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Liquid Fungi  |  SKU: 310003800720

Tarragon Oyster 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 Tarragon Oyster 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.


🧫 Tarragon Oyster Mushroom

💉 Liquid Culture Syringe
  • Classification: Pleurotus eunosmus
  • Other Names: N/A

🟫 Fruiting Substrate
  • Sterilized Hardwood Substrate

🌱 Environmental Information
  • Moderate Temperature
  • Incubation Temperature: 75F-80F
  • Incubation Time: 12-14 Days
  • Fruiting Temperature: 65F-75F
  • Fruiting Humidity: 85%-93%
  • Pinning Time: 4-10 Days
  • Total Fruiting Time: 12-18 Days
⭐Geographically Rare

This is a rare species of mushroom found within a very small geography.

⭐Beginners Favorite

This is an easy species to grow and fruit, ideal for people who are just starting out.

📚 Mushroom History

First described scientifically in the early 1900s, this species gained attention for its distinct anise-like aroma, reminiscent of tarragon. Commercial cultivation began in Japan in the 1970s, but it wasn't until the 1990s that improved strains were developed for wider production. Its unique flavor profile made it particularly popular in fusion cuisine during the 2000s.

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