Sarah Brown
Reishi mushrooms, also known as the mushroom of immortality, are highly sought-after for their purported health benefits, including immune modulation and stress management. With a distinctive appearance, they are relatively easy to identify and can be found growing on hardwood trees such as oak, elm, beech, and maple, as well as on hemlock. When harvesting reishi mushrooms, it is recommended to select younger specimens with a white underside, indicating peak freshness and potential medicinal potency. However, more mature reishi can also be harvested as long as they are not too old or infested with insects. Reishi mushrooms can be dried and preserved using a food dehydrator or an oven, and they are also commonly used to make medicinal teas, tinctures, and broths.
| Characteristics | Values |
|---|---|
| Appearance | Varnish and color gradient, fan-like or kidney-shaped cap with pores (not gills) on the underside |
| Season | Spring and summer months |
| Location | Temperate and some tropical zones, hardwood trees such as oak, elm, beech, and maple, while some species (G. tsugae) prefer hemlock |
| Identification | Distinctive look with a white underside indicating peak freshness and potential medicinal potency |
| Harvesting technique | Use a knife to collect the mushroom without damaging the specimen or the tree |
| Harvesting amount | Remove no more than 10% of the mushrooms from a patch or single tree to support future populations |
| Harvesting timing | Harvest when growth has stopped and color has darkened; avoid really old, bug-infested, or crumbly mushrooms |
| Storage | Store freshly harvested reishi in a folded brown paper lunch bag in the refrigerator for up to a week, or dry and preserve using a dehydrator or oven |
| Cultivation | Grow with fruiting blocks or inoculated logs, blend the surrounding substrate with sawdust or wood chips to increase moisture retention or water percolation |
| Species | Ganoderma lucidum, Ganoderma tsugae, Ganoderma oregonense, Ganoderma curtisii, Ganoderma multipileum |
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What You'll Learn
Identifying reishi mushrooms
Reishi mushrooms, or Ganoderma lucidum, are a type of fungus with a rich history in traditional Chinese medicine. They are often referred to as the "mushroom of immortality" due to their perceived health benefits and medicinal properties. While reishi mushrooms have distinctive features, there are some look-alike species that can be easily confused with them. Therefore, it is crucial to know how to identify them correctly.
Reishi mushrooms can often 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 kidney or fan-shaped, ranging in colour from red, orange, or brown to deep mahogany red. They have a glossy, varnished, or lacquered appearance, and their caps rarely get larger than a foot across and an inch or two thick. When young, reishi mushrooms are creamy tan or white nubs, and as they age, their flesh becomes tough and the spores drop. Dust and spores may gather on top of the caps, making them look dull, but they are often shiny underneath.
To distinguish reishi mushrooms from their look-alikes, you can analyse the spore print. Reishi mushrooms produce a white spore print, while false reishi mushrooms and varnished conks have brown spore prints. The Artist's Conk, a common look-alike, may have a brown or rusty-coloured spore print and differs in overall shape despite having a similar size. Another look-alike is the red-belted polypore (Fomitopsis pinicola), which has a reddish-brown cap but lacks the glossy surface of reishi mushrooms.
It is important to accurately identify mushrooms before consuming them, as misidentification can lead to unintended consumption of toxic mushrooms, resulting in severe health consequences. If you are unsure about a mushroom's identity, consult reliable field guides, experienced foragers, or mycologists.
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Preparing to plant
Reishi mushrooms are highly sought after for their medicinal properties and distinctive appearance. They can be grown at home or foraged from the wild. Before planting, it is important to understand the specific requirements of reishi mushrooms and the different methods of cultivation.
Firstly, it is important to identify the right location and conditions for growing reishi mushrooms. They typically grow on hardwood trees such as oak, elm, beech, and maple, although some species prefer coniferous trees like hemlock. Reishi mushrooms favour temperate and tropical climates, with certain species exhibiting preferences for tropical, subtropical, or temperate climates. Therefore, it is crucial to select the appropriate tree species and climate conditions to maximise the chances of successful cultivation.
The next step is to decide on the cultivation method. Reishi mushrooms can be grown using fruiting blocks or inoculated logs. Fruiting blocks are a more convenient option, especially for beginners, as they can be purchased from local suppliers. These blocks are made with hardwood sawdust and bran, sterilised, and then inoculated with grain spawn. To prepare the planting space, blend the surrounding substrate with sawdust to increase moisture retention or wood chips to enhance water percolation. On the other hand, the traditional method involves inoculating logs with spores and "immature" or "fresh" sawdust spawn, followed by incubation for 9 to 12 months before planting in a shaded greenhouse in early spring.
When selecting a tree for inoculation or planting, choose a healthy and relatively straight-limbed oak or maple. The tree should be strong enough to support the growth of the mushrooms without compromising its own health. It is also important to ensure that the selected tree is located in a shaded area, as reishi mushrooms thrive in such conditions.
Before planting, it is advisable to gather the necessary tools and materials. For inoculating logs, you will need spawn, gloves, a drill, a hammer, a wax applicator, cheese wax, and logs. If you opt for the fruiting block method, you will require fruiting blocks, a growing container, and a suitable substrate such as sawdust or wood chips. Having all the required materials on hand will streamline the planting process and ensure a smooth start to your reishi mushroom cultivation journey.
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Harvesting techniques
Reishi mushrooms are often referred to as the "'mushroom of immortality'" and are one of the most well-known medicinal mushrooms. They are easily identifiable by their distinct varnish and colour gradient, along with their fan-like or kidney-shaped cap with tiny pores on the underside. They typically grow on hardwood trees such as oak, elm, beech, and maple, but some species prefer hemlock.
- Reishi mushrooms fruit in spring and summer in temperate and some tropical zones. They can be found growing naturally on dead or decaying hardwood trees.
- Look for a white or yellow ring of new growth on the outer edge of the mushroom, which will eventually disappear and be replaced by the red colour of mature mushroom flesh. Harvest when growth has stopped and the colour has darkened.
- Avoid harvesting old, crumbly, or bug-infested mushrooms. Younger specimens with a thick, fleshy edge can be harvested early in the season and cooked.
- Using a sharp knife, snap or cut the reishi at the base of the stem. Be careful not to damage the mushroom or the tree.
- It is recommended to remove no more than 10% of the mushrooms from a patch or single tree, leaving the rest to support future populations.
- To dry and preserve reishi, first, cut them into small pieces using garden snips or a knife. Do not wash or soak the mushrooms, but you can wipe them with a damp paper towel if needed.
- Place the chopped pieces in a dehydrator set to 110°F (43.3°C). Check after around 3 hours and dry longer as needed. Alternatively, use an oven set to 170°F (76.7°C) for 30-45 minutes, then check, flip, and dry for an additional 30 minutes to an hour.
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Drying and preserving
Once you've harvested your mushrooms, it's time to start the drying process. Use a pair of garden snips or a sharp knife to chop the mushrooms into small pieces. It's important to do this before drying, as it will be much more difficult to chop the mushrooms once they are dry. Do not wash or soak the mushrooms in water. If there is a spot that needs to be cleaned, use a damp paper towel to wipe it off.
Next, place the chopped mushroom pieces in a dehydrator set to 110 degrees Fahrenheit (43.3 degrees Celsius). Reishi mushrooms dry fairly quickly, so start checking on them after around 3 hours and adjust the drying time as needed. If you don't have a dehydrator, you can also dry the mushrooms in the oven. Place them in a single layer on a baking sheet and dry at 170 degrees Fahrenheit (76.7 degrees Celsius) for 30 to 45 minutes. Then, check and flip the pieces, drying for another 30 minutes to an hour, or until completely dry.
Once your reishi mushrooms are fully dried, you can store them for later use. Proper storage will help preserve their quality and extend their shelf life. It is recommended to store dried reishi mushrooms in an airtight container, such as a glass jar with a tight-fitting lid. Keep the container in a cool, dry, and dark place, such as a pantry or cabinet. Properly dried and stored reishi mushrooms can last for several months.
In addition to drying, there are other methods of preserving reishi mushrooms. One popular method is to create a tincture. Tinctures are concentrated extracts made by soaking the mushrooms in a solvent, such as alcohol or glycerin. Tinctures have a long shelf life and are easy to incorporate into your daily routine, such as adding a few drops to a glass of water or juice. You can also make a medicinal mushroom broth by simmering reishi mushrooms with other ingredients, such as shiitake mushrooms, lion's mane, vegetables, and meat scraps. This broth can be used as a stock for soups or drunk warmed for a nourishing boost.
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Using reishi mushrooms
Reishi mushrooms are often referred to as the "mushroom of immortality" and are one of the most well-known medicinal mushrooms. They have been used in traditional medicine in China, Japan, Korea, and other Asian countries for thousands of years. The most common species is Ganoderma lucidum, but other species include Ganoderma tsugae, Ganoderma oregonense, and Ganoderma applanatum. Reishi mushrooms are slow to grow and typically fruit in the spring and summer months in temperate and some tropical zones. They can be identified by their distinct varnish and colour gradient, as well as their fan-like or kidney-shaped cap with tiny pores on the underside.
When harvesting reishi mushrooms, it is best to remove no more than 10% of the mushrooms from a patch or single tree to support future populations. Look for younger specimens with a thick, fleshy, white or orange edge that can be fried and eaten. You can also dry and preserve reishi mushrooms using a food dehydrator or an oven. First, chop the mushrooms into small pieces, then place them in a dehydrator set to 110 degrees F (43.3 C) for at least 3 hours. If using an oven, place the pieces in a single layer on a baking sheet and dry at 170 degrees F (76.7 C) for 30-45 minutes, then check and flip the pieces, drying for another 30 minutes to an hour or until completely dry.
Reishi mushrooms can be used to make a medicinal mushroom broth or tea. To make the broth, mix several pieces of reishi with other mushrooms such as shiitake, lion's mane, or chaga, and add vegetables such as carrot, celery, onion, and garlic. Simmer on low for a few hours or leave in a slow cooker overnight, then strain and use as a stock for soups or drink warmed. To make tea, steep dried reishi mushroom pieces in hot water for a few minutes. You can also make tinctures or capsules from your harvest to get the most potential health benefits.
When handling reishi mushrooms, be aware that the spores will hitchhike wherever you go until you shower them off. It is recommended to carry your harvest in a woven basket rather than a backpack to allow the spores to trickle off in the wind.
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Frequently asked questions
Reishi mushrooms are ready to harvest when their growth has stopped and their colour has darkened. The white/yellow ring of new growth on the outer edge of the mushroom will disappear and be replaced with the red colour of the mature mushroom flesh.
You can use a sharp knife to cut the Reishi at the base of the stem or snap it off. You can also use a pair of Fiskars Multipurpose Garden Snips to harvest and chop the mushrooms.
First, chop the mushrooms into small pieces. Then, place the chopped pieces in a dehydrator set to 110 degrees Fahrenheit (43.3 degrees Celsius). If you don't have a dehydrator, you can place the pieces in a single layer on a baking sheet and oven dry at 170 degrees Fahrenheit (76.7 degrees Celsius) for 30 to 45 minutes, then check and flip the pieces, drying for another 30 minutes to an hour or until completely dry.
