Rare mushroom species

Golden top mushroom, also known as gold mushroom, jade mushroom, or oyster yellow mushroom, is a unique and highly valued edible fungus. Its fruiting bodies typically grow in clusters, with caps that are round, trumpet-shaped, or slightly irregular. When mature, the cap turns a striking golden yellow, with thin, curled edges and a smooth surface. The cap size ranges from 2 to 12 cm in width and 2 to 10 cm in length, often covered with fine hairs on the lateral sides. The gills are white, dense, and of varying lengths, while the stem is pale yellowish-white and often connected at the base. Overall, the entire fruiting body resembles a beautiful golden flower. This mushroom is renowned for its rich aroma, crisp texture, and high nutritional value. It contains essential nutrients such as protein, fat, carbohydrates, and various vitamins. In traditional medicine, it is believed to have nourishing properties, help reduce phlegm, relieve asthma, improve digestion, lower blood pressure, and even exhibit anti-cancer effects. Due to these benefits, it's often referred to as "the old God-given delicacy." Originally a wild species found in the northeastern forests of China, the golden-top mushroom has now been successfully cultivated in recent years. Below are the detailed cultivation techniques: 1. **Seasonal Arrangement** Golden-top mushrooms are medium-temperature fungi. Mycelium growth occurs best between 7°C and 32°C, with an ideal range of 22°C to 26°C. Temperatures above 40°C can be fatal. For fruiting body development, the optimal temperature is 14°C to 28°C, with the best being 20°C to 24°C. Spring sowing is usually done in March, with harvesting in April and May, while autumn sowing starts in September, with harvests in November. 2. **Raw Material Preparation** Choose mold-free cottonseed husks or mixed wood chips as the base. Add 1.5% lime to adjust pH, and mix in 3000 times diluted phoxim pesticide to prevent contamination. The moisture content should be maintained at 60%-70%, and the mixture should be well-stirred. After stacking, allow it to ferment for 3-5 days until the temperature reaches 60-70°C, with a pH of 7-7.5. 3. **Inoculation and Planting** Use 20-22 cm x 55 cm polyethylene bags filled with the prepared material. Inoculate with two layers of mycelium, spaced evenly, and make small vent holes. Each bag holds about 1 kg of dry material, and one bottle of culture can inoculate up to four bags. For bed planting, choose a dry, water-accessible area. Set up raised beds 1-1.3 meters wide, with drainage ditches. Spray 1000-1500 times diluted dimethoate or 5% dichlorvos emulsion before planting. Layer the material, sow the mycelium, and cover with newspaper and plastic film. The total thickness is around 20 cm, with 25 kg of dry material per square meter and 4 bottles of culture used. 4. **Mycelium Cultivation** After inoculation, keep the bags in a sterilized, dry room. Maintain temperatures between 23°C and 28°C for the first 3-4 days, then gradually lower to 22°C-26°C. If temperatures are low in spring, provide warmth but ensure proper ventilation. In early autumn, open windows for cooling. Ventilate daily during incubation, and every two days for bed-planted cultures. Once the mycelium reaches the soil surface, remove the newspaper and cover with 2-3 cm of soil, then re-cover with plastic for ventilation. 5. **Fruiting Management** After 20-25 days, move the bags to a mushroom house or field shed. Place them horizontally or on the ground. When the mycelium becomes gray and protrudes, cut the plastic film carefully. Wait two days for buds to form. Initially, avoid watering, but once the caps turn golden, mist the environment to maintain 85% humidity. During active growth, spray water daily to keep humidity at 90%-95%, and cool down when temperatures rise. Ensure constant ventilation, as the mushroom is sensitive to carbon dioxide. For bed-grown mushrooms, after 25 days, spray cold water and increase temperature differences to encourage bud formation. Adjust temperature, humidity, and ventilation based on the cultivation method. 6. **Harvesting and Post-Harvest** Harvest after about 35 days. The standard is to cut the mushrooms when the caps are still closed. A single cluster can yield up to 300 grams, with the largest reaching 500 grams. Remove old roots and residue after harvesting. Soak the bags in water after 2 hours to restore moisture. After three harvests, the material can be buried back into the soil for extended growth. Cover the beds loosely to allow oxygen penetration. Stop watering after harvest, and after 5-6 days, restart misting to induce new growth. The full growth cycle lasts about 3 months, with 3-4 harvests possible. Fresh mushrooms should be sold quickly or dried for preservation.

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