On this West Virginia Morning, Kari Gunter-Seymour is Ohio’s third poet laureate. Inside Appalachia Producer Bill Lynch spoke with Gunter-Seymour about poetry, getting published and the Appalachian part of Ohio.
Home » EDIBLE MOUNTAIN – Growing Wild Mushrooms At Home
EDIBLE MOUNTAIN – Growing Wild Mushrooms At Home
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Jeremiah Stevens takes mushroom hunting to a new level. When he finds edible or medicinal mycelium growth, he takes samples home to his lab in Wheeling, WV. Once clean and in a nutrient-rich agar, he makes clones. Finding different genetics, he builds up the varieties.
Stevens’ sterile growing environment enables him to cultivate a nice mess of wild-sourced mushrooms.
“After the first original tissue sample is transferred to nutrient rich agar, and one or two transfers after to clean it up, you can continue cloning from the repeated new fruiting bodies that appear as you grow out the species,” he said. “The mycelium from the first few transfers can be extended to a number of new petri dishes.”
The oyster mushroom tends to do exceptionally well as it is forgiving when it comes to coping with possible contamination.
Today Stevens sells his goods as Ohio Valley Mushrooms. Besides the the fruiting body he also offers a range of grow kits and cultures for folks to try to grow their own wild mushrooms at home.
Edible Mountain follows botanists, conservationists, and enthusiastic hobbyists in the field as they provide insight on sustainable forest foraging. The episodes are designed to increase appreciation and accessibility to the abundance found in Appalachia, celebrating the traditional knowledge and customs of Appalachian folk concerning plants and their medical, religious, and social uses.
Tallow is rendered animal fat and has been used primarily in traditional food preparation — as an ingredient and as a cooking oil. In addition, tallow can be used in making soap, candles, healing salves, skin moisturizers and perfumes, as well as lubricants for wood, leather and metal working.
The Narrow-Leaved Leek, (Allium burdickii), while related to broad leaf ramps we enjoy every spring, is its own species all together and not a variation of Allium tricoccum. It’s a relative of the typical wild ramp, or leek, that people seek out this time of year as an eatable spring onion. We know very little about this wild onion.