Nano-mycelium packaging inserts from corn stover for seed starting trays in winter greenhouses

Creating these specialized inserts begins with processing the corn stover. The stover must be shredded into fine, consistent pieces, roughly one-half to one inch in length, to ensure the nano-mycelium can effectively bind the substrate. This shredded material is then pasteurized, not sterilized, to eliminate most competing molds and bacteria while leaving some beneficial microorganisms. A common method is submerging the stover in a mesh bag in water held at 160-180°F for 75 minutes. After pasteurization, the stover is drained until it reaches field capacity—moist to the touch but not dripping water when squeezed. This moisture level is crucial for the initial mycelial run.

Once the stover has cooled to below 80°F, it is ready for inoculation. In a clean workspace to minimize contamination, the nano-mycelium grain spawn or liquid culture is thoroughly mixed into the prepared stover. The term nano-mycelium refers to specific fungal strains, often from the Trametes or Ganoderma genus, selected for their exceptionally fine, dense, and rapid hyphal growth, which creates a strong, homogenous final product. The inoculated substrate is then firmly packed into the individual cells of a standard seed starting tray. This tray acts as the mold, and consistent packing pressure is key to a uniform, dense insert.

The packed trays are then moved to an incubation area. In a winter greenhouse, this means a dedicated space shielded from direct sunlight and temperature fluctuations, ideally maintained between 70-75°F with high humidity. Covering the trays with a plastic dome or sheet helps retain moisture. A seedling heat mat placed under the trays can provide the consistent warmth needed, especially during cold nights. Over the next 5 to 10 days, the nano-mycelium will colonize the corn stover, binding it into a solid white mass within each cell.

When colonization is complete, the growth must be halted to