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Blue Oyster - Edible Culture
Blue Oyster  - Edible Culture
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The Oyster mushroom, or Pleurotus ostreatus, is a common mushroom prized for its edibility and lack of confusing look-alikes. Pleurotus Columbinus
 
Both the latin and common name refer to the shape of the fruiting body. The latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name.
 
The oyster is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. The cap is smooth; oblong and often convex with age; 50-200 mm in diameter; and ranges from white to brown to blue-gray. The margin can be smooth with a slight wave. The flesh of the most common variety is white and can be thin or thick. A range of different colors can be found in the wild and can be cultivated. Yellow, pink, blue, and gray. Gills are decurrent (descend down the stem) and attached and white to light yellow. The stem is short, often horizontal and emerging from wood. The spores form a white to lilac-gray print on dark media. The mycelia is white and grows rapidly.
This is a wide-spread mushroom in much of North America and other continents. Grows on dead wood year round. All strains
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Customer Reviews & Testimonials Average Rating review
these are excellent! beautiful, tasty and damn good for you. These cold weather oysters are easy to grow and give awesome results, I think everyone should give 'em a try
The blue oyster is an undervalued specimen. I am sure this will soon become a valuable mushroom species as it has so many diverse effects on our environment. And its really good to eat!

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