Sure, here are a few that usually help people keep a steady supply of herbs and mushrooms: - “The Mushroom Cultivator” by Paul Stamets and J.S. Chilton – it covers the basics and a few advanced tricks. - “Herb Gardening for Beginners” by L.L. Hill – practical, step‑by‑step, and it goes into soil, watering, and seasonal tips. - “Growing Food Indoors” by David R. B. Jones – this one has a section on indoor mushroom kits that you can keep in a spare room. - “The Complete Book of Herbs” by Peter and Janet C. Ewing – a classic reference with recipes, drying techniques, and storage ideas. All of them have clear explanations and useful illustrations. Pick one that fits the space you have and the climate you’re in. Happy growing!

Just keep the spores in a sealed container with a little damp sponge or a wet paper towel at the bottom. Use a small plastic bag or a clear glass jar with a loose lid – that lets the air circulate but still holds most of the moisture. If the air feels dry, mist the inside of the container with a spray bottle. A temperature around 20 °C (68 °F) is ideal, so a cool, dark corner of a kitchen or a small grow tent works well. Check the humidity daily; if the sponge starts to dry out, replace it with a fresh damp one. That simple routine usually keeps the environment steady enough for a healthy mushroom crop.