Hyphavel

MYCOLOGICAL FIELD LAB

Gourmet & functional mushrooms, grown by spore and science.

Living grow kits, wild-foraged dried mushrooms, dual-extract tinctures and the cultivation supplies to grow your own — documented like a field notebook.

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A fresh cluster of cultivated oyster mushrooms Plate I — morphologies
New cultures

Fresh from the lab

Catalogue

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Grow kits

Grow kits

Fruits from the box
Difficulty: Beginner +
Species: Lion's mane, oyster, shiitake
Dried culinary mushrooms

Dried culinary

Wild-foraged & cultivated
Use: Risotto, stock, dashi
Species: Porcini, morel, trumpet
Extracts and tinctures

Extracts & tinctures

Dual-extract, fruiting body
Ritual: Daily, neat or in coffee
Species: Reishi, chaga, cordyceps
Cultivation supplies

Cultivation supplies

Spawn · substrate · tools
Level: Intermediate +
Goal: Grow your own flushes
By purpose

Find your use

Grow kits and dried mushrooms for the kitchen — umami, texture and woodland depth.

Dual-extract tinctures of lion's mane, reishi, chaga, cordyceps and more — a daily ritual.

Spawn, substrate, tools and books to cultivate your own flushes from scratch.

Grow your first flush in a week

Our beginner grow kits fruit straight from the box — no sterile technique, no tools. Mist twice a day and harvest in days. Modify or restart anytime.

Fruits in 5–12 days Free shipping over €40 Beginner-friendly
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Featured specimens

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From the notebook

Field notes

Fruiting a grow kit

Cultivation

Why your first flush wants more humidity, not more water

The single biggest mistake new growers make is soaking the block. Here is what mushrooms actually need to pin.

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Rehydrating dried mushrooms

Kitchen

The soaking liquor is the secret: dried mushrooms 101

Never pour it away. We break down how to rehydrate porcini, morels and trumpet — and keep the umami stock.

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Dual extraction

Wellness

What 'dual extract' means — and why fruiting body matters

Water for the beta-glucans, alcohol for the rest. A plain-language guide to reading a tincture label.

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The Spore Print

Cultivation guides, species spotlights and seasonal foraging notes — in your inbox each fortnight.

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