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Product name | Maitake |
Country of origin | GuangXi,China |
Shape | Morphological characteristics Maitake fruiting bodies are fleshy or semi-fleshy, stalked, multi-branched, with fan-shaped or spatulate caps at the end, overlapping into clusters, with a maximum width of 40 to 60 cm. The cap is 2 to 7 cm wide and 2 to 7 mm thick. Gray to pale brown, covered with fine cilia or villi, gradually smooth, with radial stripes. Thin edges, rolled inside. The meat is white and 1~3 mm thick. The tube length is 1~3 mm, the tube pores are elongated, and the tube surface is white to light yellow. The spores are oval to oval, colorless. |
Process | Peppermint is very adaptable, it can grow in areas below 2100m above sea level, and can be cultivated in areas with full sunshine and 300 ~ 1000m above sea level. |
Features | It likes mild and humid environment, and can emerge when the average daily temperature after root and stem planting is 6℃, the ground part can withstand temperatures above 30℃, and the growth is the fastest from May to June, and the suitable growth temperature is 20 ~ 30℃. |
Edible scene | Maitake can be braised in soup and stir-fried |

























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