Emily Johnson
Knowing when to harvest your shiitake mushrooms is key to ensuring their freshness, taste, and marketability. The ideal harvest stage is when the gills are 50-80% open, and the cap is curled and somewhat closed. If the cap is fully opened, it can lead to a reduced shelf life and increased pest problems. The fruiting period usually lasts from one to two weeks, and the logs should be placed in a laying or stacking position and rested for one to three months after harvesting.
| Characteristics | Values |
|---|---|
| Harvesting stage | Shiitake mushrooms can be harvested at any stage, but the ideal stage is when the gills are 50-80% exposed. |
| Cap appearance | Harvest when the cap is straightened and still curled and closed, before it unrolls and points upwards. |
| Harvesting technique | Twist and pull the mushrooms by the stem. Alternatively, cut them as close as possible to the log surface with a sharp knife or scissors. |
| Post-harvest log maintenance | Logs should be rested for 1-3 months after harvesting. Maintain log moisture content between 30-40% to promote mycelial growth. |
| Pests | Thrips are tiny insects that feed on mushroom spores. They can be removed by tapping the cap or using an air compressor if the infestation is severe. Deer may also eat shiitake mushrooms. |
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What You'll Learn
Harvesting by hand
Shiitake mushrooms are typically harvested by hand when the cap is opened approximately 50-75%. At this stage, the gills beneath the cap edges are still rolled under, and the margin of the cap is almost unrolled. Harvesting by hand involves grasping the lower portion of the stem and pulling the mushroom from the log with a slight twisting motion. It is important to only touch the stems during picking, as bruises on the caps and gills will discolor rapidly.
When harvesting by hand, it is crucial to check each log frequently, as shiitake mushrooms on the same log can develop at different rates. This ensures that each mushroom is picked at just the right time to maximize its quality. The frequency of harvesting also depends on the temperature and strain of the shiitake, as the fruiting period can vary from one to two weeks.
Some growers prefer to harvest shiitake mushrooms at the button stage, which offers a longer shelf life of around two to three weeks. However, harvesting at the mature stage, when the gills are visible and the cap is almost unrolled, results in larger, tastier mushrooms with a shelf life of about seven to ten days.
To facilitate the harvesting process, growers can remove the protective covering or fruiting blanket over the logs after the "`pins'" have emerged. This typically occurs seven to ten days after "shocking" or inducing fruiting through temperature and moisture changes. Exposing more of each log produces dry, firm mushrooms.
Additionally, it is worth noting that shiitake mushrooms with large stems and small caps may indicate insufficient fresh air exchange and sunlight. To address this, growers can introduce more airflow and sunlight into the growing environment.
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Harvesting with scissors or a knife
When harvesting shiitake mushrooms, the goal is to efficiently remove the mushrooms without damaging the bark. While some growers use their hands to twist and pull the mushrooms from the log, others opt for using scissors or a knife to cut them from the log surface.
If you choose to harvest shiitake mushrooms with scissors or a knife, it is important to cut as close as possible to the log surface to avoid damaging the bark. Make sure to use a sharp knife or a pair of curved scissors to ensure a clean cut on the stem. You can also use your hand to gently hold the mushroom in place while cutting to avoid any accidental slips.
Bruises on the caps and gills will discolor rapidly, so it is important to only touch the stems during picking. Before cutting, check for any dirt or debris on the mushrooms and gently brush it off. Avoid washing the mushrooms under water, as this can affect their quality.
After harvesting, place each mushroom into an open basket, paper sack, or other vented containers. This allows for proper air circulation and prevents moisture buildup, which can cause spoilage. It is also important to maintain the moisture content of the logs after harvesting to promote mycelial growth and inhibit pinning.
By following these steps and using scissors or a knife, you can successfully harvest shiitake mushrooms while minimizing damage to the bark and maintaining the quality of the mushrooms.
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Optimal storage guidelines
Shiitake mushrooms are highly perishable and should be stored correctly to maintain their quality and extend their shelf life. Here are some detailed instructions for optimal storage:
Storage Containers
Avoid using plastic bags or airtight containers as they can hasten decomposition by trapping moisture. Instead, use containers that allow for air circulation and prevent moisture buildup, such as paper bags, baskets, boxes, or slatted plastic crates. Ensure that the containers are not filled more than 4–6 inches deep with mushrooms to prevent bruising and promote rapid cooling.
Temperature and Refrigeration
Maintain a consistent temperature between 33–40°F (1-4°C) during storage. Place the containers in the main compartment of the refrigerator, where the temperature is most consistent. The optimal temperature range ensures the mushrooms remain fresh and marketable for several weeks. Fluctuations in temperature can accelerate decay, so avoid placing them in areas prone to temperature changes.
Timing and Handling
Get the harvested mushrooms into refrigerated storage as soon as possible, ideally within one hour of picking. Before storing, gently wipe any dirt off the mushrooms with a dry paper towel. Avoid washing them before storage as this can add moisture and promote decay and spoilage.
Odour Control
Keep shiitake mushrooms separate from strong-smelling foods as they can absorb odors. If storing cooked shiitake mushrooms, transfer them to an airtight container to prevent them from absorbing other flavors and odors from the refrigerator.
Drying and Freezing
Drying shiitake mushrooms can preserve them for up to a year. Spread the mushrooms on trays with their gills up, ensuring they do not touch each other. Place them in a drying chamber maintained at 100-125°F for 24 hours, then cool them for one hour before long-term storage. Once dried, seal them in polyethylene bags and store them in a dry, cool, dark place. For freezing, treat the mushrooms to stop maturation by steaming or sautéing, then soak them in a lemon juice or citric acid mixture to reduce darkening. Cool, drain, package, and place in the freezer for fast cooling.
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Preparing logs for fruiting
Selecting the Right Wood
Choose hardwood logs such as oak, beech, or maple for your shiitakes. The logs should be freshly cut, with a diameter of 4 to 8 inches (10 to 20 cm) and a length of 3 to 4 feet (1 to 1.2 meters). Avoid logs with thick bark, as they may hinder mushroom growth.
Inoculating the Logs
Drill holes into the logs in a diamond pattern, spacing the holes about 6 inches (15 cm) apart. Each hole should be at a slight downward angle, deep enough to reach the sapwood, and about 1 inch (2.5 cm) in diameter. Fill the holes with shiitake mushroom spawn and seal them with wax to keep the spawn safe from contaminants.
Shocking the Logs:
After inoculation, the logs need to be shocked to stimulate mushroom growth. Soak the logs in cold water for 24 to 48 hours. This process mimics the natural cycle of rainfall, triggering the mushrooms to start fruiting.
Stacking the Logs:
Once shocked, stack the logs in a high A-frame or lean-to configuration, which allows easy access to all sides of each log for harvesting. Stacking the logs outdoors? Cover them with a protective layer to minimize wind and rain, stabilize temperatures, and localize humidity. Experienced growers may use burlap or plastic coverings, but fruiting blankets are generally recommended.
Pinning and Fruiting:
Three to five days after shocking, you'll notice the early stages of mushroom development, known as "pinning." This can also occur naturally about a week after shocking. Once the pins emerge, remove the protective covering to expose the logs, promoting the growth of dry, firm mushrooms. Depending on temperature and strain, the fruiting period typically lasts one to two weeks.
Harvesting:
Harvesting shiitake mushrooms requires a gentle touch. The ideal time to pick is when the cap is opened about 50% to 75%, and the gills are still rolled under. Grasp the lower portion of the stem and pull with a slight twist, being careful not to bruise the caps or gills, as they will discolor rapidly. Alternatively, use a sharp knife or scissors to cut the mushrooms close to the log surface.
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Pests and prevention
Shiitake mushrooms are susceptible to a variety of pests, which can cause significant damage to your crop. Here are some common pests and strategies for prevention and control:
- Mammals: Wild and domestic animals such as mice, squirrels, deer, and rabbits may feed on shiitake mushrooms. To prevent this, you can use physical barriers such as fences, wire screens, or other barriers to protect your crop. Harvesting mushrooms promptly can also reduce the risk of animal predation.
- Beetles: Certain types of beetles can be detrimental to shiitake logs. In the larval phase, they may dig under the bark or introduce other fungi, causing the shiitake to die. To prevent beetle infestations, consider covering the logs with a mesh to prevent beetles from laying eggs. If beetles are present, harvest the mushrooms while the caps are still rounded. After harvest, you can use a hairdryer to blow the beetles out of the mushrooms.
- Slugs: Slugs are a common pest that thrives in humid or wet conditions. They feed on a variety of mushrooms, including shiitake. Early detection is crucial for slug control. Regularly inspect your log yards for signs of slug damage, especially during the evening when they are most active. To prevent slugs from reaching your shiitake mushrooms, apply lime and wood ash around the logs, maintain good sanitation by removing organic debris, and ensure the conditions are not too wet.
- Bacteria: Bacterium attacks, such as Burkholderia gladioli pathovar agaricola, can be detrimental to your shiitake crop. To prevent bacterial infections, separate new and old blocks, start your next crop in a clean room, and use disinfected soak water. Lower the levels of mobile vectors such as flies, mites, and bugs, as they can spread bacteria to your crop.
Additionally, it is important to consider the environmental conditions during the growth and development of shiitake mushrooms. Overwatering or exposure to excess rainfall during fruiting can reduce the quality of the mushrooms. Protect logs with tarps or fruiting blankets during fruiting to maintain optimal moisture levels.
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Frequently asked questions
The ideal time to harvest shiitake mushrooms is when the cap is still curled and somewhat closed. You can feel underneath the cap to check for gill exposure. If the gills are exposed by about 50-75%, the mushrooms are ready to be harvested.
To harvest shiitake mushrooms, use one hand to grab the stem as close to the base as possible and twist. You can also use a curved pair of scissors or a knife to cut the mushrooms as close as possible to the log surface.
Shiitake mushrooms take six to 24 months post-inoculation to develop enough for harvesting.
Over five years, you can expect to produce approximately 3 to 4 pounds of fresh mushrooms per log.
