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Reishi has been used by the Chinese and Japanese for hundreds of years for increasing longevity and various other health stimulating effects. It has also been reported to induce a non-narcotic feeling of well-being. It is traditionally used fresh or dried in teas and soups. The dried “conks” have an attractive varnish-like appearance and can be used in dried flower and seedpod arrangements.

Typical of polypores, this species requires a lower relative humidity that most gilled mushrooms.

This species has been extensively studied for its medicinal properties in Japan, China and the U.S. It reportedly has antiviral and antitumor activity as well as other healthful benefits.

Reishi mushroom logs are fun to make, require little maintenance, and will produce mushrooms for years. Inoculate your own prepared logs using our 5/16in x 1in spiral grooved colonized plug spawn.

Soak recently cut hardwood logs of two to three feet in length, four to six inches in diameter, in a tub of fresh water, or under a slow soaking hose for 48 hours. Any type of medium density hardwood will work well. Freshly cut wood (within 4 weeks) can be used without soaking.

Prepare plug spawn inoculation sites by drilling 5/16in x 1 1/2in holes in a spiral pattern starting at one end of the log working towards the other. Space each hole approximately 4-6 inches away from the last. Number of holes will vary, for most logs 20-30 is good.

Inoculate the log by hammering colonized plugs into each hole. Using a small punch to sink the top of the plug 1/4in or so below the surface is recommended. Each log should take approximately 20-30 plugs.

Seal the inoculation sites by dripping melted cheese wax onto each hole. Cheese wax is easy to work with and can be melted in a double boiler. We use a small 2.5 quart crock pot dedicated to this purpose. Wax can be dripped on with a brush, distributed with a large dropper, turkey baster, or easy to use 10cc B-D inoculation syringes. A markable metal write-on tag can be stapled or tacked to the end of the log for long term identification.

Place logs in a shaded area and keep moist. Elevating the logs from the surface, creating stacks, or leaning against each other for support is best. Frequent and normal rainfall should keep them moist, but periodic soakings may be required during dry spells. If the logs receive no rainfall for two weeks, we recommend soaking them overnight in a tub or bucket of water.

Spring inoculated logs may produce mushrooms by Fall, but will typically take up to one year to mature. Once the log has matured, mushrooms will begin producing in spring when daytime temperatures have started reaching 75F.

Because of their lower humidity requirements, Reishi mushroom logs may also be grown “potted” indoors. Simply place one end of your log in a planter and fill with a mixture of sand and small gravel. “Water” your log at least once every two weeks by pouring water into the sand gravel mix, the log will soak it up. Mushroom conks and antlers will begin forming when the log has matured. Their slow and steady growth is fun to observe!

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