Emma Wilson
Shiitake mushrooms are typically harvested when the cap is still curled and the gills are partially exposed. This is when the mushrooms are at their freshest and most marketable. Harvesting shiitake mushrooms involves carefully twisting and pulling the mushrooms off the log by hand, or using scissors or a knife to cut them close to the log surface. The goal is to efficiently remove the mushrooms without damaging the bark. After harvesting, the mushrooms should be cooled and stored at the right temperature to prolong their shelf life, which is typically no more than 10 days for fresh mushrooms. To extend their shelf life, shiitake mushrooms can be dried in the sun or using a dehydrator, and they can also be exposed to sunlight to increase their vitamin D content.
| Characteristics | Values |
|---|---|
| Ideal harvesting time | When the cap is opened approximately 50-75% |
| Cap condition | Slightly curled in or just as the partial veil breaks away |
| Gills | Visible and outer edge curled under |
| Harvesting tool | Scissors or knife |
| Harvesting method | Cut at the base of the stem |
| Harvesting frequency | Once a day if the temperature is around 60 degrees Fahrenheit |
| Fruiting period | One to two weeks |
| Rest period | Logs should be rested for one to three months after harvest |
Explore related products
What You'll Learn
- Shiitake mushrooms are harvested when the cap is 50-75% open
- Mushrooms are picked by twisting and pulling or cutting with scissors/knife
- Logs are shocked to induce fruiting and are then stacked for fruiting
- Mushrooms are dried to extend shelf life and increase vitamin D content
- Shiitake mushrooms are harvested 6-24 months after inoculation
Shiitake mushrooms are harvested when the cap is 50-75% open
Shiitake mushrooms are typically harvested when the cap is 50-75% open. This is the ideal stage to pick them, as it ensures maximum quality and a longer shelf life. Harvesting mature mushrooms with the cap fully opened can lead to a shorter shelf life, longer delays before the next flush, and increased pest problems.
Shiitake mushrooms are grown on logs or blocks, and each mushroom on a log develops independently. Therefore, it is important to check the logs frequently and harvest the mushrooms at the right time. The ideal time to harvest is when the gills are still rolled under the cap, and the cap is slightly curled or when the partial veil breaks away. This indicates that the mushrooms are fresh and have a better texture.
To harvest shiitake mushrooms, you can either twist and pull the mushrooms off the log with your hands or use a sharp knife or scissors to cut them as close as possible to the log surface. It is important to not touch the caps or gills, as they bruise easily and will discolour rapidly. After harvesting, the mushrooms should be gently cleaned of any dirt or debris without washing them under water.
The drying process for shiitake mushrooms is simple and can be done by laying them in the sun or using a dehydrator. Dried shiitake mushrooms have a longer shelf life and can be stored and used for a longer period. They also have increased vitamin D content, especially when exposed to sunlight during or after the drying process.
Growing shiitake mushrooms can be challenging due to their longer incubation time, but the payoff is worthwhile. They produce multiple flushes of fresh mushrooms, providing a continuous supply for harvesters.
Mushrooms and Arsenic: A Toxic Relationship
You may want to see also
Mushrooms are picked by twisting and pulling or cutting with scissors/knife
Shiitake mushrooms are typically harvested when the cap is opened approximately 50-75%. The exposed gills under the cap should still be rolled underneath. The ideal time to harvest shiitake mushrooms is when the cap is still slightly curled in or just as the partial veil breaks away. This is because, at higher temperatures, mushrooms can grow very fast and may pass their prime within 24 hours.
Shiitake mushrooms are usually picked by twisting and pulling or cutting with scissors/knife. Cutting with scissors or a knife is recommended to prevent sawdust from getting into the stem base and subsequently into the gills of the mushrooms. It is also important to harvest flush with the block to reduce possible contamination for future flushes.
When using a knife, it is best to cut the mushrooms at the base of their stems. The knife should be worked with one hand, which can be cumbersome and time-consuming when harvesting a large number of mushrooms. Alternatively, pulling the mushrooms in a direction that goes against the grain of the wood can minimise bark tearing and result in a cleaner pick.
There is no right or wrong size when harvesting shiitake mushrooms, but they tend to be more tender when harvested at a smaller size.
Mushrooms and Worms: What's the Connection?
You may want to see also
Logs are shocked to induce fruiting and are then stacked for fruiting
Shiitake mushrooms are typically harvested 7 to 10 days after the logs are shocked, although this timeframe can vary depending on the temperature and strain. Colder temperatures will slow the growth of the mushrooms. The logs are shocked to induce fruiting, which is the first step in the shiitake mushroom production process, followed by harvesting and storage.
Once the logs have been shocked, they are stacked for fruiting. The stacking arrangement is crucial, as it should facilitate easy access to all sides of each log for harvesting. The most common stacking configurations are the high A-frame and lean-to setups.
The shiitake logs are ready for fruiting when the shiitake has colonized the outer cylinder of available sapwood. During the fruiting period, which typically lasts one to two weeks, growers can manipulate the environment by using different combinations of strains to extend the natural outdoor fruiting season.
Harvesting shiitake mushrooms requires careful timing to maximize their quality. The mushrooms should be picked when the cap is opened approximately 50-75%, and the gills exposed by the cap edges are still rolled under the cap. The growth progress, rather than the size of the mushroom, determines the optimal harvesting time. The gills should be visible, and the outer edge of the mushroom should be slightly curled under but not tightly so.
To ensure the best quality, it is recommended to harvest shiitake mushrooms with scissors or a knife to prevent sawdust from getting into the gills. Harvesting flush with the block helps reduce the risk of contamination for future flushes.
Mushrooms: Vegetables or Not?
You may want to see also
Explore related products
Mushrooms are dried to extend shelf life and increase vitamin D content
Shiitake mushrooms are typically harvested 7 to 10 days after shocking the logs, with the fruiting period lasting around one to two weeks. The ideal time to harvest shiitakes is when the cap is still slightly curled in or when the partial veil is breaking away, exposing the gills. The growth progress, rather than the size, determines the readiness for harvest.
After harvesting, mushrooms are often dried to extend their shelf life. Drying methods vary, with sun-drying being a traditional technique in Asian countries, while hot air-drying is another option. Dried mushrooms can be stored for months or even years.
Additionally, drying mushrooms increases their vitamin D content. Mushrooms are a good source of vitamin D, especially for vegans and vegetarians. Exposing fresh or dried mushrooms to UV-B radiation can significantly enhance their vitamin D2 content. This method is already being used in some commercial mushroom farms.
One study found that freeze-dried shiitake mushrooms exposed to UV-B radiation generated 60 μg D2/g DM, while hot air-dried shiitakes with similar moisture content produced 32-81 μg D2/g DM. Therefore, the freeze-drying method resulted in a higher vitamin D2 content.
In addition to UV-B radiation, sunlight exposure is also effective in increasing the vitamin D content in mushrooms. This is because mushrooms can synthesize vitamin D when exposed to sunlight, particularly during their growth period.
The Truth About Bullet Mushrooming: All or None?
You may want to see also
Shiitake mushrooms are harvested 6-24 months after inoculation
Shiitake mushrooms are typically harvested 6 to 24 months after inoculation, when the mycelium has stored enough nutrients to form mushrooms. The timing of the harvest depends on various factors, including temperature, moisture, and the desired size and quality of the mushrooms.
To ensure a successful harvest, it is crucial to monitor the growth of the shiitake mushrooms closely. The ideal time to harvest is when the cap is partially opened or curled, and the gills are still rolled under the cap. Harvesting shiitake mushrooms too early or too late can impact their shelf life, the time between flushes, and pest issues. Therefore, growers must inspect their logs frequently and be prepared to harvest at the optimal time.
The process of harvesting shiitake mushrooms involves either twisting and pulling the mushrooms by hand or using scissors or a knife to cut them close to the log surface. It is important to handle the mushrooms gently and avoid washing them under water. After harvesting, the mushrooms should be placed in a well-ventilated container, such as an open basket or paper sack.
To extend the fruiting period and promote multiple flushes, growers can control the log moisture content and temperature. Maintaining a moisture content of 30% to 40% and temperatures between 60°F and 77°F can enhance mycelial growth and encourage subsequent flushes. Additionally, techniques like log shocking or soaking can be employed to induce forced fruiting and increase mushroom production.
Proper drying techniques, such as sun-drying or using a dehydrator, can extend the shelf life of shiitake mushrooms beyond the typical 7 to 10 days for fresh mushrooms. Dried shiitake mushrooms can be stored and used for longer periods, making them a valuable product for growers and consumers alike.
Mushrooms: Superfood for Gut Health and Digestion
You may want to see also
Frequently asked questions
Shiitake mushrooms should be harvested when the cap is still curled and closed, and the gills are just starting to show. If the cap is wide and flattened, this indicates over-maturity.
Shiitake mushrooms can be harvested by twisting and pulling the mushroom from the log with your hands. You can also use a curved pair of scissors or a knife to cut the mushroom as close as possible to the log surface.
Fresh shiitake mushrooms should be cooled and kept at around 36 degrees Fahrenheit. They will last for around 7-10 days. You can also dry shiitake mushrooms by laying them out in the sun or using a dehydrator. Dried shiitake mushrooms will last much longer and can be a good source of vitamin D.
