This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the comfort when using this website, are used for direct advertising or to facilitate interaction with other websites and social networks, are only set with your consent. These cookies are necessary for the basic functions of the shop. These cookies are used to make the shopping experience even more appealing, for example for the recognition of the visitor. Please note that the delivered item may differ slightly from the picture as it is a natural product. Salt content is solely due to the presence of naturally occurring sodium. Gluten and lactose free, vegan, produced without artificial colours or flavours and without genetic engineering. Shiitake mushrooms (Lentinula edodes) have been used in Asia for about 3,000 years! The mushroom contains an extraordinarily complex variety of biovital substances! In addition to the vitamins of the B group - which are essential for life, but are practically non-existent in plants - the shiitake contains ergosterol (provitamin D)!
It doesn’t take up much space (can be grown vertically), uses less water and energy than other crops, and above all-grows on agricultural waste. Ravi Prakash Maurya, a farmer in Uttar Pradesh is cultivating ‘black crops’ - rice, wheat, tomato, niger seeds, turmeric and potato - all with one thing in common, their colour and presence of antioxidants. Here's why he's promoting black potatoes across India. If these aren’t good enough reasons to grow and eat mushrooms, what else could be? What if I told you that you could successfully grow them on your terrace without expensive, imported packets doused in chemicals? Well, Bengaluru-based Namrata Goenka, a former lawyer, does just that in 10×10 feet space on her terrace. The Better India got in touch with her to help our readers get a few tips on growing mushrooms at home. Born in Kolkata, she moved to Bengaluru at the age of 18 to complete her education.
She pursued bachelors in biotechnology and masters in Biochemistry. After getting married, she studied law from Delhi University and worked as a patent attorney for a while. Once the couple moved back to Bengaluru and their son, Vedant, was born in 2014, Namrata decided to devote her time and energy to raising their son. She begins, "While raising Vedant, I had time to look after my terrace. Even though it is a small space, we grow veggies like lettuce, herbs, radish, greens, tomatoes and beans for daily consumption." Around this time, she decided to start a business from home. She first thought of making and selling mushroom spawn, a highly technical skill which requires some background in biosciences to extract mycelia for growing it on sterile grains. But a little market research revealed that there were several readymade spawn suppliers. She took up a course from the Indian Institute of Horticulture Research (IIHR) on spawn cultivation. Mushroom cultivation also caught her interest, and she enrolled in a course.
