Sur quoi pouvez-vous pour faire pousser des champignons? Les champignons peuvent être cultivés sur une multitude de supports. Certaine espèces ,comme les pleurotes, sont capables de s’adapter à beaucoup de matériaux alors que d’autres, comme les truffes ou les girolles, vivent en symbiose avec un écosystème particulier sans quoi elles ne peuvent se développer. Pour réussir à cultiver des champignons ont doit commencer par savoir sur quoi ils poussent! Les supports sur lequels vous allez faire pousser des champignons sont communément appelés substrats dont voici une liste non exhaustive: Le bois: Que ce soit en copeaux, en sciure ou en buches le bois peut être utilisé sous toutes ses formes pour la culture de champignons saprophytes (ceux qui décompose le bois), comme le shiitaké. Le papier: Grâce aux champignons, nous pouvons recycler tout nos papiers, nos cartons, nos journaux publicitaires et vieux livres ou annuaires téléphoniques! Les céréales: La paille céréalière: Les déchets agricoles: Les additifs: Autres articles à consulter:
La culture des champignons comestibles chez soi Les champignons sont des aliments très nutritifs, ils contiennent quantités de sels minéraux et de vitamines et sont une intéressante source de protéines. Les champignons comestibles peuvent faire l'objet d'une culture domestique, en intérieur dans une cave, un sous-sol, un garage ou une remise ou n'importe quelle pièce aérée mais sans courants d'air bénéficiant d'une température constante différentes selon les espèces cultivées : de 16 à 18°C. pour des champignons de Paris par exemple. Certaines espèces apprécient même les fortes chaleurs et supportent jusqu'à 30 à 35°C comme les pleurotes rose (Pleurotus Djamor). Les champignons comestibles se cultivent également en extérieur par exemple sur des souches ou des troncs d'arbres ou sur des bottes de paille. Pourquoi cultiver des champignons comestibles chez soi ? Voir aussi : Culture domestique de champignons sur papiers. La culture des champignons chez soi La culture sur paille
Factsheet: mushroom cultivation what is it? It's the same as any other kind of cultivation - but mushrooms are not plants, and they're more fiddly to grow. Mushrooms are grown from 'spawn' - mushroom tissue culture that has been produced from spores grown in sterile / laboratory conditions (contamination is a big problem at this stage). There are two major stages in mushroom growth. There are three types of mushrooms that can be cultivated: humus-inhabiting - can be grown in a mix of compost, horse manure, soil and straw; includes the classic button mushroom varieties, as well as others such as blewits or shaggy ink-caps wood-inhabiting - grown in logs, like shiitake, maitake (hen of the woods), ear fungus or monkey's head fungus mycorrhizal - grown in association with tree roots; truffles, in other words history Humus-inhabiting: around 1650, in France, it was noticed that button mushrooms appeared naturally in the autumn after the melon crop. what are the benefits? Mushrooms are very good for us. what can I do?
22 trees that can be tapped for sap and syrup | Wild Foodism As winter wanes and spring approaches, wild foodists all across North America tap into the time-honored tradition of sugar production – mainly, the transformation of maple tree sap into maple syrup and sugar. This process, passed on from the Native Americans to the early settlers, is still quite popular today, and is responsible for one of the few wild foods that can be purchased commercially in most supermarkets. Most people associate syrup with the maple tree, and although much of today’s syrup does originate from the sugar maple, all species of maple can be tapped. Even better, many other trees from other genera can be tapped to extract sap, which ultimately can be turned into delicious syrup. In this post, I won’t be discussing the methods involved in tapping for sugar production. Sugar maple (Acer saccharum) The sugar maple yields the highest volume and concentration of sap, making it a superior candidate for tapping. And there you have it – a list of 22 trees that can be tapped.
Vegetable Garden Planner Design Your Best Garden Ever Growing a great vegetable garden involves juggling the needs of dozens of different crops. Some like it hot while others prefer cool spring or fall growing conditions, but figuring out when to plant what — and where — just got easier. With the help of our interactive Vegetable Garden Planner, you can quickly get the data you need to design your best garden ever — and it's all free for 30 days. To get all the same great features on your iPad, try our Grow Planner app. Here are some of the things the Vegetable Garden Planner can do: Find Frost Dates Find the average first and last frost dates for your area, based on records from over 5,000 weather stations across the United States and Canada. Garden Bed Design Experiment with bed designs and plant placement. Planting Guidance Get a personalized planting chart. Plan succession sowings. Plan crop rotations. Plan cover crop plantings. Great Gardening Records Keep track of varieties. Now it's time to see the Vegetable Garden Planner in action.
Cultiver le Shiitake - Faites-le vous même ! Suite à une demande d'informations de la part de Yeye, je me permets de copier ce chapitre issu d'un livre sur la culture des champignons, livre qui est épuisé. Il manque les images mais je ne sais pas comment faire pour les mettre... doit-on passer par un site tiers ? Cultiver le Shiitake à la maison Récemment, on a pu voir plusieurs annonces ou articles au sujet du matériel utilisé pour la culture du shiitake (Lentinus edodes). Un des avantages du procédé réside dans le fait que le blanc va croître et se propager rapidement (il ne suffira que d'une période de 4 mois) et que la fructification va commencer un an à un an et demi après l'inoculation. Le choix du substrat II faut utiliser uniquement des billes de bois dur, mais on peut avoir recours à une grande variété d'essences; on emploie communément les billes de chêne, d'érable, de châtaignier, et même d'aulne. Préparation des billes pour l'inoculation Inoculation Incubation Fructification
Livestock « On Pasture Latest Build a “Bud Box” to Make Livestock Handling a Breeze The term “Bud Box” describes the kind of handling facility preferred by low-stress livestock handling expert Bud Williams. Read More → Got Pigs? Porcine Epidemic Diarrhea (PEDV) has been found in many states. Read More → Using Livestock Behavior Makes Improving Landscapes Easier In Part II of this series summarizing Bob Budd’s lessons learned, he describes how understanding and using an animal’s natural behavior makes it easier to move them and use them to improve landscapes and create habitat. Read More → Laying Hands on Them – How to Tell When Your Lamb is Finished You’ve got the tools right there are the ends of your arms to help you figure out when your lamb is ready for market. Read More → Cattle Handling Pointers Rick Machen and Ron Gill of Texas A&M share 5 basic principles of cattle behavior and turn them into ten handling pointers to help you become a better low-stress cattle handler.
Foraging: 52 Wild Plants You Can Eat Here are a few common North American goodies that are safe to eat if you find yourself stuck in the wild: Blackberries: Many wild berries are not safe to eat, it’s best to stay away from them. But wild blackberries are 100% safe to eat and easy to recognize. They have red branches that have long thorns similar to a rose, the green leaves are wide and jagged. Dandelions: The easiest to recognize is the dandelion, in the spring they show their bright yellow buds. Asparagus: The vegetable that makes your pee smell funny grows in the wild in most of Europe and parts of North Africa, West Asia, and North America. Elderberries: An elderberry shrub can grow easily grow about 10 feet and yield tons of food, their leaf structure is usually 7 main leaves on a long stretched out stem, the leaves are long and round and the leaves themselves have jagged edges. Elderberries are known for their flu and cold healing properties, you can make jelly from them and are very sweet and delicious. Gooseberries: