Wednesday, April 29, 2020

Xiang-Yu EcoEcho harvest soon? aka Shiitake

The “fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota will be soon I hope. I drill holes in a whole piece of forest wood and plant the hyphae of the xiānggū (香菇) inside. Afterwards, I move the wood to a humid spot in the forest and water it regularly.

Only 5% of all mushroom are grown the way mother nature intended….in hardwood logs, or stumps. The  “fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota mushrooms that survive these extreme conditions will have a chewy, tender texture, and a dynamic flavor close to the  “fragrant mushrooms” xiānggū (香菇) harvest mushrooms found in the wild.The smell of this special mushroom is very similar to garlic and is due to an ingredient called Lenthionine. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.

1 cup of  “fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota grown on trees in northern Minnesota equals 1 days FDA of protein!

“Fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota have twice the level of beta-glucans than sawdust block grown. The lentinan content of xiānggū (香菇) varies according to growing methods and conditions, and storage. Prior to storage, a content of 1.3% lentinan (dry weight) has been found. Lentinan, the beta-glucan of  “fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota, is an immunostimulant used to treat cancer, AIDS [anti-viral], diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results. 

“Fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota has
    β-D-glucan (as discussed as Lentinan);
    eritadenine: this is a cholesterol reducing component and can be used to control cholesterol levels (considered important to control of heart disease)
    RNA fractions; these are antiviral nucleic acids, which stimulate the cell to defend itself against viruses, making it more resistant.

Wu San Kwung who first began mushroom cultivation, in Zhejiang in the Sung dynasty about 1,000 years ago. Instead of focusing on button mushrooms, he grew  “fragrant mushrooms” xiānggū (香菇) by impregnating logs with spores.

The other regions grow  xiānggū (香菇) on mixed wood shavings in a plastic bag, which is placed in the greenhouse. The benefits of this approach are the short growing time and large amount of output. But that can’t compete with the nutrients “fragrant mushrooms” xiānggū (香菇) harvest in northern Minnesota get from an intact piece of wood and the natural surroundings.

Thanks again!

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