Organic Reishi Mushroom Fruiting Block

Reishi (Ganoderma lucidum or Ganoderma multipileum), also nicknamed 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, studied for their role in supporting the immune system and their contribution to a balanced lifestyle.

Reishi are distinguished by their red-orange caps, which are hard and fibrous, making them difficult to eat raw. They are generally consumed as a tea, in powder form, or as extracts. In the 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. In addition, reishi's dense, sturdy mycelium is increasingly being explored in the field of myco-materials for its insulating and eco-friendly properties.

🏗️ Myco-materials

These blocks can also be used to create your own mycelium shapes. Break up the sawdust block while keeping the plastic sealed, kneading it until you get a powdery texture. Then you can use this substrate by placing it into your pre-cleaned molds. After a few days at room temperature, the mycelium will re-form a solid block. You can then unmold it and dehydrate it in the oven to stop the mycelium's growth, creating a biodegradable, insulating material.

For more information on myco-materials, click here.

🔍 Our quality commitment

We produce our mycelium under laboratory conditions, ensuring varietal purity and optimal quality.

Our mycelium is produced in a 100% organic way, and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.

Legal notice for Belgium: "Organic growing substrate: pasteurized and inoculated mushroom-farm substrate" (Derogation No. EM470.J)

🌿 Instructions

To grow reishi, we recommend the following technique:

• Keep the plastic bag sealed, trying to maximize the air inside. If needed, open the bag slightly to let air in, then reseal it with tape. This will create a mini greenhouse with a very high CO2 level, which will encourage the development of the stems ("antlers"). This stage can take between 30 and 60 days.
• When the stems reach about 15 cm (6 in) — roughly two-thirds of the air space in the bag — open the top of the bag to create an air inlet. This will encourage the caps to develop. Let the reishi grow for about another 30 days until they're ready to harvest.

Reishi prefers moderate temperatures (20–30°C / 68–86°F) and a humid environment. If your growing space is dry, remember to mist regularly with a spray. Also make sure the block isn't constantly sitting in standing water, to avoid rot. Place it in a spot with indirect light, similar to the understory conditions where it grows naturally.

🏡 Where to grow it

Reishi can be grown indoors, in places like the kitchen, garage, or cellar. It prefers a warm environment (20–30°C / 68–86°F) with high humidity. Be sure to avoid drafts, radiators, and direct sun exposure, which could dry out the block.

🌾 Harvest & Storage

Generally, only a single harvest is made from this type of block. However, after the first harvest, you can try to get a second harvest in the garden by burying the block under 2 to 3 cm (about 1 in) of soil. This could yield a small harvest at the start of the following summer.

Reishi keep 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.