By Tim Mwai
Although mushrooms are classified as vegetables, technically, they are fungi. They are low in calories and sodium and have virtually no fat and no cholesterol. Mushrooms have been used as medicine for thousands of years.
Growing Oyster mushrooms
Oyster mushrooms are a delicacy. They were introduced into the market in the 1930s. However, small-scale farmers started growing them in the 1980s. The mushrooms most commonly found in today’s market are button mushrooms and oyster mushrooms. Although button mushrooms enjoy greater popularity, they pose significant challenges for cultivation.
As a result, many small-scale farmers have begun to focus on oyster mushrooms instead.
Oyster mushrooms are easier to cultivate and can grow on a wide range of substrates, particularly agricultural waste. Some suitable substrates include sawdust, maize stalks, wheat straw, rice straw, maize cobs, sugarcane bagasse, banana leaves, cotton husks, and chia stalks. Among these options, cotton husk has proven to be particularly effective for growing oyster mushrooms. When proper hygiene and climate control measures are maintained, oyster mushrooms can be harvested for up to a year.
Oyster mushrooms take a shorter time to grow and can be grown easily in grow bags and/or buckets in a grow house. This is in contrast to other types of mushrooms like Reishi, Shitake, and Lion’s mane, which take up to one year to grow. As a result, experts advise farmers to grow oyster mushrooms.
Oyster mushrooms are also hardy compared to other types of mushrooms, as they can withstand higher temperatures, up to 25Oc.
Regarding consumption, oyster mushrooms have gained popularity because of their savoury taste and health benefits due to their high protein content. They are also rich in Zinc, Iron, Folate and Selenium, which is an antioxidant. For value addition oyster mushrooms can be ground into powder and used to fortify other foods and seasonings. They can also be dried to prolong the shell life.
Health benefits of mushrooms
Studies show that eating 1 to 2 cups of mushrooms each week may reduce your risk of cancer by up to 45%. In addition, mushrooms contain Selenium, which helps the body make antioxidant enzymes to prevent cell damage, vitamin D, which assists with cell growth,boosts immune function, and reduces infl ammation; and vitamin B6, which helps the body form red blood cells. Mushrooms also promote a healthy gut through stimulating the growth of healthy bacteria and are an excellent substitute for red meat.
culinary value of mushrooms
Different types of mushrooms have different flavors and textures,which makes them good for cooking.For example,mushrooms and eggs,mushroom risotto,stir fries,burgers,pizzas,and soups.They can also be consumed fresh in salad.