Red Reishi
(Ganoderma Lingzhi)

Native to East Asia. This strain of Mushroom produces reddish brown varnished kidney-shaped caps with bands and peripherally inserted stem gives it a distinct fan-like appearance. Red Reishi provide a distinctive bitter and deep flavor, with aromatic woody smells and cork like texture.

Patience & Waiting Stage - Spawn Run/Colonization

1. Spawn Run (Colonization) – allow inoculated mushroom grow kit to incubate at room temperature. This will take 2 to 3 weeks. Move onto next stage once grow kit is dense and uniformly covered with white mycelium.

Observation Stage - Primordial/Pinhead Formation

2. Pinning (Initiate Mushroom Formation) – Drop Temperature, increase Relative Humidity. Watch for mycelium to form Pin like growths and small mushrooms. Move onto the next stage once mushrooms are visible.

Action Stage - Fruiting

3. Cut small x or poke 1/8” holes in the side of the bag for mushrooms to grow through. Alternatively with the gusseted plastic bags simply cut off the top of the bag and gentle roll/fold the bag down to the top of the mushroom block.

 4. Fruiting (Mushroom Formation) – Adjust Temperature and Relative Humidity. Provide plenty of Fresh Air (Oxygen). First harvest of Mushrooms will occur within 1 week.

Renew/Flushing Stage - Crop Cycle

5. With clean water submerge the wooden block for 3 to 5 hours, weight it down if necessary. This will re-hydrate the wooden substrate material and provide the mycelium with much needed moisture. Place the mycelium block back into a clean bag and close off to simulate underground conditions, this will allow the mycelium time to regenerate.

Refer to Grow Guide for more details.

Health Benefits:

Red Reishi Mushrooms contain polysaccharides, terpenoids, sterols, and lipids, some of which have immune-boosting, cholesterol-lowering, and anticancer effects.

Summary:

Texture/Flavor: Earthy, but has a more bitter and raw flavor.
Difficulty: Easy
Growing Conditions: 18 to 24°C, 70 - 90% humidity Nutrients: Anti-Oxidants, β-glucan/Fiber, Vitamin B, Copper, Potassium.
Common Uses: added into Tea, Sauces, or Soups.