Organic fruiting block

Ingredients: sawdust, grains (including alfalfa), lime, reishi mycelium.

Net weight of the bale: approximately 4.8 kg.

Dimensions: 25 x 20 x 20 cm (L x W x H)

Reishi (Ganoderma lucidum or Ganoderma multilatum), also known as the "mushroom of immortality," has been valued for thousands of years across various cultures for its traditional uses. This mushroom contains a variety of bioactive compounds, such as triterpenes and polysaccharides, which have been studied for their role in supporting the immune system and their contribution to a balanced lifestyle.

Reishi mushrooms are distinguished by their hard, fibrous, orange-red caps, which make them difficult to consume raw. They are generally consumed as tea, powder, or extracts. In Chinese and Japanese traditions, dosages range from 1.5 g to 9 g per day of dried mushroom or the equivalent in tablets, capsules, or solid or liquid extracts. Additionally, reishi’s dense and resilient mycelium is increasingly being explored in the field of MycoMaterials its insulating and eco-friendly properties.

🏗️ MycoMaterials

These bales can also be used to create your own mycelium shapes. Break up the sawdust block while keeping the plastic wrapped around it, kneading it until it reaches a powdery texture. You can then use this substrate by placing it in your pre-cleaned molds. After a few days at room temperature, the mycelium will reform into a solid block. You can then remove it from the mold and dehydrate it in the oven to stop the mycelium from growing, creating a biodegradable and insulating material.

For more information on MycoMaterials, click here.

🔍 Our commitment to quality:

We produce our mycelium in laboratory conditions, which ensures the purity of the strains and optimal quality.

Our mycelium is produced using 100% organic methods, and all our products are certified "BE-BIO-01, Agriculture Belgique" by CERTISYS.

🌿 Usage

To grow reishi mushrooms, we recommend the following method:

• Leave the plastic bag sealed, trying to maximize the amount of air inside. If necessary, open the bag slightly to let air in, then reseal it with tape. This will create a mini greenhouse with very high CO2 levels, which will promote the growth of the "antlers." This step can take between 30 and 60 days.
• When the stems reach about 15 cm—or two-thirds of the air space in the bag—open the top of the bag to allow air to enter. This will encourage the caps to develop. Let the reishi grow for another 30 days or so until they are ready to harvest.

Reishi mushrooms thrive in moderate temperatures (20–30°C) and a humid environment. If your growing area is dry, be sure to mist it regularly with a spray bottle. Also, make sure the substrate isn’t constantly sitting in water to prevent rot. Place it in a spot with indirect light, similar to the conditions of the forest floor where it grows naturally.

🏡 Where should you grow it?

Reishi can be grown indoors, in places such as the kitchen, garage, or basement. It thrives in a warm environment (20–30°C) with high humidity. Be sure to avoid drafts, radiators, and direct sunlight, which could dry out the log.

🌾 harvest Preservation

Generally, only one harvest made from this type of container. However, after the first harvest, you can try to get a second harvest by burying the container 2 to 3 cm deep harvest garden. This might yield a small harvest the start of the following summer.

Reishi mushrooms can be stored for about 3 to 4 weeks in a paper bag in the refrigerator. For longer storage, they can be dried. Drying extends their shelf life and concentrates their active compounds. Once dried, they can be stored in an airtight container, away from light and moisture.