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Liquid Fungi  |  SKU: 310003800898

Paddy Straw Mushroom Liquid Culture Syringe

$20.00
Shipping calculated at checkout.

✨ 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 Paddy Straw 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.


🧫 Paddy Straw Mushroom

💉 Liquid Culture Syringe
  • Classification: Volvariella volvacea
  • Other Names: Paddy Straw, Straw Mushroom

🟫 Fruiting Substrate
  • Pasteurized Straw Substrate

🌱 Environmental Information
  • Hot Temperature
  • Incubation Temperature: 85F-95F
  • Incubation Time: 8-12 Days
  • Fruiting Temperature: 85F-95F
  • Fruiting Humidity: 85%-93%
  • Pinning Time: 4-10 Days
  • Total Fruiting Time: 14-18 Days
⭐No Cold

This species of mushroom does not like cold temperatures.

⭐Straw Only

This mushroom only fruits well on pasteurized straw substrate.

📚 Mushroom History

One of the oldest cultivated mushrooms in Asia, with records dating back to the 1800s in China. Initially grown on rice straw in paddy fields, hence its name. The first indoor cultivation techniques were developed in the 1930s in Malaysia. By the 1960s, Hong Kong researchers had developed modern production methods, making it a significant commercial crop in Southeast Asia.

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