Laura Smith
Knowing when to harvest mushrooms is a crucial step in the growing process, as it ensures you get the best qualities in terms of size, texture, flavour, and shelf life. The ideal harvesting time varies depending on the mushroom variety, but there are some general rules and signs of maturity to look out for. For example, the caps of mushrooms will typically flatten or become convex, and the gills will enlarge and drop spores. The veil, a thin membrane on the underside of the cap, will tear and release spores when the mushroom is mature. It is recommended to harvest mushrooms before the veil breaks to conserve spores for future cultivation and to maximise future flushes.
| Characteristics | Values |
|---|---|
| Timing | Crucial for maximising future flushes and getting the most out of your efforts |
| Optimal time | When the veil of the mushroom breaks or is about to break |
| Optimal quality | When the cap is not fully open |
| Optimal potency | When the mushroom has reached its peak potency before releasing spores |
| Harvesting technique | Twisting them off at the base of the stem is preferred |
| Cutting vs pulling | Cutting may cause less damage to the mycelium, pulling signals to the fungus that the mushroom is gone |
| Container | Rigid containers that allow breathing, such as plastic with holes or cardboard boxes |
| Storage | In an airtight container with a desiccant packet in a cool, dark place |
| Temperature | 34-37 degrees F |
| Shelf life | 7 days |
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What You'll Learn
Optimal time for potency and quality
The ideal time to harvest mushrooms is when they are mature enough to have distributed most of their spores, but not so mature that their quality begins to deteriorate. This balance is crucial to ensure a good yield, flavour, and texture. The maturing of mushrooms can vary depending on strain variation, humidity, temperature, and fresh air. Therefore, it is essential to monitor their growth closely.
For oyster mushrooms, the ideal time to harvest is when the caps begin to uncurl and flatten, but before they become too flat. The edges of the caps should still be slightly curled under to limit the number of spores released, which is particularly important when growing them indoors. Pink oyster mushrooms, in particular, should be harvested before they cover everything in pink dust. For the best texture and storability, oyster mushrooms should be harvested when there is still a slight roll on the edge of the cap.
Shiitake mushrooms are typically harvested when the edges of the caps are still curled under, and 80% of the gills are exposed. For shitake mushrooms grown on logs, harvesting can take place over time, and with proper care, the logs can produce mushrooms for four to six years or even longer.
When growing magic mushrooms, it is important to harvest before the veil breaks to prevent the substrate from being covered in spores. The veil connects the cap of the mushroom to the stem and covers the gills. When the mushroom matures, the veil will break, uncovering the gills. Harvesting before the veil breaks ensures the mushrooms are picked at their optimal maturity.
To maintain potency, harvested mushrooms should be dehydrated and stored in airtight containers, such as glass jars, in a cool, dark, and dry place. Silica gel humidity packs can also be placed in the containers to absorb any residual moisture.
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Different techniques
There are several techniques for harvesting mushrooms, and the best one depends on the type of mushrooms and your preferred harvesting technique. Here are some of the most common techniques:
Cutting
Some people prefer to cut mushrooms when harvesting. This method is believed to cause less damage to the mushroom mycelium and reduces the time spent cleaning, as there is no dirt or debris attached to the stem. To do this, simply cut the mushrooms at the base of the stem using a sharp knife or scissors.
Pulling/Plucking
Another common technique is to pull or pluck the mushrooms from the mycelium. Some people believe that this method signals to the fungus that the mushroom is gone, so it can divert its energy into producing more mushrooms. However, it's important to be gentle and not just rip the mushrooms off, as this can damage the mycelium. Instead, gently twist them off at the base of the stem.
Timing
The timing of the harvest is crucial, regardless of the technique used. For most cap and stem mushrooms, the ideal time to harvest is when the gills are exposed, but the cap margin is still curled under. This is optimal for quality and long-term storage of the mushroom. For oyster mushrooms, the ideal time to harvest is when the caps begin to uncurl and flatten, but before they become too flat. The edges of the caps should still be slightly curled under.
Drying and Storage
Proper drying and storage techniques are essential to preserve your harvested mushrooms. After harvesting, it's recommended to pre-dry them by laying them out on a piece of cardboard or towel and allowing them to air dry in a well-ventilated area. Then, you can use various methods for final drying, such as using a dehydrator, oven, or airtight jar with silica gel humidity packs. Store the dried mushrooms in a cool, dry, and dark place to maintain their potency.
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How to store
Storing mushrooms is a crucial step in the process of mushroom cultivation, ensuring their freshness and longevity. Here are some detailed guidelines on how to store mushrooms after harvesting:
Choosing the Right Container
Select a container that allows the mushrooms to breathe without drying out. Paper bags are an excellent choice, as they provide the necessary air circulation. Loosely closed plastic bags or containers can also work, but it's important to monitor moisture levels to prevent condensation. Avoid airtight containers, especially if you plan on storing the mushrooms in a cool, dark place.
Temperature and Humidity Control
Mushrooms should be stored in a cool environment, preferably between 34°F and 37°F (approximately 1°C to 5°C). The refrigerator is ideal for this purpose, as it helps slow down the metabolic rate of the mushrooms, keeping them fresh for longer. However, avoid placing them in the crisper, as it often has high humidity, which is not ideal for mushrooms.
Preventing Moisture and Condensation
Moisture is the enemy when storing mushrooms, so it's crucial to prevent condensation. Avoid washing the mushrooms before storing them, and if using plastic containers, ensure they are not sealed airtight.
Storing for the Long Term
For long-term storage, consider drying the mushrooms. This can be done by maintaining a temperature of 100-125°F for 24 hours in a drying chamber or oven. After drying, cool the mushrooms for an hour before storing them in polyethylene bags in a dry, cool, dark place.
Handling and Spacing
Minimize handling to prevent damage and maintain the quality of the mushrooms. When storing, ensure there is adequate spacing between the mushrooms to allow for proper air circulation. Overcrowding can lead to the bottom mushrooms not getting enough airflow, causing them to spoil sooner.
Maintaining Freshness
To maintain freshness, consider placing the mushrooms in a bowl lined with moist paper towels and covering them with another moist paper towel. Re-wet the paper towels every day, and the mushrooms will stay fresh for an extended period.
By following these steps, you can effectively store your harvested mushrooms, preserving their quality and freshness for future use.
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Signs of maturity
Mushrooms are ready to harvest when they reach maturity. This is when the mushroom's veil—the thin membrane on the underside of the mushroom cap that keeps the spores in—tears, and spores are released, ready to grow the next generation of mushrooms. Mushrooms will start to produce spores as they age, and less psilocybin and psilocin.
When growing mushrooms indoors, it is undesirable for the spores to be released onto the mycelium cake, as this will reduce the number of mushrooms in subsequent flushes. Therefore, it is important to harvest mushrooms before the veil breaks.
The harvest window can be short, especially in the summer or when temperatures rise above 75°F (24°C). Mushrooms should be harvested every day to ensure the highest quality unless fruiting temperatures are below 60°F (15°C). If temperatures are below 60°F, slightly premature mushrooms can be harvested, allowing one day to be skipped before harvesting again.
When harvesting, it is important to inflict as little damage on the mycelium as possible. A recommended method is to gently twist the mushrooms off at the base of the stem. Alternatively, you can slice the mushrooms and leave stumps, although this can disrupt and damage the network of mycelium.
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Species-specific indicators
Shiitake Mushrooms
Shiitake mushrooms can be harvested at any time during their growth, regardless of their size. However, an easy way to tell if they're ready is to check if the partial veil has broken, exposing the gills. Leave young shiitakes with intact veils to continue growing and only harvest them when you can see their gills. Mature shiitakes with flat caps and white or slightly speckled gills are delicious for grilling. Avoid consuming very mature shiitakes with brown gills.
Oyster Mushrooms
Oyster mushrooms should be harvested when the caps begin to uncurl and flatten but before they become too flat. The edges of the caps should still be slightly curled under when harvested. If you notice that the oyster mushrooms have stopped growing, started drying out, or are releasing a lot of fine, white spores, it means you've waited too long, but they're still edible.
Chestnut Mushrooms
Chestnut mushrooms are typically harvested when the caps flatten out and just before the cap margins begin to curl upwards. They usually reach a size of 5-12 cm when ready to harvest, depending on the growth conditions.
Lion's Mane Mushrooms
Lion's mane mushrooms can be challenging to judge for new growers due to their unique shape. The best time to harvest them is when the teeth are about 0.5-1 cm in length, still white, moist, and soft to the touch. If you notice any signs of yellowing or bruising, harvest immediately, as overly mature Lion's mane mushrooms can develop a slightly bitter flavour.
Reishi Mushrooms
Reishi mushrooms are slow growers. Harvest them when the edge of the cap margin changes from white to tan or red. This colour change indicates that the mushroom has finished growing.
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Frequently asked questions
The best time to harvest mushrooms is when the veil of the mushroom has just broken or is about to break. This stage ensures the mushrooms are mature yet not degraded, maintaining their potency and flavour.
The veil is a thin layer of tissue that covers and protects the spore-producing surfaces (gills, pores, tubes) as the mushroom develops. When the cap of the mushroom expands, it stretches and breaks the veil, revealing the mature spore-producing surfaces.
There are a few ways to harvest mushrooms. You can either cut or pull them. Cutting causes less damage to the mushroom mycelium and reduces cleaning time. Pulling, on the other hand, signals to the fungus that the mushroom is gone, so it can divert its energy to produce more mushrooms.
It is essential to harvest, dry, and store mushrooms properly. Harvested mushrooms should be stored at 34-37 degrees Fahrenheit and will last for about 7 days. To store for a longer period, fully dehydrate the mushrooms until they are "cracker dry" and store them in an airtight container with a desiccant packet in a cool, dark place.
