Organic Reishi Mycelium Grain Spawn

Reishi has been used by different peoples for hundreds of years for its various medicinal properties.

The stems and caps are rather fibrous and hard, so it is generally consumed in herbal teas, capsules or in extractions.

The mycelium is dense, thick and very resistant. This is why it is also used in the research of myco-materials.

❄️ Mycelium conservation: 1 month in the refrigerator.

👉 See also: How to use our mycelia

Our quality commitment:

We produce our mycelia in laboratory conditions, which guarantees the purity of the varieties and optimal quality.

We produce our mycelia 100% organically and all our products are certified “ BE-BIO-01, Agriculture Belgium ” by CERTISYS.

🌱 Conditions de culture

Reishi appreciates heat (20-27°C), so it is generally grown in summer. Reishi can be grown for its feet which form long orange-red stems, or its flat cap which goes from red to white on the growing part. Both parts have medicinal properties. The fruit grows very slowly, with a total crop cycle of 90 to 120 days.

Cultivation in a closed bag for the first weeks allows a high CO2 level to be maintained, promoting the development of the foot. After a few weeks, the bag is opened at the top, and the arrival of oxygen expands the cap in a second step.

🛠️ Substrates

Pasteurized wood shavings, logs.
Indoor or outdoor culture.

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties.

📊 Crop Settings

Inoculation: 5-10% mycelium on grains /moist substrate

Incubation :

Initiation des primordias type "Antlers" :

Initiation of “Shell” type primordia:

Fruiting :

📚 This data comes from the book “Growing Gourmet and Medicinal Mushrooms” by P. Stamets. They are provided for information purposes only, each myciculturist having particular growing conditions, there may be individual variations.

📈 Productivity

Average harvest of 150-200 g of fresh mushrooms per 1 kg of wet substrate on 1 harvest.