All of our mushrooms are grown on hardwood sawdust and logs inoculated with on-farm produced organic rye grain spawn.
Shiitake are native to Japan, China and Korea, and do well here in the Southeast. The mushroom is a culinary delicacy, and medicinal use of the mushroom dates back to at least 100 AD in China. Research into the anticancer properties of shiitake mushrooms has been going on since at least the 1960s.
Lion's Mane Mushrooms are native to North America, and we've seen ones as large as 30 pounds in Georgia. The texture of the cooked mushroom is often compared to seafood. The tea made from Lion’s Mane mushrooms has been used for centuries in traditional Japanese herbalism, and about a dozen studies have been published on the neuroregenerative properties of lion's mane mushrooms since 1991.
Oyster Mushrooms are found in both temperate and tropical climates, including here in the Southeast. The oyster mushroom in the picture was a volunteer at a neighbor's garden. They have a nutty, subtle flavor that goes well in soups, stews, and sauces. Oysters naturally produce compounds called statins. Statin drugs reduce "bad cholesterol" (LDL) by stimulating receptors in the liver to clear the cholesterol from the body.