The photos do not do it justice
It looks like a white waterfall. Everyone who came to the flat asked about it. Tastes like crab, which I did not believe until I cooked it.
Grows as a single cascading icicle head. The one people photograph and the one they come back for.
Grows as a single cascading icicle head. The one people photograph and the one they come back for.
Every block is inoculated, grown out and fully colonised in Grand Rapids before it is sealed. It leaves here as a finished thing, which is the entire reason there is nothing for you to do with it.
What you do: stand it upright, out of direct sun, between 15 and 24 degrees. Cut nothing, add nothing, spray nothing. When it fruits, twist the cluster off at the base rather than cutting, and leave the block where it is for the next flush.
| Species | Hericium erinaceus |
|---|---|
| First pins | 9 to 14 days |
| First flush, average | 700g |
| Flushes | 2 |
| Substrate | Hardwood sawdust and soy hull, sterilised |
| State on arrival | Fully colonised, sealed, alive |
| Filter | 0.2 micron patch, gas exchange handled |
| Your input | None |
| Ideal range | 15 to 24 degrees, out of direct sun |
| Shelf life before use | Up to 3 weeks in a cool room |
Flavour: Crab, Sweet, Soft.
Tear into steaks, press in a dry pan, then butter and lemon.
Store what you pick in a paper bag in the fridge, never plastic, and do not wash them until the moment they go in the pan.
It looks like a white waterfall. Everyone who came to the flat asked about it. Tastes like crab, which I did not believe until I cooked it.
Blocks leave Grand Rapids Monday to Wednesday so nothing sits in a depot over a weekend. Order before 11am ET on a Wednesday and it goes that day, otherwise it goes the following Monday.
Ground is $9.50 and free over $75. Express is $22, Overnight is $44 and runs Monday to Wednesday only.
If the forecast on your route looks genuinely bad we email you and hold the block rather than cook it in a truck.