very noticeable olive tinge as a clue to its identity.
Sarcomyxa serotina, Olive Oysterling
In Britain and Ireland Sarcomyxa serotina is an uncommon sight, as it seems to be throughout mainland northern and central Europe. The Olive Oysterling is reported also from North America.
Young caps of Sarcomyxa serotina, Olive Oysterling
This saprobic mushroom was first described validly in scientific literature in 1793 by Christiaan Hendrik Persoon, who gave it the binomial scientific name Agaricus serotinus. It was the Finnish mycologist Petter Adolf Karsten (1834 - 1917) who, in 1891, transferred this species to the genus Sarcomyxa, thus establishing its currently-accepted (by many but not all authorities) scientific name Sarcomyxa serotina.
Synonyms of Sarcomyxa serotina include Agaricus serotinus Pers., Pleurotus serotinus (Pers.) P. Kumm., Agaricus almeni Fr., Pleurotus serotinus var. almeni (Fr.) Bigeard & Guillem., Pleurotus serotinus var. flaccidus J. E. Lange, Acanthocystis serotinus (Pers.) Konrad & Maubl., Panellus serotinus (Pers.) Kï¿½hner (the name most often seen in field guides until quite recently), and Hohenbuehelia serotina (Pers.) Singer.
Olive Oysterling with scalloped edge
The genus name Sarcomyxa comes from the Greek word sï¿½rko-, meaning flesh, and -myxa (again from Ancient Greek via Latin) meaning mucus or slime. Slimy flesh-like mushrooms is a description that seems to fit the bill quite nicely.
The specific epithet serotina comes from serotin- meaning 'late' and is a reference to the appearance of these mushrooms very late in the season, often after the first frosts of winter.
Cap of Sarcomyxa serotina
3 to 10cm across; half-round or kidney-shaped often with a scalloped incurved margin; convex; slightly downy when young, becoming smoother with age; slimy when wet; olive green, often with violet and brown tones, eventually fading to light brown.
Gills of Sarcomyxa serotina
Adnate to stem; crowded, initially yellowish becoming browner with age.
Lateral, stout and up to 2cm long (often absent altogether); usually yellowish but sometimes light brown.
Spores of Sarcomyxa serotina
Cylindrical to allantoid (sausage-shaped), smooth, 4-5.5 x 1-1.5ï¿½m; amyloid.
Odour not distinctive; inadvisable to taste, as this mushroom is thought to contain carcinogens.
Habitat & Ecological role
Saprobic, solitary, in small groups or in overlapping tiers on rotten wood, most often of broadleaf trees but found also occasionally on conifer timber.
Autumn and winter in Britain and Ireland.
Oyster Mushroom Pleurotus ostreatus has a very variable cap colour, sometimes olivaceous, but it has white gills when young and fresh and its spores are very much larger that those of the Olive Oysterling.
This mushroom is stated in some field guides to be edible but not particularly good; however, German mycologist Andreas Gminder has reportedthat it can contain carcinogens. More recently other researchers have not been able to replicate Gminder's findings, perhaps because the chemical composition of mushrooms thought to be co-specific can vary, especially when separated by large distances such as between Europe and America. I offer no recommendation re. the culinary value/safety of eating this or any other wild mushroom.
Olive Oysterling Mushroom