Almond Mushroom Cultivation

The almond mushroom is an edible mushroom with, as the name implies, a strong smell of almond. Native to Brazil, it is now cultivated in several countries around the world. It thrives in mature compost and high temperatures.

Much research is done on the health benefits of the almond mushroom. The texture and taste also make it a very popular mushroom in many countries.
The bag of mycelium can be stored at room temperature for up to one month. At the time of use, the substrate should be largely colonized by the mycelium (white filaments).

Substrate

The ideal substrate for the almond mushroom is mature compost. You can make it or buy it already prepared. The ideal compost is 80% straw and 20% manure, but many types of compost will produce mushrooms.

Outdoor cultivation

Choose a warm location in full or partial shade. Shade from garden plants is sufficient to protect the mushrooms from the sun. Spread your compost in the garden or under a tree in a 30 cm high mound and mix in the mycelium equally across the substrate. Cover with 5 to 10 cm of straw or garden soil and wait for the mycelium to spread. You can also cover with a transparent plastic tarp to create a mini greenhouse for the mushrooms. Make sure they have enough oxygen by leaving a small opening on each side.
Keep moist by watering the substrate regularly. After two to three weeks, the mushrooms will start to appear. Water carefully without damaging the young mushrooms.

Harvest

For best results, harvest mushrooms when in button phase, before the gills are visible. Under the right conditions, they will produce every few weeks for as long as the weather is warm.

CAUTION: The almond mushroom can be similar in appearance to some poisonous mushrooms. Make sure the mushroom you are eating is the right one.

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