Pink oyster is the fastest of the common home strains, and this kit leans on that: clusters usually appear within about ten days of opening, growing visibly from one morning to the next. The block ships colonised in a box, needs a cut, a soak and regular misting, and produces coral pink shelves that fade to beige when cooked. Flavour is firmer and more savoury than grey oyster, closer to bacon when fried hard.
Best in a warm flat, since the strain wants roughly 20 to 30 degrees Celsius and slows badly in the cold. Shelf life of the harvest is short, two or three days in the fridge, so plan to cook what is picked. Heavy sporulation means it should not sit in a bedroom.
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