Paul Stamets: "Wheat farmers benefit from the [endophytic mushroom] Piriformospora indica... this species is [an] ... endophyte that promotes growth of wheat shoots and roots and is capable of increasing leaf and seed production by more than 30% while shielding roots from infections by pathogenic microbes. Furthermore, seedlings paired with this mutualist successfully germinated 95% of the time, compared to only 57% for seedlings grown without this species. Root and shoot mass also doubled. (Varma et al. 1999)."
He goes on to say that the mushroom "demonstrates growth-enhancing properties when paired with" corn, tabacco and parsley. It's easy to cultivate in a lab and "widely coexists with many grasses".
From permaculture books, it's clear that indigenous cultures have increased diversity & yields of crops by growing them in partnership with other plants... for instance, the 3 sisters: corn, beans and squash grow better together than in isolation for a number of reasons (and traditionally a 4th "sister" was involved, i forgot which plant, in order to bring beneficial insects in...perhaps a flower).
But, now here's another possibility for increasing yields, reducing disease/crop failures and respecting the earth by partnering with mushrooms. The issue with growing grains in urban locations is how much space is required... so perhaps this mushroom mycelia is a way to grow more wheat and/or corn on even small sub-acre plots...1/4, 1/3, 1/2 acres that might be available to urban farmers, such as Kollibri, working on expanding his Staples Food Project in the next year. And, wheat can be stored somewhat indefinitely, as compared to grains like rice, which will go rancid in 6 months-ish. Having staples on hand is something we should all be thinking about in the times ahead.
My questions: is this mushroom prolific in our Willamette Valley climate? Is this mushroom easy to cultivate OUTSIDE the lab, i wonder? (the days of labs are dwindling and aren't accessible to the layperson anyway...i.e. can you do it yourself?)
