NOVELTY - Cultivation of Hericium erinaceus comprises selecting optimal cultivation period and mushroom fruiting chamber; preparing cultivation material including mulberry branch, cotton seed shell, sawdust, wheat bran, corn flour, and super phosphate; mixing with water to dissolve; bagging into polyethylene or polypropylene bags; sterilizing; inoculating by selecting mycelium white strains; fumigating, disinfecting with 75% alcohol, adding strains into bags, and fastening; culturing in dark culturing chamber; moving into fruiting chamber to carry out fruiting management; and harvesting.    USE - Method for cultivation of Hericium erinaceus (claimed).    ADVANTAGE - The method has high yield which can reach 1.31 kg/bag, average conversion rate of 104%, and input-output ratio of 1:3.3.    DETAILED DESCRIPTION - Cultivation of Hericium erinaceus comprises (A) selecting optimal cultivation period which has temperature of 25-28 degrees C and mushroom fruiting chamber which is clean, ventilated, and near in water sources; (B) preparing cultivation material comprising 35-50 wt.% mulberry branch, 27-30 wt.% cotton seed shell, 0-12 wt.% sawdust, 17% wheat bran, 3 wt.% corn flour, 1 wt.% gypsum, 1 wt.% super phosphate, and 1 wt.% sugar; (C) mixing with water to dissolve until moisture content is 65% and pH value is 6; (D) bagging into 17 cm /asterisk33-38 cm/asterisk 0.04-0.05 cm high-pressure polyethylene or polypropylene bags, compacting, and fastening both ends with rope; (E) sterilizing at atmospheric pressure for 2 hours, increasing temperature to 100 degrees C for 10-12 hours, and cooling to 28 degrees C; (F) inoculating by selecting 25-30 days old mycelium white strains which are healthy and no pollution and pests; fumigating, disinfecting with 75% alcohol, adding 750 ml strains into 25 bags, and fastening; (F) placing in dark culturing chamber with relative humidity of 70% or less and indoor temperature of 20-27 degrees C to carry out culturing; (G) moving into fruiting chamber, loosening ties to carry out ventilation, maintaining humidity to 85-95% and temperature to 15-22 degrees C, and avoiding cold wind blowing directly to fruiting body; and (H) harvesting when fruiting body is matured with solid texture and length of 1 cm.