The Reishi is a very special mushroom with a very long tradition. Its scientific name is Ganoderma lucidum. In its East Asian home, closely related and differently classified species—including Ganoderma multipileum—can occur, meaning regional demarcation is not always clear. The name "Reishi" comes from Japanese; in China, the mushroom is called "Lingzhi." It has been known in East Asia for more than 2,000 years and is considered one of the most famous mushrooms in East Asian tradition. The species naturally grows on older hardwood trunks in temperate and subtropical forests of East Asia.
Visually, the Reishi is immediately recognizable. The mushroom does not form classic cap structures like edible mushrooms. Instead, it grows out of the wood as a woody, lacquered, semicircular to kidney-shaped bracket. The top is dark red to chestnut brown and appears shiny or "lacquered"—hence the English name "Lacquered Bracket Fungus." The underside is cream to light brown and consists of fine pores, not classic gills. The mushroom is very hard and woody and is not suitable for direct consumption; in its homeland, it has been processed into decoctions and extracts for centuries.
In terms of taste, the Reishi is bitter and woody—it is not used as a culinary mushroom in the traditional sense. In East Asian tradition, it has its place as a tea or decoction, not on the plate. This article is not a preparation guide.
From a botanical perspective, the Reishi has a versatile composition. The mushroom contains various polysaccharides, especially beta-glucans, as well as triterpenes—a class of organic compounds that give the Reishi its bitter taste.
Cultivating Reishi is a long-term project that requires patience. Fruiting proceeds more slowly than with other species. The ideal temperature is between 20 and 28 °C, making it a heat-loving species. The humidity should be between 70 and 85 %—somewhat less than for many edible mushrooms. It is particularly characteristic that fruiting can take several months: a single fruit body sometimes grows slowly over 3–6 months, from the first bud to a fully developed, resinous mushroom.
Regarding the substrate, Reishi is traditionally grown on high-quality wood or special wood-chip compost. The substrate must be of extremely high quality, as the long cultivation period offers many opportunities for contamination. Some growers also use liquid cultures or special grain substrates. Harvesting takes place when the mushroom has reached its full size and developed its characteristic hard, lacquered surface. The fruit body is separated from the substrate with a saw or a sharp knife. Due to its hardness, the mushroom can be stored and dried for a long time—in fact, Reishi is often dried and stored for months or even years before being used.
At Meisterpilze, we cultivate Reishi for everyone interested in the traditional use of mushrooms and long-term cultivation projects. At the Erlangen weekly market, we offer dried Reishi fruit bodies. The Reishi is also a beautiful object—many of our customers buy it not only for use but also as a decorative item. For growers with long-term goals, we offer special living Reishi cultures—a fascinating project with a deep cultural and traditional background.
Note on availability & purchasing: Dried Reishi fruit bodies are available on Saturdays at the Erlangen weekly market (9 a.m. – 1 p.m.). Everything you need for your own mushroom cultivation—including our living Reishi cultures—can be found in our online shop.
Note – living cultures (not a ready-to-eat food): Our living Reishi cultures are a cultivation product and not a ready-to-eat food. They are cultivated over several months; during this time, there is an increased risk of contamination. Do not consume home-grown or contaminated/moldy cultures; dispose of them instead. We do not provide preparation or consumption recommendations.
⚠️ Safety note – mushroom spores (respiratory tract)
Mature mushrooms release spores. Inhaling large quantities of spores can irritate the respiratory tract and lungs and, with repeated exposure, can trigger allergic reactions up to extrinsic allergic alveolitis ("Mushroom Worker’s Lung").
- Allow to fruit in well-ventilated rooms; do not place in bedrooms or living areas used for long periods.
- Harvest mushrooms just before they release their spores to reduce spore load.
- Sensitive or allergic individuals, those with pre-existing conditions, and those with continuous exposure should wear respiratory protection (FFP2/FFP3).
- Never consume contaminated or moldy cultures; dispose of the bag while closed, taking care not to stir up or inhale spores.
➜ Antler Reishi Grow Kit · To the shop
Related mushroom species: Pink Oyster Mushroom · Shiitake · Lion's Mane · Chestnut Mushroom / Pioppino