100% wilds only /// nothing bred /// nothing tamed /// Britain + Australia /// raw /// uncut /// found wild, kept wild ///100% wilds only /// nothing bred /// nothing tamed /// Britain + Australia /// raw /// uncut /// found wild, kept wild ///
Wild isolates only/Britain + Australia/Est. 2026
Wild Origin Cultures. Wild. Raw. Uncut.
Liquid cultures that trace straight back to mushrooms growing wild in British woodland and the Australian bush. No commercial strains. No tamed lab lines. Wilds only.
Every culture on file started as a mushroom growing wild. If it came out of a commercial strain catalogue, it does not get in.
02
Raw
A clean cut of tissue, run across agar until it grows pure. That is the whole process. No crossing, no breeding for supermarket looks.
03
Uncut
You get the genetics the way the wild made them. Hardy, a little unpredictable, and nothing like the strain everyone else is running.
04
Named by origin
Each wild carries its country and its code on the label, so you always know where your culture comes from.
Drop 001 / on file
The wilds
Seven on file. Six out of British mud, one out of Australian dust. Open a file to see what each one wants.
Velvet Shank
Flammulina velutipes
Fruits when everything else has quit. Tight tufts of amber caps on dark velvet stems, straight through the frost.
Runs on
Hardwood
Fruits at
8 to 15°C
Level
Medium
In the wild
Dead and dying hardwood, mostly elm, ash and willow, from late autumn through winter.
On the plate
Silky and mild with a faint sweetness. Good in broths and stir fries.
Field note
The wild form of what shops sell as enoki. Grown in the light it stays short, amber and full of flavour.
Drop 001 / soon
Pioppino
Cyclocybe aegerita
The poplar fieldcap. Dense clusters, long crisp stems and brown caps that crack like dry mud as they age.
Runs on
Hardwood
Fruits at
13 to 18°C
Level
Medium
In the wild
Stumps and wounds on poplar and willow, mostly in the south of Britain.
On the plate
Firm and nutty, and it holds its shape in the pan.
Field note
Pick the clusters young, before the caps flatten. The stems are as good as the caps.
Drop 001 / soon
Pale Oyster
Pleurotus pulmonarius
Fast, hungry and hard to kill. Pale shelving fans that tear through straw and ask for very little.
Runs on
Straw
Fruits at
18 to 27°C
Level
Easy
In the wild
Dead hardwood, beech most of all, from summer into autumn.
On the plate
Mild and meaty. Tear it, do not chop it, and give it a hot pan.
Field note
The one to start with if you have never run a wild. It also takes to hardwood blocks.
Drop 001 / soon
Lion’s Mane
Hericium erinaceus
A white cascade of spines off old beech and oak. One of the rarest fungi in British woodland.
Runs on
Hardwood
Fruits at
15 to 21°C
Level
Medium
In the wild
Wounds on old beech and oak. Rare, and legally protected in Britain.
On the plate
Dense and meaty, often compared to crab or lobster.
Field note
Lion’s mane is protected in the wild in Britain, so this one is held in the archive and is not part of Drop 001.
Archive only
Reishi
Ganoderma lucidum
A lacquered red bracket that looks varnished. Slow, woody and built for tea and extracts, not the frying pan.
Runs on
Hardwood
Fruits at
21 to 27°C
Level
Medium
In the wild
The base of old hardwoods, oak most of all. Uncommon in Britain.
On the plate
Not one for the plate. Woody and bitter, so it goes into teas and extracts.
Field note
It grows antlers in still air and brackets in fresh air. Your grow room decides the shape.
Drop 001 / soon
Coral Tooth
Hericium coralloides
Branching white coral hung with icicle teeth. A rare sight in the wild and a showpiece in the grow room.
Runs on
Hardwood
Fruits at
15 to 21°C
Level
Medium
In the wild
Fallen beech and ash trunks, late summer into autumn. Rare in Britain.
On the plate
Delicate and tender, in the same family of flavour as lion’s mane.
Field note
A close cousin of lion’s mane with a finer, more delicate structure. It likes high humidity and gentle air.
Drop 001 / soon
First Australian wild on file
Wild Australian Turkey Tail
Trametes versicolor
Banded brackets stacked in fans, tough as old boots and quick across hardwood. The first wild in from the other side of the planet.
Runs on
Hardwood
Fruits at
18 to 24°C
Level
Easy
In the wild
Dead hardwood logs and stumps in Australian forest.
On the plate
Too leathery to eat. Grown for teas, extracts and the look of it.
Field note
Every bracket bands differently. More Australian wilds are on the way.
Drop 001 / soon
Substrates, temperatures and levels are growing guides, not guarantees. Wilds do what they want. Specimen images are AI-generated studies of each species, made to show its shape and how it grows. They are not photographs of the cultures on file.
50°N to 58°N
Mud
Britain
Oak, beech, bog and hedgerow. Wet boots, cold hands and six wilds on file.
Find sites not disclosed. Nobody gives up their spots.
10°S to 43°S
Dust
Australia
Gum forest, fern gully and red dirt. One wild on file and more on the way.
Find sites not disclosed. Same rule, other hemisphere.
WO-AU-02Incoming
WO-AU-03Incoming
The cut
From the wild to your grow
Five steps. Nothing added, nothing bred in, nothing smoothed off.
01
Found
A mushroom fruiting wild, in the place it chose.
02
Cut
A clean piece of tissue taken from inside the fruit body. One specimen, one line.
03
Cleaned
Run across agar plates until the culture is pure mycelium and nothing else.
04
Grown out
Expanded into liquid culture, ready to hit grain.
05
Yours
Labelled with its code and its country. Grow it your way.
Drop 001
The first drop is growing out.
Get on the list and you hear first when the syringes go live. One email per drop. Nothing else.
You are on the list. One email when Drop 001 goes live.
Your email is only used to tell you about drops. Every email carries an unsubscribe link.
Questions
Straight answers
What makes a culture wild?
It was cloned from a mushroom growing wild, not bought in from a commercial strain catalogue. Every culture here traces back to a wild find in Britain or Australia.
Why grow a wild instead of a commercial strain?
Commercial strains are bred to behave the same in every grow room. Wilds are not. They carry the genetics of the place they came from, they can be less predictable, and that is exactly why growers want them.
What do I actually get?
Liquid culture in a syringe, labelled with its code and country, ready to inoculate grain. Sizes and prices land with Drop 001.
What do the codes mean?
WO is Wild Origin. GB or AU is the country the wild came from. The number is its place on file.
Why is lion’s mane archive only?
Lion’s mane is protected in the wild in Britain. It stays on file and it is not part of Drop 001.
Are the pictures photos?
Not of our cultures. Each one is an AI-generated study of the species, built to show its true shape, colour and the wood it grows on. The cultures themselves arrive as liquid in a syringe.