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Liquid Fungi  |  SKU: 310003800324

Chicken Of The Woods Mushroom Liquid Culture Syringe

$20.00
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✨ Premium Culture

  • Pure Genetics: 100% contamination-free mushroom liquid culture guaranteed
  • Extended Viability: 60 days at room temperature, 1 year when refrigerated (recommended)
  • Professional Grade: Developed for both commercial and home cultivation, bulk orders welcome

📦 Package Includes

  • 10ml Chicken of the Woods Mushroom Liquid Culture Syringe
  • Sterile hypodermic needle
  • Complete injection instructions
  • Contamination-free guarantee

🔬 Quality Assurance

Our mushroom liquid cultures undergo rigorous quality control:

  • Produced in laminar flow hood
  • From low generation agar sample
  • Triple contamination inspection
  • Regular testing for viability
  • High-output sub-strain selection

💡 Liquid Culture Storage

  • Store refrigerated for optimal shelf life unless cold sensitive
  • Never freeze or store above 90F (32C)
  • Viable for 1 year when refrigerated
  • Let reach room temperature before use

🫱 Using Liquid Culture

🛡️ Our Promise:

Backed by our 90-day guarantee - if you experience any issues or are unsatisfied for any reason, we'll replace your liquid culture syringe free of charge.


🧫 Chicken of the Woods Mushroom

💉 Liquid Culture Syringe
  • Classification: Laetiporus sulphureus
  • Other Names: Crab of the Woods, Sulphur Polypore, Sulphur Shelf

🟫 Fruiting Substrate
  • Very Large Logs or Stumps

🌱 Environmental Information
  • Cold Temperature
  • Incubation Temperature: 65F-75F
  • Incubation Time: 12-14 Days
  • Fruiting Temperature: 55F-65F
  • Fruiting Humidity: 85%-93%
  • Pinning Time: 4-10 Days
  • Total Fruiting Time: 14-18 Days
⭐Not For Bags

This species does not grow well in autoclavable substrate bags.

⭐Needs Cold

This species requires colder temperatures to fruit.

⭐Intermediate

This species requires an intermediate grower level and general understanding of mushrooms.

📚 Mushroom History

Known to European foragers for centuries, it gained its common name in the 1800s due to its chicken-like texture and taste. While traditionally wild-harvested, cultivation attempts began in the 1960s. Significant breakthroughs in cultivation occurred in the early 2000s, though it remains one of the more challenging species to grow commercially. Its popularity surged with the rise of meat alternatives in the 2010s.

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