Click here to download our pamphlet on outdoor bed cultivation using sawdust spawn.

We consider this an experimental spawn strain which will benefit from cultivation trials in burned substrate.

Our Morel culture was obtained from fruiting specimens in burnt pitch pine forest in New England. Known colloquially as ‘greenies’ in the western U.S., burn Morels are extremely rare in Northern New England. 

• 4-12 weeks (outdoor beds)

If you don’t plan to use your morel sawdust spawn right away, store in the refrigerator. Use within 6 months of receipt.

Morels make a great accompaniment to meats, fish, and risottos. Larger morels may be stuffed and grilled, baked, or sautéed.

Always cook morel mushrooms thoroughly. Morels should not be eaten raw or consumed in large quantities because they contain a toxic substance which is only destroyed when cooked.

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.

Always cook morel mushrooms thoroughly. Morels should not be eaten raw or consumed in large quantities because they contain a toxic substance which is only destroyed when cooked.

Mushroom Spawn FAQ