Mossy — King Blue OysterAgar Culture

King Blue Oyster Agar Culture — Master Plate

Start your king blue oyster production from clean, verified genetics with this master culture plate. King blue oyster is a Pleurotus ostreatus hybrid bred by Andrew Reed of Mossy Creek Mushrooms in Tennessee — a cross between a blue oyster and a white elm oyster that pairs blue colouring with the elm oyster's large, thick stems. Our line is lab-isolated and maintained in Canada at our CFIA-licensed facility in Brantford, Ontario.

What You Get

• One agar plate fully colonized with king blue oyster mycelium
• Lab-isolated master culture genetics — a living clone, not a spore print
• Sealed and shipped fresh, ready for expansion

How to Use

• Expand to more plates — cut wedges and transfer to fresh agar to build your working library
• Inoculate grain — transfer a wedge into sterilized grain to create your own king blue oyster spawn
• Start liquid culture — drop a small piece into sterile nutrient broth and expand from there

Work in a still air box or in front of a laminar flow hood, and flame-sterilize your scalpel between transfers.

Species Profile

King blue oyster fruits in dense, heavy clusters — blue-grey caps on thick white stems with a nearly uniform texture from cap to stem, so there is very little trim waste. The flesh is firm and meaty with a deep savoury flavour, and it holds up unusually well after harvest. It performs across a wide temperature range but does best kept below about 29°C; give it good airflow and protect fruiting rooms from heat spikes and fungus gnats. Strong yields on supplemented hardwood sawdust make it a favourite with market growers.

Prefer to skip the lab work? Our grain spawn is ready to mix straight into your substrate.