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Enoki mushroom close up




Flammulina filiformis

Common names

Enokitake, Velvet Foot, Golden Needle, Lily mushrooms, Jingu in Chinese, Nim Kim Châm (in Vietnamese), and Paengi Beoseot (in Korean).


Mild, fruity flavor.


Enoki can be served raw in soups and salads or quick cooked in stir-frys. They become tough and fibrous if overcooked.

Size, texture & Color

Small white caps and very thin-long,
Crunchy texture.
White color, brown for the Golden Enoki strain.

Health benefits

Enoki mushrooms have anticancer, anti-allergy, antibacterial, antiviral, and anti-inflammatory properties, which protect and boost your immunity.

History and culture

In Mandarin, the Enoki mushroom is jinzhengu, or the “golden needle mushroom.” Enoki fungi were first cultivated in China in 800 A.D. They’ve been a staple in Asian cuisine for centuries, where they’re popular in soups, salads, and as medicinal mushrooms.

Enoki has been used since ancient times. In fact, the ancient Egyptians considered it a food of immortality and so only pharaohs were allowed to consume it. In China, it was also seen as a food that prolonged life.

Enoki thrives on the dead wood of broad-leaved trees, especially white birch, Chinese hackberry, and mulberry. In Japan, Korea, and China, it naturally grows.

Fresh enoki mushrooms

Growing infos.

Incubation & fruiting temperature

Incubation at 20-24°C - Fruiting best at 13-18 °C

Preffered substrate

Hardwood sawdust supplemented.

Innoculation to fruiting time

2 weeks in incubation, add up 1 week for the fruiting body to reach maturity.

Yield & number of flushes

Good. Two to three crops, 10-12 days apart.