Click here to download our pamphlet on outdoor bed cultivation using sawdust spawn. Be sure to use clean, untreated products when making outdoor beds.

Take note that Almond Agaricus mycelium will die under 35 degrees F. You should only plant when the average temperatures reach 70 degrees F.

Almond Agaricus beds are made by sprinkling spawn and top coating with 3-4 inches of composted substrate. You may choose to inoculate areas underneath garden plants to make use of this shade loving crop. Almond Agaricus loves warmth (remember to never put the spawn in the fridge!)

Beds do particularly well in greenhouses or high tunnels, which will also help extend the season of your Almond Agaricus crop. It is unlikely that your Almond Agaricus crop will overwinter unless it is in a greenhouse, but if it is well-mulched in the fall you may see growth the following season. It is more likely to see second year growth in warmer climates.

Beds should ideally be made from fully finished compost and be at least 3-4 inches deep. One bag of spawn should be enough for a 4 ft by 4 ft area. When the bed begins to show mycelial growth (you can gently brush some compost aside and should see white strands of mycelium running through your compost bed) you should case it with lime treated peat moss or straw. Water the casing and keep an eye out for mushroom pins.

• 4-8 weeks (outdoor beds and containers)

Do not refrigerate almond agaricus sawdust spawn.

Store at room temperature, away from direct sunlight. Use almond agaricus sawdust spawn within 6 months of receipt.

Almond Agaricus is in the same family as cremini, button mushrooms, and portobello mushrooms and can easily replace all of those varieties in most recipes and pair well with many cuisines and flavors. They retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook Almond Agaricus until their liquid has reduced and cooked off and they begin to brown.

All our spawn is made using organic cultures from our own culture bank. Our sawdust spawn is handmade from a blend of locally sourced, all-natural, organic, and non-GMO woods and supplements from farms and forests in New England and North America. 

If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.

Mushroom Spawn FAQ