"Black Poplar, Pioppino, Yanagi-matsutake, Zhuzhuang-Tiantougu"
approx. 100 pcs. Spawn-Dowels
colonized with mycelium,
recommended to inoculate 1 log
length 50 - 80 cm, diameter 25 - 35 cm

The Black Poplar Mushroom is known for its delicious taste and was already cultivated in ancient Rome, where ripe mushroom caps were arranged between poplar wood. The convex brown caps of the young mushrooms expand to plane at maturity. The stem is white with a well-developed membranous ring. The texture is crunchy and the fragrance is mealy.

The inoculation of logs with mushroom cultures can be done during the whole year, if the logs are stored frost-protected while spawn run. According to species, mushrooms will fruit several years, till all nutrients of the wood have been consumed by the fungus. The Pioppino grows only on dead wood, healthy trees will not be colonized by this mushroom species!

For more information about Pioppino including gowing parameters, please click here!



For a perfect yield, the quality of the logs is essential! Please use "Italian Stone Pine" or hardwood (most suitable: oak, alder, willow, poplar, cottonwood, maple). Let the log dry for approx. 4 – 5 weeks after felling. For inoculation with the dowels the log have been preperated: duck for 3 days in water (log should be complete coverd with water). After this let the log dry for approx. 2 days in the sun. We recommend to use logs (with bark!) diameter approx. 20 -35 cm length 50 bis 80 cm.

More information about mushroom cultivation with spawn-dowels you can find in our instructions - please click here!