Michael Davis
Prized for their medicinal and stress-fighting properties, Reishi mushrooms are often referred to as the mushroom of immortality. They have been revered for thousands of years in China, Japan, Korea, and other Asian countries. With a distinctive look, Reishi mushrooms are easy to identify and can be foraged by beginners. They typically grow on hardwood trees such as oak, elm, beech, and maple, and can be found in temperate and tropical zones worldwide. When harvesting Reishi mushrooms, it is recommended to use a knife to avoid damaging the mushroom and the tree. While overharvesting does not seem to impair future harvests, it is still best practice to leave most of the mushrooms behind to support future populations.
| Characteristics | Values |
|---|---|
| Common names | Lingzhi (China), Reishi (Japan), Mushroom of Immortality |
| Genus | Diverse, includes Ganoderma lucidum, Ganoderma tsugae, Ganoderma oregonense, Ganoderma curtisii, Ganoderma multipileum |
| Geographic range | South America, Asia, Oregon forests, Adirondack mountains |
| Habitat | Tropical, subtropical, temperate, coniferous ecosystems; hardwood trees like oak, elm, beech, maple, hemlock |
| Growing requirements | Fruiting blocks, inoculated logs, shaded greenhouses |
| Harvesting technique | Snap or cut at the base of the stem, avoid overharvesting |
| Preservation | Drying, oven drying, dehydration |
| Uses | Medicinal properties, immune modulation, stress management, tea, tinctures, broth |
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What You'll Learn
Identifying reishi mushrooms
Reishi mushrooms have a distinct fan or kidney shape, which sets them apart from other mushrooms. They can be found in wooded areas, particularly on dead or decaying hardwood trees, stumps, or fallen logs. They are saprotrophic, meaning they feed on dead organic matter. They are more likely to be found during the autumn season, but they can also appear at other times of the year. Look for them in damp, shady areas.
The caps of reishi mushrooms are a deep mahogany red with a wet, lacquered appearance when young, and a glossy, varnished cap when mature. The caps can reach up to 10 inches in diameter. The appearance of the caps can vary depending on the age, environmental conditions, and species of the mushroom. The flesh of young reishi is soft, and they take on a more distinct fan shape as they mature.
An effective way to distinguish reishi mushrooms from their look-alikes is by analyzing the spore print. Reishi mushrooms produce a white spore print, while false reishi and varnished conks have brown spore prints. The Artist's Conk, a common look-alike, may have a brown or rusty-colored spore print and has a less glossy appearance than the reishi mushroom. The red-belted polypore is another look-alike with a reddish-brown cap but lacks the glossy surface of reishi mushrooms.
It is crucial to properly identify mushrooms before consuming them, as misidentification can lead to unintended toxic effects. When in doubt, consult with an experienced mycologist or use reliable field guides.
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Harvesting techniques
Harvesting Reishi Mushrooms
Reishi mushrooms are often sought after for their distinctive medicinal properties. They are also referred to as the "mushroom of immortality". Reishi mushrooms grow naturally in Oregon forests and some other parts of the world. They can be identified by their distinct varnish and colour gradient, along with their fan-like or kidney-shaped cap with tiny pores (not gills) on the underside. They typically grow on hardwood trees such as oak, elm, beech, and maple, while some species prefer hemlock.
- Timing: Reishi mushrooms fruit in the spring and summer months, so these are the best times to look for them. They take a long time to grow and are typically ready to harvest about 5-6 weeks after the first flush. However, they may not fruit every year, so it's important to be patient and persistent.
- Identification: Look for the distinct varnish and colour gradient of the mushroom, along with its fan-like or kidney shape. A white underside indicates peak freshness and potential medicinal potency. Avoid harvesting very old, bug-infested, or crumbly mushrooms.
- Harvesting tools: Use a sharp knife or a pair of garden snips to harvest the mushrooms. Cut the reishi at the base of the stem, being careful not to damage the surrounding tree.
- Harvesting technique: Snap or cut the reishi at the base of the stem. Avoid harvesting more than 10% of the mushrooms from a single tree or patch to support future populations. Carry a woven basket to collect the mushrooms and allow the spores to trickle off in the wind.
- Processing: Brush off any dirt and leave behind any specimens that are not in good condition. You can dry the mushrooms by chopping them into small pieces and using a dehydrator or an oven. Reishi dries fairly quickly, so start checking after about 3 hours.
- Storage: Freshly harvested reishi can be stored in a paper bag in the refrigerator for a few days to a week, but it is best to process them as soon as possible after harvesting.
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Preparing the growing space
Reishi mushrooms are highly sought after for their medicinal properties and distinctive appearance. They can be grown at home, either indoors or outdoors, using fruiting blocks or inoculated logs.
Select the Right Location
Choose an area that mimics the natural habitat of reishi mushrooms. They typically thrive in temperate and tropical zones, favouring hardwood trees such as oak, elm, beech, and maple. Ensure the location provides shade, as reishi mushrooms prefer indirect light. Avoid placing them in direct sunlight.
Prepare the Substrate
The substrate refers to the material on which the mushrooms will grow. For reishi mushrooms, you can use fruiting blocks or inoculated logs. Fruiting blocks can be purchased from local suppliers, resembling natural logs in structure. These blocks are made with hardwood sawdust and bran, which are sterilised and then inoculated with grain spawn. To enhance the substrate, blend it with additional sawdust to increase its moisture-holding capacity or mix in wood chips to improve water percolation.
Spacing and Planting
Once your substrate is ready, it's time to plant the fruiting blocks or inoculated logs. If using blocks, ensure they are planted deep enough to prevent them from floating in pooling water. Space them evenly to allow for adequate airflow and light exposure, as this will influence the shape of the developing mushrooms.
Incubation Period
After planting, the spawn run begins, lasting about 20 days until complete colonisation occurs. This is when the mushrooms start forming "finger-like" antler growth, which takes approximately 28 days. During this period, monitor the growth and ensure the environment remains favourable for the developing mushrooms.
Traditional Method: Inoculating Logs
If you choose the traditional method of using inoculated logs, select healthy, straight-limbed oak or maple trees. Inoculate the logs with spores and "immature" or "fresh" sawdust spawn. Then, incubate the logs for nine to 12 months before planting them in the ground of a shaded greenhouse in early spring. This method may result in higher-quality mushrooms compared to using fruiting blocks.
By following these comprehensive steps for preparing the growing space, you'll create an optimal environment for your reishi mushrooms to thrive. Remember that patience is key, as reishi mushrooms take quite some time to grow and develop their distinctive features.
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Drying and preserving
Reishi mushrooms are highly prized for their medicinal properties and have been used for thousands of years in traditional Chinese medicine. They are also referred to as the "mushroom of immortality".
Harvesting and Preparation:
When harvesting reishi mushrooms, look for mature mushrooms with a white underside, as this indicates peak freshness and potential medicinal potency. Brush off any dirt and leave behind any that have bug holes. Reishi mushrooms grow on hardwood trees such as oak, elm, beech, and maple, as well as on hemlock.
Cutting and Slicing:
Before drying, cut the mushrooms into thin strips or small pieces. You can use Fiskars Multipurpose Garden Snips or a sharp knife to slice them into quarter-inch slices. This helps them dry more evenly and thoroughly. Do not wash or soak the mushrooms; instead, use a damp paper towel to wipe off any spots.
Dehydrating:
The most common method for drying reishi mushrooms is to use a food dehydrator. Spread the sliced mushrooms in a single layer on the dehydrator trays, leaving space between the slices for proper airflow. Set the dehydrator to 110 degrees Fahrenheit (43.3-46 degrees Celsius), and let them dry for 3-6 hours. Check the mushrooms periodically, and continue drying in half-hour intervals until they are completely dry. Antler reishi, a cultivated form shaped like deer antlers, can dry in as little as 2-3 hours.
Oven Drying:
If you don't have a dehydrator, you can use your oven. Arrange the mushroom slices in a single layer on a baking sheet and dry them in batches if necessary. Set your oven to a low temperature of 150-170 degrees Fahrenheit (65-75 degrees Celsius) and cook for an hour. Then, flip the slices over and dry for another hour. Check the mushrooms, and continue drying in half-hour intervals until they snap when bent, indicating they are completely dry.
Sun Drying:
If you live in a sunny, dry climate, you can also dry reishi mushrooms in the sun. Rinse and slice the mushrooms, then lay them out in a sunny spot with good airflow. Use a basket or woven mat to allow air to circulate underneath the mushrooms, ensuring even drying. Protect the mushrooms from moisture, insects, and other animals. Sun drying can take up to a day or two, and humid climates may cause spoilage before they are completely dry.
Storage:
Once your reishi mushrooms are completely dry, store them in airtight containers in a cool, dark place to prevent mould from forming. You can also add silica gel packets to the containers to ensure the mushrooms stay absolutely dry.
Dried reishi mushrooms can be consumed in various ways, including boiling them for tea, adding them to smoothies or recipes, or encapsulating the powder for convenient medicinal use.
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Uses for reishi mushrooms
Reishi mushrooms, also known as the "mushroom of immortality", have been used for hundreds of years in Eastern medicine, particularly in China, Japan, Korea and other Asian countries. They are believed to have medicinal properties and are used to treat a variety of health conditions.
Reishi mushrooms are often cultivated and sold as food, but they can be tough and bitter. They are usually dried or taken as an extract when used for medicinal purposes. They can also be made into tinctures, teas, or capsules.
- Boosting the immune system: Reishi mushrooms are believed to enhance the immune system, which has been supported by test-tube studies.
- Reducing stress: Reishi mushrooms are thought to help regulate the body's stress response and improve sleep.
- Improving cholesterol and blood sugar: Some research suggests that reishi mushrooms can improve cholesterol and blood sugar levels, as well as increase antioxidants in the body.
- Cancer treatment: Reishi mushrooms have been used as an adjunct treatment for cancer in Japan and China for over 30 years. They may help decrease the size and number of tumors and improve the quality of life for cancer patients.
- Treating infections: Reishi mushrooms have been traditionally used to treat infections and may also be beneficial in the treatment of pulmonary diseases.
It is important to note that optimal doses of reishi mushrooms have not been established, and quality and active ingredients can vary widely. As with any supplement, it is recommended to consult a healthcare professional before consuming reishi mushrooms, especially if you are taking other medications or have certain health conditions.
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Frequently asked questions
The mushrooms are ready to harvest when their growth has stopped and their colour has darkened. The white/yellow ring on the outer edge of the mushroom will disappear and be replaced with the red colour of the mature mushroom flesh.
Using a knife to collect the mushroom can help to avoid damaging the mushroom and the tree. Snap or cut the mushroom at the base of the stem. Avoid harvesting a whole bunch at once—only take the small amount that you need and leave the rest to continue their natural cycle.
You can dry and preserve the mushrooms using a food dehydrator or an oven. Chop the mushrooms into small pieces, then place them in the dehydrator at 110°F (43.3°C) or in the oven at 170°F (76.7°C) for 30-45 minutes.
