Wood dowels inoculated with reishi mycelium (Ganoderma lucidum) for log cultivation. Reishi is a revered medicinal mushroom – known in Asia as the “mushroom of immortality”.
Drill holes about 25mm (1″) deep into freshly harvested hardwood log using 8mm (5/16″) drill bit and depth stop. If you are drilling holes many logs, consider our specialized high speed mushroom drill bit and angle grinder adapter to make the task faster and easier.
Tap plug spawn into holes with hammer, then cover with melted wax using a dauber. For detailed instructions on how to inoculate your log, click here.
Store logs in full shade outdoors where they will receive rain. For optimal growth, you may with to rehydrate your log during extended dry periods by submerging overnight in water.
After 6 months to 2 years your log will be ready to start producing mushrooms. Typically heavy rains in the spring and fall will stimulate your log to make mushrooms. Sometimes nature doesn’t provide enough rain. In that case soak in water overnight to give your log a hydration boost, then water frequently to maintain high humidity for one to two weeks while mushrooms form.
In Japan, reishi logs are buried just below the soil surface. Follow this link to see a tour of a Japanese reishi farm in a greenhouse.
100 plugs will plant ~2 logs* (~100g of wax will seal 100 plugs)
500 plugs will plant ~10 logs* (~454g of wax will seal 500 plugs)
*Based on an average log size of 40 inches long by 4 inches in diameter.
For peak viability we recommend using your mushroom products within weeks, and storing in a cool location until use. Refrigeration between 2-4C is ideal for the longest shelf-life. Even when refrigerated, the fungal mycelium continues to grow, and eventually mushrooms burst out one way or another.
After harvesting you should store the mushrooms in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. They will keep for a couple of days when stored in a paper bag in the refrigerator. Dehydrated Reishi mushrooms will keep up to two years when stored in a sealed container in a cool, dry, and dark place.
Reishi mushrooms have a bitter taste and has a very tough texture, so it is typically extracted into tea or powder form.
Adding reishi to juice, smoothies, and grab-and-go foods are some of the best ways to incorporate this powerful mushroom into your daily regimen. Reishi mushroom has a very earthy flavor profile and is best when paired with sweet or citrusy flavors, or even chocolatey flavors.
Asian cultures have used reishi mushroom for thousands of years. In Traditional Chinese medicine, reishi mushrooms are classified in a group of herbs known as Fu Zheng, which Chinese herbalists believe are the most powerful herbs for all-around strength, health, and longevity.
Reishi mushrooms have been well researched and tested, mostly in China and Japan, where they have been used for centuries for their medicinal properties. There are two major beneficial components from reishi mushrooms that researchers have extracted and identified: beta-glucans and triterpenes. Reishi is typically dual extracted (water and alcohol) in order to draw out as many beneficial compounds as possible.
Beta-glucans, found in the reishi mushroom, help to balance the immune system by regulating immune cells so they can perform their job in the body. The beneficial compounds found in reishi mushroom have been found to combat oxidative stress, free radical accumulation, and loss of cognition, which are major contributors to aging.
Reishi is known for its ability to balance mood by reducing stress and anxiety and acting as an antidepressant. In a study with cancer patients taking reishi mushroom powder, it was reported that they showed less anxiety and depression and had better quality of life. Some people use Reishi mushrooms as a sleep aid as taking reishi not only makes it easier to fall asleep, but also increases the quality of sleep.
