To place commercial grain spawn orders, email spawn@northspore.com

Please be aware there may be lead-times before we're able to start a new recurring wholesale order.

We ship all commercial grain spawn orders on Tuesday via Fedex. For the warmer months, there is an insulated shipper option, each of which costs $16 and fits 4 bags of spawn.

All of our grain spawn is produced on organic millet and supplemented with wheat berries for increased vigor. 

Our bags are 6 lbs each and require a minimum order of 4 bags bi-weekly to qualify for commercial rates. All commercial spawn customers must commit to a standing order but can change their order if they let us know 2 weeks in advance. To inquire about commercial rates, please email spawn@northspore.com

We try very hard to keep the strains in this collection in stock at all times, though there may be fluctuation in availability based on demand. Other strains may be available. Inquire by emailing spawn@northspore.com.

North Spore is also available to supply mushroom farms with their own proprietary strains on contract terms when applicable.

Click here for our Commercial Culture Bank

Commercial Strains that we maintain In Stock:

'Harbor Blue' Pleurotus ostreatus NSPO1: This is a very productive commercial strain from Pennsylvania. It produces dense clusters with dark gray/blue caps. It produces best in cooler temperatures but also performs well during the warmer months. Averages 1-2 lbs first flush off of 5lb supplemented sawdust blocks but will also produce off sterilized straw substrate.

'Popham Oyster' Pleurotus ostreatus NSPO2: Our Elm Oyster strain; produces highly branched clusters of off-white/tan mushrooms that yield well in both cold and warm temperatures.

'Snow Oyster' Pleurotus ostreatus NSPO3: Produces very dense clusters that are pure white in color. This strain performs very well during the coldest months of the year but is not recommended for warm weather production.

'Shmoyster' Pleurotus ostreatus NSPO15: An alternative Blue Oyster strain. Darker and denser than our PO1 with a more impressive first flush but a lower tolerance for warm temperatures. A serious oyster with a serious name.

'King Blue' Pleurotus ostreatus NSPO19: High-yielding, thick-stemmed "King Blue" from Mossy Creek.

'Black King' Pleurotus spp. NSPsp.1: A cross between strains of Oyster and King Trumpet from Japan, the Black King produces brown, marbled caps and soft stems but fruits in warmer temperatures than King Trumpets. A favorite of chefs and mushroom cultivators alike.

'Northern Sun' Pleurotus citrinopileatus NSPC2: A commercial Golden Oyster strain and customer favorite. Known for having denser fruit bodies that are less brittle than other citrinopileatus strains.

'Rose' Pleurotus djamor NSPD1: This Oyster species produces large flowery clusters of bright pink mushrooms. This strain is very fast growing and tolerant of non-sterile cultivation techniques. Fruits best at warmer temperatures and is not recommended for cold season production. Cannot be refrigerated.

'True Italian Oyster' Pleurotus pulmonarius NSPP1: Dense Oyster species that produces wavy brown-capped mushrooms with a relatively low moisture content. They are a great farmers' market oyster and add nice variety to mixed mushroom boxes.

'Stephen King Trumpet' Pleurotus eryngii NSPE1: Commercial mushroom strain originating from Japan that produces mushrooms with large stems and small tan caps. This strain is more tolerant of warm temperatures but still fruits best in cooler weather.

'Willow Pioppino' Agrocybe aegerita NSAA1: 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.

'Jelly Roll' Pholiota nameko NSPN1: A good indoor producer that will make copious amounts of the nameko mushroom's quintessential gelatinous coating when grown with proper humidity. Needs cooler temperatures to fruit!

'Lion's Brain' Hericium erinaceus  NSHE1: Commercial strain. Very productive forming dense pom pom fruit-bodies. Fruits best in cooler temperatures, 1/2-1lb yield on first flush off of 5lb supplemented sawdust with consistent subsequent fruitings over several months.

'Tree Beard' Hericium erinaceus NSHE3: A showy strain of Lion's Mane that produces commercially viable flushes of less uniformed and highly segmented fruiting bodies, adding variation to your Lion's Mane boxes.

'Comb Tooth' Hericium corraloides NSHC2: A commercially productive strain of Comb Tooth. Unlike the dense 'pom poms' of hericium erinaceus, Hericium corraloides produces large, coral-like fruiting bodies with branching spines.

'207' Lentinula edodes NSLE1: A new name for a favorite commercial strain for indoor block production of Shiitake. Yield averages .75-1.5lb first flush off of 5lb supplemented sawdust blocks. Fruits best at colder temperatures and tends to produce mushrooms with smaller stems and large caps. Our culture is direct from Belgium and retains the highly desired characteristics of this strain.

'Acorn' Lentinula edodes NSLE2: A variation on commercial indoor Shiitake genetics. We've had similar results from this strain as from our '207' strain listed above. We like having multiple varieties of the same species to ensure genetic diversity and reduce the odds of crop failure.

'Speckled Chestnut' Pholiota adiposa NSPA1: Commercial strain from the West Coast. This species produces dense clusters of scurfy tan-colored mushrooms. A visually striking mushroom that is highly prized by chefs. First flushes average 1-2lbs off of 5lb supplemented sawdust blocks.

'Rudolf' Ganoderma lucidum NSGL1: Our favorite indoor Reishi strain. Produces dense and colorful antlers when grown indoors in bags. Best grown using filter patch bags with minimal air exchange.

'Basic Beech' Hypsizygus tessellatus NSHT1: Our favorite brown beech mushroom strain. Great for commercial production.

'Birdie' Grifola frondosa NSGF1: Commercial strain from the West Coast. Hen of the Woods or "maitake" is slow and difficult to grow but prized both for its distinct taste and medicinal properties.