Michael Davis
Prized for their medicinal properties, reishi mushrooms are often referred to as the mushroom of immortality. They are celebrated for their potential health benefits, including immune modulation and stress management. Reishi mushrooms can be grown at home or foraged in the wild. When foraging, it is important to identify the distinctive features of reishi mushrooms, such as their fan-like or kidney-shaped cap with pores, rather than gills, on the underside. The ideal time to harvest reishi mushrooms is when their growth has stopped and their colour has darkened. A white underside indicates peak freshness, while a mature reishi will have a dull red margin. It is best to avoid harvesting old mushrooms with bug holes or significant insect damage.
| Characteristics | Values |
|---|---|
| Appearance | Distinct varnish and colour gradient, fan-like or kidney-shaped cap with pores (not gills) on the underside |
| Season | Spring and summer months throughout much of the world in temperate and some tropical zones |
| Location | Hardwood trees such as oak, elm, beech, and maple, while some species (G. tsugae) prefer hemlock |
| Harvesting technique | Use a knife to collect the mushroom to avoid damaging the specimen and the tree |
| Harvesting timing | Harvest when growth has stopped and colour has darkened; avoid mushrooms with significant insect damage or a pitted and crumbly texture |
| Storage | Freshly harvested reishi can be stored in a folded brown paper lunch bag in the refrigerator for up to a week, but it is best to process them right after harvesting |
| Drying | Chop into small pieces, then use a dehydrator or an oven at the appropriate temperatures |
| Yield | Reishi may vigorously flush mushrooms during one summer but not the next year |
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What You'll Learn
Reishi mushroom growing guide
Reishi mushrooms are highly prized for their medicinal properties and distinctive appearance. They are often referred to as the ""mushroom of immortality"" and have been used in traditional medicine for thousands of years. With their broad geographic range, reishi mushrooms can be found growing naturally in forests across the world, from Oregon to South America and Asia.
Growing Reishi Mushrooms
Reishi mushrooms can be grown both indoors and outdoors. They thrive in temperate and tropical climates, often on hardwood trees such as oak, elm, beech, and maple. Some species, like Ganoderma tsugae, are found on hemlock.
For outdoor cultivation, reishi mushrooms can be grown on natural logs or in the forest floor. The traditional method involves using logs inoculated with spores and "immature" or "fresh" sawdust spawn. These logs are then incubated for nine to twelve months before being planted in the grounds of a shaded greenhouse in early spring. Alternatively, fruiting blocks can be purchased or made from hardwood sawdust and bran, which are then inoculated with grain spawn. These blocks are planted in the ground after the mushrooms begin to form "finger-like" antler growth.
When growing reishi mushrooms indoors, you can use containers such as bags, buckets, jars, or recycled containers. Grain spawn is recommended for indoor cultivation as it is easier to work with than sawdust spawn. Hardwood pellets are also an option, providing an easy alternative to sawdust or wood chips.
Harvesting Reishi Mushrooms
Reishi mushrooms are typically ready to harvest in the spring and summer months. Look for their distinct varnish and colour gradient, along with their fan-like or kidney-shaped cap. A white underside indicates peak freshness and potential medicinal benefits. When harvesting, use a sharp knife to cut the reishi at the base of the stem to avoid damaging the mushroom and the tree.
It is best to harvest younger specimens with a thick, fleshy edge, as they will have a better taste and texture. Older mushrooms tend to have a tough, woody texture and are more bitter in taste. Avoid harvesting mushrooms with significant insect damage or a pitted and crumbly texture, as they are too old.
Always be selective when harvesting and only take what you need, leaving the rest to continue their natural cycle. Properly drying and storing your harvested reishi mushrooms will ensure they last longer and can be used in various applications, such as teas or tinctures.
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Identifying reishi mushrooms
Reishi mushrooms are often described as having a unique appearance, making them relatively easy to identify. They are saprotrophic, meaning they feed on dead organic matter, and are usually found on dead or dying trees, especially old logs or stumps. Reishi mushrooms are rarely found on healthy young trees. They grow on hardwood trees such as oak, elm, beech, and maple, although some species prefer coniferous trees, particularly hemlock.
Reishi mushrooms are also known as shelf mushrooms because they grow horizontally out of the trunks of trees. They have a fan-like or kidney-shaped cap with pores (not gills) on the underside. The caps are often described as having a deep mahogany red or reddish-brown colour with a shiny, varnished, or lacquered appearance. The edges of the cap may lighten to shades of orange, yellow, and white. The caps may or may not have a stem, and they rarely get larger than a foot across and an inch or two thick.
Young reishi mushrooms are soft and oddly shaped, sometimes resembling knobs or ladles with long handles. As they mature, they release spores and their colour may dull to a matte red. They become tougher and their flesh may become pitted and crumbly, indicating that they are too old to harvest.
Reishi mushrooms are prized for their medicinal properties, and their distinctive appearance makes them a good option for beginner mushroom hunters. It is important to note that different species of reishi mushrooms exist, and they can vary in appearance and preferred habitat. For example, Ganoderma curtisii (“yellow reishi”) is commonly found on dead hardwood trees in the southeast US, while Ganoderma tsugae (“hemlock reishi”) is found on hemlock trees in more northern regions.
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Harvesting techniques
Reishi mushrooms are typically ready to harvest in the spring and summer months, during which they fruit vigorously. They grow on hardwood trees such as oak, elm, beech, and maple, and some species, like G. tsugae, grow on hemlock. When foraging, it is important to only collect reishi from areas where it is allowed and to secure the necessary permissions.
Reishi mushrooms are polypore fungi, meaning they have pores instead of gills on the underside of their caps. They are also woodier than other types of fungi, which makes them more forgiving in terms of harvest timing. Look for a distinct varnish and color gradient, along with a fan-like or kidney-shaped cap. A white underside indicates peak freshness and potential medicinal benefits.
When harvesting, use a sharp knife to cut the reishi at the base of the stem to avoid damaging the mushroom and the tree. Avoid harvesting reishi that show signs of significant insect damage or have a pitted and crumbly texture, as they are too old. You can harvest younger specimens with a thick, fleshy edge early in the season, which can be fried and eaten. If you want to store your harvest, it is best to process the mushrooms right after harvesting. However, if necessary, you can store freshly harvested reishi in a folded brown paper lunch bag in the refrigerator for up to a week.
To dry your harvest, first, use a tool like garden snips or a knife to chop the mushrooms into small pieces. Avoid washing or soaking the mushrooms in water, and instead, use a damp paper towel to wipe off any dirt. Place the chopped pieces in a dehydrator set to 110°F (43.3°C) and check after around 3 hours. If you don't have a dehydrator, you can also dry the mushrooms in the oven at 170°F (76.7°C) for about an hour.
Reishi mushrooms are known for their potential medicinal properties, and you can incorporate them into your routine in various ways. You can make a medicinal mushroom broth by simmering reishi with other mushrooms, vegetables, and meat scraps. You can also create capsules or tinctures to maximize their health benefits.
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Drying and preserving
Reishi mushrooms are highly sought after for their medicinal properties and distinctive appearance. They are often referred to as the "mushroom of immortality". They can be dried and preserved in several ways, ensuring you can enjoy their health benefits long after harvesting.
Firstly, it is important to note that reishi mushrooms should be harvested when they have stopped growing and their colour has darkened. Avoid gathering old mushrooms with bug holes or significant insect damage. When harvesting, use a sharp knife to cut the reishi at the base of the stem.
To dry your reishi mushrooms, you can use a food dehydrator, an oven, or the sun. If you are using a dehydrator, preheat it to 110°F (43.3°C) and cut the mushrooms into thin strips or small pieces. Place the pieces on the dehydrator trays, leaving space between them for airflow, and let them dry for 3-6 hours. Check the mushrooms after this time, and if they are not completely dry, continue drying in 30-minute intervals until they are.
If you are using an oven, preheat it to a low temperature of 150-170°F (65-75°C). Cut the mushrooms into slices and arrange them in a single layer on a baking sheet. Place them in the oven and dry for an hour. Then, flip the slices over and dry for another hour. Check the mushrooms, and if they are not completely dry, return them to the oven in 30-minute intervals until they are.
If you live in a sunny, dry climate, you can also dry your mushrooms in the sun. Rinse and slice the mushrooms into quarter-inch slices, then lay them out in a sunny spot. This can be done indoors or outdoors, but airflow will help speed up the drying process. Use a basket or woven mat to allow air to circulate underneath the mushrooms, or turn the slices occasionally if using a baking sheet. Protect the mushrooms from moisture, insects, and other animals, and be aware that they may spoil before drying completely in humid climates.
Once your reishi mushrooms are completely dry, store them in an airtight container, such as a glass jar, in a cool, dry, and dark place, out of direct sunlight. You can also grind the dried mushrooms into a powder, which can be added to smoothies or sprinkled on food.
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Reishi mushroom uses
Reishi mushrooms, also known as "mushrooms of immortality", have been used for hundreds of years in Asian countries, particularly in China, Japan, and Korea, for their health-promoting effects. They are often referred to by their Chinese and Japanese names, "lingzhi" and "reishi", respectively.
Reishi mushrooms are polypore fungi, meaning they have tiny pores instead of gills underneath their caps. They are woodier than other types of fungi, which makes them difficult to chew, but they can be dried and used to make tea or tinctures. They can also be fried and eaten like other culinary mushrooms, although their tough texture and bitter taste make them less palatable.
Reishi mushrooms are prized for their medicinal properties, including their ability to boost the immune system, reduce stress, improve sleep, and lessen fatigue. They have been used to treat infections and pulmonary diseases, and have been approved as adjuncts to cancer treatments in Japan and China for more than 30 years. Some research suggests that reishi mushrooms may also help decrease the size and number of tumors in certain types of cancer and improve the quality of life for those with cancer. Additionally, reishi mushrooms may help improve cholesterol, blood sugar, and antioxidant levels, as well as reduce lower urinary tract symptoms in men.
However, it is important to note that reishi mushrooms may cause allergic reactions and digestive side effects, and they may be unsafe for certain individuals, especially those with low blood pressure, taking blood pressure medication, or on blood thinners. They can also interact with diabetes medications and affect bleeding risk. Pregnant and breastfeeding women should also avoid using reishi mushrooms due to a lack of research on their safety in these circumstances. Optimal doses for reishi mushrooms have not been established, and more research is needed to fully understand their potential benefits and risks.
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Frequently asked questions
Reishi mushrooms are ready to harvest when their white/yellow ring of new growth on the outer edge of the mushroom disappears and is replaced with the red of the mature mushroom flesh.
Reishi mushrooms take a long time to grow. It takes about 5-6 weeks for a flush to become ready to harvest.
You can use a sharp knife or a pair of Fiskars Multipurpose Garden Snips to harvest reishi mushrooms.
Freshly harvested reishi mushrooms can be stored in a folded brown paper lunch bag in the refrigerator for a few days to a week, but it is best to process them right after harvest.
The best way to dry reishi mushrooms is to chop them into small pieces and place them in a dehydrator set to 110 degrees Fahrenheit (43.3 degrees Celsius). If you don't have a dehydrator, you can also oven-dry them 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.
