How to grow champignons at home. Modern approaches to growing champignons at home How to grow champignons

Growing champignons at home is not a difficult task if you know what room is needed for this, as well as what components to use to ensure stable and high-quality fruiting. Today they use several popular methods of growing mushrooms in their home.

Selection and preparation of premises

Growing mushrooms does not require any special knowledge or skills. The best place for such a business is the basement or cellar of a private house. Mushrooms are not heat-loving and do not require constant lighting. If there is no basement, it is permissible to carry out the procedure in a greenhouse in a country house or barn.

The room must have concrete walls, cemented floors and good ventilation. Mesh material used to cover the ventilation holes will help prevent pest attacks. The walls and ceiling must be limed.

What kind of mycelium is needed?

Mycelium is also called mycelium. It is the vegetative body of fungi - a system of thin branching threads or hyphae.

The mycelium performs important functions, therefore without it the process of growing mushrooms will not take place:

• participates in sporulation and is responsible for preserving the formed spores;
• helps organisms attach to nutrient substrates;
• adapts well to the environment;
• With the help of enzymes, it processes cellulose, obtaining from it substances available for growth and development.

Mycelium is an important organ responsible for the vegetative reproduction of organisms.

Purchasing a finished product

To grow champignons at home, it is recommended to use grain mycelium, since it is not only convenient to sow, but it does not require additional processing. When purchasing mycelium, pay attention to its appearance: the grains should be yellow with a slight orange tint.

It is not recommended to purchase mycelium with dark spots - this is evidence that mold is present. The quality of planting material is also determined by smell: there should be a clearly defined aroma of fresh mushrooms. If you notice an ammonia odor, the product was not stored properly and is spoiled.

Be sure to pay attention to the manufacturer's company. It is advisable to choose mycelium from a well-known and large supplier. You shouldn’t buy a lot of mycelium at once; it’s better to sample it first. If there are no problems with germination, the formation of mycelium will be good, then purchase a large batch.

Growing mycelium yourself

Before planting mushrooms, many gardeners and gardeners grow mycelium themselves, citing the fact that this way they will be able to obtain a high-quality product. Mycelium grown at home can be used as compost or grain.

Preparation grain mycelium happens according to this scheme:

1. Pour 10 kg of grains into a container, add 15 liters of water.
2. Place on low heat, bring to a boil and simmer for half an hour to an hour. The grains should not be boiled, but should be soft.
3. Drain the water, dry the grain, and then pour the finished material into liter jars. Make holes in the lids and beans.
4. Seal the holes in the lids with cotton swabs. Place the jars in an autoclave with a pressure of 1.5 atm. for 30 minutes.
5. Place the mycelium in the cooled grain, or rather in its holes.
6. Place the jars in a thermostat with a temperature of 24 degrees, do not remove them until the mycelium completely occupies the entire nutrient medium.

For getting compost mycelium perform the following procedures:

1. Take 3-liter jars and fill them 2/3 with champignon substrate. Compact well.
2. Roll up the jars with lids, making 3-centimeter holes in them, covering them with cotton swabs.
3. Heat the compost to 24 degrees, place the mycelium in it.
4. Tightly sealing the holes in the lids will help prevent infection of the mycelium.

Preparation of substrate (compost): DIY preparation

Mushrooms require conditions close to natural, so specially prepared compost is needed, the composition of which must be loose and nutritious.

To grow maximum yield, prepare the substrate following the instructions. Since the strains or varieties of mushrooms are different, the preparation technology and the composition of the substrate may vary slightly. But there are general principles for preparing compost for growing mushrooms.

To prepare compost, combine the ingredients in the following proportions:

It is acceptable to replace horse manure with bird or cow manure, but in this case the yield will be lower.

1. The straw is soaked for 24 hours in warm water in a convenient container. Then they are placed in a stack, mixed with layers of manure (there should be 6-8 of them). Moisten each layer with warm water.
2. After 3-4 days, mix the compost well and add urea and superphosphate.
3. After another 3-4 days, mix the compost again, gradually adding the remaining minerals. At the last stirring, add gypsum.

On average, it takes 24-28 days to prepare compost. The fact that the substrate is ready is indicated by the disappearance of the ammonia smell and the acquisition of a light brown hue of manure. The finished substrate is moved to the basement and placed in containers where it is planned to grow champignons.

Experienced mushroom growers recommend using compost that is less picky and more resistant to disturbances in growing conditions for the first planting. The yield with compost mycelium is not as rich, but it is much easier to get the first experience with it. Before planting the mycelium, carefully examine the substrate: it should be slightly springy, not hard and not crumbly.

Step-by-step instructions for beginners

There are several basic step-by-step rules that you need to know when planting and growing mushrooms at home. If done correctly, you will be able to regularly obtain large harvests of mushrooms.

Landing

After preparing the substrate and placing it in boxes or bags, it is planted with mycelium, which is buried 5 cm. A distance of 20 cm is maintained between the depressions. It is recommended to perform landing in a checkerboard pattern. After planting, sprinkle the mycelium with soil.

If fungal spores are planted, they are sown on the surface of the soil. After sowing, there is no need to sprinkle them with soil and moisten them. The soil is covered with a cloth and moistened regularly. The mycelium grows within five days. At this time, the humidity in the room is maintained at 80-95% and temperature 22-27 degrees. After 12 days, the surface is covered with 1 part limestone, 4 parts soil and 5 parts peat. The thickness of the layer should be at least 3 cm. After this, another 5 days should pass, the soil should be periodically moistened. After another 5 days, the temperature is lowered to 13-16 degrees.

Growing and care

Although there is no need for constant care for mushrooms, it is necessary to first prepare the room and create special conditions in it:

• Growing equipment. Depends on the method of growing champignons. The best way is considered to be growing in bags. For this purpose, special supports with hangers are useful, on which bags with substrate are suspended. It is recommended to use plastic equipment - it does not deform, does not corrode, and is much cheaper.
• Optimal temperature. Champignons do not require high temperatures, therefore they do not create greenhouse conditions. You just have to insulate the room and install thermal insulation, which helps retain moisture. Heating devices must also be installed - the temperature should not fall below 13 degrees. The elevated temperature is set only at the initial stage. For additional heating, the use of infrared lamps is permitted.
• Humidity level. Champignons love moisture, so the air in the room must be constantly humidified. It's simple: use sprayers or special electronic humidifiers. The humidity level is not lower than 70-90%.
• Ventilation and lighting. Be sure to regularly ventilate the room. It is better to use hoods that deliver fresh air. But if you do not plan to grow in large volumes, it is permissible to manually ventilate the room. Several garden lamps are installed for lighting.

It is equally important to take care of fertilizer. As the mycelium grows, it gradually appears on the surface, and within a couple of weeks it will be completely above the soil. A fertile substrate poured on top will help to avoid drying out and destruction of the still fruitful mycelium. Fertilizer consisting of 9 parts peat and 1 part chalk is also added to the soil. For 1 sq. m, 40-50 g of the mixture are evenly scattered.

Harvesting Rules

From the moment of sowing to the harvest of the first harvest, 3-4 months pass. Collect young medium-sized mushrooms, those with a whole membrane that connects the stem and cap. It is recommended to collect mushrooms with heavily opened caps as seed material - they lose their beneficial properties.

It is forbidden to pick mushrooms with a darkened light brown cap - they can cause intoxication of the body and lead to severe poisoning.

Champignons are not cut off like wild mushrooms, but twisted. The hole remaining after collection is lightly sprinkled with compost. The mushroom will grow in this place again. Active fruiting of champignons lasts 8-14 weeks. During this time, the crop is harvested up to 7 times. Further, the yield decreases, so the mycelium is removed and the substrate is disposed of.

After fruiting stops, the mycelium is removed and used as food for the next generation. The remaining substrate is not reused, because it loses its fertile properties. From 1 sq. m, up to 60 kg of mushrooms are collected.

Types of growing champignons

Champignons are grown in several ways: indoors or outdoors. Each method has its own specific requirements, compliance with which will allow you to obtain a large and high-quality harvest.

In the basement (in bags)

How the growing procedure is carried out:

1. A nutrient substrate is prepared, which consists of 70% horse manure and 25% compost mixture.
2. Disinfect the substrate by heating to 25 degrees.
3. The mixture is placed in bags 25-30 cm thick and the mycelium is planted.
4. They are left on the rack for three days, after which 5-6 slits are made in the bag and left in the dark at a temperature of 18-20 degrees.
5. After 2-3 weeks, mushrooms will begin to appear in the slots. The bags are transferred to a well-ventilated and constantly lit room.
6. Mushrooms gain marketable weight in about 3-4 weeks.
7. After harvesting, the bags are transferred back, after which the mushroom begins to grow again.

When fruiting, you need to monitor the humidity level - it should be about 70-95%. They also monitor the temperature of the substrate – 20-27 degrees.

In the garden

To plant mushrooms, the area is prepared in the fall: the top layer of soil is removed - about 30 cm. The width of the bed should not be less than 1 meter. A distance of 55 cm is maintained between the rows. A layer of expanded clay is poured onto the bottom, serving as a drainage layer. Its thickness should be 9 cm. Weeds are thrown on top of it, watered with mullein solution, and sprinkled with soil.

Before laying the substrate on the beds, the soil is disinfected using a carbation solution. Holes are made in the substrate with a depth of at least 5 cm. The mycelium is deepened into the hole a few centimeters and sprinkled with substrate. When using grain mycelium, it is scattered over the surface of the soil and compacted. Along the border of the bed, outlets are made to drain excess moisture.

At a soil temperature of 25 degrees, the mycelium grows within 14 days. At a temperature of 30 degrees, the death of the mycelium is possible. For convenience, it is planted in a checkerboard pattern at a distance of 25 cm between the holes. After planting, the beds are mulched with straw, which promotes moisture evaporation. After the mycelium has rooted, the straw is removed and covered with a covering layer using peat and chalk in a ratio of 9:1.

On the balcony (at home on shelves)

Growing on a balcony is one of the most convenient ways, suitable for those who live in an apartment. No special physical or monetary costs are required. This procedure is quite simple:

1. Glaze and insulate the balcony.
2. Build a small closet with shelving, as well as drawers 20 cm high.
3. Install a ventilation pipe with a damper in the cabinet, and place an air humidifier below to maintain the required level of humidity.
4. To prepare the substrate, mix 10 kg of straw, 15 kg of bird droppings, and 8 kg of alabaster. The addition of superphosphate and urea - 200 g each - will increase the yield. Mix everything in warm water. The boxes are insulated with moss.
5. The substrate matures in 3 weeks. After this, mycelium is added, preferably grain. It is evenly scattered on the surface of the substrate and the same layer 4-5 cm thick is poured on top. Per 1 sq. m of substrate area, 350 g of mycelium are added.
6. 10 days after the mycelium germinates, it is covered with a mixture of chalk and peat in a ratio of 1:10. The thickness of the layer should not exceed 4-5 cm.
7. 5 days after filling the cover soil, the air temperature is reduced to 17 degrees. The surface of the soil is regularly moistened with water.

Fruiting occurs after 50-60 days, and harvesting continues year-round.

Container method

A simple way to grow mushrooms both in the apartment and in the house. Containers with substrate can be placed in any convenient place. How to carry out the procedure:

1. Prepare the container, making sure to take not only the container, but also the lid and tray.
2. Disinfect the container and load the substrate.
3. Sow the mycelium, deepening it to 4-5 cm.
4. Moisten the soil with mycelium.

Particular attention is paid to watering. Temperature is a secondary factor, but care must be taken not to exceed 30 degrees. This method is good because 3-4 containers will be enough for your own consumption, and minimal investment will be required.

Watch a video about growing champignons in a container at home:

Block method

Many mushroom growers today prefer to buy ready-made blocks for growing mushrooms from a pressed substrate. Large production facilities press manure, peat, sawdust and seed husks into briquettes. To produce mushrooms, it is not necessary to choose premises with large areas. Due to the complete preparation of the blocks, there is no need to plant champignon mycelium in them, because it is already in them. One block weighs from 2.5 to 20 kg.

The blocks are laid horizontally on shelves and pallets, and holes are made on their surface. The burlap, film or paper with which it is covered will help prevent the block from drying out. After covering the block with mycelium, it is covered with casing soil, and ventilation is stopped. It is advisable to moisten the blocks by spraying. The first mushroom harvest is harvested after 60-75 days.

What diseases and pests can cause harm?

Basic disinfection of the premises using smoke bombs, spraying and liming will help fight pests and diseases. But occasionally there are situations when mushrooms are exposed to various diseases and pests. The most common ones include:

To determine the profitability of the business of growing champignons at home, you need to clearly define what you will need for full development.

For most summer residents, the features of growing vegetables, berries and fruits have become commonplace and uninteresting. Now, modern gardeners are interested in more valuable fruits that replace meat and fish dishes in the diet. Growing mushrooms is considered by some people as an interesting hobby that allows them to obtain a natural product through cultivation. Others even turn their summer cottage into a small mushroom farm that can feed the whole family.

Beginners usually start by cultivating simple species - oyster mushrooms and honey mushrooms. But for those who are not afraid of difficulties and are ready to devote maximum time to a complex and labor-intensive process, the best option would be to grow champignons at home for beginners. By following simple rules and recommendations, you can achieve excellent results step by step in a short time. You can start germination in the basement with the help of mycelium, equipping the basement with a climate favorable for cultivation.

Home mushroom growing, advantages of the hobby

Despite the fact that you can buy mushrooms in bulk in the store, growing champignons at home for beginners has its advantages. Firstly, the hobby captivates you with its process, allowing you to observe the germination of a mushroom culture from scratch. Secondly, by following all the recommendations and advice, you can provide yourself with an affordable harvest, which will always be at hand if necessary. Thirdly, knowing the entire history of champignon cultivation, the owner of a garden plot will have reliable information about the absence of harmful additives and chemicals in the fruits, which often end up in purchased mushrooms during transportation and improper storage.

In addition to the advantages listed above, the most important thing is the rich content of vitamins, minerals and trace elements. Each champignon contains a huge amount of vitamins B1, B2 and C, protein, nicotinic and pantothenic acid, phosphorus, calcium and iron. The rest is pure water, which the body needs for the full functioning and functioning of internal organs.

Another integral advantage is the refined aroma and pleasant, memorable taste, which allows you to prepare many dishes of Russian cuisine. First and second courses, appetizers and pates, preservation in any form, turn out tasty and, most importantly, low in calories.

Selection and preparation of premises

To start growing champignons, you first need to think about the room. It should be closed, cool, but heated during the winter months. In summer, you can grow mushrooms in open ground, when the ground warms up and the air temperature reaches 20 degrees.

Most often, gardeners settle on 5 room options. This could be a basement, barn and garage, cellar and even a greenhouse.

If a mushroom picker is going to grow mushrooms at home for sale, he should know that year-round care involves observing the temperature regime. The temperature should not fall below 15 degrees. The best option is between 17 and 20 degrees Celsius.

In the summer, you can transfer soil contaminated with mycelium to the garden. This approach will make care easier by replacing artificial conditions with natural ones. Open air will become an analogue of systematic ventilation, and a little summer rain will maintain humidity.

Helpful information! When preparing the room, do not fill the floor with concrete. It is much better if there is an earthen surface in the room that can retain heat.

Champignons can also be grown outdoors, as many experienced mushroom pickers do. True, in this case the risk of failure increases. Unexpected frosts can affect the number of champignons and even the beginning of their growth.

It is better to place the mycelium along the fence, behind the trees. Recommended parameters:

• trench bottom - from 35 to 45 cm;
• width - from 1 to 1.5 meters;
• total area - 1.5-2 meters.
• along the perimeter there is a small trench, the depth of which ranges from 20 to 30 cm.

Growing champignons at home for beginners involves rules that must be followed. Among them:

• good ventilation;
• air humidification;
• absence of drafts in a closed space;
• a ventilation hole that does not allow cold air to pass through and is closed from the penetration of midges, mosquitoes and other pests;
• heating in the cold season;
• lamps are necessary for the convenience of the mushroom picker; they have nothing to do with germination. Mushrooms do not depend on photosynthesis; they are able to bear fruit even in pitch darkness.

How to disinfect a room?

Champignons do not get along with other mushrooms in the same area. Therefore, before you start growing at home, you should treat the room from scratch. Before cultivation, it is necessary to thoroughly disinfect all surfaces with a disinfecting solution. The surface is treated from floor to ceiling with formaldehyde, and the remaining surfaces are treated with copper sulfate solution. A sulfur bomb is made with the help of sulfur, and the entire area is covered with bleach using a spray gun or garden sprayer.

One or two days after disinfection, the room is ventilated and the cultivation process itself begins.

Dividing space into zones

The zoning of the selected room is divided into two equal parts. One half is intended for planting the mycelium and starting its germination. The second part is reserved for growing and harvesting. It does not matter whether the room is divided horizontally or vertically. The most important thing is that it is convenient for a novice mushroom grower to care for the mycelium and then collect its gifts.

Mycelium: purchased or self-grown?

The simplest method is to purchase a ready-made substrate contaminated with oyster mushroom spores. Many professional mushroom pickers and factories that grow champignons from scratch sell ready-made grain mycelium. It is not so expensive compared to other breeds and the time that needs to be spent on sowing and additional processing.

If a novice mushroom picker decides to buy mycelium for further germination at home, it is worth paying close attention to its appearance. Its color should be a yellow-orange hue, and the grains should not include green and black colors. The smell should not be negative, one might even say intimidating.

Important! If you want to start growing champignons professionally, you shouldn’t buy a large batch of mycelium at once. It is worth carefully familiarizing yourself with the supplier, weighing positive and negative reviews. After the decision has been made, it is worth taking a minimum amount of mycelium for testing. This approach will help avoid wasting time and money.

If you decide to grow mycelium yourself, you should familiarize yourself with a step-by-step diagram that can make the process easier.

Instructions for creating grain mycelium of champignons:

1) pour 15 kg of grains into any convenient container and fill with 20 liters of water;
2) place the poured substrate on the stove over low heat;
3) bring to a boil and leave to simmer for 40-50 minutes;
4) make sure that the grains do not boil;
5) drain the water and let the grain dry for several hours;
6) fill the jars with the finished material;
7) take plastic lids, make holes in them and put them on the jars;
8) close the holes on the lid with cotton wool and place in the autoclave for 25-40 minutes;
9) use the holes to place the mycelium in the jar;
10) place the jars in a thermostat with a temperature of 22-25 degrees;
11) wait until the mycelium germinates and fills the substrate.

Classic recipe for champignon mycelium

Growing champignons at home for beginners includes 6 main ingredients:

1) horse or bird manure;
2) dry gypsum;
3) fertilizer (you can consult with a sales consultant when purchasing);
4) chalk;
5) dry straw;
6) alabaster flour.

For 10 kg of manure you need to take 400 g of fertilizer, 20 kg of straw, 1.5 kg of dry gypsum and 1 kg of chalk.

Substrate in beds, placement rules

To start growing at home, in a country house, basement or any indoor space, you should follow all the step-by-step instructions listed below.

1) First, you should make a rack with a bottom and sides that exceed the depth of the boxes by 20-50 cm.
2) Boxes (one or more) must be filled with substrate and placed on shelves.
3) If the floor of the room is not poured with concrete, but covered with earth, the growing beds can be placed directly on the ground.

Growing champignons, varieties

Like any other mushrooms, champignons can be grown at home, in a summer cottage, in a basement, in a garage, or even in a greenhouse. Some gardeners even manage to engage in mushroom farming outdoors, risking being left without a fertile harvest. You can find out about each of the popular methods below.

From scratch in the basement in bags

Many mushroom growers, even those with extensive experience in germinating champignons, use the option of growing mushrooms in basements. A closed room is in most cases heated and does not need additional modification. All that remains is to install the humidifier and build a rack.

It is best to grow champignons in plastic bags. This method is the most practical for moving from one place to another.

The peculiarity of this method and its disadvantage is that during the process of mushroom appearance, the bags are transferred to a well-ventilated place. The change of location is extended for several weeks until the mushrooms are collected. Afterwards, the bag with the substrate is returned to its original place to begin the sequential process from scratch again.

In the garden

To start growing in beds, it is worth preparing the soil in the autumn. To do this, you should collect the top part of the soil from 15 to 35 cm, cover the bare area with a small layer of expanded clay, and cover it with sawdust or mowed grass.

At the end of spring, the soil should be cultivated, small holes made and infected with mycelium. If the mycelium is grain, it is scattered and compacted to retain more moisture.

Fruiting begins when the temperature reaches 23-27 degrees. Mushrooms have time to grow in 10-14 days.

On the balcony

Growing on a balcony is no different from the basement method. The only difference is the additional insulation of the room. The balcony should be glazed by insulating the brick walls using glass wool or ursa material.

In addition, there should be ventilation and convenient shelving.

Other growing methods include block and container methods. They allow you to grow champignons in a greenhouse and even a barn.

List of diseases and pests:

• mummies;
• mushroom mite;
• rotting;
• mushroom midge;
• mold (any type).

1. When a mummy appears, the mycelium is removed along with the substrate.
2. At the first sign of a mushroom mite, the mushrooms are sprayed with a metaphos solution.
3. You can always get rid of fungus midges using chlorophos.
4. Formalin will help against rot and mold.

How to grow champignons at home: choosing a room for a mycelium + how to prepare a substrate + where to put compost + how many days does it take for a mushroom to bear fruit + how to grow champignons step by step at home + is it possible to grow mushrooms in bags + investing in a champignon growing business.

There are many culinary recipes in which the presence of mushrooms is simply necessary. Champignons are eaten pickled, fried, boiled, in salads, main courses and hot lunches.

With such demand, selling this product can be a good business idea, so today we will share with you the secret of how to grow champignons at home, while spending a minimum of personal savings.

How to grow champignons at home and what room is suitable for mycelium?

In nature, the champignon mushroom grows everywhere - field, meadow, forest, garden, vegetable garden, etc. If you want, you will need to prepare a special room for this.

A basement is most suitable, especially if the floor is earthen. You can try growing produce in a garage, shed or greenhouse, but this will be risky.

The main requirement for the room is ventilation, as well as disinfection. The mushroom quickly absorbs all microbes, fungal infections, etc. As a result, you risk poisoning both yourself and your consumers.

How to properly disinfect a room for growing mushrooms:

1. If you have chosen a basement, barn or garage for your mushroom growing, it is advisable to whitewash the walls and ceiling. Add copper sulfate to the whitewash.

   Whitewash must be prepared for use with the addition of the following components:

   • 2-3 kg of slaked lime;
   • 1 bucket of water (10 liters);
   • 100 grams of copper sulfate.

Do not forget to wear a respiratory mask while disinfecting the room.

2. Another option for disinfecting a room is to dilute 350 grams of bleach in 1 bucket of water (10 liters). The walls are treated by irrigation.
3. If possible, treat the basement with a sulfur bomb. After such a strong disinfection, you will have to thoroughly ventilate the room.

Now let's talk about ventilation of the room where the champignons will grow. Fresh air should always flow into the basement, but at the same time prevent the formation of drafts. Ventilation pipes must have a filter that will prevent insects from entering the basement.

If you are planning an entire production in order to be able to grow large quantities of champignons, then install production fans that will stand above each rack. Try to install an air purifier with a replaceable filter.

The mushroom picker must constantly monitor the humidity in the room and the air temperature. Equipment such as a thermometer and hygrometer will help with this. If champignons grow even in winter, you will also have to purchase a fireplace to heat the basement.

The room humidity should be between 70-85%, and the temperature Celsius should be from +12 to +20 maximum, depending on the ripening period of the champignons.

The only thing mushrooms definitely don’t need is light. They will reproduce even in the dark.

An approximate cost item for preparing the premises:

Expense item	Quantity	Amount (rub.)
TOTAL:		10,560 rubles
1. Fan for production premises	1	5 000
2. Thermo-hygrometer	1	1 000
4. Bleach	1 pack	60
5. Air purifier	1	4 500

1) Prepare the correct substrate for growing champignons at home.

Now we will tell you how to properly prepare the substrate at home.

The ideal ratio at which champignons will produce is “one to three” - most of the horse manure and a third of straw.

Instead of horse humus, chicken droppings or cow manure are sometimes used. Replacing such an important component can lead to a deterioration in yield; it is better not to risk it.

The main rule is that the substrate should be prepared only outside or in a place that has good ventilation. During the ripening process, which lasts 3 weeks, toxic gases (ammonia and carbon dioxide) will be released. They are harmful to health, so this process is best done outdoors.

Let's take a step-by-step look at how to prepare the substrate at home:

Day	Type of work	Description procedures
1 day	Soaking the straw	Take a large container and soak the straw. You will need 200-300 liters water per 100 kg of straw.
Day 2	Stacking	Lay layers of straw and manure (100 kg) one by one. There should be 6 layers in total. Between layers straw and manure need to be added urea (2 kg) and water.
7-8 day	Interruption No. 1	Add gypsum (8 kg) and water, and then that’s it mix.
12-13 day	Interruption No. 2	Add water, superphosphate (2 kg) and chalk (5 kg).
16-17 day	Interruption No. 3	Check if water needs to be added.
20-21 days	Interruption No. 4	Check again to see if water is needed. At add liquid if necessary and mix everything.
Day 22	Laying	We prepare boxes, racks or bags for compost packaging.

Note that the smoldering temperature of the substrate rises to 70-80 degrees above Celsius. As a result, we will receive 300 kilograms of compost, which is approximately 3 square meters of area for planting and growing champignons at home.

How to recognize quality compost? It should not stick to your hands, but at the same time it is wet and does not leave any traces of dirt.

If, while preparing the soil for champignons, you added more water than expected, then spread out the substrate and dry it a little. Make sure that the moisture does not drop below the required level. The optimal figure is 60%.

You can buy a ready-made soil briquette with sown mycelium in order to grow champignons at home. Its price starts from 250 rubles per 10 kg. That is, for 300 kg you will have to pay 45,000 rubles.

It will be much cheaper to personally look for everything you need; this will not be difficult if you live in a rural area. In addition, such important components as straw and manure can be given to you free of charge or for a small fee.

2) Prepare the base for laying compost.

Depending on the conditions in which you will grow champignons, soil laying will have its own characteristics.

Option for preparing and disposing of compost:

1. If you are going to plant champignons directly on the floor of the cellar, then spread the compost in a layer of 70 centimeters. Be sure to form beds.
2. The second option is to prepare shelves with sides. Cover the soil in a 45 cm layer.
3. You can grow mushrooms directly in wooden or metal boxes. Make a layer of soil 25 cm, and stack the boxes (the capacity of the box is 4 buckets).
4. How to grow champignon mushrooms at home outdoors? You can also do this outdoors or in a greenhouse. In this case, the compost is laid directly on the ground, a layer of 30 cm. Planting in the soil is early spring. Be sure to make a canopy to protect the champignon from precipitation.

In any case, the compost must be laid well and tightly, its surface must be flat.

Detailed instructions on how to grow champignons at home

Now let's get to the point of how to grow champignons at home. Before this, let’s look at how the mycelium planting itself occurs, the so-called. fungal embryos.

Step-by-step description of planting mycelium at home:

How to grow champignons at home in bags?

A polymer bag will help increase the yield of champignons at home. It is used instead of adapted racks and drawers. This technique is today recognized and in demand in many countries around the world.

1. Buy plastic film and make the bag yourself. It should hold from 25 to 35 kilograms of compost.
2. In the cellar, the bags should be placed parallel to each other or in a checkerboard pattern, i.e. there should be space between them.
3. The height of the bags and their width may vary. The main thing is that you feel comfortable working with them, and that the basement is not crowded.

The film is not expensive - 50 m2 will cost about 100 rubles.

If problems arise and one of the bags becomes infected, it should be thrown away. If you use racks, then in order to disinfect the mycelium, you will have to throw away the entire shelf and re-make the substrate.

Technology of growing champignon mushrooms.

How to grow mushrooms yourself?
Business at home.

Business idea - growing mushrooms at home?

To grow champignons at home, you will need approximately 60 thousand rubles, provided that we buy ready-made compost in briquettes. If you do everything yourself, then the maximum expense item is 12 thousand rubles.

Do not forget that electricity consumption will increase due to constantly switched on ventilation. Along with this, so do the numbers in utility bills.

What about revenue? From one square meter you can collect up to 10 kilograms of champignons, from 3, respectively, 30 kg.

Even if we take into account that the champignons will produce only 5 waves, we will collect approximately 150 kilograms of product in the end. The price of raw mushroom on the market is approximately 120 rubles per kilogram. If you preserve them and sell them, you can set a price of 200 rubles for 1 liter of champignons.

Even a small harvest can bring a stable profit of 30 thousand rubles. If you grow champignons at home all year round, your income will increase, while the costs of such a business are minimal. This allows us to conclude that the mushroom business has great potential.

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Champignons are mushrooms that belong to the class Agaricomycetes, order Agariaceae, family Champignonaceae, genus Champignon ( Agaricus).

Champignon - description and characteristics

Champignon caps have a massive appearance. The small mushroom has a rounded cap, but as it grows it straightens and becomes flatter, reaching a diameter of 10 cm. Depending on the species, the color of the cap can be either white or brown, sometimes even brown. Its surface can be not only smooth, but also with hard scales. The spore plates change color over time from white to almost black.

Champignon mushrooms have white flesh with a yellowish or reddish tint and a distinct “mushroom” or anise aroma. Smooth, dense champignon legs with remnants of a private blanket have two-layer or single-layer rings.

Types of champignons, names and photos

There are about 200 different types of champignons, which can be edible, semi-edible, inedible or even poisonous. Below is a description of several varieties.

Edible champignons

• Common champignon (real champignon, meadow champignon, pecheritsa) ( Agaricus campestris)

an edible mushroom that grows in the countries of Central, Western and Eastern Europe, as well as in the Asian part of the Eurasian continent in countries with a temperate continental climate. Under natural conditions it can grow in park areas, near human habitats, in gardens and orchards. Can form communities in the form of circles, sometimes quite large. The common champignon is a mushroom whose height rarely exceeds 10 cm. The cap, painted white, sometimes with a brown tint, can reach 8-15 cm in diameter. In a young mushroom it has a hemispherical shape with strongly curved edges. As the mushroom ages, the champignon cap straightens and becomes flat with a silky or finely scaly surface and a convex central part. The flesh of the mushroom is white, slightly pink when cut or broken (although according to some encyclopedias, the color does not change when cut). The plates of the hymenophore are painted white, but as they age they become pink and then dark brown or purple. The leg is usually smooth, up to 2 cm in diameter, has a slight thickening near the base and a wide ring located closer to the middle. It is no different in color from the cap. The common champignon bears fruit from late spring (May) to mid-autumn (October).

• Forest champignon ( Agaricus silvaticus)

is an inhabitant of mixed and coniferous forests of Russia, Belarus, Poland, Germany, France and other countries with a temperate climate. In deciduous forests it occurs in isolated cases. Popularly it has other names: blahushka or cap. It often grows near anthills and forms large clusters. Young mushrooms of this species are characterized by a cap that has an ovoid-bell-shaped shape. As it ripens, the cap opens and becomes flat-spread with a maximum diameter of 7-10 cm. Its surface is painted in brown-brown tones with a rusty tint and covered with dark-colored scales. The white flesh of the forest champignon cap becomes reddish when exposed to air (cut or broken). The hymenophore plates located on its lower part change color from white to dark brown as the fungus grows. The height of the cylindrical stem with a slight thickening at the base does not exceed 6 cm with a diameter of up to 1.5 cm. The forest champignon bears fruit from mid-summer (July) until the first frost (October). Widely used for culinary purposes.

• Field champignon (sidewalk champignon) ( Agaricus arvensis)

grows in open spaces, on soils abundantly covered with herbaceous vegetation. Found in forest clearings, forest clearings, and park areas. It practically does not grow near deciduous trees, but can form mycorrhiza with spruce. This type of champignon is widespread in Russia and in European countries with a temperate climate. It can grow both on plains and in mountainous areas. The fleshy cap of young champignons has the shape of a bell with the edges turned inward and a blanket that covers the hymenophore plates. Over time, it straightens and becomes almost flat, although a small bump may remain in the center. Its surface can be smooth, silky or covered with fibrous scales of yellow or brownish color. The champignon cap, whose diameter ranges from 8 to 20 cm, is painted in white or cream tones, but as the mushroom ages, it acquires ocher shades. The dense pulp of the fruiting body is white, but turns yellow when broken or cut. As the mushroom ripens, it becomes softer. A characteristic feature of this type of champignon is its pleasant anise or almond aroma. The hymenophore plates located on the lower part of the cap change their color from gray or white to mustard, chocolate or brown-violet as the mushroom grows. The leg of field champignons does not exceed 10 cm in height with a diameter of no more than 1.5 cm. There is a slight thickening at the base. The color of the stem does not differ from the color of the cap. Active fruiting begins at the end of May and ends in mid-November. Field champignons should be collected carefully, as they have an external resemblance to poisonous mushrooms, toadstool and yellow-skinned champignon.

• Champignon coppice (thin champignon) ( Agaricus silvicola)

an edible mushroom, naturally distributed in coniferous and deciduous forests of Europe and Russia, including the territories of Eastern and Western Siberia, as well as the Far East and Primorsky Krai. Most often it forms mycorrhizae with spruce and beech. Found in both small and large groups. In young champignons, the cap has an ovoid shape, which, as the mushroom matures, straightens and takes on the appearance of a flat disk, the diameter of which can reach 10 cm. Its smooth silky surface, painted in white or cream tones, gradually acquires a grayish or light brown color. When touched, the cap becomes covered with lemon-yellow spots. This type of champignon is characterized by a change in the color of the flesh when cut from white to ocher-yellow and the presence of a pronounced anise aroma. The plates located on the lower part of the cap are quite wide and often spaced. As the fungus grows, their color changes from pure white or grayish to pink or brown (sometimes with a white border). In some mushrooms, the plates can even take on the color of dark chocolate. The slender leg of the champignon, 8 to 12 cm high, with a slight thickening at the base, has dense fibrous flesh in young mushrooms; with age, the leg becomes hollow. The period of mass fruiting of copse champignons begins in mid-June and ends at the end of September.

• Dark red champignon ( Agaricus haemorrhoidarius)

refers to a rather rare species, forming small clusters in light deciduous forests, and growing under fallen leaves. The caps of young mushrooms have a convex or conical shape with a blunt apex. As the champignon reaches maturity, they become flat, and the smooth skin that covers them and is colored brown-brown cracks and acquires a fibrous-scaly texture. The maximum diameter of the cap of a dark red champignon does not exceed 12 cm. Its white flesh, which has a slightly sour smell, acquires a rich red color when broken or cut. The often located pinkish plates of the hymenophore do not grow together with the stalk and can turn red when touched. The cylindrical leg, slightly thickened at the base, has a height of 8 to 10 cm and is painted in light gray tones. Below the ring left after the veil is torn, its surface is covered with scales. The dark red champignon bears fruit in summer and early autumn. Used in cooking for preparing first and second courses.

• Champignon bisporus, or garden ( aka royal champignon, brown champignon) ( Agaricus bisporus)

distributed both in natural conditions and as an artificially cultivated species. Two of the three varieties of Agaricus bisporus occur naturally, growing in temperate European countries on soils devoid of grass. They can be found in gardens, on compost heaps, in vegetable gardens, and occasionally in forests. Garden champignons are grown artificially in France, the Netherlands, Poland, the United States of America, England and the countries of the Asian region, where the leaders are Taiwan, China and South Korea. The round, dense cap of young champignons has curved edges, on which the remains of a blanket covering the hymenophore plates are often visible. Its smooth or slightly scaly surface is colored brown or white (found in both natural and cultivated forms), as well as cream colors (artificially propagated). The diameter of the caps of adult mushrooms can reach 8 cm. The flesh of the dense fruiting body is white, has a pleasant, pronounced mushroom aroma, changing color to pink or pale red when broken or cut. As the bisporous champignon ages, the hymenophore plates change color from pink to dark brown, sometimes with a purple tint. A rather thick cylindrical leg, no more than 10 cm high, with a smooth surface, may taper slightly towards the base. Its color does not differ from the color of the cap, but it may have brownish spots. Under natural conditions, garden champignons bear fruit from late spring to early October, while artificially cultivated species produce crops all year round.

• August champignon ( Agaricus augustus)

edible mushroom of the third category, belongs to quite rare species and is found in European countries with temperate climates. It is an inhabitant of coniferous or deciduous forests, as well as city parks. Forms numerous groups that often grow near anthills. Like all champignons, the mushroom caps of this species at the beginning of development have a spherical shape, which changes to flattened as it matures. However, a characteristic feature of the August champignon is the presence of numerous orange-brown scales on the brown surface of the cap. The size of the cap of an adult mushroom does not exceed 15 cm in diameter. The dense white pulp has a pleasant almond aroma. When cut when exposed to air, its color changes to yellow or brownish. The hymenophore plates are free and do not run down the stem. Their color gradually changes with age from light pink to brown-black. The height of the dense, strong, hollow inside leg does not exceed 10 cm. Its surface is covered with small yellow-brown scales, changing to yellow below the ring left after the rupture of the general integument. August mushrooms grow from mid-August to mid-October.

• Crooked champignon ( Agaricus abruptibulbus)

is a typical inhabitant of coniferous forests, where it forms stable mycorrhiza with pine trees, although symbiosis with spruce trees occurs. It has a second name - distinctly nodule. During the aging process, the appearance of the cap undergoes successive transformations from ovoid through wide-conical to flat. When pressure is applied to the surface of the white or cream-colored fibrous skin, yellow spots with a lemon tint appear. The maximum diameter of the cap of an adult mushroom does not exceed 12 cm. The dense pulp is white in color and has a persistent aroma of almonds or anise. As the mushroom ages, the whitish plates of the hymenophore become black-brown with red spots. The long, rather thin stalk is hollow inside and slightly thickens closer to the ground surface. Above the place of thickening it is almost always curved. The remains of the bedspreads, forming a ring, may be covered with small scales on the inside. The crooked champignon bears fruit throughout the summer and ends the season in late autumn.

Poisonous champignons

• Red-skinned champignon (yellow-skinned champignon, yellowing) ( Agaricus xanthodermus)

This is a poisonous mushroom that grows almost all over the world, from the United States of America to Australia. It is found in deciduous or mixed forests, city parks, protective forest plantations, private and agro-industrial gardens, wet meadows and grassy fields. The cap of a poisonous champignon, resembling a bell in appearance with the edges slightly bent inward, can reach 15 cm in diameter. Its smooth, dry surface, painted light brown or white, acquires a pronounced yellow tint when pressed. As it ages, its edges may crack. The pulp of the fruiting body has different colors. The flesh of the cap is light brown, acquiring a yellow color at the point of fusion with the stem, which turns into orange or yellow-orange at the base of the stem. A characteristic feature of the red champignon is a specific phenolic odor, which intensifies many times during the heat treatment of the mushroom. As they mature, the hymenophore plates change color and turn from white to brown. Poisonous yellow-skinned champignons begin to bear fruit in early July and end in early October.

• Möller's champignon, or variegated champignon ( Agaricus moelleri)

sometimes also called flat-hat. This is a rare poisonous mushroom, common in countries of the northern hemisphere with a temperate climate. Grows on fertilized fertile soils rich in humus. Found in groups or rings in urban plantations and forests of any type. The flat or slightly convex white cap, the size of which ranges from 5 to 14 cm, is covered with small scales, the color of which varies from gray with a brown tint to soot-black. The white flesh of the variegated champignon has a sharp, unpleasant odor and quickly turns brown when broken. The pinkish plates of the hymenophore become brown with age, resembling the color of milk chocolate. The swollen base of the leg turns yellow. Variegated champignons begin to appear on the surface of the soil at the end of summer and bear fruit until late autumn, right up to frost.

• California champignon (Agaricus californicus )

a poisonous mushroom that is a typical endemic of the state of California in the USA, where it grows freely in all gardens, on city and home lawns and in numerous forests. The small thin cap of an adult mushroom is painted in whitish or light brown tones, with a clear metallic sheen. Its surface can be either smooth or covered with scales. A characteristic feature of poisonous Californian champignons is the preservation of the color of the flesh when cut and a pungent aroma reminiscent of the smell of phenolic compounds. The hymenophore with a lamellar structure changes its color as the champignon ages from white to chocolate brown. The surface of the curved leg does not differ in color from the color of the cap, but unlike it, it does not have scales.

Where do champignons grow?

These mushrooms can be found almost throughout the entire globe, excluding areas of the far north and deserts. Champignons grow in the forest on the bark of rotting trees, in meadows and fields, near human habitation. Here they often form large ring-shaped colonies called "witch circles". Representatives of this family can be found even in the vastness of Australia and hot Africa.

Growing champignons in the country or at home: step-by-step instructions

Due to its taste, champignon is a welcome guest in the human diet, so growing champignons at home, in the country or in the basement has become widespread. There are not many conditions and methods for growing champignons. These mushrooms love moisture and coolness, so they can be grown both in open ground and in greenhouses or greenhouses. However, it is most profitable to grow champignons in darkened and humid basements, in which special climatic conditions have been created that allow harvesting all year round.

Substrate for growing champignons

A nutrient substrate consisting of straw and manure is used as soil. After several harvests, the waste material can be used as fertilizer for agricultural areas. By the way, preparing the substrate is the most important and difficult stage in the technology of growing champignons. After all, the result depends on the nutrient medium.

A substrate is a soil mixture containing nutrients, the main component of which is compost.

To prepare compost for growing champignons, you will need:

• 20-25% fresh, well-dried straw without signs of mold (preferably wheat or obtained from winter rye)
• 75-80% horse (ideally) or cow manure.

Compost for growing champignons: preparation stages

1. For 1 sq. m. area, which is allocated for a mushroom plantation, requires 30 kg of pre-moistened straw and 15 kg of manure.
2. Each component is laid in several layers (3-4 layers) and a substrate is formed. The straw is moistened and fertilized with a manure “layer”.
3. After a week, 6-7 kg of gypsum (or alabaster) is added to the substrate, and all layers are thoroughly mixed.
4. Re-mixing must be done after 4 days and, if necessary, re-wet the mixture. Then 2 kg of superphosphate and 5 kg of crushed chalk are added. With a time interval of 4 days, two more mixings of the components occur.
5. After 3-4 weeks from the moment of formation, the compost for growing champignons is considered ready.

Technology of growing champignons

For sowing, laboratory mycelium of champignons is required. There are two types of mycelium: grain and compost. You can buy champignon mycelium at any specialty store or at specialized mushroom farms.

Methods for sowing mycelium depend on the location chosen for planting champignons. The sowing process itself is not at all complicated. The mycelium is deepened into the substrate by 4-7 cm in a checkerboard pattern. There should be gaps of about 20 cm between the sowing areas.

It is very important to maintain an optimal level of humidity in the room during the ripening period. After about a week, the soil must be covered with a covering mixture made from chalk and peat (1:9).

After 5 days, the temperature in the room should be lowered to 13-17°C.

Regular watering of the soil is definitely required, and the room needs daily ventilation.

How to harvest champignons?

Champignons ripen unevenly over a period of 3 months. You need to collect them by carefully twisting them with your fingers so as not to damage the “relatives” growing nearby. When the entire champignon crop has been harvested, it is important to thoroughly treat the room with a disinfectant.

Useful properties of champignons

The champignon mushroom is a real storehouse of microelements potassium, calcium and phosphorus, as well as B vitamins. As a dietary product, it has no equal, allowing you to get the necessary nutrients without overloading the body with calories. In cooking, this delicious mushroom is used to prepare all kinds of dishes in different ways: champignons are fried, stewed, pickled, dried.

In cosmetology, champignon mushrooms are used as face masks because they have a beneficial effect on the skin.

Champignon is also widely used in medicine. Its use is beneficial for diabetic patients. The special substances contained in the mushroom help destroy cholesterol plaques, prevent the occurrence of atherosclerosis and heart attack, and lecithin, which is also present in the mushroom, improves the condition of the nervous system.

Champignon mushrooms begin to be collected at the beginning of summer and end at the end of October. It is better to use only young mushrooms, as old ones do not bring any benefit. Collected champignons must be processed within the next few hours after collection.

• Champignons can be eaten even raw;
• Raw white mushrooms have a nut-like taste;
• Italy is the birthplace of cultural cultivation of these mushrooms.
• Already from the 17th century, champignon mushrooms were grown in basements for the monarchs of Europe.