Christchurch Oyster Mushrooms Sigma Greens

Christchurch Oyster Mushrooms, how are they grown? These are grown indoors in a Tent with fresh air and humidity being pumped in as the oxygen and moisture is needed for them to grow well. This is what is called a negative pressure room so all the air needs to be sucked out of the room on a ongoing basis to keep the mushrooms happy. 

They require sterile blocks that are sterilized in a pressure cooker that are then inoculated with grain spawn. After a few weeks the mycelium takes over then bag and it is ready to fruit.

Christchurch Oyster Mushrooms - what temperature and humidity do they grow at? Incubation stage it's around 23 Celsius but 20-27 is ok. Like with all Mushrooms they would benefit from a temperature drop before fruiting, this is when the bag is cut. Then the humidity is kept at around 90 % for a few days until they are ready to harvest at which point humidity is dropped slightly in order to maintain their shelf life and to capture the optimum harvest time. 


For more information on microgreens see our microgreens page


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