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Liquid Fungi  |  SKU: 310003801598

Hen of the Woods Mushroom Grain Spawn (1 pound)

$20.00
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✨ Premium Spawn

  • Pure Genetics: 100% contamination-free mushroom grain spawn guaranteed
  • Extended Viability: 30 days at room temperature, 1 year when refrigerated (recommended)
  • Ready-to-use fully colonized rye berries, 100% certified organic
  • Professional Grade: Developed for both commercial and home cultivation, bulk orders welcome

📦 Package Includes

  • 1 lb. Hen of the Woods Mushroom Grain Spawn Bag
  • Complete transfer instructions
  • Contamination-free guarantee

🔬 Quality Assurance

Our mushroom grain spawn bags 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

💡Grain Spawn 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 Grain Spawn

🛡️ Our Promise

Backed by our 90-day guarantee - if you experience any issues or are unsatisfied for any reason, we'll replace your mushroom grain spawn bag free of charge.


🧫 Hen of the Woods Mushroom

🟨 Grain Spawn Bag
  • Classification: Grifola frondosa
  • Other Names: Maitake Mushroom, Ram's Head Mushroom, Sheep's Head Mushroom

🟫 Fruiting Substrate
  • Sterilized Hardwood Substrate

🌱 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
⭐Needs Cold

This species requires colder temperatures to fruit.

📚 Mushroom History

Known as "Maitake" in Japan, meaning "dancing mushroom," this species has been prized for over 3,000 years. Legend says it got this name because people would dance with joy upon finding it. While traditionally wild-harvested from oak trees, commercial cultivation wasn't achieved until 1979 in Japan by Dr. Masaru Usui. This breakthrough led to its widespread availability in the 1980s. Currently available in all three mediums (liquid culture, grain spawn, and plug spawn), it's valued both for culinary and medicinal properties.

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