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| Species difficulty | Advanced |
| Culture format | Agar plate |
| Lab skills | Intermediate |
| Shelf life | 6 months (refrigerated) |
Plate cultures are ideal for growers looking to make master bags, inoculate grain, make liquid culture, or make more plates.
Our pioppino plates are made to order in our in-house lab using medical-grade petri dishes. If properly stored upon arrival, they have a shelf life of approximately 6 months. Pioppino plates should be stored in the refrigerator to maintain viability. Note that mycelium cultures require basic lab skills. Handle using sterile technique to prevent contamination.
For complete descriptions of available pioppino strains, click on the names below.
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Cyclocybe aegerita. A commercial Pioppino culture that produces flushes of velvety-capped mushrooms with snappy stalks. These mushrooms are relatively sturdy and are not too brittle for distance shipping or delivery.
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Cyclocybe aegerita. A commercial strain from fellow Maine producers, Cap N Stem.
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Cyclocybe aegerita. A commercial strain from WA with similar fruiting conditions as our other pioppino strains (50-60 degrees F).
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Cyclocybe cylindracea. Also known as poplar mushrooms, these have been cultivated in Europe since Roman times and used dried and fresh in Asian cuisine. This strain originally came from Fox Farm & Forage.
Making the world of mushrooms accessible to all
North Spore was launched in 2014 by a mycologist, an organic farmer, and a photojournalist -- three college friends brought together through their shared love of the mycological world.
What began as a simple love for mushroom foraging and cultivation quickly developed into an obsession with all things fungi. From there, an urban mushroom farm was born, as was the desire to spread the spore to the masses.
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