The best Landscape books: Reddit reviews

From 3.5 billion Reddit comments

Manual of Woody Landscape Plants Their Identification, Ornamental Characteristics, Culture, Propogation and Uses Unabridged. Dirr

https://www.amazon.com/Landscape-Identification-Ornamental-Characteristics-Propogation/dp/1588748685

Wait! Don't trash them (yet). Your contaminants appear to be bacterial or less likely yeasts and there is away around them.

Cut a slab of agar out of a clean plate and cover your mycelium entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

Cut a slab of agar out of a clean plate and cover that mycelium entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

If something that looks like that occurs right next to some promising looking mycelium there's away around the problem. For one thing the mycelium can grow into large colonies and you can do a transfer from a leading edge away from the contaminants.

Also, there is this. Cut a slab of agar out of a clean plate and cover the mycelium and contams entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

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I mean, I guess there are books out there on it, but I haven't read any. Apart from that tip where you need to know a bit about mushroom lifecycle to understand, I guess the rest is common sense really. Knowing that the mushroom is 90% water and so needs water to grow helps my brain work, and visually seeing if it is dry and misting as needed etc.

It's a good idea to start at your local library. Check out a few books that look promising and go through them, making a note of photos and ideas that appeal to you. These will come in handy when you meet a designer and he or she asks you what you want.

There are also many regional design books on Amazon, like this: https://www.amazon.com/Midwest-Home-Landscaping-3rd-South-Central/dp/1580114970/ref=sr_1_2?s=books&ie=UTF8&qid=1508552802&sr=1-2&keywords=home+landscaping+midwest+region

There is a way around bacterial contamination. Cut a slab of agar out of a clean plate and cover that entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

These two books are recommended on r/mycology

Paul Stamets covers the subject quite well.

There are some good sources out there.

Some quick getting started reading : https://www.shroomery.org/forums/postlist.php/Board/83

This book has loads of information from one of the myco masters: https://www.amazon.com/Growing-Gourmet-Medicinal-Mushrooms-Stamets/dp/1580081754/ref=mp_s_a_1_3?dchild=1&keywords=paul+stamets&qid=1629757558&sprefix=paul+stameys&sr=8-3

Disregard the title, everything in there applies to magic kind too.

https://www.amazon.com/dp/1580081754/ref=cm_sw_r_cp_apa_glt_fabc_6VBWWGFP36QAD0CC8QS6?_encoding=UTF8&psc=1

https://www.amazon.com/dp/B00A2RRSHE/ref=cm_sw_r_cp_apa_glt_fabc_B2Z812HFRZ8S084R1F0M?_encoding=UTF8&psc=1

I just finished reading Garden Revolution last night and it has great strategies for doing exactly what you want to accomplish.

I know it can be quite saddening here in the states. Luckily there are some methods of control that homeowners can do to slow down the invasives and help stimulate native plant growth. The book, Garden Revolution goes into greater detail but it states (and I have used this method with success) is to selectively prune back nonnatives every year while leaving the the natives along as well as planting natives with similar competitiveness so that as the invasives are drained of energy trying to regrow year after year, the natives constantly have more energy to root out, branch out, and seed out the invasives, eliminating them from our yards.

Either bacterial or yeast which one doesn't matter much, but you've got some mycelium. There's a way to get clean mycelium out of that plate.

Cut a slab of agar out of a clean plate and cover your mycelium entirely with it. The mycelium can easily "tunnel through" and emerge on top, clean and pure. The bacteria/yeast will remain trapped beneath. Source: Paul Stamets

The bacterial colonies will just slowly get bigger, they can't spread like hell the way molds do. There is a workaround for this situation.

Cut a slab of agar out of a clean plate and cover some of your mycelium entirely with it. The mycelium can easily emerge clean on top. The bacteria will remain trapped beneath. Source: Paul Stamets

Here you go.

I just found it as I'd like to get this too. I'm a Brit so this is UK Amazon. But it should help you find it wherever you live.

I haven’t done serious (hobbies) growing in ten years but a great resource is Paul Stamets book https://www.amazon.com/Growing-Gourmet-Medicinal-Mushrooms-Stamets/dp/1580081754

A fast run down of what I used to do.

I’d soak then pressure cook 10 32oz wide mouth jars of rye berries. There’s a specific process getting their moisture right. It shouldn’t be too much or too little. It’s in the book. Rye berries are not too difficult to find. They’re often in 5lb bags or in bulk grain areas.

I’d then inoculate them with my purchased culture syringe. I’d let them cultivate shaking close to finish, and shaking when finished, to help the mycelium be broken up.

I’d then pressure cook 10 more jars of berries. I’d split one jar ten ways into those jars and wait for them to cultivate, one again shaking as described.

Once fully cultivated, I’d then pressure cook filter patch bags of substrate that varied depending on what I was growing. Id use half of a second gen grain jars per bag.

Once the bag was fully cultivated, I’d move them into my fruiting chamber. Light is only needed as a fruiting trigger, it helps the mycelium know it’s at the surface and should fruit, same with fresh air.

Then I’d eat some mushrooms.

Check out this book

Written by a lady who lives just south of avl in Pisgah Forest. Should have all the info you need and then some.

Yeah they can definitely end up looking like a big lump. Sounds like maybe what you’re looking to do is lift the branch structure up enough to see some of the trunk and branch structure.

I really wouldn’t recommend pruning it the way shown in the second photo, it’ll become a maintenance nightmare. It’s hard to explain without being there to show you, but every heading cut you make will produce at least two more branches from the location of the cut (the hydra effect). A heading cut is when you don’t remove the branch at the joint where it meets another branch. The second photo is basically all heading cuts, so every year you’ll have to go back and remove all the crazy weird new growth and you’ll basically just be shearing it at that point.

You’ll want to make selective cuts back to the joint on the lowest hanging branches to gradually thin and lift the canopy.

Read a book like this one which will do a way better job of explaining the different types of cuts and what they do. I can’t recommend this enough. If you disregard everything else I say, at least to read through a book or two like this one before getting started.

https://www.amazon.com/Cass-Turnbulls-Guide-Pruning-3rd/dp/1570617511

Start with removing dead, dying, or diseased branches and go slow. You can always take off more, but you can’t put it back on.

Good luck!

Please buy him this book.

It’s my favorite pruning book. I love that she includes images/drawings of what bad pruning looks like and how growth will evolve over time given how it’s pruned.

Shroomery is the best website for any techniques mushroom related outside of Academia.

Also Check out any cultivation books by Paul Stamets. He's associated with Joe Rogan...which I do not like. He is however the guy when it comes to anything pertaining to the cultivation of mushrooms.

I have this book and it shows you how to go from a small scale to large scale grow + do the agar stuff and any/everything in between

You have some bacterial or yeast colonies but there is a way around your problem.

Cut a slab of agar out of a clean plate and cover that entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

Where are you located? I recommend this book https://www.amazon.com/Creating-Rain-Gardens-Capturing-Water-Efficient/dp/1604692405

Easy to read information. I’ve designed and installed many rain gardens here in California. Let me know if I can be of help

The bubble looking things look like bacterial or yeast colonies. There is a way around this problem. Cut a slab of agar out of a clean plate and cover that entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets

His book; often called the mushroom bible

Here is is being interviewed on the Joe Rogan podcast

If you're as interested in it as you claim you may like this book. It covers a lot. It's a bit dense but if you're into fungi it's the best go to.

One thing, though: I'm merely another gardener who has taken a couple pruning workshops and talked with pros I've hired about pruning. ALL say not to prune more than 1/3 of anything at any time. This book is considered THE guide by many, and it covers trees and shrubs, too:

Cass Turnbull's Guide to Pruning, 3rd Edition: What, When, Where, and How to Prune for a More Beautiful Garden

All you need to know is in a few chapters in this awesome book.

There's more to it than just keeping it colonizing more and more grain forever.

https://www.amazon.com/Growing-Gourmet-Medicinal-Mushrooms-Stamets/dp/1580081754/ref=sr_1_3?crid=2NCDYZU044QHM&dchild=1&keywords=growing+gourmet+mushrooms&qid=1630288973&sprefix=growing+gourmet+mush%2Caps%2C170&sr=8-3

Cut a slab of agar out of a clean plate and cover that entirely with it. The mycelium can tunnel through and can easily emerge on top, sweet and clean. The bacteria or yeast will remain trapped beneath. Source: Paul Stamets