Indlela yokutshala amakhowe e-oyster inezici zayo. Lawa makhowe adinga ukukhanya okuningi kwasemini, ngakho-ke angatshalwa hhayi kuphela ku-greenhouse, njengama-champignon, kodwa futhi ngqo emhlabathini ovulekile. Lokhu kudinga i-mycelium yangempela (mycelium) kanye nokhuni.
Ukuzalanisa amakhowe ama-oyster, iziphunzi ezisele ezihlahleni zezithelo ezikhula esizeni zivame ukushintshwa. I-disk engu-4-6 amasentimitha ubukhulu isikwa phezulu kwesiphunzi, futhi ukusika kuphathwa ngokunamathisela okukhethekile. Ungqimba lwawo kufanele lube kusuka ku-5 kuya ku-8 millimeters. Khona-ke i-disc esikiwe ifakwa endaweni futhi ibethelwe ezinhlangothini zombili. Ukuze i-mycelium ingomi futhi ingafi, isiphunzi simbozwa ngotshani, amagatsha noma amagatsha e-spruce coniferous. Ifilimu ifanele lokhu. Uma isimo sezulu sishisa, isiphunzi kufanele siniselwe ngamanzi ahlanzekile. NgoMeyi noma ngoJuni, i-mycelium idinga ukuxhunyelelwa, futhi ekwindla ungavuna isivuno sokuqala. Amakhowe azovela kuze kuqale isithwathwa. Kodwa inani eliphakeme lokukhiqiza lizoba ngonyaka wesibili. Isiphunzi siyakwazi ukutshala amakhowe oyster kuze kube yilapho ewa ngokuhamba kwesikhathi.
I-Shiitake ifuywa ngendlela efanayo namakhowe e-oyster, okwaxoxwa ngawo ngokuphakeme kancane. Lelikhowe lizizwa likhululekile emthunzini, eduze kwemithombo, iziphethu, amachibi kanye nezinye izizinda zamanzi. Ayilimazi ingadi, ngakho-ke abalimi bayikhulisa ngenjabulo. Ayinasizo neze, ikhula ngokuphawulekayo ezingodweni ezicwiliswe kancane emanzini, noma ngisho ne-sawdust. Uthanda ukushisa, kodwa usinda ekushiseni kuka + 4 degrees, kodwa isithwathwa siyambulala.
I-Shiitake inambitheka kakhulu, ngemva kokupheka ikepisi layo lihlala limnyama. Ikhowe liyaziswa futhi ngenxa yezakhiwo zalo zokwelapha. Isekela ukuzivikela komzimba womuntu, futhi ngokusetshenziswa isikhathi eside, ingamelana namaseli omdlavuza.