Spring of Life Organic Mushroom Farm occupies less than 0.4 hectares and differs significantly from high-tech mushroom farming. Owner Chen Jin-Cai has opted for a rare “natural shed” cultivation method, creating an environment that closely mimics the mushrooms’ natural habitat. This approach is used for 13 mushroom varieties, resulting in half the usual yield but twice the health benefits. The mushrooms are firm, free from unpleasant odors, and can remain fresh at room temperature for over a week. Processed products, limited to sun-dried black fungus and reishi mushrooms, are dried naturally under sunlight and are in high demand.
Introduction
Due to his mother’s illness, Chen Jin-Cai ventured into unfamiliar agricultural territory to grow Brazilian mushrooms, which are reputed to have cancer-fighting properties. Concerned about his family’s health, he avoided using chemicals, even though it meant limited yield. To balance the losses, he began rotating crops with other mushrooms like reishi. In 2004, his farm received organic certification, becoming one of the rare natural sheds in Taiwan.
The farm’s only technological aid is an automated watering system. Chen relies on his intuitive understanding of temperature and humidity to determine when to adjust the black mesh coverings, thereby regulating light and airflow. Timing is crucial—delays can cause buds to rot, while early adjustments can stunt growth, a delicate balance that requires genuine expertise.
Chen equates the use of natural sheds to raising free-range chickens, as opposed to factory-farmed ones. Mushrooms grown in these conditions absorb trace elements from the air, resulting in firmer textures, sweeter tastes, and richer aromas. King oyster mushrooms, for example, have a subtle almond flavor that cannot be replicated through modern technology. One taste reveals the unmistakable difference.
Spring of Life Organic Mushroom Farm cultivates 13 mushroom varieties, including snow mushrooms, coral mushrooms, lion’s mane, wine cap mushrooms, enoki, white pearl mushrooms, phoenix mushrooms, and black beauty mushrooms. Among these, black fungus and reishi mushrooms are best suited for processing, undergoing sun-drying for 3 to 7 days to extend their shelf life.
Features of Agricultural Tourism
Vegetable
The farm offers a hands-on “farm-to-table” experience. Visitors harvest mushrooms and then head to a classroom to cook their haul. Activities include deep-frying snow mushrooms, making “hundred-mushroom noodles”, and preparing mushroom omelets. These simple recipes highlight the freshness and natural flavors of the mushrooms, often surprising children who claim not to like mushrooms. Many enthusiastically declare how delicious their dishes are and look forward to cooking them at home for their families.
Chen Jin-Cai emphasizes that organic farming requires courage. Challenges like pests and diseases are inevitable, cutting yields by at least half. However, he believes health is priceless and takes pride in shattering stereotypes about mushrooms. Seeing children’s smiles and enthusiasm strengthens his resolve to continue. Treating the Earth kindly fosters a mutually beneficial relationship between people and the land.
