Pink Oyster is the heat lover of the oyster family. When summer temperatures stall most gourmet species, Pleurotus djamor keeps fruiting in bright coral-pink clusters. It's also the fastest culture we offer on agar, often covering a plate in under a week.
- P. djamorSpecies
- 5–7 daysTo cover a plate
- 65–80°FFruiting temp
- BeginnerSkill level
- 8–10Plates from one
Why start with our Pink Oyster plate
Fast off the plate
At 75–80°F it can colonize agar in 5–7 days and grain in about 7–12.
Summer production
Fruits best between 65 and 80°F, filling the warm months when cooler species slow down.
Grows on almost anything
Straw, hardwood sawdust, pellets, Master's Mix, even spent coffee grounds.
Where one plate can take you
1Grain jars or bags
Cut a wedge about the size of a pencil eraser for each quart jar or bag of sterilized grain. Expect full colonization in about 7–12 days (kept warm).
2Liquid culture
Drop a small wedge into sterilized broth to grow a liquid culture you can draw syringes from.
3More plates
Slice the culture and transfer the pieces to fresh agar. One plate typically yields 8–10 new plates for a backup library.
4Pick the best
Choose the fastest, cleanest-looking growth and carry only that section forward to keep the line strong.
Pink Oyster plate specs
| Spec | Detail |
|---|
| Scientific name | Pleurotus djamor |
| Genetics | First-generation isolate from our master culture |
| Medium | Malt extract agar (MEA), about 18 mL |
| Dish | 90mm polypropylene, sealed with Parafilm |
| Mycelium appearance | White to faintly pink, fluffy, with ropey edges |
| Time to cover agar | 5–7 days at 75–80°F |
| Time to colonize grain | 7–12 days (kept warm) |
| Fruiting temperature | 65–80°F |
| Fruiting substrates | Straw, hardwood sawdust, supplemented pellets, Master's Mix, spent coffee grounds |
| Skill level | Beginner |
| Storage (sealed) | 60–90 days at 55–70°F in the dark; 6–9 months refrigerated at 35–40°F |
| Ships | Within 1 business day by USPS Priority Mail |
Common questions
Can I refrigerate a Pink Oyster plate?
Short term, yes, but it handles cold worse than most species. For long storage keep it at the warm end of the range, around 40°F, and transfer it to fresh agar every 4–6 months.
Why did my Pink Oysters turn tan when I cooked them?
The pink pigment breaks down with heat. Pick them at peak color, before the caps flatten out, and expect them to brown in the pan. Cooked crisp, they take on a savory, almost bacon-like flavor.
How long can I keep the plate before using it?
Left sealed and stored somewhere dark at 55–70°F, it stays viable for 60–90 days. In the fridge at 35–40°F it holds for 6–9 months. Pink Oyster is more cold-sensitive than most, so keep long-term plates near 40°F and refresh them every 4–6 months.
What if my plate arrives contaminated?
Every plate is inspected before it ships. If you see green or black fuzz, a pink or orange sheen, wet spreading patches or a sour smell, email us a photo within 5 days of delivery and we'll replace it free.
Made in our lab, shipped fast
We pour each plate with about 18 mL of agar, inoculate it in front of HEPA-filtered laminar flow, seal it with Parafilm and grow it out in a dedicated clean room. It's 90mm, using a polypropylene dish that flexes instead of cracking, so a bump in transit won't split the plate and break the seal. Every plate gets a visual check before packing, and anything questionable is discarded instead of shipped. Most plates show 90–100% coverage when they ship.
Because we keep colonized plates in stock instead of starting them when you order, yours usually leaves the lab within one business day. Plates travel by USPS Priority Mail, typically 2–4 days, in insulated, padded packaging, with a free cold pack from May through September and for hot-climate addresses. Orders with several items can take an extra 1–2 business days.
Pink Oyster on MEA
Full plate coverage
When it arrives: Look it over within 24 hours. A little condensation on the lid is normal. Keep it sealed, cool and dark at 55–70°F until you're ready to work.