Wine Cap Growing Conditions

Wine Cap Growing Conditions

Stropharia rugosoannulata (Wine Cap / Garden Giant)

Geographic Location:

  • Native to Europe and North America; now cultivated worldwide.

  • Commonly found in woodchip gardens, composted straw, and forested areas.

Edibility / Toxicity:

  • Edible; considered a choice mushroom when cooked.

  • No known toxicity.

Spore Print:

  • Dark purple-brown to blackish-brown.

Physical Characteristics:

  • Cap: 5–25 cm across, convex to broadly convex, sometimes flattening with age. Smooth to slightly sticky surface when wet; reddish-brown to wine-colored, darker in the center.

  • Gills: Adnate to slightly sinuate, closely spaced, purple-brown to dark brown, maturing with spore development.

  • Stem/Stipe: 6–20 cm long, 1–3 cm thick, often swollen at base. White to pale cream, sometimes with a darkening ring zone (annulus).

  • Other Features: Thick, robust mushroom; mild odor; flesh firm and white, sometimes slightly yellowing with age.

Growing Environment & Conditions:

  • Substrate: Nutrient-rich substrates such as wood chips, straw, or compost.

  • Temperature: 10–25°C (50–77°F) ideal for fruiting.

  • Humidity: 80–95% relative humidity.

  • CO₂: Moderate levels during pinning; lower CO₂ levels (fresh air) help cap expansion.

  • Light: Partial sun to shade.

  • Fruiting Season: Late spring through fall.

Additional Notes:

  • Popular among home growers for its large size and ease of cultivation.

  • Can produce multiple flushes per season under good conditions.

  • Plays an ecological role in breaking down organic matter and enriching soil.

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