At Touchwood Mushrooms, we’re proud to be one of only a handful of growers producing Australian grown Reishi mushrooms. We grow many medicinal mushroom species on our Denmark WA farm, and we’re pleased to add organic Reishi mushrooms to the mix.
An overview: Reishi medicinal mushrooms
From our perspective, growing Reishi mushrooms has lots of benefits. Also known as Ganoderma lucidum, they colonise relatively easily, grow quickly, and are resistant to contamination.
They’re also chock full of beneficial compounds:
- Beta Glucans are a great source of soluble fibre. They’ve also been found to support immune function, healthy skin, and may help to lower cholesterol.
- Triterpenes have been found to have anti-inflammatory, antiviral, antimicrobial, and anti-tumoral agents
- Sterols are linked to lowering cholesterol, as well as being used as a cancer-prevention aid.
But Reishi mushrooms have got two downsides:
1. They taste terrible!
2. The body can only access these beneficial compounds after the mushroom has undergone the dual extraction process.
Luckily, we’ve built one of Australia’s most advanced mushroom growing facilities. And as of 2021, we’re growing organic Reishi mushrooms for use in our medicinal mushroom powders and liquid extracts.
Here’s how we grow Reishi
Reishi mushrooms are found in warmer, temperate parts of the world. They generally grow on dead or dying hardwood trees and stumps. But in the Touchwood Mushrooms lab, we grow Reishi on a substrate of hardwood sawdust, gypsum, bran, wood chips, and water.
Mushrooms are spawned on agar, in our temperature and humidity controlled spawning room. After about 10-14 days, they grow in autoclavable grow bags. (Learn more about our mushroom growing facility and find out if you have what it takes to be a mushroom farmer on our blog!)
Reishi mushroom growth cycle
Reishi mushrooms are beautiful — very different from the traditional button mushrooms you will have seen in the shops. They’re usually red or brown, but Reishi mushrooms can be found in a huge variety of colours.
Reishi initially take on an ‘antler’ shape inside the grow bags, once the temperature is reduced to 18C and the humidity is cranked to 95%. Once the antler has reached the desired size, we open the bags and move them into the growing rooms. After about a month in 85-90% humidity, we have a full flush of Reishi conks.
Generally, our 2.2kg substrate blocks yield about 0.2kg of Reishi. And unlike some other species, Reishi mushrooms generally produce only one flush.
Reach for Reishi
Thanks to their tough, woody texture and bitter taste, Reishi mushrooms are not generally used for cooking. But that doesn’t mean you can’t experience the benefits! Visit our shop to give our organic Reishi mushroom powder or our organic liquid Reishi extract a go today.