Since it was first introduced to the Western wellness community in the 1970s, reishi has gained widespread respect and recognition, but its reputation as a medicinal gem among mushrooms dates back much further.
Although reishi (霊芝) is a Japanese term, the mushroom was actually introduced to Japan during the Nara period (710-794 AD) by Buddhist monks from China, who used it to promote spiritual growth and enlightenment. The Chinese call it lingzhi (靈芝), but both terms share the same general meaning: “a plant (or mushroom) that enlivens the spirit.”
The earliest written records of lingzhi for medicinal purposes occurred in the Han Dynasty, over 2,000 years ago, while archeological findings suggest that it has been in use for some 4,000 years. In any case, it has long been featured in traditional Chinese medicine (TCM) for promoting health and longevity.
Medicinal use of reishi (lingzhi)
According to TCM, lingzhi nourishes and supports the body’s yin energy, and enters the heart, liver and lung meridians. It is believed to calm and support the spirit, tonify blood and the immune system, disperse accumulations and remove toxicity.
Reishi is considered safe for regular use. It is often prescribed in herbal TCM formulas for its adaptogenic properties, but it is also used as a standalone supplement. It is believed to improve respiratory and cardiovascular conditions, boost immunity, relieve stress and anxiety, and promote overall wellness. In China, lingzhi is often incorporated into cancer treatments.
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Scientists have isolated over 400 bioactive compounds found in reishi that contribute to its medicinal effects. Most notably, reishi contains triterpenes that help protect the liver and reduce inflammation; and polysaccharides that boost immunity and support the gut microbiome.
Although there is insufficient conclusive evidence to recommend reishi for cancer treatment, preclinical studies suggest that reishi compounds interfere with tumor development through multiple biological pathways while enhancing the immune system’s response against malignant cells.
What is reishi?
Reishi is a polypore — a bracket fungi that bears its spores in pores, rather than gills, on the underside of the mushroom. Ganoderma (Latin for the reishi’s characteristic “shiny skin”) is a genus that includes many species of reishi. Reishi mushrooms are primarily saprotrophic rather than parasitic. In other words, they feed off of and decompose dead wood rather than harming live trees.
Lingzhi usually refers to Ganoderma lucidum, an Asian species that grows on dead or decaying hardwood (deciduous) trees. It is the most commonly used reishi for medicinal use, and is widely cultivated today. In the wild, it typically appears in late summer or autumn, but it can be grown year-round in controlled environments on suitable substrates like logs or sawdust.
However, there is another, very similar species that is currently in season, growing right here in North America.
Hemlock reishi
Ganoderma tsugae, also known as hemlock Varnish Shelf, is a gorgeous fungus with great medicinal prowess. As you might guess from the name, it looks like a glossy, varnished shelf, and grows almost exclusively on dead and decaying hemlock trees (genus Tsuga).
Just to be clear, hemlock trees are in no way related to poison hemlock (Conium maculatum) — which is a noxious weed native to Europe and North Africa that can cause a nasty rash on contact, and was used to poison Socrates.
Hemlock reishi has a very similar appearance and medicinal profile to that of lingzhi. It grows naturally on Eastern hemlocks throughout the Northeastern United States in late spring/early summer. It can also be cultivated on other conifers.
When foraging for fungi, it is always important to be aware of potentially toxic look-alikes. Fortunately, reishi mushrooms are unique in appearance, although it can be difficult to tell the different species apart.
Young reishi mushrooms appear as buff-colored knobs with a shiny, reddish-orange base. At this stage they are spongy and tender. As they grow, they take on a kidney shape, keeping a creamy-white edge and underside, with a gradation of color from glossy yellow, to orange, to red to mahogany at the base, or “stalk.”
The underside of hemlock reishi quickly bruises brown, and it will give cinnamon-brown spore print. The best way to tell hemlock reishi from its cousins is by its host tree (hemlock). Mature reishi can grow up to 12 inches wide, at which point they are fairly tough.
After they have passed their spores, the top will fade to a dull red, becoming progressively darker, while the underside turns brown. Quality in older specimens declines, plus they become dry, woody, and very difficult to cut.
Some have observed that hemlock reishi have a natural on/off cycle, blooming only every second year.
What to do with hemlock reishi
Although hemlock reishi is considered safe for regular use, it is far too tough to be palatable. Rather than eating it, you can:
If you are lucky enough to come across a flush of hemlock reishi, be sure to pause and appreciate their stunning appearance. Few mushrooms offer such a vibrant display of color — which makes an especially striking contrast on a moss-covered log.
Harvested mushrooms should be processed within a day or so, since they can quickly become tough. Cut the fresh mushroom into thin (⅛ to ¼ inch) slices with a sharp knife. Older specimens may require a serrated knife.
For any pieces that you will not use straight away, it is important to remove all moisture to prevent mold from ruining your reishi harvest. Dehydrate at 110 degrees for several (8-24) hours, or until completely dry. If the thickest piece snaps when you break it, they should all be ready for storage.
Store the dried reishi in an airtight glass jar in a cool, dark place to retain freshness.
To make reishi tea, simmer a few slices in 2 cups of water for an hour or more. This releases the immuno-stimulating polysaccharides. Young reishi, simmered gently, has a pleasant, mild mushroom flavor. Older or boiled reishi can be somewhat bitter.
Reishi tea is considered safe for most people to consume regularly as a tonic. It can be combined with other herbs or spices depending on your tastes and health objectives. It has been successfully paired with ginseng, ginger, chamomile, rooibos, cinnamon, licorice root, lemon, hibiscus, and even coffee!
The best way to release cancer-fighting triterpenoids is to make an alcohol tincture, but this alone does not release the other medicinal compounds. To get all of reishi’s benefits, a dual extract is necessary.
Start with your dried reishi, and grind it into a coarse powder to increase the surface area. Half fill a jar with the powder, and add enough 80 proof vodka to cover the reishi, leaving about an inch of room on the top.
Cover the jar with a tight-fitting lid, and place it in a cool, dark place for about a month, giving it a shake whenever you remember. Strain off the alcohol extract and take note of the yield.
Then take the strained mushroom mash, and add four parts water to one part mushroom. Simmer on low heat for about two hours, or until the liquid is reduced to approximately one third the volume of your alcohol extract. This will ensure that the resulting dual extract has enough alcohol content to be shelf stable.
For instance, if you had 2 cups of alcohol extract, you should reduce the water extract to about ⅔ cup. Add water if necessary to prevent it from drying up completely.
Strain off the water extract and allow it to cool before combining with the alcohol extract. Transfer to amber tincture bottles for storage.