Golden chanterelle (Cantharellus cibarius) belongs to the most widely known edible mushrooms. These delicious and aromatic fungi may be served in wide variety of ways. They are often added to scrambled eggs or sauces. They taste great marinated in vinegar or sweet-sour brine. They are very seldom dried, though. Chanterelles grow in large numbers on sandy soil, in moss or between fallen leaves. You may pick them all summer long until late autumn both in coniferous and deciduous forests.

These mushrooms take on a characteristic, yellow colour, do not overgrow, but appear in large numbers. At the beginning the edge of the cap is tucked up, but than rises, so the older mushrooms take on a funnel-shaped form. The oblong folds on the underside run in the direction of the stem. The pale yellow flesh is fleshy, rather hard and has a pleasant, slightly peppery taste and aroma.

The mycorrhizal mycelium available in our store allows you to grow chanterelles in your garden. This is an easy task, if you provide the fungi with woods-like conditions. The presence of the special tree species, with whom the mushrooms live in symbiotic relations – in that case pine, spruce, beech and oak – is crucial. The type and pH-value of the soil, since the chanterelle likes acidic soils, and weather conditions also play an important role.

Plant the spawn from April until late autumn. Mix it with 5 litres of peat and 1 litre of wood coal, ashes from a campfire or your fireplace, first. You may also add 0.5 litre each of gypsum and vermiculite to improve the air-water conditions of the soil. Moisten the mixture. Dig some holes under the trees and put circa 0.5 litre of the mix into them. Cover with 5 cm thick layer of soil and mulch. Subsequent care measures are limited to watering the cultures during the extended – over 10-14 days – drought periods. The first mushrooms should appear within 2-3 years.

There are growing instructions and the sow-by date printed on each package of the mycorrhizal golden chanterelle mycelium.