Mushrooms & Medicinal Plants - UK66

CANNA RHIZOTONIC

At CANNA Research, we are continuously testing our products in order to make improvements. In May 2024, RHIZOTONIC will be getting an upgrade! When using the improved product you will experience increased effectiveness and tank stability. The shelf life has doubled from one to two years and you no longer need to worry about raised pH levels in your tank when applying the product. For growers, who were using RHIZOTONIC before, rest assured you will not need to change the way you use it and you can still expect exceptional results from your plants.

Cultivation Mushroom Dabbling in

Magic of Thyme

GARDEN CULTURE :

FOREWORD CREDITS

This time of year, I am usually spending as much time as possible walking through the forest foraging for hedgehog mushrooms. Unfortunately, it has barely rained since the first week of July, and there are no mushrooms at all in the forest. Luckily for you, we have an edition chock full of mushroom growing and foraging tips and tricks. Our editor, Catherine Sherriffs, talks to foraging expert Whitney Johnson in ‘Go Forth and Forage - Helping Baby Foragers Blossom into Mushroom Warriors.’ We get more excellent advice in ‘Enter the Mushroom Chamber: Dialling in the Perfect Conditions for Your Grows’ from our mushroom expert Alex Fields, and in ‘Professional POV - Q&A with Steve Gallo: Growing the Future with Mushrooms.’ Steve is an old friend who has, quite by accident, become a successful mushroom farmer.

If you don’t really care about mushrooms, we have a couple of gardening gems. In ‘It’s Zyme Time... Whatever that Means!’ Av Singh dives into enzymes, explaining what they are and how they can help gardeners maximise their plants’ potential. Another hot topic these days is under canopy lighting. It’s not a new concept, but one that is definitely gaining momentum. Everest Fernandez tries to set the record straight between fact and hype in ‘The Curious Case of Upside-Down Lights.’

On another topic, keeping your room free of pathogens such as powdery mildew can be an absolute nightmare. Enter chlorine dioxide, a chemical that is new to me and has been a savior, and will forever be part of my gardening SOPs.

Whether you are growing mushrooms, vegetables, flowers, or medicine, this edition will be both educational and inspirational.

A big thank you to Jacob Rolfe, an artist from Canada’s east coast, whom I was lucky enough to meet at a trade show last spring in Toronto. He designed and hand-drew the cover. Check out his work at and read all about him in our

SPECIAL THANKS TO:

Adam Clarke, Alex Field, Anne Gibson, Av Singh, Catherine Sherriffs, Everest Fernandez, Haley Nagasaki, Jennifer Cole, Martyna Krol, Shane Hutto, Xavi Kief, & the team at Blackburn Hydroponics. Special thanks to Jacob Rolfe for the exceptional cover art.

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Catherine Sherriffs cat@gardenculturemagazine.com

DESIGN

Job Hugenholtz job@gardenculturemagazine.com

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Happy Gardening,

Artist Spotlight

BY CATHERINE SHERRIFFS

Jacob Rolfe

It doesn’t happen all that often, but for this edition of Garden Culture Magazine, we looked outside our small team for our cover design. The artwork you see on the front jacket of this issue is courtesy of Jacob Rolfe! Jacob is a Canadian artist, actor, and lover of the great outdoors. When he’s not creating art or appearing as a series regular on the Canadian sitcom Trailer Park Boys, Jacob can be found dodging housework on hiking trails or travelling the globe. Our executive editor, Catherine Sherriffs, caught up with Jacob to chat creative processes, mycophobia, and…cats.

What was your inspiration for the cover of this edition of Garden Culture Magazine?

Mushrooms are the source of inspiration. I’m actually a bit of a mycophobe in my real life. I don’t eat mushrooms at home. I mean, I don’t know about phobia. That might be overstating my level of fear, but I don’t eat mushrooms at all. I’ve been drawing mushrooms for this video game I’m working on with a guy. There’s a mushroom planet with mushroom characters, and they come up in my doodles and drawings. I’m drawing inspiration from different parts of my life, as well as what I’ve gleaned from other people who cultivate culinary mushrooms.

We know you’re an artist; however, another claim to fame is that you’re an actor and a series regular on the Trailer Park Boys. You star as Jacob Collins. Tell me a little bit about that experience. It’s super fun. They actually just filmed a 13th season of the show last month, so the dynasty continues. Back in grade seven or so, I went to an acting camp. We were doing some acting, and it culminated with a stage play at the end of the week. And I was so mortified to be on stage, having severe stage fright. And so I was like, Oh my God, I never want to do this ever again. So acting wasn’t something I aspired to, but I was living in Halifax back when the show started in 1999. And I just happened to be working at a bar there and ended up being asked to do a small part on the show because I guess I looked ‘trailer park’ enough. Being on set was really nerve-racking. And I thought, after the first scene in the first season, oh man, I was so stiff, they’re never gonna ask me back. But then season two, it was a similar thing. I was a clerk in a store for the first bunch of seasons. My character was established as a nervous, awkward guy, which is my style in front of the camera, so to speak. And yeah, the rest is history. My part expanded in season seven, and I’ve been a regular part of the cast since then.

What is your art medium of choice?

I really enjoy screen printing, and I used to only produce my work as screen prints. I draw with pen and paper to start, and then I’ll scan that into the computer and work on the image, assemble it, and add colour. The last couple of years, I’ve been moving into more reproductions to supplement the screen prints. I try to keep my art affordable for regular folks, and by selling reproductions, I can sell them cheaper than screen prints. I guess I sometimes think of myself as a psychedelic doodler.

What is your typical creative process?

I’ll usually get out my sketchbook and just start drawing lines and see how it develops. Sometimes, the first drawing might be what ends up being the final project. Sometimes it takes a few passes to get something to gel.

A lot of your artwork involves plants. Do you have a garden?

I don’t. I have like a brown thumb, if any, or a black thumb. I don’t know what the opposite of green is. Red thumb? Brown thumb sounds a bit...off. I blame the coastal environment here. Like I tried to grow basil a couple of years ago, but it never got any bigger than the little plant that I bought from the garden shop. Similarly, my brother gave me some peppers this year. They’ve grown a little bit. I’ve gotten only one pepper off them so far. He’s got giant bushes back in Toronto, where he lives. I’m not a natural farmer by any means. So, maybe drawing plants is my compensation for that. If I can’t grow the plants, I can at least draw a picture of them and, you know, put that on the wall or on a shelf.

What about cats? Do you have cats? Because I noticed you enjoy drawing cats.

No. Maybe a similar thing, compensation for not having any of my own. We grew up with a lot of cats when I was a kid. Like we probably had five cats at one point, all at once, and different cats coming and going over the years. My mom would always feed stray cats if they were outside. She couldn’t bear to let them go hungry, and we’d end up adopting them sometimes if they just ended up moving into the house.

Jacob Rolfe

Do you like to cook?

I like making lots of bean or lentil dishes. That’s sort of my base thing, like soups or stews. I also really like spreads and sauces that are very flavourful, like making a black olive or black and green olive tapenade. I just made a spread called Zoug. It’s a coriander- or cilantro-based sauce with cumin, cardamom, garlic, and lemon juice. I’ll make a pizza from scratch if I’m feeling a little bit junk foodie. I live alone, so there’s a risk that if I make a pizza, I’ll eat the whole thing, and then I’ll end up regretting it. I can’t pack away the courses like I used to.

I find it really funny that you’re doing our mushroom edition and don’t eat mushrooms.

Yeah, it is. I do find mushrooms super fascinating. If you look up weird mushrooms online, there are so many weird mushrooms, things you could never even imagine. So I do find them fascinating, but also, you know, kind of repulsive on a certain level.

Do you like to travel?

I like travelling a lot. The last couple of years, I spent time in Thailand during the winter. I spent a lot of time in India over the years, which I find to be a really exhilarating place to travel. Although it can be kind of overwhelming as well. I’m going to Nepal in a couple of months to hike in the Annapurna mountains with a buddy this year. I have to start training for hiking in the Himalayas. I realised that I turned 50 last year, and I can’t just take it for granted that my body’s going to cooperate. So yeah, I’ve been doing a bit of jogging for the first time in years, like just starting off real slow, you know, doing some planks. 3

Are you interested in writing for Garden Culture Magazine?

We’d love to hear from you! Send us an email introducing yourself with a sample of your work editor@gardenculturemagazine.com

On the set of Trailer Park Boys

feed your soil for healthy plants

Breaks down organic matter Increases plant resistance

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Gorilla 18” Metal Wall Fan

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Unleash Maximum Airflow with MountainAir Filters

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PotKing Fabric Pots

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HY-GEN FLOWER & RESIN PACK

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Take your grow to the next level and find out why HY-GEN has been Australia’s nutrient of choice for over 30 years.

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Do you grow with Coco or with LEDs ?

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VGN CALMAG is certified ORGANIC and made from residual plant matter, so no animal by-products are used. It contains nutrients that are directly available for your plant and will support cell walls, cell production, and photosynthesis – everything a plant needs for strong growth! VGN CALMAG does NOT contain any Nitrogen so it won’t change the EC, and you can use it during the flowering and ripening phases. Give it a try, you will taste and feel the difference!

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Gorilla Dual Humidity Controller

The Gorilla GHC-01 is a powerful dual humidity controller designed to take the guesswork out of managing your environment. It regulates both humidifiers and dehumidifiers simultaneously, ensuring consistent conditions for healthier plants.

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Featuring a large LCD, simple four-button operation, and dual day/night modes, the GHC-01 is both intuitive and highly effective. Independent socket outputs enable fine-tuned control, while high- and low-humidity alarms provide added peace of mind.

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Beneficial Microorganisms

Feed your soil for healthy plants with TrikoLogic® and StreptoLogic®, two powerful blends of beneficial microorganisms. TrikoLogic®, based on Trichoderma fungi, boosts root development, improves nutrient uptake, and helps break down organic matter, making nutrients more available. StreptoLogic® contains Streptomyces bacteria that protect roots from harmful fungi and bacteria, while promoting a rich, living substrate. As temperatures rise, pathogens become more active —the perfect time for a preventive treatment. Strengthen your plants naturally and support long-term soil health for vigorous, resilient growth. Check out TerraAquatica.com for more info.

Gorilla 12” Rotating Box Fan

The Gorilla 12” Rotating Box Fan is the smart choice for those who need powerful air circulation in tight spaces. With its slim, compact design, this 30cm fan fits easily into smaller grow rooms and tents, delivering impressive airflow without taking up valuable space.

Equipped with a rotating grill, it distributes air evenly across the canopy, helping to strengthen stems, reduce hotspots, and create a healthier growing environment. Simple controls allow you to adjust speed to match your plants’ needs, while the sturdy build ensures dependable performance over time.

The Quest 100 50hz Big Results, Small Footprint

The new Quest 100 (50Hz) dehumidifier delivers professional-grade climate control in a compact, easy-to-use design. Removing approximately 44 litres per day (at 26.7 °C / 60% RH), it’s ideal for small to mid-sized grow spaces that demand consistency. Engineered and assembled in the USA with high-quality components, the Quest 100 is built for durability and reliability. Quest’s patented design ensures the lowest energy use and reduced heat output, keeping operational costs low. Its compact size and flexible installation options make it adaptable to any grow room layout, providing growers with dependable, sustainable performance.

Available soon at Dutch Garden Supplies: dgsupplies.eu

Practical, versatile, and space-saving, the Gorilla Rotating Box Fan provides reliable cooling and consistent air movement where it’s needed most.

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Precision Lighting for Every Growth Stage

Discover the freedom to grow your way with the LUMii SWITCH BLADE 150W – a compact yet powerful LED designed for growers who want maximum results without the fuss.

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Ralight Blowing the Competition Away!

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Choose from 12”, 18”, and 20” diameter fans with three speed settings, adjustable height, and oscillating features for supreme coverage of your growing space. Perfectly balanced, Ralight fans offer a lifetime of almost silent service. The noise is minimised thanks to the precision construction, which prevents shaking and juddering, prolonging the lifespan of each fan.

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MEASURE WHAT MATTERS

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Confessions of a UK Hydro ConfessionsStore of a

Hydro Store

#gardenculturemagazine

#confessionsofaukhydrostore #gardenculturemagazine #confessionsofaukhydrostore

Urban gardeners stretching from Edinburgh, London, and beyond love Blackburn Hydroponics, and it’s easy to see why.

Established in 2019, Blackburn Hydroponics is a one-stop grow shop offering everything from grow tents and topnotch LED lighting to hydroponic growing systems, seedstarting material, and nutrients at reasonable prices.

The incredible green advice? Free of charge. With two physical stores and online shop, the BBHydro team has its fingers on the pulse of what makes indoor growers tick, which Thomas confesses has taken a ton of hard

How did Blackburn Hydroponics get started? Was it a passion project, a business opportunity, or a little bit of both?

I enjoy the excitement of the risks involved with starting a new business and growing project. You put all your time, effort, and money into something that you enjoy but have no idea if it’s going to work. I love the challenge and the anticipation of waiting to see the results. If it works, excellent; if not, then change what went wrong and start again with more drive to get it right.

Do you remember your first customer and what they walked out the door with?

My very first customer was a gentleman who came in for an SMS fan controller. He quickly became one of my most loyal customers. I would actually go on to say that he’s become a friend to me and my colleagues. He regularly comes to us for all his supplies and brought his friends to shop with us as well.

What’s the strangest or funniest customer request you’ve ever had?

My strangest request was a lady who wanted to buy 900 litres of vermiculite to grow mushrooms, inspired by Prime’s Clarkson’s Farm. I was speechless and hadn’t considered vermiculite a popular product. It definitely put me in good standing for when the big bulk orders became a regular occurrence.

How has your business evolved over the past five years?

Figure 1

Over the past five years, my business has continued to grow from strength to strength. I started out with just me and a shop, working 24/7 to get things going, building a brand, reputation, and a customer base. Five years later, I now have two shops, an online shop, and there are five staff members. I have also recently acquired another unit, which I have big plans for, so we’ll see what exciting things are to come.

What’s the most common (or costly) mistake you see beginner growers make, and how do you usually steer them back on track?

The most common mistake I come across with beginners is that they are using soil substrate for growing but using nutrients that are made for coco substrate, which leads to plants not taking in the right amount of nutrients, leading to poor results. Another common mistake is using too high a dosage of nutrients to try to increase the size of fruits and yield, which usually results in burning the plant. I always make a point of getting to know my new growers and their projects so I can give them the best advice to avoid repeating mistakes.

What are some of your favourite products?

My favourite products at the moment are the Shogun range. I think they are excellent quality, and my customers seem to think so too. We recently had the pleasure of them joining us at our Blackburn shop for an open day where they showcased their products, gave advice to our customers, and encouraged people to give them a try (we know how people like to stick to brands they know).

Which products have really changed the game since you opened?

The big game changer for us has been the introduction of LED lights into the industry; they become more popular every week. They are more energy efficient, using up to 70% less power than the HPS lamps, and they have a much longer lifespan too. With people becoming more pressured with environmental and financial concerns, a longer lifespan is a bonus. They are also less likely to break down than HPS lamps and require less maintenance, so you’re really getting your value for money.

What advice would you give to someone starting their first grow?

Do your research – substrate, ventilation, nutrition, etc. The environment is absolutely crucial in every aspect for a successful result. You should be using the appropriate feeding charts, so that you do everything at the right time and don’t end up over- or under-feeding. You also need to be monitoring your PH and EC levels every time you feed your plants.

What excites you most about the future of our industry?

For me, it’s the number of new people who are getting interested in the industry, whether it be in relation to the scientific aspects like cross breeding different types of flowers to make new hybrids, experimenting with various methods to get the perfect product, the growing cycle, or just for something new to try as a hobby. I am finding a lot of people have taken it up as they have developed an interest in the grow your own projects – they want fresh, sustainable, straight-to-table produce, and I think this will just increase as time goes on. 3

Want to be the next Hydro Store to ‘confess’?

Take a picture of this edition of Garden Culture Magazine in your shop, post to Instagram and tag @gardenculturemagazine OR Send your info to social@gardenculturemagazine.com

Cultivation Mushroom Dabbling in

Shiitake mushrooms, Lentinula edodes growing in home kitchen

Mushroom cultivation has not always been something that interests me. I have never found mushrooms appealing, especially when the big three, cremini, shiitake, and button, are grown indoors in shit for mass production. There has been a lot of discussion about the health impacts of these mushrooms, but is it more about the mushrooms or how we grow them?

The Evolution of Mushroom Cultivation

Mass-scale mushroom cultivation has typically taken place indoors in manure and high-humidity environments. Over the past few years, the types of mushrooms available for growing have expanded along with the methods, and now we have some neat options

for mushroom production. These typically involve a pre-inoculated sterile block that you hide in a dark place in your house. Misting the block is required to get some very funky indoor mushrooms growing. These often look like something from a sci-fi novel and can also resemble a brain.

Starting a Fungi Farm

Mushrooms are not plants, nor are they from the plant kingdom. Mushrooms are fungi and lack chlorophyll, which means they cannot produce food through photosynthesis and instead absorb nutrients from their environment, including decomposing material.

With this in mind, we can start thinking about how to grow mushrooms indoors and the necessary conditions for production. If you are used to growing plants indoors, you might as well forget most of that knowledge and think about your new fungi farm.

Mushrooms start from a culture, typically in an agar. From there, a sterile substrate is inoculated and then taken to medium temperature rooms with high humidity to start the fruiting process. Mushrooms do not require much light; however, studies are showing that some light levels at various times in very specific spectrums can help different elements of the mushroom grow better. Typically, I see people using hay or oats as the sterile substrate for mushroom growth, but many options certainly exist. Mushrooms remain in their fruiting chamber until they are ready to harvest. Before harvesting, it is crucial to run a kill step in large-scale cultivation, and typically this is done through direct steam to a room at 150-160°F for 12- 24 hours. After this, the mushrooms can be harvested and dried for use in their desired application.

Large-Scale vs Home Grows

BIO Adam has provided planning and design services for cultivation and processing facilities over the last seven years with Stratus. His projects involve outdoor cultivation, indoor cultivation, drying, processing, extraction, storage, bottling and packaging, and more. Living on a hobby farm, Adam loves all plants, including flowers, vegetables, and microgreens, but is most passionate about hemp and is in awe of the fast-growing plant and all of the benefits it offers to humans and the environment alike.

Large-scale mushroom cultivation is very dependent on sterile conditions and constant vigilance for competing bacteria that are trying to stop or harm the mushroom growth. In a home-based environment, you do not need to be quite so stringent to get your desired results because you are not putting your products through as much risk while growing. If you are looking to start growing mushrooms at home, I recommend starting with one of the premade, pre-inoculated blocks that are available in many retail locations. Find a dark spot and build a small polytent with a little humidifier, and you are ready to grow.

Functional mushrooms are taking off in society now, and learning and exploring keep things interesting and fun. These are an easy and cost-effective way to explore growing something in your own home. 3

The Curious Case of

Lights Upside-Down

why are so many growers suddenly pointing lights up at their plants?

Everest Fernandez talks to Alex G, a leading expert in controlled environment agriculture, about sub-canopy lighting.

Sub-canopy lighting. Under-canopy lighting. Whatever you call it, why are so many growers suddenly pointing lights up at their plants? Scroll through a cultivation forum in 2025 and you’ll see the same thing: experienced growers mounting LED bars beneath the canopy and swearing the results are transformative.

Remember: this is about balance, not brute force

Even the manufacturers who dismissed it as a fad three years ago are now rushing sub-canopy products to market. So what’s changed? Did LEDs ruin canopy penetration, and now we’re scrambling to fix it? Not exactly. According to Alex G, a leading figure in controlled environment agriculture, it’s about finally understanding how to manage a canopy and move light through it more intelligently.

The LED Transition – Rethinking the Story

Back in the HID days, a 1,000-watt double-ended HPS wasn’t subtle. It was a brute-force tool that hurled photons straight through the canopy. With the right reflector, it could punch deep between stems, lighting up leaves and fruiting sites you couldn’t even see from above.

Alex G adds, “Whatever the light source, the key issue remains: canopy management. When plants are properly managed, they open up to allow light penetration throughout.”

LEDs arguably make canopy management more important than ever. Yes, they spread their output evenly across the top and turn electricity into plant-usable light far more efficiently. But with wide beam angles and hundreds of tiny diodes, the light falls differently than HPS. Sub-canopy lighting isn’t just compensating for this difference – it’s about redistributing the photons you already have more evenly through the whole plant.

What the Science Says

Leaves can photosynthesise from both sides. In some crops, when the underside (the abaxial surface) gets adequate light, it can contribute nearly half the leaf’s total carbon gain. Many herbaceous, sun-loving annuals exhibit a similar response, although the dataset for different cultivars is still developing.

Conventional wisdom suggests that yield plateaus somewhere around 1,000–1,500 µmol/m²/s under ambient CO2, assuming top-down light. “You don’t need to run at 1,200–1,500 PPFD with under-canopy lighting,” says Alex G. “The goal is to provide usable light more evenly to the entire plant, often reducing the need for as much overhead light.”

In his projections, running top lights at 800–900 PPFD with SCL can cut electricity use by roughly 25% compared to HPS, without hurting yield and sometimes improving it. He’s also seen growers reach densities of up to 150 g/ft² of dried, trimmed product with SCL in the mix, though he stresses that this requires meticulous canopy management – not simply sticking a few lights under the foliage.

Still, it’s not for everyone. If your top lights are underpowered, HVAC is already stretched, canopy is sparse, or disease pressure is high – fix those problems first

Far-red light – those wavelengths just beyond deep red – can enhance performance when balanced with red and white, improving the harmony between the two photosystems in the leaf. But it’s not a magic fix. Results depend on spectrum balance, total PPFD, and the specific cultivar. Fluence’s own multi-site trials, carefully designed to avoid the “more photons = more yield” fallacy, reported an average 7% boost from SCL (vendor-reported).

The Overlooked Factor –Convection and Microclimate

One under-discussed benefit of SCL is the gentle convection it encourages within the canopy. As Alex G explains, “In some greenhouses, this is mimicked by hot water pipes, which promote much-needed airflow within the canopy.”

Every watt added generates about 3.4 BTUs of sensible heat, plus additional moisture from increased transpiration. That warmth can establish a slow, beneficial air current that reduces humidity pockets and improves gas exchange around the lower foliage. Aim for at least half an air change per minute, and work with the heat gradient – but don’t rely on it alone for air movement.

Case Studies – Numbers in Context

One commercial facility reported a 20% yield increase and 27% larger fruiting sites after rebalancing their lighting to include SCL – all without increasing total wattage (vendor-reported, 2023). Another operation, in a Fluence-documented trial, saw their highest-grade material increase from 46% to 55% (vendor-reported).

These results are noteworthy – but rarely occur in isolation. Most trials also adjust plant density, defoliation schedules, CO2 levels, and harvest methods. That’s why Alex G avoids flashy marketing-style claims. The real value lies in grasping the underlying principles and applying them contextually.

100% developed, sourced, mixed & bagged in-house

But it’s not a magic trick; results depend on spectrum balance, total PPFD, and cultivar

Modern Deployment –How Growers Use SCL Now

The old advice was to switch on sub-canopy lights 14–21 days into flower, once stretch had finished. Today, many commercial operations run them from day one. Some even use SCL as a soft “sunrise” – turning them on 15–30 minutes before the top lights to ease plants into the day.

Target around 100–200 µmol/m²/s in the lower third of the canopy, treating this as part of your total light budget. Ramp up intensity over two or three days so the plants can adjust without stress. And remember: this is about balance, not brute force.

Installation – More Than Just Plug-and-Play

Choose fixtures rated at least IP65 – IP66 for full protection from irrigation systems or power sprayers. Use GFCI-protected circuits, keep cabling neat and dry, and, where possible, mount lights on adjustable stands so they sit just above the pots and irrigation lines – right where the lower canopy needs them.

Sub-canopy lighting will change your humidity dynamics. Warm air rising off fixtures helps, but you’ll still need active mixing – under-bench ducting, vertical fans, or well-positioned HVAC – to eliminate damp zones where pathogens thrive. Starting SCL earlier in flower also means more cleaning, so plan for the extra maintenance.

Carbon “Freeloaders” and Light Budgeting

Shaded leaves that don’t photosynthesise efficiently become carbon freeloaders – they consume more energy than they contribute. Light them from below just enough to break even, and they’ll start pulling their weight. Often, that delivers a better return than piling even more light on the already-illuminated top canopy. Here, it’s about light redistribution, not just addition.

The

Hardware Scene Modern SCL options include:

• FloraFlex – up to 3.3 µmol/J (model-dependent, vendor-reported)

• Faven – R6 (~60% red) for HID rooms; R8 (~80% red) for LED rooms

• Thrive Agritech – yield-increase guarantee (vendor-reported)

• California Lightworks MegaDrive – keeps drivers outside the room to reduce heat

Spectrum, efficiency, and warranty vary even within brands – always read the datasheet carefully.

Innovation or Optimisation?

SCL isn’t a band-aid for weak LEDs – it’s part of a more three-dimensional way of thinking about light. In dense single-tier or multi-tier environments, top-down lighting alone can’t reach every productive site. Well-executed SCL can turn lower, underlit areas into high-value biomass – but only if your canopy structure and environment are already well managed.

Still, it’s not for everyone. If your top lights are underpowered, HVAC is already stretched, canopy is sparse, or disease pressure is high – fix those problems first.

ROI – More Than a Quick Sum

The return on SCL depends as much on quality improvements as on yield volume. Factor in the cost of equipment, electricity, installation, maintenance, and whether your market values a higher-quality product. Under the right conditions, SCL can pay for itself quickly. Under the wrong ones, it’s just more equipment to clean.

The Takeaway

Sub-canopy lighting works – but only when used as part of a broader strategy. Master canopy structure, fine-tune the environment, and start thinking of light as a three-dimensional resource, not a one-directional input. As Alex G puts it, it’s about “providing usable light more evenly to the entire plant” – not chasing headline numbers. 3

Basis A & B

No need for a separate growth and bloom base feed.

Basis A&B will give your plants access to all the necessary micro and macro nutrients in their perfect ratios.

Use throughout the grow cycle.

Start-R

Contains two types of nitrogen compounds for rapid root growth.

Provide s plants with a healthy root system in vegetative and early flowering stages, leading to larger yields during harvest.

Use in growth /early-f lower phase.

C4

Flowering booster and activator.

When used with Mills Basis A and B, C4 alters the NPK introducing carbohydrates and higher phosphorus and potassium levels to maximise flowering sites.

Use mid- f lower phase.

Ultimate PK

Ripening promoter and PK booster. Provides the plant with all the nutrients needed during ripening for harder, denser fruit sets. Promotes oil and terpene production.

Use late-flower phase.

Vitalize

More than just silica. Formulated to make your plants healthier, heartier and more resistant to stress factors. It can be used as a root soak or foliar spray.

Use throughout the entire grow cycle.

Mushroom Enter the

Rule One of growing mushrooms: Give them the consistent conditions they need to flourish at every stage.

This task is not difficult, but I have met many cultivators who are wasting significant time and money because they fail at this crucial step. The results are below-par harvests or worse – fruiting fails and contaminated blocks.

Consistent temperature, humidity and airflow (as well as light and a clean environment) are the key components of a happy mushroom block, whether you’re a home grower or running an industrial enterprise. Dialling in these variables is easier than you might think – and can be done in small areas with basic kit.

This article will show you how to maximise the quality, quantity and consistency of your mushroom crops. We’ll use nature as our guide to explore what mushrooms need at incubation (‘underground’) and fruiting (‘overground’) stages – and how to emulate these conditions at home, from budget grows right up to large-scale automations.

This article is focused primarily on indoor mushroom cultivation, but it will also give you an idea of what fungi need if growing outside.

Stage One

Incubation: Warm, Dark, Still

How Fungi Grow Underground

The colonisation stage is the part of the mushroom life cycle that is less visible.

In the natural world, a fungus (or mycelial ‘body’) generally thrives in warm, dark and humid conditions. It will digest and colonise its substrate (be it soil, dung, wood, or other organic matter) and turn it into mycelium.

While each strain has its particularities, we can make some generalisations for what the fungus needs at this stage:

• Temperature: 21–27°C, depending on species

• Humidity: Moderate (70–80%)

• Light: Minimal or none

• Air: Still but not stagnant. Some gas exchange is important

Emulating Natural Incubation Conditions

Consistency is key here – many stalled, slow or contaminated grows fail because of varying conditions at the incubation stage. Temperature is critical, and growers generally use an incubation ‘chamber’ to

keep conditions consistent within an enclosed area. This saves you from turning your home into a sweatbox and allows for a low-cost controlled environment.

Incubation Chamber Options

Low-Tech Chambers for Home Grows

Airing cupboard (or another consistently warm and relatively dark space)

When I started, I had a surprising amount of success using my airing cupboard for incubating grain bags and substrate blocks. Not everyone does.

My cupboard had a boiler which kept the ambient temperature fairly consistent and within the desired range. This is well worth a try for hobby growers – but make sure you get a thermometer to monitor the temperature of the space and note any physical areas that seem to bring better results. As always with mushroom growing, keep the area inside your cupboard clean.

Avoid having bags, jars or tubs touching a heat source, as this can dry out or ‘burn’ the mycelium, leading to stalled grows or contamination. Consistent ambient temperatures are the goal. Other warm places like shelves above heaters can also do the job – the more consistent the temperatures, the better.

Mid-Tech Incubation

Insulated container with automated temperature

Think polystyrene box or plastic storage tub lined with towels. A cupboard, grow tent or greenhouse tent covered in towels or blankets can do a good job too. I use a homemade box made of insulation boards with wooden shelving units inside.

Don’t seal your container, as the mycelium needs some passive airflow at this stage. For an extra layer of security, I have a hole in the front of my incubation chamber covered in a layer of carbon filter sheet.

Chamber Dialling in the Perfect Conditions

for Your Grows

Rule One of growing mushrooms: Give them the consistent conditions they need to flourish at every stage

My incubation chamber- insulation boards built around a shelving unit with a greenhourse heater plugged into an Inkbird temperature regulator

An indoor greenhouse or ‘Martha’ tent

To automate temperatures, I recommend using a greenhouse heater. Get one with a temperature dial and play with it until your thermostat consistently reads the temperature you need – or even better, get hold of a temperature controller. I use an Inkbird, and it has never let me down.

Many growers use heat mats – if you choose this, make sure to put spacers between the mat and your colonising containers to avoid cooking your grain or substrate. As always with mushroom growing, heat the space and not the container you are colonising.

High-Tech Options for Industrial Grows

Incubation Rooms

On a commercial scale, whole rooms are insulated, sealed, and climate-controlled. Grain and substrate containers are loaded onto rolling racks, stacked high to maximise space. I have seen this effectively done inside a shipping container.

Passive humidity is often enough – the moisture from the substrate keeps things within range. Air is filtered and exchanged gently to prevent CO2 buildup, but without any turbulence that could disrupt colonisation. Logging systems track temperature and humidity 24/7, and different zones are often designated for different incubation

Stage Two Fruiting: Humid, Bright, Fresh

How and when Mushrooms Fruit

Fungi in nature often grow mushrooms in autumn or fall. Climatic triggers are when the temperature drops, humidity rises, and the fungus reaches the top (or edge) of whatever it is colonising.

As with incubation, fruiting preferences vary for different species of mushrooms, but the range of conditions below is favourable for most.

• Humidity: 85–95% RH

• Temperature: 16–24°C

• Light: Indirect daylight or 6500K LED, around 12 hours per day

• Fresh Air Exchange (FAE): Essential to prevent legginess and poor pinning

Emulating Natural Fruiting Conditions

Some species are much fussier than others – but generally, it is essential to simulate a clear change in season by dropping temperatures and introducing humidity, light and airflow to stimulate pinning (the formation of baby mushrooms) and then to aid the healthy maturation of fruiting bodies.

The setup you need depends on how many mushrooms you’re growing and how much control you want over your environment.

Grain and liquid cultures incubating in a cupboard, with a greenhouse heater

Grain jars colonising inside a plastic tent with a sheet on top, for insulation INCUBATION

Chamber Options by Scale

Small-Scale, Low-Tech

1. Clear dome or upturned box (or even plastic bag)This could be as simple as an upturned plastic storage bin (or bag) over a tray. It creates a mini-greenhouse effect. This is good for beginners and small grows, but you will need to spray for humidity and waft your substrate with fresh air every day.

2. Monotub A plastic storage tub with holes stuffed with polyfill or covered in micropore tape. It creates a semi-controlled environment for small bulk grows like coco coir and grain spawn, and is simple, cheap, and surprisingly effective. Increase humidity inside the tubs with a water mister and waft the substrate with the lid of the tub for air exchange.

3. Shotgun Fruiting Chamber (SGFC) A box with holes drilled on all sides and a layer of damp perlite at the base. Great for PF Tek cakes or small trays. You’ll need to mist and fan it regularly – it’s low-tech, but hands-on.

Don’t seal your container, as the mycelium needs some passive airflow at this stage

Oysters fruiting in a shotgun fruiting chamber, with a lizard fogger on a timer for humidity

INCUBATION

Grain, Petri dishes and liquid cultures incubating in a cupboard, with a greenhouse heater

Some species are much fussier than others – but generally, it is essential to simulate a clear change in season by dropping temperatures and introducing humidity, light and airflow to stimulate pinning (the formation of baby mushrooms) and then to aid the healthy maturation of fruiting bodies

FRUITING

Golden oysters fruiting inside a plastic bag

Big Home Grows, Medium-Tech

1. Greenhouse tent with fogger A tall mini-greenhouse with shelves, fitted with a lizard tank humidifier. Add a clip-on fan for air exchange and a timer to automate cycles. Handles multiple growing containers well and lets you cultivate several species side-by-side.

2. Grow tent with controller A proper grow tent with a shelving unit inside, fitted with a humidifier connected to an Inkbird-style humidity controller. Add intake and exhaust fans for airflow and basic LED lighting. You still need to check it daily, but it offers consistent results without constant management.

Commercial Grows, High Tech

1. Grow rooms and warehouses If you’ve got the space and budget, you can turn almost any enclosed area into a serious fruiting room. I’ve seen people make it work in spare rooms, sheds, and garages – with insulation on the walls and waterproof surfaces like fibreglass panels or pond liner.

Plumbed-in humidifiers keep the air consistently moist, and fans with HEPA filters circulate clean air. You can add a CO2 monitor, timers for lights, and an environmental controller. Once you reach this point, yields and quality tend to jump.

On a bigger scale, there are shipping containers and warehouse rooms that feel more like labs. Every surface is sealed, and temperatures are locked in. Humidity comes from ultrasonic systems, and fresh air moves in through filters. CO2 is tracked constantly—the whole setup ticks along on its own.

Final Tip: Start Small and Build Slowly

Don’t throw too much money around before you understand the conditions you are in. Hi-tech setups are expensive and will need different features depending on the species you grow and the variables in your environment. There is no substitute for learning over time and adjusting as you go.

Just starting? Go low-tech and notice what works well - then build your empire from there. 3

If you’ve got the space and budget, you can turn almost any enclosed area into a serious fruiting room

Alex loves empowering people to grow their own food and medicine. He has taught over 6,000 students worldwide to cultivate mushrooms at home. Stay tuned for more specific guides from Alex in future issues of Garden Culture Magazine. Follow on Instagram: @fungi_tribe

Golden oysters fruiting inside a plastic bag

In my medicinal garden, thyme stands out as a multifunctional powerhouse

The Culinary and Medicinal

Magic of Thyme

In my medicinal garden, thyme stands out as a multifunctional powerhouse. It’s one of those easy-to-cultivate herbs that has a lot to offer - flavour, healing properties and versatility. I wouldn’t be without it for both culinary and medicinal use.

It has been extensively used to treat upper respiratory tract infections, bronchitis, coughs, laryngitis and asthma

Thyme – What’s in a Name?

‘Thyme’ originates from the Greek word thymos, meaning ‘to fumigate or disinfect with the fumes of a particular plant’ - a hint to thyme’s medicinal properties and uses. Historically, the Greeks and Romans burned thyme as incense to purify the air and protect against illness.

It was also a symbol of courage for Roman soldiers who took strongly scented thyme baths before battle. In Europe during the 15th to 17th centuries, it was a medicinal remedy against the plague. Interestingly, in World War I, thyme oil was used as a life-saving antiseptic for many soldiers.

Varieties

While there are over 300 known varieties, this member of the mint family (Lamiaceae) includes ornamental and wild types with a considerably smaller number of cultivars used in kitchens and gardens. Each has its unique growth habit, distinct flavour and aroma.

Common thyme, also known as Garden thyme (Thymus vulgaris), is one of the most popular varieties. I also grow Lemon thyme (Thymus citriodorus), which has a citrusy flavour and scent. Pizza or Italian thyme (Thymus nummularius) is another favourite in my kitchen. The latest variety I’m trying is Jekka’s Thyme, because it doesn’t become woody like garden thyme.

Culinary Uses

I use this herb every week – sprinkled over potatoes, zucchini, tomatoes, mushrooms, onions and eggplant or a tray of roasted vegetables. I add it to homemade salad dressing, casseroles, savoury breads and fritters, soups, sauces, stuffing, rissoles and baked dishes.

What makes thyme stand out in terms of taste is that it doesn’t lose its flavour even with long, slow cooking. Dried thyme has even more flavour than fresh. Whenever I have a surplus of thyme in the garden, it gets a good haircut to stimulate new growth. I dry it in a low oven or dehydrator and store it in an airtight jar. I also add it to oil or vinegar to preserve the flavour. Crumbled and used on its own or with other dried herbs like chives, oregano, parsley, and sage, it’s a delicious, rich in digestive enzymes, and healthy salt substitute.

Medicinal Properties

Though small in stature, aromatic thyme is mighty in medicine. Thyme has an impressive nutritional profile. It’s packed with phytonutrients, vitamins and minerals that are known for preventing disease and boosting health. To name just a few, it is high in Vitamin C, which protects the body from free radical damage and helps resist disease. Thyme is also high in Vitamin A, an antioxidant that supports healthy skin and vision. It’s also a good source of Vitamin B6, which helps regulate stress.

Numerous research studies confirm thyme has exceptional therapeutic actions, including its ability to inhibit the growth and spread of malignant cells, as well as antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and antiseptic activities.

It is rich in essential oils – the active ingredients primarily responsible for the health benefits. Thymol and carvacrol are the two major compounds in thyme oil, and studies confirm that they act as anticancer agents. Thymol displays antimicrobial, antioxidant, anticarcinogenic, anti-inflammatory, and antispasmodic properties. Carvacrol has been found to suppress inflammation. Together, they are powerful.

Thyme also contains a large amount of the green pigment, chlorophyll, a natural detoxifier and an anticancer agent.

Healing Remedies

As a traditional medicine, thyme was used as a decongestant and for its anti-inflammatory properties. It has been extensively used to treat upper respiratory tract infections, bronchitis, coughs, laryngitis and asthma. In our family, we use it as a tea, an inhalant and as a spray.

Thyme Tea: Studies show that thymol acts as an expectorant to help relieve coughing and spasms. We drink thyme tea warm or use it as a mouthwash gargle to relieve sore throats and inflamed gums. The healing antiseptic, anaesthetic, and pain-relieving compounds have been effective in my experience.

Here’s the recipe I use:

Add 1 teaspoon dried thyme or 2-3 teaspoons fresh crushed or chopped leaves to one cup of boiling water. Cover and steep for 3-5 minutes to infuse. For a strong brew, double this quantity and infuse for as long as possible, stirring often.

Thyme isn’t just good for us - it’s helpful for our gardens too

Thyme essential oil

Room Fumigant: Thymol acts as a powerful disinfectant agent that is very effective against bacteria and fungi. I add a few drops of thyme essential oil to water and use it as a room spray during illness. Alternatively, I make a high-strength tea (with an intense colour) and pour it into a spray bottle when cool to use around the home. A few drops of thyme oil can enhance the strength and help preserve the spray.

Inhalant: For stuffy noses, coughs and colds, we pour the hot tea into a bowl and use it as an inhalant. I put a towel over my head and breathe in the vapours deeply for about 10 minutes. I also add a few drops of essential oil - thyme, lavender, tea tree or eucalyptus to enhance the effects and unblock sinuses. I’ve found inhaling the steam and essential oils in the vapour quickly relieves and heals, especially if used at the onset of a cold or flu.

Thyme Oil as Plant Medicine

Thyme isn’t just good for us - it’s helpful for our gardens too.

Due to the antifungal compounds in thyme oil, it can be used as a natural fungicide against some fungal plant diseases. One study found “Another application of thyme oil rich in carvacrol acting as an antifungal agent has been reported in controlling Botrytis cinerea, a primary pathogen causing stem and fruit rot during pre- and postharvest of ornamental crops, fruits, and vegetables.”

Another way we can use thyme oil in our gardens is as a biopesticide. Thymol, carvacrol and flavonoids in thyme oil have insecticidal and acaricidal properties that target ticks and mites (Ozcan and Chalchat, 2004). Studies have found it effective against pests like aphids, mealybugs, mosquitoes, armyworms and whiteflies.

DIY Fungicide Spray and Botanical Insecticide

Using ingredients and proportions that align with scientific literature, I make a DIY fungicide and biopesticide spray with thyme oil (and sometimes other essential oils like oregano, tea tree or lemongrass).

I reinvigorate my thyme by covering the centre of the plant where it’s woody with compost and a light layer of mulch. Push the stems down into the soil so new roots form

I use this simple recipe to target powdery mildew, early blight and black spot, common fungal diseases in my climate.

1. Mix 5ml of thyme essential oil and 5ml of eco-friendly castile liquid soap in a small jar or bowl.

2. Then add the mixture to 250ml of water in a spray bottle and shake vigorously.

3. Spray the affected plants early morning or late afternoon to avoid leaf burn. Repeat weekly or as needed.

Cultivating and Caring for Thyme

This low-growing, evergreen perennial herb is characterised by its strongly scented leaves and flowers. It thrives in a dry, sunny, temperate to hot climate. Thyme tolerates drought, frost, salty and poor or rocky soil, but it will rot or succumb to fungal disease if the soil is too wet. It does best in a neutral pH soil. If it needs a boost, I water it with liquid seaweed or diluted worm leachate.

I predominantly propagate thyme from cuttings or divide established plants with a good root system, although you can also grow from seed. Thyme gets straggly as it ages. The internal stems can become woody and not as attractive. I reinvigorate my thyme by covering the centre of the plant where it’s woody with compost and a light layer of mulch. Push the stems down into the soil so new roots form. This encourages new growth and is a form of propagation called layering.

Thyme isn’t just a kitchen staple - it’s a healing ally for human and plant health. Whether steeped in honey to soothe a sore throat, infused into oils or as a garden remedy, it’s one of the most versatile and trusted herbs to grow for wellness. I hope it earns a place in your garden too. 3

* Always seek advice from a professional before using a plant medicinally.

References:

• Anti-Inflammatory and Antimicrobial Properties of Thyme Oil and Its Main Constituents Thyme History, Applications, and Overview of Potential Health Benefits by Keith Singletary Phytochemical Profiling and Therapeutic Potential of Thyme (Thymus spp.): A Medicinal Herb

• Zhang, J.; Ma, S.; Du, S.; Chen, S.; Sun, H. Antifungal activity of thymol and carvacrol against postharvest pathogens Botrytis cinerea. J. Food Sci. Technol. 2019, 56, 2611–2620.

• A Focused Insight into Thyme: Biological, Chemical, and Therapeutic Properties of an Indigenous Mediterranean Herb

• How Can I Use Herbs in my Daily Life? by Isabell Shipard

BIO Anne Gibson, The Micro Gardener, is an author, speaker and urban garden community educator on the Sunshine Coast, in Queensland, Australia. Anne is passionate about inspiring people to improve health and wellbeing, by growing nutrient-dense food gardens in creative containers and small spaces. Anne regularly presents workshops, speaks at sustainable living events, coaches private clients and teaches community education classes about organic gardening and ways to live sustainably. She has authored several eBooks and gardening guides. Anne shares organic gardening tips and tutorials to save time, money and energy on her popular website - TheMicroGardener.com

growers are scratching their heads on how and where to implement enzymes in their gardens

We’ve all seen them. Often a stand-alone product or tucked in along a suite of nutrients, we’ve come across an input that either ends with ZYM or ZYME, and most of us have no clue what it does and why we need it. With the recent surge in the use of biostimulants to complement plant nutrition and plant health, the world of commercial enzyme formulations is ready for a renaissance amongst gardeners and growers. Like other biostimulants, such as beneficial microbes, humic acid, and seaweed, enzymes are multifunctional, and their range of benefits may be primarily responsible for the limited understanding by cultivators of why and how to use them best. Marketed to accelerate the breakdown of root debris, enhance nutrient availability, or help maintain clean fertigation lines, growers are scratching their heads on how and where to implement enzymes in their gardens.

The shift from maximising yield by using fertilisers at any cost to a focus on optimising plant health by enhancing root function is gaining traction amongst growers. Using targeted language like improving soil health, promoting nutrient availability, and supporting efficient organic matter breakdown, enzyme-based products such as Hygrozyme, MultiZyme, ZenZym, Cannazym, Sensizym, EndZyme, HORTiZYME and dozens more, are garnering attention from growers seeking opportunities to get more out of their fertilisers.

What are enzymes -- and why are they so crucial for root function?

Enzymes are biological molecules (mostly proteins) that catalyse chemical reactions, speeding up processes that would otherwise occur too slowly to sustain life. In plants, enzymes are involved in nearly every physiological process, from photosynthesis to nutrient absorption and organic matter decomposition. By breaking down complex organic compounds into simpler, more accessible forms, enzymes facilitate essential metabolic pathways, helping plants absorb nutrients more effectively. This becomes critically important in plants with a relatively short life cycle and in cropping systems where you have successive crops within one growing season. Best of all, enzymes can be catalysts for thousands of reactions before they get degraded by temperatures, UV light, or oxidation.

Enzyme products designed for horticultural crops typically contain a blend of specific enzymes—each targeting a distinct process in soil or root zone health. The most common include:

• Cellulases/β-glucanases/hemicellulases/xylanases break down polysaccharides in dead roots, releasing soluble sugars that feed beneficial microbes.

• Pectinases break down pectins found in the cell wall of plants, primarily stems and mature roots.

• Proteases hydrolyse proteins into peptides and amino acids that microbes can then assimilate.

• Phosphatases free up inorganic phosphorus that has been tied up by organic matter.

• Amylases convert starches into simple sugars, which is critical in priming microbial respiration.

• Chitinases, which degrade chitin in fungal cell walls and insect exoskeletons, can also induce an immune response within the plant to help increase plant health.

These enzyme products are typically derived from natural sources, including bacteria (Aspergillus), fungi (Trichoderma), and other microorganisms that live in symbiosis with plants in the rhizosphere.

In hydroponic and soilless systems, the “native” enzyme pool around the rhizosphere is primarily a function of plant exudates and, to a lesser extent, microbial communities. These enzymes are highly influenced by pH, temperature, and oxygen. Supplementing with exogenous enzymes aims to “boost” catalytic activity, especially in times when “native” capacity is low (e.g., cool root zones, overly sanitised conditions, or rapid crop turnover) or in situations where specific substrates have accumulated, like dead roots, and harder to decompose coco or peat fibre.

ATTENTION LSO GROWERS

Some purists are not interested in any input that comes in a jug -- an apparent aversion to including something in their fertility programme that a hydroponic grower might also use. The irony when it comes to commercial enzyme products is that they may be even more beneficial to organic growers than those using soluble nutrients. A buildup in your LSO beds of high organic matter products like compost, worm castings, coco, peat, can lead to reduced oxygenation and nutrient immobilisation. Substances like humic acid, fish/squid hydrolysate, seaweed extracts, and molasses can be a nightmare for drip lines and emitters. The above inputs are cornerstones of most organic fertility programmes. The inclusion of exogenous enzymes can be a game-changer for organic systems that might need a kick start or refresh. Case in point, some producers include commercial enzyme products at the beginning of their thermophilic composting process to help accelerate the initial breakdown of organic matter.

Some of the products mentioned in this article are OMRI-approved, and organic certifying bodies have approved some. At the same time, it is important to note that for those who are fans of Natural Farming that many of the elixirs, teas, and extracts, such as sprouted seed teas and fermented teas, are DIY enzyme preparations.

“enzyme products can also play a role in disease management.”

So,

what

are the benefits of using enzymes?

Whether we are producing food or medicine, the incorporation of any input must show a return on investment. Incorporating commercial enzyme formulations into your system will usually be dependent on a yield increase as the sole justification. However, many growers have provided testimonials of witnessing less disease, fewer clogged drippers, shorter turnaround times, and the need for fewer harsh oxidants for sanitation, as alternative motivations beyond yield to continue using enzymes in their fertility programme.

Improving Nutrient Bioavailability

The root zone of plants is home to an extensive microbiome, including bacteria and fungi that assist in nutrient uptake. However, plants often grow in nutrient-dense media where many of the available nutrients are locked in complex organic forms, making them difficult for plants to absorb. Enzyme products break down these organic compounds, releasing essential nutrients like nitrogen, phosphorus, and potassium into a form that is more accessible to the plant. The effect is relatively modest in high-fertigation systems but can be dramatic in phosphorus-limited systems and those using high-organic matter systems like coco or living soils.

Enhancing Root Health

Consider enzymes as root-zone housekeeping. Dead root material and other organic matter in the substrate can build up over time, tying up valuable nutrients. Breaking down this matter frees up nutrients, ensuring that the plant has access to a constant supply of readily available resources. Regardless of your media (living soil, stonewool, coco, peat), the accelerated breakdown of sloughed-off root tissues increases gas exchange within the rhizosphere, improving hydraulic activity and resulting in fewer anaerobic pockets where disease could initiate.

Healthy roots are essential for nutrient uptake, disease resistance, and overall plant vigour. Certain enzyme formulations are specifically formulated to promote root development and maintain root health by the inclusion of other biostimulants, including vitamins, seaweed extracts, and beneficial microbes. This improved root structure enables the plant to access water and nutrients more efficiently, ultimately leading to more vigorous and productive plants.

Root development is especially critical during the early vegetative stages, when plants are establishing their root systems. By incorporating enzyme products into the growth cycle early, growers can ensure that the roots develop rapidly and remain healthy throughout the entire growth cycle.

Consider enzymes as root-zone housekeeping

Decomposing Organic Matter, Mitigating Root Rot, and Reducing Biofilm

One of the most common problems faced by growers, particularly those cultivating in hydroponic or soilless mediums, is root rot. This condition is often caused by a buildup of dead organic matter in the root zone, which can lead to oxygen deprivation and the proliferation of harmful pathogens. Enzyme products help prevent this issue by breaking down dead roots and other organic material, reducing the risk of root rot and creating a cleaner, healthier environment for the roots to thrive.

While enzyme products shouldn’t be viewed as sterilants or sanitisers, they can be integrated into a sanitation programme. Certain enzymes can cleave extracellular substances that contribute to biofilm buildup and thereby soften the biofilm to improve the efficacy of mechanical flushing of drip lines and emitters.

This principle can be extended to include the benefit of shorter transition times between crop turnarounds. Whether you plan to reuse your media (stone wool or coco) or you are growing in living soil beds, the reduction in residual organic load within the media or fertigation lines will reduce the inoculum of opportunistic microbes when the next crop is establishing.

Reducing Disease Pressure and Pest Infestations

In addition to their nutrient and soil health benefits, enzyme products can also play a role in disease management. By promoting healthy root systems and improving soil structure, enzyme products help plants become more resistant to pathogens. Enzyme-based products can help mitigate the effects of root diseases such as Pythium and Fusarium by maintaining clean root zones and reducing the buildup of dead organic material, which can harbour harmful microorganisms as it is their primary food source. Important to note that enzymes are not fungicides; instead, the disease suppression tends to be indirect, for example, rapid residue decomposition or improved oxygenation at the roots.

Commercial enzyme formulations must be viewed as “additional horsepower” to an already existing function in the rhizosphere

Environmental Benefits of Using Enzyme Products

The use of enzyme products in horticulture offers several environmental benefits. By enhancing the breakdown of organic matter, enzyme products help reduce the need for synthetic fertilisers and chemical pesticides. Moreover, enzyme products often work synergistically with soil microbiota to promote natural nutrient cycling, further reducing the reliance on chemical inputs. This aligns with the growing trend of organic and sustainable farming, where the goal is to minimise the use of chemicals and optimise the natural processes that drive plant growth.

From a sustainability standpoint, enzymes can support gentler sanitation regimes between cycles, reduce reliance on chlorine or peroxide, and accelerate biodegradation of plant residues before composting or substrate reuse.

Getting the biggest bang for your buck

Peer-reviewed trials on commercial enzyme products are few and far between. However, the broader soil science literature consistently supports the relationship between extracellular enzyme activity and nutrient cycling, residue turnover, and microbial dynamics. Arguably, in most horticultural systems, there will be tangible benefits to the implementation of exogenous enzymes, with the greatest impact happening in systems that lend themselves to substantial buildup of decaying root/organic matter residues like multi-cycle coco, living soil beds, ebb-and-flood tables, and drain to waste when employing incomplete line purges.

As mentioned above, in high-input hydroponic systems, yield gains may be negligible, and the focus must be placed on other metrics like plant health, plant vigour, fewer irrigation issues, easier sanitation practices, and faster turnaround between crop cycles.

Enzyme products like Hygrozyme, MultiZyme, ZenZym, Cannazym, Sensizym, HORTiZYME and EndZyme have proven to be valuable tools for managing organic load, not silver bullets. By improving nutrient availability, supporting root health, and facilitating the decomposition of organic matter, these enzyme-based solutions enable growers to optimise plant health, improve biofilms, and reduce disease pressure.

Commercial enzyme formulations must be viewed as “additional horsepower” to an already existing function in the rhizosphere. As high-value horticulture continues on its path of high-planting densities, rapid crop cycles, precision fertigation, in combination with a sustainable mandate of reducing fertiliser and pesticide use, the role of exogenous enzymes to maintain order in the rhizosphere seems like an inevitable additive for growers.

Enzyme Plus (or really minus)

Not all enzyme products are created equal. Some commercial products have additional ingredients like vitamins and microbes. In particular, MultiZyme Probiotics (RJ Chemicals) and EndZyme do not contain enzymes; instead, they use a proprietary blend of primarily Bacillus species that are geared to producing enzymes to break down fats, proteins, and carbohydrates. MultiZyme Probiotics is registered as a cleaning agent and works through microbial secretion of enzymes that degrade organic matter, but also outcompete pathogens, and suppress biofilm-forming organisms on surfaces like floors, drains, and irrigation lines. One benefit of enzymatic cleaners over oxidising reagents is that products like hydrogen peroxide and peracetic acid lose efficacy in the presence of organic matter. In contrast, a product like MultiZyme Probiotics becomes more effective.

A new product by MIIM Horticulture, HORTiZYME, combines a high concentration of beneficial enzymes with a Bacillus species that continues to produce enzymes around the root for the lifecycle of the plant. 3

BIO Av Singh, PhD, PAg is an advocate of regenerative organic agriculture serving various organisations, including Regeneration Canada, Navdanya, and the Canadian Organic Growers.

Loud & Clear

This is the moment when we see our mistake — the release of an invasive species.

In the strange story of Rumpelstiltskin, a peasant man aims to find favour with a greedy king by offering his daughter up for marriage. He tells the king a lie, claiming the young woman can spin straw into gold.

By analogy, let’s imagine this king represents the commodity food sector, and the peasant and the girl represent the most recent two generations of farmers. The king tells the girl to produce gold (excessive, accumulating wealth, and by extension, sovereignty/ power) or face death.

Along comes the “impish” man – Rumpelstiltskin – the golden oyster mushroom personified. A pattern is established: each night, the girl gives up a small piece of her personal wealth (a necklace, a ring), in exchange for the conversion of straw to currency, until she has nothing left to give.

It is then that Rumpelstiltskin makes a power move. Since we know already this strange person can make gold from straw, why would he have accepted small tokens in exchange for spinning on the girl’s behalf?

“Something living,” says Rumpelstiltskin, is dearer to me than all the treasures of the world.” And so the girl agrees to the unimaginable — she will surrender her firstborn child.

Now, at this point in the story, for some unexplained reason, the king is also at least temporarily satisfied and no longer requires the woman to keep enriching him with gold. Perhaps enlightened by her exchange with Rumpelstiltskin, in desperation, she chose to leverage her bodily fertility (her life and labour) by promising to produce an heir to the kingdom.

To continue this analogy, we now have a farmer (or a generation of well-intentioned food producers) uneasily surviving, living a more stable existence because of the gains gotten with the mushrooms’ help. The intense pressure to make gold or die has been put on hold. Except when the time comes to pay the debt, the baby (the literal future of the land) is not something the woman can afford to give up. So she begs for an ‘out’. If she can tell the impish man (whose identity until this point is a secret) his name, he promises to free her from their arrangement.

Along comes the “impish” man –Rumpelstiltskin – the golden oyster mushroom personified.

This is the moment when we see our mistake — the release of an invasive species. In the Grimms’ tale, it comes down to luck that a scout sent by the woman happens to catch Rumpelstiltskin in a moment of self-congratulation, and discovers the key to stopping the transaction.

This scout represents citizen observers and scientists who document and speak out to protect the fertile future. These are the ones who can give evidence that one individual (in this case, the golden oyster mushroom) is asking too much. Furthermore, their work underlines the need to defend food producers’ contributions from being forcibly valued according to the trade desires of powerful people, and not in keeping with the duty of care ascribed to them by the greater population.

The golden oyster mushroom, like all other species or technologies creating imbalances, will have its day. Rumpelstiltskin self-destructs (literally — he stamps his foot and breaks into two pieces) when confronted. We can hold out hope that the naturalised Pleurotus citrinopileatus will not cause enough destruction to collapse its surrounding ecologies. In the meantime, we may as well gather it in large quantities to feed our communities, attempting to break its pattern of dominance by harvesting it hard and limiting the number of wild-released spores.

By naming it, we call attention to the problem and empower others not to perpetuate the cycle. Keeping clear heads, we can continue farming mushrooms of many types while spinning our own agricultural “straw” not into gold, but something much more valuable – healthy land that will live on when we are gone.

The golden oyster mushroom, like all other species or technologies creating imbalances, will have its day.

Spinning Straw into

Fool’s Gold?

Golden Oyster Mushroom Escaping Cultivators, and Reducing Fungal Biodiversity

Using low-tech methods that can feel a bit like magic, folks have been improving food security by turning common straw and other bulk sources of agricultural waste into gold — in this case, by teaming up with golden oyster mushrooms

Many Golden Oyster Mushrooms (Pleurotus citrinopileatus) growing in clusters on a dead log in Ohio. They are from Asia, and are becoming naturalized in North America after escaping food cultivation.

When nature’s collection agents come calling, can we afford to pay?

For decades now, mushroom growers in the United States and Canada have been pulling off a bit of a ‘Rumpelstiltskin’ act (see ‘Grimm Warning’ inset piece). Using low-tech methods that can feel a bit like magic, folks have been improving food security by turning common straw and other bulk sources of agricultural waste into gold — in this case, by teaming up with golden oyster mushrooms, or Pleurotus citrinopileatus

Due to their tendency to produce dense clusters of eye-catching fungal fruiting bodies, this subspecies of the ubiquitous oyster mushroom is a market-farmer’s delight. It’s just about as easy to grow as mushrooms come. For the cultivator, it takes fewer resources to manage and produce than some other species because it’s well-suited to grow in areas already established as food production regions on the continent. Now this native of eastern Russia, China, and Japan has become naturalised and self-perpetuating in at least 25 American states and at least one Canadian province. It’s also been documented growing wild in Sweden, Yemen, Tanzania, and several other countries.

By examining sample DNA, researchers say it’s clear these oysters ‘escaped’ from domesticated environments numerous times, with closely related specimens appearing in far-flung locations.

Can free food ever really be a problem?

Like many vigorous and handy cultivated plants that have migrated with colonial spread and imperial trade before them, these pretty yellow mushrooms are practical and relatively easy to identify. However, similar to non-indigenous insects, which, having no appropriate local predators, can devastate important crops, or as some imported plants quickly dominate and displace regional species, the golden oyster threatens to outcompete wild fungi for resources. New research reveals this is already happening — the citrinopileatus was “changing fungal community composition and lowering species richness” in the dead elm wood where it was found to be thriving.

It’s not surprising that a commercialised strain of Pleurotus would be especially successful in gaining ground in hardwood forests. Human intervention in mushroom breeding, by selecting for rapid regeneration and resilience against competitors (like trichoderma mould), could easily have promoted traits which would give the golden oyster genetics extra advantages over its wild, slowly- and locally-evolved, counterparts.

So while it is true that human mycophages may now more readily gather this valuable food from their local forests, decay timelines and species successions within natural forest renewal and regeneration cycles are also changing.

Wild fungi are integral to many traditional healing practices. They produce numerous metabolites already found to work for human concerns. Similarly, forest microbes, collected from leaf mould, are central to soil-replenishment and preservation programmes like those promoted by the Soil Food Web School, Korean Natural Farming, and other similar approaches to regenerative land stewardship.

The concern is that populations of as-of-yet undocumented beneficial fungi, or those whose ecologies rely on partnership with communities of microbes we don’t realise are creating unique conditions, may suffer from rapid habitat loss. They could become extinct before we even know they need protecting.

Disappearing microbes might be important ecological, agricultural, or medicinal partners in humanity’s survival. How can we harmonise our desire to grow and consume nutrient-packed, health-promoting, delicious mushrooms with a genuine strategy to mitigate potential consequences?

Realistic Strategies for MycoContainment

First, reduce the spore load leaving your grow. Like eliminating odours or restricting the escape of pollen to prevent crossing with neighbouring plant crops, spore management is part of responsible mushroom cultivation at any scale. Harvesting often and early, before spore release, is a logical primary strategy of containment.

Indoors, if you haven’t already, build spore capture into your system by filtering the air leaving fruiting rooms. Golden oyster spores are oval-shaped and can be as small as 2.5 microns at their narrowest. A household HVAC system with a MERV 13-rated filter will capture a minimum of 85% of particles this size.

Some facilities bring mushrooms to fruit outdoors in long tunnels, using shade cloth, fans, and misting systems to create ideal lighting, humidity, and fresh air exchange. Cultivated mushrooms rely almost entirely on wind and water (rather than other lifeforms, like insects, snails and small mammals, for example) to carry their

spores to sites suitable for establishment. Consider using windbreaks to disrupt air currents migrating spores in the direction of intact forests. Since oyster mushrooms prefer hardwoods (as do Lion’s Mane and many other marketable fungi), incorporate a fast-growing stand of softwood trees in your site use plan. Be mindful of your sanitation and post-harvest procedures, and consider how the use of powerful hoses and dryers could aid spore dispersal.

Strain Selection

Another option would be to only grow two types of mushrooms: those that cannot survive the local conditions, and those which naturally occur already in nearby ecosystems. The plan assumes climate predictability and a relatively narrow range of microclimates within which the spores will land. Urban cultivators may be better suited to achieve good results with this tactic.

One benefit of finding, cloning, and growing locally sourced species is the built-in educational opportunity. By highlighting the seasonality, rarity, and local significance of your crop, you can create powerful allies in negotiating public land protections and conservation efforts.

At the market, and especially in dealings with gourmet chefs and speciality buyers, be sure to communicate and defend the high value of these ultra-niche, unique mushrooms. If that vibe feels exploitative, raise the stakes by affording access to certain mushrooms only to those who come to connect with the land and appreciate its gifts. Of course, you’re free to navigate pay-whatyou-will, barter, and other forms of exchange, for your part in facilitating that experience.

Since mushrooms, particularly oysters, are often touted as an accessible, low-input, high-value crop, some of these options may add layers of unexpected cost and increase frustration for the well-intentioned food producer.

Remember that it is emotional labour to take on the ethical stewardship of rare or vulnerable spaces, and to act on the part of species that rely on those environments for survival. Seek to find the balance where you feel you are honouring your commitments to all, recognising when something truly is priceless, by being clear about your boundaries and holding firm to them.

Ambitious mushroom cultivators who want to reduce their existential burden and achieve high yields without risking spore-related environmental (or farm workers’) health have a third option: sporeless varieties.

A genetic mutation discovered in 1997 led European researchers to work on developing commercially viable versions of sporeless Pleurotus. Although the lack of spores means cultivators are not able to breed the varieties themselves (in the same way that seedless varieties prevent growers from saving and working lines of plant genetics), realistically, fewer mushroom producers concern themselves with this work.

How can we harmonise our desire to grow and consume nutrient-packed, health-promoting, delicious mushrooms with a genuine strategy to mitigate potential consequences?

Regularly buying fresh, lab-made liquid culture and multiplying it to the needed volumes makes using these strains a logical and low-stress decision. The main downside is that sporeless oyster types currently available are a somewhat less “exciting” product by comparison with the diverse flavours and colours of the globe’s natural rainbow of oyster varieties.

Though it may feel paradoxical to champion widespread use of reproductively “sterile” subtypes, there’s little sense in advocating against intentional selection, breeding, and development of fungal strains with traits like sporelessness, which humans find beneficial. Scientists will surely keep doing this in pursuit of dependable, ethically defensible food production. After all, it will take a diversity of strategies to provide sustenance and medicine for future generations. Preventing global monoculturing (e.g. learning from the banana industry) and conserving what wildness remains, buffers us against missteps we’ll predictably continue to make. 3

References:

• Bruce, A.L. Population genomic insights into the establishment of non-native golden oyster mushrooms (Pleurotus citrinopileatus) in the United States. MS in Biology, December 2019, 47pp (T. Osmundson).

• Veerabahu et al. Invasive golden oyster mushrooms are disrupting native fungal communities as they spread throughout North America. DOI: 10.1016/j.cub.2025.06.049

• minnesotamycologicalsociety.org/sporeless-oyster-mushrooms

• epa.gov/indoor-air-quality-iaq/what-merv-rating

• wur.nl/en/article/new-sporeless-oyster-mushrooms.htm

BIO Xavi Kief is a writer, (re)searcher, and lifelong learner with their hands in the dirt and imagination traversing the universe. Seeking always to deepen and integrate their connection with the living planet and its diverse inhabitants, Xavi finds joy by infusing their practical and playful approach to cultivation with a healthy dose of science. They grow food and medicine for their family and community on the northeast coast of Turtle Island.

Instagram: @xavi_kief

SPORELESS

Pros & Cons

Oyster Mushrooms

How advanced cultivators use environmental manipulation to optimise plant performance and profitability.

Pros:

• Spores represent a significant biological air quality hazard to unprotected workers. Suitable personal protective equipment (masks with fitted respirators) may be inaccessible due to cost or local availability. Reducing or eliminating the need to wear this type of gear for long shifts can improve morale and increase compliance with other safety protocols by showing compassion and consideration for workers’ well-being.

• Spore build-up in exhaust ducting and fans can be a food source for contaminant microbes, threatening the volume and viability of future harvests.

• Spore filtration increases maintenance and tear on HVAC equipment

• The ability to clean rooms faster can improve turnover rates and increase production yield when measured over time.

• “Grow your own” kit sporeless varieties promise customers less clean-up and easier, responsible disposal after use.

• Environmental remediation filtration or soil clean-up using “bunker spawn” of myceliated straw, for example) can be done without concern for unlimited release of nonlocal species.

Cons:

• Growers remain reliant on labs to provide clean source material. Any changes/improvements to the strains will likely be made based on non-specific conditions, which could be more or less favourable to the buyer’s circumstances. Becoming involved in participatory breeding studies may be a way to mitigate this downside.

• Sporeless varieties may be less tolerant of seasonal fluctuation than locally-adapted fungi, increasing demand for climate control to maintain harvest predictability.

• Currently, sporeless oyster mushrooms are all fairly

ON PLANTS YOUR BRAIN

There’s convincing evidence that herbs, spices, and other plant-based foods prepared to retain their bioactive compounds can immediately impact brain signals and reduce long-term cognitive decline in those who consume them

Similar to the grow-your-own and wild food movements, more people are searching for alternatives to modern-day medicines by drawing on traditional practices and looking to plants to cure what ails them. From the common cold and seasonal flu to pain relief and sleep promoters, plants certainly have a place in the home apothecary as long as they’re properly researched before being used or consumed

Plants certainly have a place in the home apothecary

The power of plants reaches far beyond using thyme and raw honey to cure a sore throat or drinking lavender tea to catch some Z’s. Science is discovering that plants can also help improve overall brain function. In a 2024 paper published in the National Library of Medicine, researchers pointed to several studies indicating that plant-derived compounds have neuroprotective effects, “demonstrating antioxidant, anti-inflammatory, and cognitive-enhancing properties” [1]. Clinical trials on whether the things growing in our gardens can potentially treat neurodegenerative diseases must be done; however, there’s convincing evidence that herbs, spices, and other plant-based foods prepared to retain their bioactive compounds can immediately impact brain signals and reduce long-term cognitive decline in those who consume them.

Exploring how plants can boost overall brain health and cognitive function is made easy and fun with Your Brain on Plants: Improve the Way You Think and Feel with Safe - and Proven - Medicinal Plants and Herbs by Nicolette Perry, PhD, and Elaine Perry, PhD. This book is an excellent ally for believers of plant-based medicine, featuring more than 50 complete plant profiles that include history and folklore, what the science says, the key ingredients, how

Plants for improved memory and concentration:

• Chinese Clubmoss

• Bacopa

• Sage

• Nigella

• Rosemary

• Peppermint

• Walnut

Plants for busting the blues and relieving mild depression:

• St. John’s Wort

• Turmeric

• Blueberry Comfrey

• Saffron

• Black Cohosh

• Skullcap

• Clary Sage

• Chai Hu

• Rose

Plants for extra energy and fighting mental fatigue:

• Astragalus

• White Willow

• Feverfew

• Aloe Vera

Moise G, Jîjie AR, Moacă EA, Predescu IA, Dehelean CA, Hegheș A, Vlad DC, Popescu R, Vlad CS. Plants’ Impact on the Human Brain-Exploring the Neuroprotective and Neurotoxic Potential of Plants. Pharmaceuticals (Basel). 2024 Oct 7;17(10):1339. doi: 10.3390/ph17101339. PMID: 39458980; PMCID: PMC11510325.

BY HALEY NAGASAKI

Q&A with

Professional POV Steve Gallo

Growing the Future with Mushrooms Growing the Future with Mushrooms

With over four decades of experience in plant cultivation before pivoting to fungi, Steven Gallo, inventor of Cube Cap, has built a unique perspective on how controlled environments and innovative thinking can reshape food production. From plug-and-play container farm systems to Lion’s Mane Steak Company, Gallo is championing mushrooms as a delightful solution for everyone, chefs and consumers alike.

What is Farm Anywhere, and how did you get involved?

Farm Anywhere is a company that takes shipping containers and converts them into incredible, environmentally controlled grow spaces. It intrigued me; I was very interested in mushrooms at the time. And I saw these things grow so quickly without a lot of labour. I got involved and saw the market evolving with the mushrooms, specifically lion’s mane, and I just love it!

Farm Anywhere has five or six different containers, from strawberries to hemp, leafy greens, microgreens, and mushrooms. They were interested in my flood caps –that’s how I got introduced to them – and we became great friends. This was seven years ago.

I became a sales manager for the company because of everything that’s going on with the supply chain, and food being imported from outside the country. I thought everyone should get involved with hyperlocal food production; the freshest it could be. So, I bought one.

I thought everyone should get involved with hyperlocal food production; the freshest it could be

Why is lion’s mane such a great meat replacement?

We had the idea of starting to produce gourmet mushrooms and sell them to the grocery stores, restaurants, and the public. We started growing lion’s mane, chestnut, blue, grey, pink, and yellow oyster mushrooms, as well as king mushrooms. The more research I did with the lion’s mane, I discovered doctors prescribe powdered lion’s mane for dementia and Alzheimer’s. I was amazed at what they can produce. I found people were making steaks out of them, so we started making steaks.

It grows to be like a big cauliflower. And it’s like a sponge, so you cut it up into sections, one-inch pieces, and you marinade it. It absorbs the marinade and tastes exactly like whatever marinade you choose to use. We make “no chicken” and “no beef” steaks. Greek, Thai, BBQ, all sorts of things.

One of the reasons we started is that they’re very perishable mushrooms. How do we [avoid] throwing out the extra pounds not sold? We turn everything into steaks and opened Lion’s Mane Steak Company. Now we have great interest from the vegan restaurants, even nonvegan restaurants; they just love it. Coming up in January, it’ll be two years since we had the container. Everybody we introduce it to is just elated about it. It’s not a hard sell.

What kind of growing medium and environment do you use?

We are Global G.A.P.-approved – GGAP, Good Agricultural Practices through ECOCERT. We grow them organically, although we’re not certified organically. But there’s no fertiliser; nothing dangerous. We are going to be organically certified for the grocery stores.

Right now, we purchase our medium from an outside source. We will be making our own, but since we’re so new, it’s a mixture of sawdust and soy hull pellets, and 60% moisture. Then, grain spawn is added, it gets inoculated, and within three weeks, those bags go inside the container. If you’re growing blue oysters, it’s seven to nine days before they’re ready. Lion’s mane is 11 to 14 days, start to finish. It’s amazing. And we just keep reusing them.

The pinks, yellows and blues like a warmer environment. There’s a range involved there, but you set up the container and forget it; it’s plug-and-play. Others like around 17°C. But you have to keep that temperature with a high humidity, like 85-87%. Lion’s mane works between 18-22, so we’re around 19 degrees on average. There are five shelves in the container, so you could move the substrate bags higher up for a little more temperature, or lower down for cooler temps.

If you’re growing blue oysters, it’s seven to nine days before they’re ready. Lion’s mane is 11 to 14 days, start to finish. steve gallo

When I’m finished with my bags, I’ll give them to my friend who’s got a nice garden. He mulches the bags and mixes them in there, and the mushrooms start growing again. Not even in a controlled environment! There’s excellent regenerative potential there.

How do you see the demand for mushrooms evolving?

Lion’s mane is the most popular. Next after that would be the blue and grey oysters. Blue oysters, torn into strips and battered, make chicken strips at the restaurants. Lion’s mane, they mulch up and make crab cakes. They’re very high in protein.

The barbecue restaurants, you know, if you have a guy coming in eating steak and he brings his girlfriend and she’s a vegetarian, a salad isn’t very accommodating, is it? So, it gives them another feature on their menu.

A lot of people are getting into mushroom production – the demand is growing. In a small way, they’re growing their own. I’ve seen people putting straw in buckets and drilling holes. Of course, they sell little substrate bag kits. You create your own humidity with a spray bottle, and it grows right on your counter. One of our friends, it’s a pretty big company in Ontario, they do farmer’s markets all the time, and the success is amazing!

When I’m finished with my bags, I’ll give them to my friend who’s got a nice garden. He mulches the bags and mixes them in there, and the mushrooms start growing again. Not even in a controlled environment! There’s excellent regenerative potential there.

Looking Ahead: Mushrooms as food security

“You know, Haley, that’s one of the things I tell my wife –‘we will never starve.’ If the food shuts off, we will always be having our mushroom soup, our mushroom steaks, 100% in the dark.”

Steve’s work highlights more than just a business opportunity – it signals mushrooms as a cornerstone of sustainable food systems. That’s because container farming offers reliability. Local production reduces dependence on supply chains, and mushrooms themselves provide satiating nutrition and versatility.

Mushrooms are not only the future of sustainable agriculture, but they are also a versatile food source that can thrive almost anywhere, requiring only humidity, fresh air, and minimal care.

For more information on Steve Gallo’s ventures, check out farmsmart.ca, lionsmanesteak.ca , and his IG: @cubecap 3

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Chlorine Dioxide vs.Your Grow Room CLO2

if I

told you there was

an easy way to deep-clean

your indoor garden

– taking it way beyond just “surface clean” – and it didn’t mean giving up two days of your life, I’m pretty sure I’d have your attention

Where the Gas Earns Its Keep

Room resets: Drop in the amount of quick-release sachets your room needs. Leave overnight with doors sealed. Come morning, give the room several air exchanges using extraction fans. I check with a handheld detector at floor level to confirm the space is clear – looking for readings under 0.05 ppm. There’s usually a tart, hyper-clean tang in the air – not unpleasant, but it lingers just enough to let you know something serious went down.

Continuous air treatment: Emitters maintaining 0.07 ppm have reduced musty odour outbreaks. Most cultivars tolerate this, but always observe plants closely. Don’t assume all genetics react the same.

Irrigation hygiene: Dosing fertigation water at 1 ppm keeps tubing clearer longer. I run a 50 ppm flush between cycles and follow with clean water. Biofilm build-up drops dramatically.

Cutting & clone care: A 5 ppm spray or dip on new cuttings reduces spoilage microorganisms.

Safety Matters

OSHA sets a time-weighted average exposure limit of 0.1 ppm over eight hours. Anything above 5 ppm is dangerous.

ClO

traction fans, then (wearing a full respirator) take floor-level readings using a ClO2-specific detector. If readings are elevated, nobody goes back in.

Let’s Talk About Terpenes

Growers often ask: Does ClO2 damage terpenes? Keep it at 0.1 ppm or below, and you’re golden – I’ve yet to see any strain lose its nose at those levels. Push it higher, though, especially when nearing peak trichome density? That’s when things get dicey.

Some lab techs and plenty of growers swear they’ve noticed subtle changes to smell profiles. Others report higher terpene percentages. Dialling it in is key. Proceed cautiously. Reduce exposure or use recommended levels during peak terpene production. Where aroma matters, always test a small batch before wider use.

The trick isn’t drowning everything in ClO₂ 24/7. It’s knowing when to pull it out of your toolkit

The Reality

Chlorine dioxide isn’t a silver bullet – but it’s about as close as you can get to having an invisible crew of highly motivated “cleaning elves” on standby. You know those growers who blast everything with bleach until their eyes water? Or the ones who spend entire weekends scrubbing on their hands and knees? Yeah, ClO2 makes them look like they’re working way too hard. This stuff seeps into every crack and crevice you didn’t even know existed, tears apart problems at the root, and just... vanishes. No residue, no drama, no BS.

What really sells me on it is how many jobs it can handle. Got a contaminated room that needs the nuclear option? Drop in a quick-release sachet before you leave for the night – problem solved by morning. Powdery mildew keeps coming back, no matter what you try? ClO2 might just become your new best friend. Irrigation lines getting gunked up with that slimy biofilm? Regular 1 ppm doses keep everything flowing like new.

No. Bleach generates hypochlorous acid and needs fairly acidic conditions to work effectively. It also leaves behind unwelcome chemical guests like trihalomethanes. ClO2 works across a wider pH range and breaks down without the same messy footprint.

“Plants absorb it through roots.”

If dosing under 5 ppm in fertigation, you’re unlikely to see meaningful uptake of active ClO2 – it breaks down too fast. It comes down to the quality of ClO2 you’re using and whether it leaves by-products – especially chlorite and chlorate – that can stick around. With regular use, these residues could accumulate slowly.

“Microbes will adapt.”

So far, no microbial resistance to ClO2 has been documented in over 15 years of water treatment data. The oxidative burst disrupts multiple cellular targets simultaneously, making adaptation unlikely – but not impossible.

The trick isn’t drowning everything in ClO2 24/7. It’s knowing when to pull it out of your toolkit.

Cast your mind back to my original question – how confident are you really about your grow room’s cleanliness? Once you’ve got ClO2 in your back pocket, “pretty damn confident” becomes an honest answer instead of wishful thinking.

Just remember: respect what this gas can do. It’s not playing around. Take it slow at first, run small trials, tweak based on results – not forum hearsay – and if you really want to dial it in, consult a professional. 3

Everest Fernandez is a well-respected industry educator, veteran hydroponic grower and grow light enthusiast, based in France. He works primarily as a marketing and cultivation consultant and was the founding editor of Urban Garden Magazine in the UK, US and Canada. He also writes and researches for the popular hobby horticulturalist YouTube channel, Just4Growers.

COMPACT POWER BIG RESULTS

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Its versatile design makes it a strong choice for small to mid-sized grow spaces, or as a high-performance supplemental light in larger set-ups.

Just hang, plug in, and grow.

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A visit to the doctor often ends with a prescription for medication, but what if you were prescribed a visit to a botanical garden instead?

“Ihave always subscribed to the idea of wellness in my own life, and nature has been a big part of it,” says Wanda Heimbecker, co-owner of Whistling Gardens, in Norfolk County, Ontario. [1]

The award-winning botanical garden, renowned for its serene walking trails and extensive conifer tree collection, is part of a growing list of gardens and nature reserves across all ten Canadian provinces that have joined the BC Parks Foundation nature prescription programme (PaRx). First launched in November 2020, the programme is endorsed and supported by both Parks Canada and the Canadian Medical Association (CMA). When a visitor presents a prescription written by a certified health care professional to Whistling Gardens staff, they receive a 25% discount on their admission fee to the gardens [2]

Whistling Gardens is not alone. Similar initiatives around the world are also prescribing nature, both as a treatment and as a preventive measure for overall good health.

Nature Prescriptions a Proven Success

Doctors in New Zealand were among the first to issue green prescriptions in the late 1990s. These prescriptions function as a support service that includes coaching individuals to be more active, eat a nutritious diet, and live a healthy lifestyle [3]

Clinicians in Japan have been recommending ‘forest bathing’ since 1982, advising patients to explore the country’s 3,000 miles of woodland walks [4] Over ten years ago, Park Rx America (PAR) launched its nature prescription programme, and now Canada is following along.

Any healthcare professional governed by a regulatory body or college in Canada, such as a medical doctor, nurse practitioner, psychologist, occupational therapist, pharmacist, or social worker, can write a PaRx prescription.

“We recommend that anytime a health care professional provides lifestyle counselling around diet, exercise, or sleep habits, add nature time as a key recommendation,” says Jennie McCaffrey, vice-president of health and education for BC Parks Foundation.

The barrier to qualify for a prescription is extremely low, which means most Canadians are eligible to receive one. Simply ask your health care provider on your next visit. Since the programme’s conception, 1.4 million prescriptions have been given across Canada. In the U.S., anyone wanting a prescription can write one for themselves by following the instructions on the PAR website.

Once prescribed, an individual in Canada, for example, goes to the parkprescription.ca website and follows the instructions to get a list of places offering discounted entry fees, parking passes, and other perks.

To become a prescription filler, such as Whistling Gardens, the process is equally streamlined.

Spending two hours a week in nature, even if it’s just walking for 15 to 20 minutes in a city park, provides physical benefits such as improved cardiovascular health

“I submitted an application on their website form indicating where I had learned about the programme, of my excitement at seeing that they had advanced the conversation and formalised [it], let them know a little bit about how we would like to proceed and that’s where we’ve reached an agreement as to what we could afford to do,” Heimbecker says.

Many places that fill prescriptions include parks, nature reserves, and botanical gardens. However, some distributors are somewhat unorthodox, such as the Vancouver Art Gallery, which offers a free visit to the Emily Carr exhibition, “Navigating an Impenetrable Landscape” [6]. Simply looking at images containing nature can settle nerves, reduce anxiety, and stress [7]

Nature’s Benefits

“According to the evidence, nature time can benefit almost any health condition across the lifespan,” McCaffrey says.

John Chambers, Marketing and Communications Specialist for Kawartha Conservation in Lindsay, Ontario, can’t help but agree [8]. Established in 1979, the non-profit focuses on environmental conservation and stewardship within the natural boundaries of the Kawartha watershed – a total of 2,563 square kilometres.

“The overall mandate of our conservation authority and all conservation authorities is the protection of people and property,” he says. “I think that extends beyond the physical. We started seeing, especially since COVID, the mental health impacts people are experiencing.”

According to the World Health Organisation (WHO), one in eight people worldwide lived with a mental health disorder in 2019. Since COVID-19, that number has risen by as much as 25%, with depression and anxiety ranked as the most common mental health conditions people experience [9] .

“We want to make nature as accessible for people and as easy for people as possible,” says Chambers. To that end, the conservation area offers 25% off an annual parking pass, making it easy for anyone to access nature and reap the benefits.

Spending two hours a week in nature, even if it’s just walking for 15 to 20 minutes in a city park, provides physical benefits such as improved cardiovascular health. When increased to 20 or 30 minutes, cortisol levels (the stress-enducing hormone) drop significantly. There is also ongoing evidence to support that exposure to nature improves cognitive function, such as memory, creativity, and sleep [10][11]

According to McCaffrey, testimonials from patients such as Philippe from Ottawa (whose last name is protected for privacy reasons) prove it. Since he started incorporating nature into his routine, he says he feels more relaxed, less stressed, and more connected to the world around him. Spending time outdoors has boosted his mood and energy levels, making him more productive and focused.

Alongside personal health benefits, there are cascading effects with dividends for the whole world. People who are more connected to nature do more to protect it and want to keep the planet healthy, researchers say [12]

Back at Whistling Gardens, their partnership with the PaRx programme enforces this and the garden’s mission to share knowledge in botany and horticulture. They cultivate an appreciation for our natural environment through education workshops, seminars, public events, and guided tours.

“I think our entire team truly feels honoured to know our gardens serve an increased, nuanced purpose for our guests, as we plant for others, not ourselves,” says Heimbecker. 3

Footnotes:

1. Home - Whistling Gardens (whistlinggardens.ca)

2. PaRx: A Prescription for Nature (parkprescriptions.ca)

3. Green Prescriptions | Healthify (rebrand.ly/ngd5o6e)

4. Why medical doctors are issuing prescriptions for time in nature | World Economic Forum (weforum.org)

5. PRA - Nature Prescribed (parkrxamerica.org)

6. Exhibitions and Events | Vancouver Art Gallery (vanartgallery.bc.ca/exhibitions-and-events)

7. Just Looking at Photos of Nature Could Be Enough to Lower Your Work Stress Levels : ScienceAlert (sciencealert.com)

8. Kawartha Conservation | Protecting Our Land and Water (kawarthaconservation.com)

9. Nature is our Greatest Source of Health and Well-Being (who.int)

10. Mental disorders (who.int)

11. Spending at least 120 minutes a week in nature is associated with good health and wellbeing | Scientific Reports (nature. com)

12. Do people who feel connected to nature do more to protect it? A meta-analysis - ScienceDirect (sciencedirect.com)

Additional Resources:

• The mental health benefits of nature: Spending time outdoors to refresh your mind - Mayo Clinic Press

• Why medical doctors are issuing prescriptions for time in nature | World Economic Forum

• Regulation of the immune system by biodiversity from the natural environment: An ecosystem service essential to health | PNAS

BIO A writer and garden enthusiast with a bachelor’s degree focused on history from Simon Fraser University, and a freelance writing career spanning two and half decades, Jennifer lives in Vancouver British Columbia. Her by-lines have regularly appeared in the opinion section of the Toronto Star and her portfolio includes articles in various newspapers, magazines, and websites across Canada. When not writing her own blog or visiting local garden centres, you can find her puttering, planting, and nourishing her own urban garden oasis.

Forage

Research is your best friend when foraging for wild food

Helping Baby Foragers Blossom into Mushroom Warriors

Ihave a confession to make: my first mushroom foraging experiences haven’t been fruitful. I had visions of heading out into the forest and stumbling upon a honey hole of wild food, my family hoisting me up on their shoulders after eating the most nutritious and damn delicious meal of their lives (or, at least volunteering to do the dishes). But after a couple of hours out in the woods, I’d come across many inedible wood-decaying varieties, some turkey tails, and a single Rooted Agaric, which apparently isn’t all that tasty, and given that there was only one, certainly couldn’t feed my family of five. I don’t necessarily think this is a ‘me’ problem, because after an extremely hot July and August with hardly any rain, the shrooms just weren’t there.

Although my first mushroom foraging experiences may not have been entirely fruitful, they were filled with optimism and were successful nonetheless. Time spent in nature walking with my family and two dogs is always time well spent. Besides, the thrill of never knowing when you’ll come across a honey hole of wild mushrooms keeps me going, and everyone knows that the fall is one of the best times for foraging, anyway.

Wild Food Movement

In the era of uncertain supply chains and global warming, the wild food movement has many seeking to reconnect with nature, eat more sustainably, and harvest healthy, seasonal foods in their most natural state. Growing up in the country, I’ve come across plenty of wild mushrooms in my day and wrongly assumed they were all poisonous. Now armed with the knowledge of the many health benefits associated with eating mushrooms, from brain and heart health to immune function and weight management, I’m dying to harvest mushrooms in the forest. After receiving a copy of Go Forth and Forage by Whitney Johnson, my interest became a fullblown obsession.

“I really wanted to help beginner-level people who might see this hobby as intimidating or scary, and take the fear out of it and make it fun and attainable,” she tells me. “There are things, of course, you need to know not to do as well, which is covered, but I’m just trying to help the baby mushroom forager flourish into a confident, strong mushroom warrior.”

Whitney refers to herself as a ‘self-taught mountain mycologist’ and describes the act of foraging as ‘chaotic fun.’ Born and raised in eastern Kentucky, she has always been passionate about the outdoors but only developed an interest in mushroom foraging in college. She studied field guides, spent time in nature, and joined online mushroom ID groups. Whitney’s knowledge, warmth, and sense of humour shine in her videos on social media (@appalachian_forager), and she quickly developed an online following. Soon after, she started offering workshops and was approached by a publisher.

Fast forward a couple of years, and she’s now the author of a friendly and relatable regional field guide to foraging over 50 North American species of edible and medicinal fungi. Go Forth and Forage offers detailed information on identifying, harvesting, and preparing wild mushrooms, is beautifully photographed, and features interactive QR codes directing readers to fun, informative videos of Whitney doing what she does best. Her outstanding personality oozes from the pages with laugh-out-loud lines; she writes how she speaks, and you can hear her southern drawl as you learn the craft of foraging for mushrooms.

“Mushroom field guides can be highfalutin, a little over your head, really big, crazy words being thrown at you without much explanation to make it make sense,” she says. “There ain’t no bells, whistles, frills. I ain’t fancy [...] I want to be your hillbilly mushroom mama guide in the hills.”

Foraging 101

Whitney’s right; there ain’t nothing fancy about foraging mushrooms. The first step involves getting outside; that’s where you’ll get field experience by finding mushrooms and learning to identify them.

“I say that mushroom hunting is a lolly gagging sport,” Whitney explains. “It is slow. You just kind of ‘fiddle fart’ is what my papa would have said.”

A regional field guide (like Go Forth and Forage) is a must, along with a journal for taking notes, pants and long sleeves to prevent tick bites, and a sack for the mushrooms.

For more of Whitney’s top mushroom foraging tips, check out our 5 Cool Ways feature on page 96.

Mushrooms and forests have a symbiotic relationship; some fungi species grow exclusively alongside specific kinds of trees

Like, it’s nutso. I never put anything in my mouth that I didn’t know what it was, but there were several times when I saw top-choice edibles and blew right past them just because I didn’t know any better. It takes time. I always say the fungi kingdom wasn’t built in a day. So, your mushroom knowledge is not going to happen overnight.”

That’s a relief to hear; it looks like there’s still hope for me.

A Keen Eye and Tree Knowledge

Whitney explains that mushrooms are really good at blending into their surroundings, so it’s essential to slow down and observe. While her reference guide is mostly about getting to know mushrooms and how to identify them through physical characteristics (caps, pores, teeth, and gills), spore prints, or growth patterns, Whitney also says knowing trees will give you a head start. Mushrooms and forests have a symbiotic relationship; some fungi species grow exclusively alongside specific kinds of trees.

“Let’s say our target mushroom is the morel mushroom,” she says. “I would want to put myself somewhere with sycamore trees, and I have a lot of luck around poplars, but the number one tree I think for morels is the elm. So, we’re looking for hardwood.”

If you spot a hemlock tree, Whitney suggests looking for hedgehog or yellowfoot mushrooms in the fall and reishi in the spring and summer. If you’re hunting for chanterelles in the summer, find a forest with lots of beech, oak, birch, and poplar. Learning your trees is half the battle.

Myth Busting and Responsible Foraging

“Mushrooms get a bad rap; a real bad rap, and people are terrified of them,” Whitney explains. “I feel like a lot of people are scared to even touch them. So, I talk about how you can touch them.”

An irrational fear of fungi, mushrooms, and mould is called mycophobia, and Whitney’s book aims to debunk many common myths so that people can shed their worries. Research is your best friend when foraging for wild food.

Learning your trees is half the battle

“I’ve brought home several toxic mushrooms because I’m a nerd and I want to do spore prints, and I want to cut them apart, look at all the anatomy, smell and feel them because it’s really important to engage all of your senses when you’re in the mushroom identification process [...] If you have a questionable mushroom and you’re not sure if it’s toxic, we’re not throwing it in our sack with our edible mushrooms.”

Whitney suggests working with Mother Nature and taking only a third of what you discover, leaving the rest for the critters, and allowing the mushrooms to spread their spores so the life cycle can continue. She also advises foragers to know the rules and regulations of the area they’re harvesting.

“I do not want you to be sent to prison for picking mushrooms, which is nuts,” she says. “Make sure that you’re [foraging] respectfully, ethically, and legally; that’s always going to be on the top of your priority list.”

Foraging with Whitney Johnson

So, what does a typical foraging experience with Whitney look like? If she’s got a target mushroom in mind, she’ll hike certain trails that check the boxes for that species. But she also loves the thrill of the unknown, because as she says, going ‘willy-nilly with it’ is just plain fun.

“New terrain gets me all like juiced up,” she says. “It’s happened before where we’ll find a trail and a boatload of oyster mushrooms, and I’m like, ‘heck yeah.’ We’ll mark the calendar [and say] on this day, on this trail, we found this. So, that clues us in to go back there that time, next year. But I mean, a regular forging experience with me is just utter freaking chaos. I’m hooting, hollering, and running through the hills and getting my top knot stuck in briars.”

When I tell her that sounds just perfect, and I think that I’d like to forage with her one day, Whitney doesn’t skip a beat.

“You’re welcome to come anytime, honey.”

A regular forging experience with me is just utter freaking chaos. I’m hooting, hollering, and running through the hills and getting my top knot stuck in briars

can get one and eat it, it’s like victory.”

Always Foraging

At the end of my chat with Whitney, I tell her I get the sense she’s constantly foraging, no matter where she is, and she confirms this is true. Whether she’s in a city park, hiking in the forest, or driving down a street, she’s always looking. She loves the entire process, from research and being outside to finding the mushrooms, cleaning and cooking them, and sharing them with her friends and family. For beginners, she warns against overcomplicating something meant to be fun and

“You don’t have to have target mushrooms when you go out. You don’t have to be that guy. You can go out for the fun of it and be like, “Let’s see what we can find today,” because I do that all the time.”

So, I won’t be that guy. Or girl. It’s finally fall, we just got buckets of rain, and fiddle-farting is in the air. It’s time to get willy-nilly with it. 3

Catherine is a Canadian award-winning journalist who worked as a reporter and news anchor in Montreal’s radio and television scene for 10 years. A graduate of Concordia University, she left the hustle and bustle of the business after starting a family. Now, she’s the editor and a writer for Garden Culture Magazine while also enjoying being a mom to her three young kids. Her interests include great food, gardening, fitness, animals, and anything outdoors.

Gut Health and the Sauerkraut Revival

My attitude to sauerkraut may be a little different from most Western readers, as I’ve been enjoying this dish since early childhood. In fact, when thinking about sauerkraut one day, a faint memory from the early nineties popped into my head, when my cousins and I were subjected to child labour for the sake of sauerkraut.

Growing up in post-communist Poland was a wild ride, but we weren’t often in a labour camp—and when we were, it was always at Babcia’s*, our Grandma Jasia’s house. Our little fingers were perfect for picking currants from the many bushes in her hundredmetre-long garden, our long limbs ideal for reaching apples while balancing on Uncle’s shoulders, and most importantly, we were still pure enough to be useful at making massive sauerkraut batches in one go. With our feet.

Yup! We probably all have the same feelings about feet in food, but this method was used for centuries. The key is using feet that haven’t been tortured by bad shoes and working life, but have merely run freely on grass or pebbly beaches. On sauerkrautmaking day, our feet were inspected for cuts, thoroughly washed, and then we were put to work. Those who’ve tried making sauerkraut at home know the rather monotonous process of massaging salt into cabbage. When you have kilos to make in one go, it would take days and sabotage the sustainability of the Polish appetite for sauerkraut. So, into the big wooden barrel we went— shredded cabbage, carrot, caraway seeds, and rock salt, plus three kids with energy to burn, jumping and squeezing, pressing and stomping, doing little sprints in place and repeating it all until the mixture released its natural juices. Totally normal behaviour!

There isn’t only one reason why most of Central and Eastern Europe is obsessed with sauerkraut. Sauerkraut was the saving grace of many sailors, helping to cure vitamin C deficiencies when they were at sea for months at a time with no fresh food. The beneficial properties of fermented cabbage have been studied since the 18th century. With recently spiked interest in gut health and the microbiome, this humble salted vegetable is enjoying a revival.

One sauerkraut is not equal to another, so bear this in mind if you try something that doesn’t rock your boat. Find one with live cultures, maybe from a small producer, or best yet, make it at home—all the instructions are below. When I buy sauerkraut in the Polish shop nearby, I look for ‘Kapusta Kiszona’ and not ‘Kapusta Kwaszona’— the former is a live, fermented, and beneficial product; the latter is acidified with vinegar, so while tasty, it has fewer gut benefits than the live version. Another clue: watch for whether the packet states’ pasteurised’ (it’s dead) or ‘unpasteurised’/’ with live cultures’—no explanation needed.

The idea of a ‘live product’ may be novel to some readers. An easy way to remember what’s what is linking it to the famous ‘prebiotic’ and ‘probiotic’ terms. ‘Pre’ is the precursor to a well-functioning

gut biome, so prebiotics are essentially food for our microbes—the ones already present in our large intestine. Imagine your gut as a farm, and prebiotics are the food supply for your livestock of bacteria and fungi living there. Prebiotics are rich in fibre, found in vegetables, fruit, many seeds, and grains.

Probiotics, on the other hand, are foods that have been pre-digested by bacteria (for example, during fermentation, such as our Kraut) and have grown a variety of beneficial microbes on their surface. When consumed, these increase the array and load of bacteria and fungi in your gut. Our farm (the gut) is so expansive that we can add more livestock (microbes), which in turn enriches our land with even more benefits—provided we give them prebiotics regularly.

a faint memory from the early nineties popped into my head, when my cousins and I were subjected to child labour for the sake of sauerkraut

Bacteria) are broad and present in many fermented foods, including the sauerkraut I started making about five years ago.

So a ‘live product’ is essentially a combination of prebiotic (because sauerkraut contains fibre) and probiotic food, already in a more bioavailable form for the gut to absorb. This sounds like faff, but when you have ‘leaky gut,’ IBS, or just unexplained bloating and pain, indigestion or food intolerances, suddenly pre-digesting your food with bacteria becomes a life mission. Seven years working in hospitality damaged my gut, and I started avoiding gluten, dairy, and eggs; essentially, changing plasters on a bleeding wound. I finally arrived at the real solution: repairing the gut via food. For me, it was kombucha at first, but the benefits of LAB (Lactic Acid

Lactic Acid Bacteria is a term often used in fermentation, interchangeably with lactofermentation, which I prefer for ease of use. The science of lacto-fermentation is pretty simple: bacteria from the Lactobacillus family thrive in low-pH environments. In Kraut, this is created by salt applied to shredded cabbage. As the cabbage is massaged and cell walls are crushed, natural juices with enzymes start oozing out, further drawn by the salt. While Lactobacillus thrives in this environment and feasts on all the enzymes from the cabbage, many other bacteria and fungi, like moulds, can’t handle it if the environment stays fairly anaerobic. When these unwanted guests receive oxygen and the salt doesn’t sufficiently inhibit their growth, they’ll capitalise on available food and create islands of fluffy mould patches, which render our ferment inedible—no debate here, folks. Mycotoxins are not to be taken lightly, especially when combined with our delicate gut microbiomes, so any ferment showing signs of spoilage goes straight down the toilet.

Explaining lacto-fermentation may bring unwanted chemistry class memories, but knowing the basics for safety is wise. The actual process is lots of fun, including listening to bacteria farting and having a delicious product at the end.

It’s a classic; tangy, sour, addictive. Your gut bacteria will scream for more

Ingredients and Equipment

During workshops, I often get asked about special equipment. What equipment do you think my great-grandmother had? She certainly didn’t have glass weights, self-burping Kilner jars, or those fancy American airlock fermentation jars. She had a clay barrel, a plate, and a stone. While modern equipment is cool and airlock lids can be helpful with trickier ferments, you don’t need them.

The science of lacto-fermentation is pretty simple: bacteria from the Lactobacillus family thrive in low-pH environments. In Kraut, this is created by salt applied to shredded cabbage

Jars: I like fermenting in simple glass jars with lids. Anything between 530ml and 750ml is sufficient for a portion that will feed you for several dinners without getting boring, unlike a 5-litre jar. These are great for long-term storage in cellars or cupboards. Kilner jars with rubber bands and clip-tops are self-burping and best for short-term ferments. If stored long-term, air may get inside and spoil the ferment. I use these for my rotation of ferments we eat on the go, simply storing them in the fridge until empty. Clay pots shaped like small to medium barrels, as well as wooden barrels, were used in the past for larger batches. My mum had a brown clay barrel, about a foot in diameter, filled with gherkins and brine, with a plate weighing the veg down.

Cabbage: White cabbage is widely used across Eastern Europe for its size and tenderness. Older leaves are picked and discarded; a few bigger ones are kept as ‘the lid’ to place on top of the jar, preventing shredded pieces from floating and teasing mould. Generally, young spring cabbage is best for salads and fresh use, while mid-season and autumnal varieties are ideal for long-term storage. Fewer sugars mean less stormy fermentation and better storage qualities. However, a cabbage is a cabbage, so you can make Kraut with Brussels sprouts, cavolo nero, or other types. The famous Napa cabbage is used for kimchi—an Asian version of sauerkraut with added spices and fish sauce, resulting in a more pungent flavour than our humble European Kraut.

While cabbage is the main ingredient due to its texture, shredded carrot or apple cubes are often added to boost sugars in the fermentation process and soften the flavour with sweetness. When I spoke to my Babcia the other day and mentioned some people add apple (my mum added carrot), she told me her grandma

used to put whole apples in her barrel of cabbage. Tastes can change and resurface with different generations.

Caraway seeds add a unique smoky flavour and are natural antimicrobials. Compounds like carvone and limonene help suppress harmful bacteria while allowing LAB to thrive. This was particularly crucial in pre-refrigeration times when controlling spoilage was essential for winter food security. The seeds support fermentation themselves while adding digestive properties—helping break down cabbage and reduce gas-producing compounds that can make Sauerkraut difficult to digest.

Salt: The key component without which no food would be preserved by humanity. Sandor Katz, world-renowned fermentation expert, writes in “The Art of Fermentation” that “salt slows the fermentation process, inhibits other bacteria and moulds, and slows the enzymes that digest pectins and make vegetables go soft.”

In Poland, we have many salt mines and take pride in their excellent mineral quality. We ferment with rock salt, although sea salt is also widely used. Avoid iodised salt, which prevents lumping and is full of impurities. It will ferment, but if you’re going through the hassle, do it right and get good-quality salt. I use ‘Sól Kłodawska’ or ‘Sól z Wieliczki’ from one of the world’s oldest continuously operating salt mines, which has been in operation since the 13th century. It was among the first UNESCO World Heritage Sites, where you can find salt chambers, including a ballroom with salt chandeliers 327 metres below ground, salt sculptures, and underground boat trips along old excavation shafts. We take our salt seriously.

Lastly, you’ll need a little tray or a plastic zip-lock bag. As your cabbage ferments, juices may leak through the lid and puddle at the base. Once fermentation slows, you can press the contents below the remaining brine, tighten the lid, and store it in the fridge for months. Well-made ferments won’t spoil even at room temperature. I’ve tested this over the years and still have jars from at least four years ago that show no signs of spoilage and taste perfectly fine. For novices, make small batches and store them in the fridge.

Sauerkraut can be enjoyed as a side dish, mixed with roasted or boiled potatoes, served as a topping on a sandwich, mixed with chicken salad or turned into a fantastic Polish soup with roasted sausage, AKA Kwaśnica

Classic Polish Sauerkraut

It’s a classic; tangy, sour, addictive. Your gut bacteria will scream for more.

Makes a 1.5 or 2 litre jar.

• 1 white cabbage, about 1 kg when shredded

• 1 tbsp caraway seeds

• 1 medium-sized carrot

• 20g fine rock salt

1. Peel and discard the outer layers of the cabbage, remove the core and finely shred the head. Peel and grate the carrot.

2. Add salt to the cabbage and carrot mix. Massage the salt for 5 minutes, then leave it to rest for 30 minutes.

3. Once the cabbage has released the brine, add caraway seeds and mix again. Fill the jar, pressing any air out and making sure all cabbage is covered with brine.

4. Leave the jar for 5-14 days. If your kitchen is warm, the fermentation process will be faster. Once you taste the cabbage and the flavour is not too salty and tangy, clean the jar if any brine comes up over the lid, and store it in the fridge.

Spiced Winter Red Kraut

An absolute banger and must-have for those wintery stews, as a side dish or on a sandwich—YUM!

Makes a 1 or 1.5 litre jar

• 1 red cabbage, about 750g when shredded

• 1 apple, quartered, peeled and coarsely chopped

• 2 tsp caraway seeds

• 1 tbsp juniper berries, crushed

• 20g fine rock salt

1. Remove the outer two to three leaves, quarter and remove the core and shred the cabbage finely by hand or in a food processor.

2. Layer the cabbage with the salt and massage for 5 minutes. Leave it to rest for 5 minutes and massage again for 3 minutes. You should have a reduced volume with briny juices.

3. Add the apple, caraway seeds and juniper berries. Mix thoroughly and pack the mixture into the jar, ensuring the top is covered with brine.

4. Leave at room temperature and taste after 7 days. The taste should be aromatic and tangy, but not too salty. If it’s too salty, leave it for a few more days, then store it in the fridge. As it ferments, it will rise, so press the contents daily with a clean fork, so that all the pieces are submerged under brine.

Sauerkraut can be enjoyed as a side dish, mixed with roasted or boiled potatoes, served as a topping on a sandwich, mixed with chicken salad or turned into a fantastic Polish soup with roasted sausage, AKA Kwaśnica.

*Babcia - Polish for Grandmother, sweetly 3

BIO Martyna Krol is a vegetable grower, natural beekeeper, and edible spaces designer. She is a lover of all soil and urban farming techniques and is the former head of growing at Incredible Aquagarden.

VGN - VEGANIC FERTILISERS

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Nutrients direct available for plant

Rich in micronutrients

Easily degradable in nature

Supports a circular economy

VGN, where sustainability meets innovation. These veganic fertilisers are the result of transforming plant waste into solutions for your plants. All VGN products are certified for organic farming by the Control Union. With VGN fertilisers you nourish your plants while supporting beneficial micro-organisms. A healthy soil life is the foundation for healthy plants!

CIRCU

Hydroponics, Hydrophobic, and the

Problem ROOT

of the

The real definition of hydrophobic doesn’t matter; it’s just a symptom of problems created by low moisture conditions. Many problems arise when you let a plant and its substrate get too dry. Still, growers strive to achieve good drybacks to keep roots healthy and breathing, while promoting strong fertiliser uptake and extracting as much of the greasy gas from the plant as possible.

As a cultivator, I want to be a “dry guy” because it means I’m pushing my plants to the max. The situation becomes a problem when attempting to rewet the plant, and it channels all the feed/ water through the medium directly to the drain; that’s hydrophobic! What we all want is something that rehydrates consistently every time.

Building and Maintaining Root Mass

There are a few solutions possible, but the one I teach growers is how to build the root mass early and then maintain it until late flower. The first thing I ask is about their hydration method. When using irrigation or hand watering to initially saturate the media before planting, it’s essential to check the bottom and sides to ensure there are no dry pockets. If ignored, the dry pockets will never hydrate, and the root zone will be deprived of moisture. In a fully hydroponic medium like stonewool or Hydromatrix, the initial hydration method must always be submersion.

Growers often have good roots in veg, but the progression of the root mass slows in week two of flower, before the plant really takes off. The early root loss doesn’t manifest as a problem until you start drying the plant down in late flower. That’s when necrosis appears in the upper canopy, and there’s not enough support in the feet to keep the head cool. The cause of the initial root loss allows the substrate to get too dry in the early cycle.

Getting Drybacks Right

We often hear growers discuss drybacks, but they frequently overlook their daily saturation limit. Drybacks need to be 10-15% in veg, 15-20% in early flower, and 20+% in late flower, but the ceiling matters a lot more. If a grower starts flower at a 55% daily peak saturation and drops by 20% overnight, they’re still at 35%, which is a nice place to be in early flower. However, if they lose the ceiling in week two of flower and the daily peak is only at 40%,

Many problems arise when you let a plant and its substrate get too dry

still hitting the 20% overnight dryback, then they’re on the verge of a problem and might be losing roots. Stonewool performs exceptionally well between 55% and 25%, but below the 20% mark, the block becomes hard and crusty, with the drippers flowing straight through it instead of spreading across. It is crucial to keep it above that 25% mark so you can climb back up to the 55% daily. If you can’t get back to 55%, you’ve lost some of the ceiling.

It is possible to get that ceiling back to some extent, but it’s extra labour. The method is called a hand reset. After the first few shots in the morning, go in and hand water over the top with a wand using a nice breaker. Give it a solid saturation all over the top with some runoff; this will help rehydrate the entire block. Ensure this is completed before the last irrigation so that the plants’ timing and dryback aren’t thrown off schedule. Use a nutrient solution, but 0EC will work if you need to lower the block salt concentration significantly.

Timing is Everything and Finding Balance

The timing of resets matters: the time of day and the time in the lifecycle. Reset as often as needed in veg and early flower so that the roots remain healthy, continue to build mass, and the block performs at peak saturation. Once in mid-flower, reset sparingly, never on consecutive days. The goal with mid-flower is really to maintain the root mass established in veg and early flower. In late flower, resetting with a hand water should not be necessary. If you absolutely need to increase the daily water volume, then an occasional reset is acceptable to carry plants through to harvest.

The focus should be on root development early! Once root mass is established, the water distribution from irrigation becomes more stable through spread. However, the plant drinks it faster. The “art” of growing is a balance!

Substrate Choice is Crucial

Never overlook substrate choice. While stonewool performs well, it’s not the only substrate that becomes hydrophobic. These strategies also work with Coco, but the percentages will be slightly different. Recently, I have been using HydraFiber, now branded as Hydromatrix. This all-pine substrate is interesting due to its resistance to becoming hydrophobic. The pine fibre in Hydromatrix can drop relatively low in volumetric moisture content before it channels irrigation without absorption. The selling point for the technology is its ability to rewet. The HM100 (100% Hydrafiber) features a 97% rewet rate, certified by RHP Labs in Europe. Growers can’t lose the ceiling in early veg or late flower when trying to run the blocks dry. It alleviates the need to reset because, even if too dry, extra irrigations do the trick.

Hydromatrix also offers a coco blend for those who prefer something with a higher water buffer. It dries a tad slower than the 100% so there is more time to react and make decisions. It’s quite different from running a standard coco, as the water-holding capacity is higher, without impacting oxygen availability.

As with any substrate choice, there are some subtleties to learn. The nitrogen availability may be lower due to the high carbon content of the Hydromatrix, but most fertiliser lines are high in nitrogen, so growers typically don’t need supplementation. This is really only the case in the Hydromatrix 100, because the coir blend (HM40) is only 40% Hydrafiber; there is not a noticeable impact on nitrogen availability as compared to a 100% coir.

BIO Shane started as a grower in the legacy market and has two horticulture degrees. After college, he went to Grodan before starting his own consulting firm. He was later hired by Gavita, where he handled North America consults. Next, he took over as the owner of two farms in Colorado. After leaving Colorado, Shane was hired as Sr. Director of Cultivation at Cresco Labs in Illinois. Three years later, he decided to go back to consulting as part of the Cultivation Coaches. He currently provides consulting services and also sells substrates for Profile Products, the parent company of Hydromatrix.

The focus should be on root development early!

Look to the Roots

The critical part of production growing is to push the plants to their maximum potential. Whether you want increased yield, quality, or both, the answer is in the roots! We have come a long way in hydroponics over the decades, but many growers don’t know how to build a root mass, let alone maintain it until late flower. Keep that ceiling and make good choices in your substrate supplier! 3

BY MARTYNA

Local Growers

WHO’S GROWING WHAT WHERE

Allotment Fight Club

Cardiff, Wales

Cardiff Bay is a stunning backdrop for many stories. Still, few are as intriguing and mysterious as that of Allotment Fight Club, a grower who prefers anonymity due to his ‘’super secret day job”. While I can’t reveal his name, the first rule of the Allotment Fight Club is to tell everyone about it.

Our anonymous friend had zero gardening background, no history of green thumbs or weekends at the family allotment. His horticultural awakening came in his thirties, when he served a delicious and colourful dinner, solely from his friend’s allotment. The flavours were so much different than what he had ever experienced before. Inspired by this meal, he immediately signed up for an allotment and promptly forgot about it.

By the time he received a phone call about being awarded an allotment, many years had passed. Life had changed a bit in this time. He was now a father, had a demanding career, and a life full of responsibilities. But the timing was perfect, as the allotment came in time for the pandemic.

His plot sits outside Cardiff, offering breathtaking views of Cardiff Bay and the Severn Bridge. He’s driven by his original inspiration, cooking with fresh produce and connecting with nature. When he first pulled back the old tarpaulin and discovered slow worms underneath, it felt like uncovering a secret ecosystem. The newly acquired plot was completely overgrown, strangled by bindweed, which he thought was cute at first. Six years later, he’s still excavating stubborn remnants, and anyone who knows bindweed knows it may be there for a few more years! His demanding day job and busy family life mean allotment time is precious. Weekend mornings at 6 a.m. provide three hours of pure decompression and quiet time after a hectic week of work.

He has installed an old bath as a wildlife pond, which currently attracts mainly mosquitoes, but he remains optimistic about frogs. He follows sustainable practices, such as working peat-free and pesticide-free,

in the UK & Ireland

and collaborating with rather than conquering the ecosystem. Slugs remain constant adversaries - sometimes he wins, sometimes they do. He’s obsessed with soil quality, and being on the Welsh coast, he harvests seaweed for mulch after storms, building organic matter until he achieves a perfect, dark, crumbly texture.

Through Allotment Fight Club Instagram, he shares experiences lightheartedly, proving that transformation is possible at any stage. His name remains a secret there as well.

@allotment.fight.club

Would you like to be featured as one of our local growers? If you’ve got a garden, grow room, or farm and have a story to share, contact us at: growers@gardenculturemagazine.com

Emma Corns Buckinghamshire, England

Gardening for Emma has gone from being a hobby to a full-blown obsession. It’s the first thing she thinks about when she wakes up in the morning. Before anything else, she’s out there with a cup of tea, checking what’s changed overnight, what might have popped up, or what seed pods she can collect. Growing from seed has become her passion; starting her own seeds, nurturing them, and watching them transform into thriving plants. She admits the process makes her quite emotional.

Her journey began 11 years ago during the darkest time of her life, when her mum suddenly passed away. They’d just bought a house with nothing but a huge lawn - no flowers, no borders, just grass and a beautiful view. In her grief, she found refuge in that empty garden. It gave her focus, a different place to put her thoughts. She built four small vegetable beds and grew courgettes, onions, and garlic. She expanded and now has a greenhouse, her safe place where she goes to potter around, make flower arrangements, and have a glass of fizz. Building it herself with her husband was incredibly rewarding. But she didn’t stop there. She designed and built an entire dahlia-growing area single-handedly, ordering three tons of gravel (which they washed), learning to lay bricks, and doing everything herself. She’s obsessed with dahlias - she now has 52 varieties and will probably get more this autumn.

Emma is out there in all kinds of weather. Gardening isn’t limited to spring and summer for her. She says that when you’re really into gardening, you see the seasons so clearly, and it structures your entire year. Something is amazing in every season, from snowdrops appearing when nothing else grows to violas flowering despite falling snow.

The gardening community she’s found through Instagram has become like family. She’s hoping to turn this passion into a business someday, selling flower arrangements and seasonal wreaths.

“When I look back at how I felt when I first started gardening very soon after my mum passed away, it’s a completely different feeling I get now. However, I think it’s actually linked back to that because I used gardening as a means to give me a sense of safety and respite from the grief I was going through, which I now understand is the pure joy I get from being out in the garden. I wish you could bottle it because it’s just the best feeling ever”.

@elenigraceflowers

WAYS

Expertly Forage for

Wild Mushrooms

Becoming a mushroom forager doesn’t take years of school and a fancy degree. Plenty of practice and proper identification are crucial. On page 74 of this edition, Whitney Johnson, author of Go Forth and Forage , talks to Garden Culture Magazine about her love of mushrooms and the current ‘shroom boom’. In our list of 5 Cool Ways to Expertly Forage for Wild Mushrooms , Whitney shares her top tips for success. In her words, “first things first, just get your hind-end outside.” Yes, ma’am.

1 Regional Field Guides and Mushroom ID Groups

Where to Forage 2

We’re not kidding when we tell you that foraging for wild food is a no-frills hobby, because mushrooms are everywhere. Check the local regulations concerning foraging before getting started; some areas allow it, others don’t. Many places have a maximum amount of mushrooms one can pick in a day, and anyone found to be in excess will face stiff penalties. If you’re foraging on private property, make sure you have the proper permissions to be there. Otherwise, Whitney recommends having your head on a swivel. “I have found tons of roadside mushrooms. The first hen of the woods I ever found, we were just rolling down a country road, and there she was sitting at the base of an oak tree,” Whitney recalls. “If I’m out walking around anywhere, even in the city, there’s trees, grass, and dirt in places, and there can be mushrooms there.” In other words, always be foraging, but make sure you’re allowed to do it wherever you are.

So you’ve moved your butt outside and you’re ready to look for mushrooms. Now what? Whitney says numero uno is to get a regional field guide to help identify mushrooms specific to your area. “I live in eastern Kentucky. There ain’t no need for me to get a book that covers the Pacific Northwest,” she says. Whitney’s guide covers Appalachia, but plenty of books have been written on the subject and are easy to find. Join an online mushroom identification group; find a reputable one on Facebook or Reddit. “If you can’t identify your mushroom from your field guide, you can submit pictures to different groups to help you verify your ID [...] If you do not know with 100% certainty that you have an edible, safe mushroom, do not eat it.” For some hands-on experience, check local activity listings for mushroom walking tours led by experienced foragers.

Foraging Dress Code 3

There are no bells or whistles when it comes to proper foraging attire, but the more coverage, the better. Showing skin isn’t recommended on forest treks due to the risk of tick bites. Whitney’s guide recommends comfortable, light-coloured, full-length clothing that isn’t too tight or baggy. Tucking the bottoms of pants into socks may not be the most fashionforward approach, but it’s precisely what we’re looking for while foraging for that extra layer of bug protection. In the colder months, Whitney recommends dressing in layers, and she always brings an extra pair of socks in case her feet get wet. As for footwear, consider a waterproof pair of hiking boots with good traction. Remember, keep it simple. Foraging for wild food is fun, but it can get dirty; don’t stress about ruining a designer sweater or pair of pants.

Journal like a Boss 5

Keeping track of your foraged discoveries is crucial, because trust us, you will forget about them or where you found them. Bring a journal on your treks so you can record the type of species you saw, their location, and the time of year. Include details like whether the area has recently received rain, and snap a quick pic for future reference. “If you have your own photo that you took of a mushroom versus a stock photo in a field guide, you relate to it more and remember it better,” Whitney explains. She says journaling is also fantastic for keeping track of your personal progress; looking back at older entries and seeing how far you’ve come is a confidence booster! If you want to quickly jot down where and when you found your treasures, you can do so on a calendar and refer back to it the following year.

Foraging Gear 4

Let’s face it, some hobbies are expensive. Pickleball calls for pricey paddles and good shoes, and skiing requires… well, skis. However, mushroom foraging isn’t fancy, and neither is the gear you’ll need to bring with you. Whitney’s supply list includes a $20 backpack, a mesh, breathable sack for the harvest, and a knife for cutting some varieties off tree stumps. “It doesn’t have to be expensive. Take a butter knife; I don’t care! I don’t even use a knife all the time. Some people say, ‘Cut it. Don’t pluck it.’ It doesn’t matter. Studies show squat. No matter how you pick your mushroom, it’s going to be the same,” she says. “I like to use [a knife] to get big shelf mushrooms. It