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Growing enoki (velvet shank)

Enoki is a cold-loving mushroom. A Belgian 'Golden Enoki' kit works at 10 to 18 °C and gets its golden colour from light. Harvest the whole bunch when the stems are 10 to 15 cm long, and always eat enoki thoroughly heated.

Mushroom Mania (BE) · BS-26Mushroom Mania (BE) · BS-32Centers for Disease Control and Prevention (VS) · BS-59

According to taxonomic research, the long white enoki from the supermarket is usually a different, East Asian species (Flammulina filiformis) from industrial cultivation. The kit gives the golden form.

Springer · BS-63

Which temperature?

The Mushroom Mania kit gives 10–18 °C. The grow pack gives 7–16 °C, Field & Forest 7.2–15.6 °C. A cellar of 20 °C is therefore too warm.

Mushroom Mania (BE) · BS-26Mushroom Mania (BE) · BS-32Field & Forest Products (VS) · BS-14

Cold shock

After full colonisation, enoki needs a cold shock below 12 °C to fruit.

Mushroom Mania (BE) · BS-32Field & Forest Products (VS) · BS-14

Harvesting

The kit gives a first harvest about 2 weeks after activation. Harvest the whole bunch at once when the stems are 10 to 15 cm and the caps stay small. The kit gives up to 3 flushes, the pack 2 to 3. The 5 kg pack gives 0.75–1.0 kg.

Mushroom Mania (BE) · BS-26Mushroom Mania (BE) · BS-32

Long stems are good here

In most species, long stems point to too little fresh air. In enoki, long, thin stems are exactly the aim of cultivation.

Mushroom Mania (BE) · BS-26Mushroom Mania (BE) · BS-32

Always heat thoroughly

Enoki has been linked to Listeria outbreaks several times. The CDC advises heating enoki thoroughly, keeping raw enoki separate from ready-to-eat food and cleaning hands and utensils. The Voedingscentrum (Dutch Nutrition Centre) advises against raw mushrooms and names enoki explicitly.

Centers for Disease Control and Prevention (VS) · BS-59Centers for Disease Control and Prevention (VS) · BP-07Voedingscentrum · BO-02

Source

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This is general growing information from the sources listed. Always follow the instructions of your kit or supplier. Only eat what demonstrably grows from your own culture of the bought, named species; if in doubt about colour, smell or shape, do not eat it.

Always cook mushrooms thoroughly. This is general public guidance, not personal nutrition or medical advice.

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