Morel Mushroom Sawdust Spawn














Skill level | Experimental |
Grow location | Outdoors |
Spawn shelf life | 6 months (refrigerated) |
Flavor profile | Nutty, earthy, woody |
Bag weight | 5.5 lbs |
Morels (Morchella Sp.) are one of the most prized wild edibles. They produce large, pitted fruiting bodies with a unique texture and rich flavor. Unlike many cultivated mushrooms that have a robust meaty flavor, morels are best described as woody, nutty, and earthy.
Morels are a famously difficult mushroom species to cultivate but are great for experimenting with new methods. Given their difficulty, we do not currently recommend for commercial use. (Please let us know of your successes and failures when trying to cultivate this species!)
We recommend using this experimental spawn in outdoor beds, forest floor inoculations, or utilizing burned substrates.
Morel mushrooms do not grow on logs.
-
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.
You may also like
- Reviews
- Questions
Thank you for submitting a review!
Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Excited
A great experiment! Purchased a bag and planted the spawn quickly!

Morel's popping up!
Success. It took 2 years but I have Morel's flushing in the areas I buried sawdust spawn. I placed the sawdust spawn on the side of a shaded woodchip (hardwood) path near the Grand River in Eaton County. This site also continues to produce multiple flushes of Wine Caps every year for the past 3 years (purchased here as well). Thanks for your services!

Wonderful Company
I've never grown these before but I've got high hopes. So far I'm impressed I had a question about the bag that I purchased so I sent my question to them,it was a weekend so I didnt expect a reply till Monday and to my surprise I got my question answered the same day!

Understand ratings
If a company says something is experimental don't rate based on if it grew or not. It's not logical. Rate based on timeliness of shipment, ease of use or even the quality of the substrate. It's experimental people, be thankful to be able to try it. People who give bad ratings only causes them not wanting to share experimental inoculations.

Looking forward to spring!
I've ordered multiple products from North Spore and they have all been sent promptly. I look forward to seeing if my Morel bed produces this spring.