Shiitakes are ready to harvest when the caps have opened and flattened but still have a slight curve — the edges should still be slightly rolled under. Don't wait until the caps go fully flat.

Gently twist your mushrooms from the base to harvest, or cut at the base with a sharp knife. All mushrooms should be washed and cooked before consumption.

The cold water soak is essential for Shiitakes — it triggers fruiting. Don't skip it. Submerge the block in cold water (40–50°F) for 8–12 hours before starting. Re-soak between flushes for consistent results.

The bag comes off completely for Shiitakes, unlike oyster and Lion's Mane kits. Shiitake naturally fruits from all surfaces, so removing the bag exposes the entire surface and maximizes yield.

Shiitake blocks often develop a bumpy, popcorn-like texture on the surface as the mycelium matures. This is completely normal and is actually a sign that the block is ready to fruit.

For second and third flushes, let the block rest 1–2 weeks between harvests, then re-soak overnight in cool water. You can often get 2 to 4 flushes from a single block.

Shiitakes fruit best at 60–75°F. If your home is warmer, try a cooler spot. Avoid placing your block near direct heat or air conditioning.

Check out our Strain Catalog page for variety-specific information. You can also read our blog post on what to do with your block after it's done fruiting, or visit our FAQ page for even more information.