Emma Wilson
Reishi mushrooms, also known as the mushroom of immortality, are highly sought after for their medicinal properties. With a distinctive look, they are relatively easy to identify and harvest for beginners. Reishi mushrooms are typically ready to harvest when the margin of the cap turns from white or orange to a matte red, and the growth has stopped. The harvesting process involves either twisting or cutting at the base of the stem, and they can be dried and used for tea or tinctures.
| Characteristics | Values |
|---|---|
| Harvesting time | About three months after pinning begins (when the primordia form) |
| Colour | The margin of the cap turns from white to red |
| Harvesting technique | Twist or cut at the base of the stem |
| Harvesting frequency | Mushrooms can be produced twice a growing season (generally between April and August) |
| Yield | Lasts one year for every 1 inch in diameter of the host log |
| Drying technique | Chop into small pieces, place in a dehydrator at 110 degrees F (43.3 C) for 3 hours or in the oven at 170 degrees F (76.7 C) for 1-1.5 hours |
| Tea preparation | Place 1 tbsp ground reishi in a saucepan, cover with 1 cup of water, bring to a simmer, and gently simmer for 1-2 hours |
| Natural habitat | Dead hardwood trees such as oak and beech |
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What You'll Learn
Harvesting: when to pick, how to pick, and how to store
Reishi mushrooms are one of the best-known medicinal mushrooms, often referred to as the "mushroom of immortality". They have a distinctive look, with a varnished appearance, and are usually found on dead hardwood trees such as oak and beech. They are also found on hemlock trees.
When to pick
Reishi mushrooms are ready to harvest when the margin of the cap turns from white or orange to a matte red. This is when the mushroom releases a dump of spores. The mushroom will also have stopped growing and its colour will have darkened. The white/yellow ring of new growth on the outer edge of the mushroom will have disappeared. If there is evidence of significant insect damage, or if the texture has become pitted and crumbly, they have gone too far.
How to pick
Reishi mushrooms are corky and tough. To harvest, twist or cut at the base of the stem. If you want to store the mushrooms for longer, it is better to pick them when their white edge is still intact.
How to store
Reishi mushrooms can be dried and preserved using a food dehydrator or an oven. First, they should be chopped into small pieces, without washing or soaking them. Then, they should be placed in a dehydrator set to 110°F (43.3°C) for at least 3 hours. If using an oven, they should be placed in a single layer on a baking sheet and dried at 170°F (76.7°C) for 30 to 45 minutes, then flipped and dried for another 30 minutes to an hour. They can also be ground into a coarse powder and used to make tea.
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Drying: how to prepare and dry reishi
Reishi mushrooms are a hard, woody fungus, and one of the best-known medicinal mushrooms. They are often referred to as the "mushroom of immortality". Fresh reishi will quickly spoil, so drying is a common preservation method.
Preparing Reishi for Drying
Before drying, it's important to clean your reishi mushrooms. Rinse them in water, rubbing to remove dirt and debris. Avoid soaking the mushrooms, as this can degrade them and increase drying time. If you prefer, you can use a damp paper towel or washcloth to clean them.
Once cleaned, use a sharp knife or garden snips to chop the mushrooms into small pieces. First, cut the cap into long strips, and then chop those strips into smaller bits.
Drying Methods
There are several methods you can use to dry reishi mushrooms. The most common approach is to use a food dehydrator. Arrange the sliced mushrooms on the dehydrator trays, leaving space between the slices to allow for airflow. Set the dehydrator to 110 degrees Fahrenheit (43.3 degrees Celsius) and let it run for 4-6 hours, or until the mushrooms are completely dry. Antler reishi, a cultivated form of reishi, can be dried in 2-3 hours.
If you don't have a dehydrator, you can use your oven. Place the mushroom slices in a single layer on a baking sheet and dry at a low temperature (150-170 degrees Fahrenheit/65-75 degrees Celsius) for an hour. Then, flip the slices over and cook for another hour. Check the mushrooms—they should snap when bent. If they are not completely dry, return them to the oven for 30-minute intervals until dry.
Another option is to dry the mushrooms in the sun. This method works best in a sunny, dry climate. Lay the sliced mushrooms in a sunny spot, preferably with good airflow. This method can take up to a day or two, and you must protect the mushrooms from moisture, insects, and other animals.
Once your reishi mushrooms are completely dry, you can store them in a glass jar in a cool, dry spot, out of direct sunlight.
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Reishi tea: how to make and when to drink
Reishi mushrooms, also known as Ganoderma lucidum and lingzhi, are highly regarded for their health benefits. They are believed to boost the immune system, reduce depression and fatigue, and positively impact blood sugar and cholesterol levels. In Traditional Chinese Medicine, reishi is considered a "three treasure" herb that harmonizes jing (life force), qi (energy), and shen (spirit).
To make reishi tea, you'll need dried reishi mushrooms or reishi mushroom powder. If using whole mushrooms, break them into small pieces (about 1/2"-1"). Add the reishi pieces to a stainless steel pot with fresh filtered water. If desired, add some slices of fresh ginger to enhance the flavour. Turn the heat to high and bring the water to a boil. Once it reaches a rolling boil, reduce the heat to low and let the mixture simmer gently for at least 30 minutes and up to two hours. The longer you simmer the tea, the stronger it will be. The ideal colour of the brew is a light amber hue. Finally, strain out the reishi pieces and let the tea cool slightly before consuming. Reishi tea has a bitter taste, so you may want to mix it with almond milk or honey, or add it to your favourite tea blend or coffee.
If using reishi mushroom powder, the process is much simpler and faster. Simply add the powder to hot water and stir until dissolved. You can also get creative and mix the powder into steamed milk, adding a sweetener and a sprinkle of cinnamon on top.
As for when to drink reishi tea, it is commonly consumed in the afternoon or evening. This timing is intentional as reishi tea is believed to help calm the nervous system and promote better sleep.
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Reishi tincture: how to make and when to take
Reishi mushrooms, also known as Ganoderma lucidum and lingzhi, are native to China and grow on decaying hardwood deciduous trees. They are rare to find in the wild, so people often cultivate them. The red reishi mushroom is considered the most medicinal variety. Reishi mushrooms have been used in Chinese medicine for a long time and are known to have adaptogenic properties that can boost health and support agility as one ages. They are also known to enhance the immune system, reduce stress, improve sleep, and lessen fatigue.
How to Make a Reishi Tincture:
A tincture is an extraction method that uses alcohol, vinegar, or glycerin. A double extraction method, which uses both alcohol and water, is often recommended for making a reishi tincture to extract different properties. Here is a step-by-step guide to making a reishi tincture:
- Chop dried reishi mushrooms into quarter-sized pieces. If chopping is difficult, you can break them into small pieces with your hands.
- Place the chopped pieces into a glass quart-sized jar and fill it with vodka until it reaches about three-quarters of the way up.
- Let the mixture sit until the liquid is cool enough to handle.
- Strain the mixture using a cheesecloth, squeezing out the liquid from the mushrooms.
- Compost the mushrooms and keep the strained liquid, which is the water extract.
- Combine the water extract with an alcohol extract.
- Store the final tincture in a glass container in a dark cabinet. The tincture will last about a year if stored in a cool, dark place.
Alternatively, you can make a reishi tea by boiling 1-2 large reishi slices in about a quart of water on the stove for at least 15 minutes. You can add other herbs, such as licorice root, to enhance the flavour.
When to Take a Reishi Tincture:
You can take a dropperful of the reishi tincture daily for immune support. However, it is important to note that reishi is not a quick fix for sickness, and it is more effective as a preventative measure when taken in small amounts every day.
It is always recommended to consult a healthcare professional before taking reishi mushroom supplements to ensure their safety for your individual needs and to determine the appropriate dosage. Reishi mushrooms may increase the risk of bleeding and can interact with certain medications, such as anticoagulants or antiplatelet drugs.
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Reishi growing guide: preparing your space, planting, and harvesting
Preparing Your Space
Before you start growing reishi mushrooms, it's important to prepare your growing space and gather the right materials. Reishi mushrooms grow best on hardwood substrates, such as logs of oak, maple, or beech. You can also use hardwood sawdust supplemented with grains like rye or wheat bran for added nutrition.
To prepare your substrate, blend it with sawdust to increase its moisture-holding capacity or wood chips to increase water percolation. Sterilization is key to preventing contamination. Boil or steam the substrate to kill any unwanted bacteria or spores. After sterilization, let the substrate cool down before inoculation.
Prepare a growing container, such as a plastic bag or a wooden box, that can hold your substrate and provide adequate space for growth. Ensure you have a designated growing space where you can control environmental factors like temperature and humidity.
Planting
Purchase reishi mushroom spores or spawn from a reputable supplier. You can use grain or sawdust spawn when growing reishi mushrooms indoors, with grain spawn being easier to work with. If you're using logs, you can use plug or sawdust spawn to inoculate them, with plug spawn being a little easier for beginners.
Introduce the spores or spawn into your prepared substrate by evenly spreading the spore powder or mixing the spawn into the substrate. Place the inoculated substrate in a warm, dark place for incubation, maintaining a temperature of around 75-80°F (24-27°C). During this phase, the substrate should remain undisturbed.
The time from the start of the spawn run to complete colonization is about 20 days. Then, the mushroom begins forming "finger-like" antler growth, which takes about 28 days. After the antlers reach 1-3 inches, the fruiting blocks are ready for planting. Remove the sawdust blocks from their bags and plant them in the ground, ensuring they are deep enough to prevent floating in pooling water.
If you're using logs, inoculate them with spores and "immature" or "fresh" sawdust spawn, then incubate them for 9-12 months. After the spawn run, plant the logs in the grounds of a shaded greenhouse in early spring.
Harvesting
Fully developed mushrooms will be ready to harvest about three months after pinning begins (when the primordia form). Reishi mushrooms are ready when the margin of the cap turns from white to red. To harvest, twist or cut at the base of the stem. They have a corky and tough texture, so be careful when cutting.
Natural logs and fruiting blocks can produce mushrooms twice a growing season, generally between April and August. Typically, yields last one year for every 1 inch in diameter of the host log.
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Frequently asked questions
The mushrooms are ready to harvest when the 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. The underside of the mushroom may also have evidence of brown spores falling.
It takes about 20 days for the spawn to colonize and about 28 days for the mushroom to form "finger-like" antler growth. After the antlers reach 1-3 inches, the fruiting blocks are ready for planting. It takes about three months for the mushrooms to be ready to harvest after pinning begins.
To harvest Reishi mushrooms, twist or cut at the base of the stem. They are corky and tough, so be careful when cutting.
First, chop the mushrooms into small pieces and place them in a dehydrator set to 110 degrees F (43.3 C) for around 3 hours. If you don't have a dehydrator, place the pieces in a single layer on a baking sheet and oven dry at 170 degrees F (76.7 C) for 30 to 45 minutes, then check and flip the pieces, drying for another 30 minutes to an hour.
Reishi mushrooms have a distinctive look that makes them easy to identify. They have a varnished or lacquered appearance, with a burgundy red cap that fades to orange and then white at the growing tip. The underside of the cap has tiny pores that look like pin dots.
