Manual: Hen of the Woods (Maitake) Plug Spawn

What you need:

Maitake plug spawn (Grifola frondosa)
Enclosed wax
A hardwood log or hardwood block
Drill with an 8-10 mm wood bit
Spade (for burying the log)

Step 1: preparing the log or the wooden block

Make sure that you use a healthy oak log or oak block, without signs of disease or other fungal growth. The wood has to be fresh, preferably within 2-4 weeks after felling. The log or the wooden block should be about 50 cm long and have a diameter of 20-40 cm.

Step 2: drilling holes

Drill holes of about 35-40mm deep into the log or the wooden block with an 8-10 mm wood bit. The holes should be about 2-3 cm deep and about 15 cm apart in a diamond pattern. Make sure that you cover the whole surface of the log or the wooden block with holes.

Step 3: inoculating and applying wax

Push the maitake plugs into the drilled holes until they are flush with the surface of the wood. It is important that the plugs fit well into the holes, so that they do not come loose.

Cover the plugs with pieces of mouldable wax or melt the enclosed wax in a bain-marie or in a wax melter. Use a brush to carefully apply the melted wax over the plugs and the drilled holes. Make sure that the plugs are completely covered with a thin layer of wax.

Step 4: placing and care

Dig a hole of about 20 cm deep and place the inoculated log or the wooden block upright in the hole, so that about half of the log sticks out above the ground. Fill the hole with soil and make sure that the log stands firmly. Place the inoculated log in a shady spot. It is important to keep the wood moist, so spray the logs with water during very dry periods.

Step 5: patience and observation

It takes a few months before the maitake mycelium has spread completely through the wood and starts to produce fruiting bodies. This process can take 6 to 18 months, depending on the conditions. During this time it is important to be patient and to check regularly for signs of growth. If all goes well, mycelium growth will be visible at the growth rings after a few months.

Step 6: harvesting

As soon as the maitake mushrooms start to develop, they usually grow fast. Harvest the mushrooms while they are still young and firm, before the edges of the cap curl up and the spores are released. Use a sharp knife to cut the mushrooms off close to the wood.

Step 7: enjoying

Maitake is delicious and versatile in the kitchen. They taste best when they are fried. Try them in soups, sauces, stir-fries or as a side dish. Keep the fresh maitake in the fridge and eat it within a week after harvesting