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Shiitake Mushroom Logs - locally sourced deciduous logs, already inoculated with our in-house Shiitake culture!! Ready-made shiitake logs are *roughly 500mm long and can be shipped NZ-wide.

 

No hassle, no drilling, no need to source logs and start up a project, simply find a good spot for your log off the ground and out of direct sunlight in the garden. All you need to do is regularly water the log throughout the dry months of summer, and keep an eye out for shiitake mushrooms popping up!

 

Natural, low maintenence method for growing organic shiitake mushrooms at home. The most eco-friendly and sustainable option for at-home mushroom growing!

 

These logs are generally 0-3 months old so you can expect the log to start producing mushrooms anytime from spring to autumn roughly about 3-12 months after receiving.

 

The log will continue to produce mushrooms until it runs out of nutrients and decomposes, usually lasting a few years. 

 

Traditionally, Japanese mushroom farmers have cultivated shiitake on logs for centuries. This method mimics nature where shiitake mushrooms grow on fallen trees and logs in the forest.  

Shiitake Mushroom Logs - Ready Made

$60.00 Regular Price
$48.00Sale Price
  • SporeShift ships by NZ Post courier - shipments are trackable.

    Orders over $50 receive Free Shipping - NZ-wide.

  • Please note, log sizes vary.

    They range from 450mm to 600mm long and 70 to 150mm thick.

    They are not always straight.

TESTIMONIALS

"Excellent service!

Sporeshift have consistently got the best service of any online provider I have used. From the time of order to delivery the communication is great. I frequently wonder why other businesses can't to it the way they do. Excellence in action. And no, I am not their mother ... just a satisfied customer and mushroom lover. :)"

"Loving watching the magic of the growth cycle and increasing our own food security and self reliance in the process! My kindy wildlings are loving the video updates of how they're going each day! Excited to extend my varieties next. Oysters were definitely a winner on a magenta spreen, thyme, white sauce and olive pizza tonight!!"

Stacey Young

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