How Long Do Magic Mushrooms Take To Grow Guideline

How to Properly Grow Magic Mushrooms at Home

Mushrooms have been around for centuries, used in both food and medicine. But what about magic mushrooms? These fungi are a different variety, containing psychoactive compounds that can produce psychedelic effects. Are they safe? And how long does it take for them to grow? Keep reading to learn more!


Homemade Magic Mushroom Grow Kits

Since magic mushrooms contain psychoactive components, they carry a risk of abuse and possible addiction. If you grow them, be sure that the person taking them has no history of mental illness or other issues with drugs/

Before using magic mushrooms, it is important to research their effects. Find out if the person’s expectations match reality when high on this drug. If you’re feeling unsure about their safety, do not grow them!

Materials Needed:

  • Brown Rice Flour  (Not white rice flour or any other kinds of flours!)
  • Vermiculite  (There are different kinds of vermiculite—be sure to get the correct kind!)
  • Earthenware dish(s)  or jars with lids (These can be found in stores selling household wares.)
  • Pressure cooker  or large saucepan (A pressure cooker is the best option but a regular saucepan will work too.)
  • Oven (An oven can be used to dry out your cakes, but there are other ways of doing this as well!)
  • Filter material  (This can be purchased or made by rolling up paper into small filters. You just need something that will allow air to pass through it easily.)

Steps for Magic Mushroom Grow Kits

  • Start with sterilizing all equipment and ingredients needed. Your jars should be clean on the inside so you don’t grow mold instead of mushrooms. If using new jars, sterilize them first in boiling water before allowing them to cool down.
  • Don’t use metal utensils when stirring, especially when sterilizing your jars. This never fails to spark debate but the theory is that metal can be corrosive and it might add unwanted flavors to the magic mushrooms. If you don’t have anything made of glass or plastic, you could also use a wooden spoon to avoid this problem.
  • Fill up your jars with brown rice flour and vermiculite in a 1:1 ratio by volume (e.g., one cup each). It’s better to use a scale for accuracy in measuring so there won’t be any problems later on. Your jar should have approximately two-thirds full of substrate since spores need space to grow and expand before producing their fruit bodies. Place them inside the oven at 220 degrees Fahrenheit and bake for 45 minutes. If you want to be sure, set your timer for 15 minutes and check on them to make sure they’re not becoming too dry. They shouldn’t be brown but more of golden-yellow in color.
  • After the jars cool down, take out your substrate cakes (the contents that were inside the jars) and put them into your earthenware dish(es). It’s important that you cover all surfaces within these containers with substrate so it looks like they are completely covered with mycelium. Your container should have at least three-quarters full of substrate since mushrooms need space for their caps to expand once grown up. Leave these aside now so the spores can start growing mycelium strands which will act as roots for the mushrooms to grow from. For best results, use a humidity dome or clear plastic bag to cover your dish(es).
  • If using a humidity dome, make a hole in one corner of the lid where you can place your air filter. It’s also advisable to place an elastic band around the lid so that it will stay strong and sturdy. A humidity dome works by supplying enough moisture for mushroom growth while allowing gas exchange to take place at the same time. This means CO2 (carbon dioxide) is prevented from building up inside which is harmful to sprouting mycelium strands/
  • In about five days, you should see small white root-like structures popping out like little hairs on your substrate jars or cakes. At this point, it’s time to take out your substrate cakes from the container and place them inside your humidity dome or plastic bag. If using a clear plastic bag, secure it with an elastic band as well before placing it inside a dark place. The reason for this is so the mycelium will remain in a dark environment while vibrantly white mushrooms grow out of these containers instead of green mold which could be toxic too if eaten!
  • After about 10 days, you should now have small fuzzy patches on top of your substrate cakes. These are called pins and they’re the earliest stage where mushroom growth takes place. It’s now time to move these into a lighted environment but not direct sunlight since too much heat can kill off any developing fungi, especially since it’s still in its earliest stage. If you have a window with indirect sunlight, place your dishes there for at least 12 hours out of the day to help these grow into mushrooms. It will take another 10 days or so before the mature fruits are ready to be picked off from their substrate cakes.
  • The caps should be yellow-brownish in color if ready but they could also stay whitish depending on how long they’re left out in the light. When these turn dark brown/black, this means that mushroom spores have already been released and it’s time to pick them all off the substrate cakes before they go bad! Put them inside an air-tight container where you can store them without taking much space. Leave some of them on your cakes for further growth to take place. As long as there’s some left inside the container, the cycle of fruiting will continue until all substrate is used up.
  • Once you have your harvested magic mushrooms in hand, wash off any dirt and debris from their caps before placing these into a blender or a clean food processor . It’s important that you do this correctly since it will be what you’ll be eating later on when cooked with other ingredients! Remember not to include their stems when doing this since they’re mostly tough and woody in texture which gives an unpleasant taste when consumed raw! 10 After blending/processing, go ahead and cook your mushroom soup by adding one chopped onion , two cloves of garlic (optional).

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