Maitake Hen of the Woods Colonized Agar Plate
Maitake Hen of the Woods Colonized Agar Plate is backordered and will ship as soon as it is back in stock.
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Description
Description
A fully colonized Maitake (Grifola frondosa) agar plate, grown from our master culture and 1st-generation isolated genetics — the same strain we use in our Maitake liquid culture syringes and grow kits.
Each plate is produced at our Illinois lab on standard malt extract agar (MEA), fully colonized before it ships, and held in inventory rather than made to order, so it ships within 1 business day. Multi-item orders may take an additional 1–2 business days so we can pack everything together.
- 90mmPolypropylene dish
- ~18mLMEA agar
- 21–28 daysColonizes agar
- 55–65°FFruiting temp
- 1 dayShips within
Why growers pick Maitake
Maitake — Hen of the Woods in English, the "dancing mushroom" in Japanese — is one of the most prized mushrooms in the world, valued both as a premier culinary species and in traditional functional mushroom practice.
- Outstanding flavor and texture – rich, earthy, slightly peppery, with frilly edges that crisp beautifully when seared
- Showpiece rosettes – large clusters of overlapping gray-brown fronds that double as a visual centerpiece
- Functional tradition – a long history in traditional preparations, notable for its beta-glucan content
- A grower's milestone – harder to cultivate than oysters or Shiitake, which makes a clean, vigorous starting culture especially valuable
The cultivation challenge
Maitake is one of the more demanding species to cultivate. The mycelium grows more slowly than most species and needs careful attention to temperature, substrate, and timing. Successful cultivation generally requires:
- Patience – Maitake colonizes hardwood blocks in 3–4 months, much longer than oysters or Shiitake
- Supplemented hardwood – oak sawdust is the traditional choice, and supplementing with wheat bran or soybean hulls is essential for good fruiting
- Cool fruiting conditions – 55–65°F with a seasonal cold shock to trigger primordia
Well-managed blocks can produce rosettes of 4–8 lb from a single fruiting.
Working with Maitake on agar
- Slow growth – typically 21–28 days to full colonization at 70–75°F, slower than most species in our lineup
- Dense, slightly stringy texture – white mycelium with rhizomorphic patterns developing over time
- Yellow-tan tint at maturity – especially toward the edges; this is healthy, not contamination
- Less aggressive than oysters – the mycelium doesn't outpace contamination the way fast species do, so sterile technique matters more
What's included
- One 90mm polypropylene Petri dish, parafilm-sealed for sterility during transit
- ~18mL malt extract agar (MEA), our standard formulation for gourmet species
- Fully colonized with Maitake mycelium (typically 90–100% coverage at ship time)
- 1st-generation isolated genetics from our master culture
- Lab-inspected for contamination before it ships
When your plate arrives
- Inspect it within 24 hours. Minor condensation on the lid is normal and harmless.
- Store it cool and dark. Keep the sealed plate at 55–70°F until you're ready to use it.
- Work clean. Open the plate only under a still-air box or laminar flow hood.
- Make your transfer. Cut a small wedge, about the size of a pencil eraser, and move it to grain, sawdust, liquid media, or fresh agar.
Shipping and storage: plates ship in insulated, padded packaging via USPS Priority Mail (typically 2–4 days in transit), with a cold pack included at no additional cost in summer months (May–September) or to hot-climate destinations. A sealed plate stays viable for 60–90 days at 55–70°F, or 6–9 months refrigerated at 35–40°F.
What you can do with one plate
- Transfer to grain – place a wedge onto sterilized grain (rye or our 5-grain blend); Maitake colonizes grain in 28–42 days at room temperature
- Transfer straight to hardwood blocks – many experienced growers skip grain and inoculate sterilized oak sawdust blocks directly from agar, since Maitake fruits on wood
- Make liquid culture – drop agar wedges into sterile liquid media to produce your own LC
- Expand to more plates – divide one plate into 4–6 fresh plates for a long-term genetic library
- Isolate strong sectors – move the most vigorous growth to a fresh plate to refine your genetics over generations
Shatterproof polypropylene plates
Every Maitake plate ships in a 90mm polypropylene Petri dish rather than the standard polystyrene. Polypropylene flexes under impact instead of cracking — and a cracked plate isn't just damaged, it's a contamination risk, since the crack breaks the parafilm seal. Our Lion's Mane plate is the one exception: it uses clear polystyrene for contrast against black agar.
Specifications
| Specification | Detail |
|---|---|
| Species | Grifola frondosa (Maitake, Hen of the Woods) |
| Genetics | 1st-generation isolate from our master culture |
| Plate | 90mm polypropylene Petri dish, parafilm-sealed |
| Agar | ~18mL standard malt extract agar (MEA) |
| Sterility | Poured and inoculated under HEPA-filtered laminar flow |
| Mycelium appearance | White to slightly yellow-tan, dense, slightly stringy with rhizomorphic patterns |
| Colonization speed on agar | Slow — typically 21–28 days at 70–75°F |
| Preferred grain | Rye or our 5-grain blend |
| Fruiting substrate | Supplemented oak sawdust (preferred), other hardwoods (maple, beech), oak logs |
| Block colonization time | 3–4 months on supplemented hardwood blocks before fruiting |
| Fruiting temperature | 55–65°F (cool-weather fruiter; needs a cold shock to trigger primordia) |
| Fruit body | Large rosettes of overlapping gray-brown fronds; clusters can reach 4–8 lb |
| Difficulty | Intermediate-to-advanced — slower and more demanding than oysters or Shiitake |
| Shelf life (sealed) | 60–90 days at 55–70°F; 6–9 months at 35–40°F |
| Ships | Within 1 business day |
Sterility and quality
Every plate is poured, inoculated, and inspected at Myco Labs under HEPA-filtered laminar flow, sealed with parafilm immediately after inoculation, and incubated in a dedicated clean room until fully colonized. Each plate is visually inspected for contamination before it's approved for shipment — if it doesn't look right, it doesn't ship.
Same genetics, other formatsWant the strain ready to inject? The Maitake liquid culture syringe carries the same genetics, and the Maitake grow kit lets you fruit the same strain without the 3–4 month block colonization.
FAQ
What's the difference between Maitake, Hen of the Woods, and Grifola frondosa?
They're all the same mushroom, Grifola frondosa. "Maitake" is the Japanese name and the most common name in international cultivation, "Hen of the Woods" is the English common name used especially in North America, and you'll occasionally see older folk names like Ram's Head or Sheep's Head.
Is Maitake difficult to grow at home?
Yes — Maitake is one of the more demanding species in cultivation. It grows more slowly than oysters or Shiitake (3–4 months on hardwood blocks), needs supplemented hardwood substrate with oak preferred, and needs cool fruiting temperatures with a seasonal cold shock. We don't recommend it as a first project; Blue Oyster or Pink Oyster are far more forgiving.
My Maitake plate is developing yellow-tan patches — is it contaminated?
Probably not. Healthy Maitake mycelium often develops a yellow-tan tint as it matures, particularly toward the edges of the plate. True contamination usually appears as green or black fuzzy mold, a pink or orange bacterial sheen with a sour smell, or wet, slimy patches that spread rapidly. If you're unsure, contact us with a photo.
Can I transfer this plate directly to a hardwood sawdust block?
Yes — many experienced Maitake growers skip grain spawn and transfer agar wedges directly to sterilized supplemented oak sawdust blocks. Cut several small wedges from the plate, distribute them through the block, then seal and incubate. Colonization takes 3–4 months, with the final 2–4 weeks being the pinning phase before fruiting begins.
How do I cook Maitake mushrooms?
Maitake rewards simple preparations. Sear the frilly edges in butter or oil over medium-high heat, roast at 425°F until the edges crisp, tear into pieces and stir-fry briefly, or grill whole clusters with olive oil and salt. Avoid long simmering, which softens the texture. Maitake also dries well and rehydrates with concentrated flavor for soups and risottos.
Are these the same genetics as your liquid culture syringes and grow kits?
Yes. Every Maitake plate is grown from our master culture and 1st-generation isolated Grifola frondosa strain — the same genetics in our Maitake LC syringes and grow kits.
How fast do these ship compared to other agar plate sellers?
Within 1 business day. Most agar plate sellers make plates to order, which can mean waiting 2–4 weeks for a plate to be poured, inoculated, and colonized. Ours are produced on a rolling schedule and held in inventory fully colonized. Multi-item orders may take an additional 1–2 business days so we can pack everything together.
Why do you use polypropylene plates instead of polystyrene?
Polypropylene flexes under impact instead of cracking. A cracked plate isn't just damaged — it's a contamination risk, since the crack breaks the parafilm seal and exposes the culture. Our Lion's Mane plates are the one exception: they use clear polystyrene for maximum contrast against black agar.
How long will the plate stay viable?
An unopened, parafilm-sealed plate stored at 55–70°F in a dark place stays viable for 60–90 days. Refrigerated at 35–40°F, it stays viable for 6–9 months. Maitake tolerates refrigeration well, which makes it suitable for long-term library storage.
What if my plate arrives contaminated or damaged?
We guarantee every plate ships in clean, fully colonized condition. If you receive a contaminated or damaged plate, contact us within 5 days of delivery with a photo and we'll replace it free of charge.
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