| Gourmet/Medicinal Varieties |
Black Poplar "Pioppino" (Agrocybe Aegerita), Chestnut (Pholiota Adiposa), Nameko (Pholiota Microspora), Lion's Pride (Commercial Lion's Mane), Lion's Mane (Hericium Erinaceus), Lions Mane – Heat Tolerant to 90+ F° (Hericium Erinaceus), Black Pearl King Oyster (Pleurotus Ostreatus Hybrid), Pearl Oyster (Pleurotus Ostreatus), Blue King Oyster (Blue Oyster X Elm Oyster), Blue Oyster (Pleurotus Ostreatus), Grey Oyster (Pleurotus Ostreatus), King Oyster (Pleurotus Eryngii), Pink Oyster (Pleurotus Djamor), Yellow Oyster (Pleurotus Citrinopileatus), Turkey Tail (Trametes Versicolor), Antler Reishi (Ganoderma Multipileum), Black Reishi (Ganoderma Formosanum), Red Reishi (Ganoderma Lucidum), Yellow Reishi (Ganoderma Curtisii), Hemlock Varnish Shelf (Ganoderma Tsungae) – Originally foraged in Lake of Bays, Ontario, Maitake "Hen of the Woods" (Grifola Frondosa), Shiitake 3782, Shiitake S75, Shiitake 5000, Wine Cap (Stropharia Rugosoannulata), White Beech "Hon Shimeji" (Hypsizygus Tessulatus), Beef Steak Fungus (Fistulina Hepatica), Black Morel (Morchella Elata)
|