Organic Reishi Mycelium Grain Spawn

Red Reishi, Ganoderma Lucidum

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 extractions.

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

Conservation of mycelium: 1 month in the fridge

See also “How to use our mycelia”

Our commitment to quality:

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.

Growing conditions

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

Growing in a closed bag during the first weeks of fruiting allows you to maintain a high CO2 level, and thus promote the development of the plant. 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 sawdust, logs.

Indoor or outdoor cultivation.

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

Crop Settings

Inoculation

5-10% grain/wet substrate

Incubation

Initiation of “Antlers” type primordia

Initiation of “Shell” type primordia

Fruiting

These data come in particular from the book “Growing gourmet and medicinal mushrooms” by P. Stamets. They are given as indications, each myciculturist having particular growing conditions, there may be individual variations.

Productivity

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