Michael Davis
Mushroom harvesting is a complex process that requires knowledge of the different types of mushrooms and their unique characteristics. The timing of the harvest is critical, as it determines the quality and yield of the mushrooms. Growers must balance allowing mushrooms to grow to a sufficient size while also preventing them from becoming overripe. The ideal harvest time varies across mushroom varieties, with signs of maturity including flattening or convex caps and enlarged gills. Additionally, sustainable practices are important, such as avoiding damage to native plant species and removing invasive ones. The cutting vs. plucking debate remains unresolved, with some advocating for cutting to minimise disturbance, while others argue that it makes no difference to the mushrooms. Overall, successful mushroom harvesting requires a combination of careful observation, experience, and adherence to ethical guidelines.
| Characteristics | Values |
|---|---|
| Mushroom harvesting technique | Cutting, plucking, raking |
| Timing | Before the veil tears, when the cap is mostly unfurled but not flat, when the gills are exposed, when the caps begin to uncurl and flatten, when the gills enlarge and drop spores |
| Size | Cap diameter larger than 4cm for boletes, russulas, horse mushrooms, parasols, and other larger mushrooms |
| Weather | Cool nights in autumn |
| Location | Forests, trees, remote regions |
| Tools | Small blade, brush, small basket, food grade plastic containers, scissors, knife |
| Safety | Wash hands, wear food-grade latex or vinyl gloves, avoid contaminants |
| Sustainability | Avoid damaging or killing native plant species, remove invasives, avoid harming endangered species |
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What You'll Learn
Harvesting magic mushrooms
Timing is Critical:
The ideal time to harvest magic mushrooms is just before the veil between the cap and the stem breaks. The veil is a thin membrane on the underside of the cap that retains the spores. As the mushroom matures, the veil darkens, sags, and eventually tears, releasing the spores. Harvesting just before the veil breaks ensures the mushrooms have maximum potency and also prevents spores from falling onto the mycelium, which can disrupt future mushroom growth.
Signs of Maturity:
In addition to observing the veil, there are other signs that indicate when magic mushrooms are ready for harvest. Generally, the caps will begin to flatten or become convex, and the gills will enlarge and release spores. The caps should be nicely rounded, and the edges may start to curl slightly. The mushrooms will also be more potent if harvested before the veil breaks, as the psilocybin content may decrease after veil breakage.
Selective Harvesting:
Not all mushrooms will mature simultaneously, so it's important to harvest only the ready ones and allow the others to continue growing. This practice is known as selective harvesting and helps ensure a high-quality harvest and successful subsequent fruiting.
Harvesting Technique:
When harvesting magic mushrooms, it is crucial to work hygienically to avoid bacterial contamination. It is recommended to wear rubber gloves and thoroughly wash your hands and any tools or containers used. Harvesting by hand is a common technique. Gently grasp the mushroom by the stem under the cap and twist counterclockwise while slowly pulling. For smaller mushrooms, tweezers may be useful. Always handle the mushrooms carefully to maintain their integrity and avoid damaging the mycelium.
Post-Harvest Processing:
After harvesting, magic mushrooms can be consumed fresh, but drying is usually recommended for long-term storage. Proper drying techniques are essential to prevent mould growth and preserve potency. Place the mushrooms on a rack, mesh, or kitchen paper, ensuring adequate space between them for airflow. Choose a dry, well-ventilated, and dark place to dry, as light can degrade the active compounds. It typically takes 7 to 10 days for the mushrooms to dry completely. Once dried, they can be stored for up to 2-3 years, and administering them, such as in microdoses of psilocybin, becomes more convenient.
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Oyster mushroom harvesting
Oyster mushrooms are easy to identify in the wild. They have oyster-shaped, silvery grey or greyish-brown caps and usually grow in layers on deciduous wood, often on a dying or dead tree. They have very little stem, so you can't pick them; you must cut them with a sharp knife.
Oyster mushrooms grow very fast, so the difference between harvesting too late or too early is often only a few hours. As your oysters get closer to maturity, it's a good idea to check on them regularly. The ideal time to harvest is not determined by size but rather by the shape of their caps. You'll know they're ready when the caps begin to uncurl and flatten, but before they become too flat. The edges should still be slightly curled under when you harvest them.
If you're growing your own, blue oyster mushrooms are a good choice for first-time growers. They are well suited to a wide range of growing conditions and perform well in colder conditions than many other species. They produce some of the highest yields of any species. They can take 14-30 days to grow, depending on their environment. You can harvest them about 6-10 days after pinning, which is when tiny blue oyster mushrooms first appear.
Pink oyster mushrooms are the fastest-growing of all oyster mushrooms and produce the most spores, so it's important to harvest them before they cover everything in pink dust. You can harvest them in as little as 4-5 days after pinning, even before the caps start to flatten, especially if they're already a good size. The younger the mushroom, the more tender and succulent it will be.
After harvesting, you can store oyster mushrooms in the vegetable compartment of the fridge or a cold store in a lidded yet slightly open plastic box so that they can breathe. They will last for up to two weeks in good condition.
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Cutting vs plucking
When it comes to harvesting mushrooms, there are two main schools of thought: cutting and plucking. While some foragers advocate for cutting the fruit bodies where they join the ground to avoid damaging the delicate mycelium, others prefer to twist and pull the mushroom from the mycelium. This debate has sparked heated exchanges among foragers, with some arguing that cutting leaves a residual stump that can rot and infect the mycelium. However, others refute this claim, stating that all fungi will eventually rot if left untouched.
Proponents of the cutting technique, such as ace mushroom hunter Euan, argue that cutting minimises disturbance to the fungi and is especially useful when identifying easily recognisable species. On the other hand, some mushrooms, such as those from the Amanita genus, require uprooting the entire specimen to access minute identification features at and below ground level. In such cases, it is crucial to cover the exposed mycelium to prevent it from drying out. Additionally, leaving a stump behind when plucking can expose the fungus to diseases, as it creates a larger wound susceptible to air.
The act of plucking or pulling mushrooms involves removing the cap (or pileus) and stem (stipe) from the soil, mimicking the actions of mushroom harvesters. While some believe that plucking can leave the fungus vulnerable, others argue that pulling may offer a slight advantage due to the potential for disease transmission when cutting and the observed larger yield in pulled patches. However, it is important to note that heavily harvested areas are less likely to produce an abundance of mushrooms in the future due to the depletion of spores needed for dispersal and reproduction.
Ultimately, the decision to cut or pluck mushrooms depends on personal preference and the specific mushroom species being harvested. While some mushrooms detach cleanly from their mycelium, such as Chanterelles, others may require cutting to ensure accurate identification. Regardless of the technique, it is crucial to ensure that the mushrooms have reached maturity and dropped a significant proportion of their spores before harvesting.
While there is ongoing debate and conflicting advice regarding the cutting versus plucking dilemma, it is worth noting that the long-term effects of these methods have been studied extensively. Research, including a 35-year study from Germany, suggests that neither cutting nor pulling significantly impacts the fungus's ability to produce mushrooms in the future. The weather and environment play a more crucial role in the health and productivity of fungi.
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Best time to harvest
The best time to harvest mushrooms is when they have reached maturity, indicated by the caps turning from convex to concave, or flattening out. This is usually about 6 to 10 days after pinning, or when the first small mushrooms appear. However, it is important to note that the timing can vary depending on the type of mushroom and environmental factors. For example, oyster mushrooms should be harvested when the caps begin to uncurl and flatten, but before they become too flat. On the other hand, shiitake mushrooms can be harvested at any time during their growth, but the ideal stage is when the edges of the caps are still curled under and 80% of the gills are exposed.
When growing mushrooms indoors, it is important to prevent the spores from being released onto the mycelium cake, as this will reduce the number of mushrooms produced in subsequent flushes. Therefore, it is crucial to harvest the mushrooms before the veil, a thin membrane on the underside of the cap that holds the spores, tears. Once the veil tears, the mushrooms may continue to grow in size but will not develop any more psilocybin or psilocin, which are the active compounds desired in psychedelic mushrooms.
For wild mushroom foragers, the pertinent point is to pick mushrooms that have reached a point of maturity where they have distributed most of their spores so that the species can continue to prosper. This is especially important for sustainability, as mushrooms are the fruiting bodies of a larger organism that lives underground and reproduces through spores. Additionally, when harvesting wild mushrooms, it is important to avoid damaging or killing native plant species and to remove any debris from the mushrooms using a small blade and a brush.
Overall, the best time to harvest mushrooms is when they have reached maturity, indicated by the shape of their caps, and before they have released their spores. This timing ensures a good yield, flavour, and texture, as well as the continued prosperity of the mushroom species.
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Sustainable harvesting
Sustainable mushroom harvesting is an ethical and valuable way to incorporate an array of mushrooms into your life. It is important to always follow best practices to ensure the safety of the forager and the sustainability of the mushroom population.
Firstly, it is crucial to have a positive identification of the mushroom species before harvesting or ingesting. There are about 2,000 species of mushrooms in western North Carolina alone, and it is nearly impossible to learn them all. Instead, focus on learning the most common, edible, and medicinal mushrooms in your area, as well as the poisonous ones. One of the most common and poisonous mushrooms, the death angel, resembles a white toadstool mushroom. It is also important to note that the harvesting of Chaga, though technically a canker and not a mushroom, should be left to experts as it can be confused with toxic cherry rot fungus.
When harvesting mushrooms, it is important to only take those that are in good shape and not damaged or soggy. The ideal time to harvest is when the mushroom has reached maturity and dropped a significant number of spores, which varies depending on the species. For example, oyster mushrooms should be harvested when the caps begin to uncurl and flatten, while shiitake mushrooms are ready when the edges of the caps are still curled under and 80% of the gills are exposed. Magic mushrooms should be harvested just before the veil, a thin membrane on the underside of the cap, tears and releases the spores.
There are different techniques for harvesting mushrooms, such as cutting or plucking, and long-term studies have shown that there is little difference in future mushroom production between these methods. However, it is recommended to cut certain types of mushrooms, such as chanterelles, while others, like boletes, are typically pulled or pried. When cutting, use a knife to slice the stipe close to the ground, avoiding damage to the mycelium.
To promote sustainability, it is important to leave some mushrooms for other foragers and future harvests. Additionally, it is recommended to use a mesh bag or basket to store your harvest, being careful not to smash the mushrooms, and to clean and dry them before storing them in the refrigerator.
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Frequently asked questions
Mushrooms can be harvested from the ground in forests and other natural environments. They can also be grown and harvested indoors.
It is important to avoid damaging or killing native plant species when harvesting mushrooms. Learn to identify native and invasive plant species to locate specific mushroom types and avoid harming endangered ones. When you find a mushroom, pluck it, trim off the dirty butt end, and place the clean mushroom in a basket. Work with a small blade and a brush to remove debris.
The ideal time to harvest mushrooms varies depending on the type of mushroom. Generally, you want to balance letting them grow in size to get a good yield without letting them become too mature. For oyster mushrooms, harvest when the caps begin to uncurl and flatten but before they become too flat. For shiitake mushrooms, harvest when the edges of the caps are still curled under and 80% of the gills are exposed. For magic mushrooms, harvest just before the veil (the thin membrane on the underside of the cap) tears and releases spores.
