March 2019 Mycoscope
Hallucinogenic Species
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In March, permaculture enthusiasts will be able to refuel, as our mushroom spawn plugs in the 100-unit format are reduced by 15% ($17 instead of $20). The time is right to cut down a tree that will be bursting with sap. By the time the antifungal substances in the wood evaporate you will be ready to embark on an adventure of fungiculture. Note: some patience is required as mushrooms take 1-3 years to develop. See instructions on our website or in-store to start planning your project.



For some years now we have developed an expertise on fermentation and a complete range of ferments: kefir, kombucha, cheese, tempeh, koji, etc... In collaboration with the nutritionist, Héloïse Pilon-Rinfret, on April 14th, we are offering a workshop that will allow you to enhance your knowledge and skills with fermented foods. There are still a few seats left.

Because the Mushroom Culture Workshop on March 31st is full and there have been many requests for another, we have added a workshop on Sunday, May 5th.

Our mycological excursion schedule is beginning to fill up. In addition to the dates already published, we are offering two additional outings at the end of summer: on Sunday the 18th of August in Eastern Townships and on Saturday the 24th of August in the Centre du Québec region.

We regularly organize private outings for groups of 12 or more people. Our guides can come to a location of your choosing. If you would like to share your new passion in all safety with your co-workers, our experienced guides will organise an outing with your office group in a place where you can make them discover wild mushrooms. If the idea inspires you let us know your needs as soon as possible.



As of March 21, the new edition of "Le Grand Livre des Champignons du Québec et de l'est du Canada" by Raymond McNeil will be available at Mycoboutique. Until then, online or in store, reserve your copy!

 



Several species of fungi bruise indigo, notably species that contain psilocybin and psilocin. These hallucinogenic substances become blue with oxidation. All psychotropic species do not turn blue: the fly agaric contains muscimole, a different psychoactive substance: it keeps on its Santa Claus dress. The bluing boletus (Gyroporus cyanescence) will excite you with its unique flavor, without affecting your mood.

In northeastern America, there are about twenty wild species considered hallucinogenic. This reputation is sometimes wrongly inferred because of the suggestive coloration. In this respect, the Blue Round Head (Stropharia caerulea) has a feeble effect, if any. While the Liberty Cap (Psilocybe semilanceata) occasionally found in our pastures is one of the most potent psychotropic mushrooms. Whether indigenous or exotic, several species are suitable for cultivation. Trade is unlawful. By the way, Mycoboutique has also been involved in spooky imbroglios: undercover police, identity theft, etc.

Yet their therapeutic properties are gaining more and more attention from researchers. Spectacular recoveries of patients suffering from severe depression or psychosis have been recorded in multiple studies. Perhaps we will see a legalization of the therapeutic prescription that will become a mainstream procedure and recreational use may become legal, following the recent example of marijuana. In the meantime, here you will find the best books on the subject, including Psilocybin Mushrooms of the World and The Psilocybin Mushroom Bible.



Morels are still today essentially wild delicacies. For about twenty years, China has been a pioneer in cultivating the precious mushroom. Cultivated areas were negligible before 2010. They reached 10 000 ha in 2015 but seem to be capped at this level. France Morille who acquired the Chinese patent is trying to recruit French farmers: the results are still too modest to be convincing. 

Uncertainty opens up many fields of research, but it's a safe bet that wild morels will continue to enhance our gastronomy. By mid-May and for a couple of weeks, you can discover morels in their natural habitat i.e. poor soils, rather alkaline, near poplars, old apple trees, dead elms, under mulch, in burn areas. Why don't you try one of our recipes with your fresh or dried morels?


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