Product Review

Royal Champignon Royal Agaricus Bisporus Portobello Mushrooms Royal Agaricus bisporus. This fungus has been cultivated for more than 30 years and is in great demand among beginning mushroom growers, as it is relatively unpretentious to compost quality and air environment. From the more common biped champignon (Agaricus Bisporus) it is distinguished by the color of the cap and more saturated with mushroom taste and aroma. Many prefer this particular variety of mushrooms, equating it with taste qualities to the white mushroom. The hat is brown, smooth, sometimes scaly, 1.9 to 3.9 in diameter, first rounded, becoming flatter with age. Plates are white or pink, later darkens. The foot is flat, dense. In young mushrooms, the edges of the cap are connected to the foot with a solid white coverlet, which later breaks off, forming a solid round ring on the stem. The pulp is white, with a pronounced mushroom taste. Champignons dry, freeze, prepare aromatic soups, side dishes and sauces. Of a good quality mycelium, you will definitely get a wonderful result. Is available Mycelium (mycelium) biologically dried primary grain (25 g/0.055 in) in a package transparent blister-zipper. Shelf life - 3 years. GROWING INSTRUCTIONS Packing of mycelium of champignons (25 g/0.055 in) is calculated for sowing on an area of 930-1240 square inch. In open areas, champignons grow in shady places, in the penumbra - under trees, shrubs, in raspberry, on strawberry beds, from shaded sides behind farm buildings and fences, where they can not be damaged by direct sunlight. The soil needs to be swollen. At the same time weed plants, roots of herbs, if they do not harm other cultures, should not be removed. On a loosened surface, plant a mycelium. Then, on top of a uniform layer 6-10 in scatter compost. Fruiting will begin in 2-2.5 months. Until this time, visible changes on the surface of the soil is not noticeable.