foraging for reishi

This is the third blog post about spring foraging. We already discussed finding chaga and fiddleheads. Reishi is another mushroom commonly found in the Maine woods. This mushroom is also known as Ling zhi, Ganoderma or the mushroom of immortality. Reishi has been used in Asian countries for hundreds of years because of the health benefits. It can now be commonly found in supplements including capsules and powders. It also found in teas. This mushroom can be used as a supplement in multiple forms and has many health benefits.

Reishi has been used by many cultures for centuries and recent studies have proved significant benefits. These benefits include improved immunity, anti-inflammatory properties, antidiabetic benefits and improvement in dyslipidemia. It can also improve energy level and stamina. The effect in combination with chemotherapy and radiation therapy for certain cancers is under investigation. There may be potential benefits for improving the effectiveness of these treatments. The risk of side effects is low but it can cause nausea and insomnia.

There are multiple Reishi species. The species we commonly find in Maine can be identified by their reddish brown color on the top and white underbelly. They do not have gills. They have a porous underbelly that changes to beige/brown color as they age. It is important to harvest when they still have the white underbelly to get the most benefit from the mushroom. They can be found in multiple sizes and can grow to be very large. Their appearance is similar to a fan or kidney shape. They are found on conifers. You will often find multiple growing on the same tree or stump. Ideally, they are harvested once they have released their spores which is evident but a coating of dust on the inferior mushrooms. They can be challenging to release from the tree so a utility knife is recommended for harvesting. A net bag is best for transporting them.

Okay, now that you have enjoyed a beautiful day hiking and foraging it is time to process your finds. Reishi should be processed right away as the mushroom will quickly lose its integrity and can get very firm making it difficult to process. It can be chopped or sliced then dehydrated to use in teas. Tinctures are also a common way to process Reishi. Tinctures are usually made with high proof alcohol such as vodka. You can simply chop the Reishi and add to a jar. Fill the jar about two-thirds full with the mushroom and then pour the vodka over the mushroom. Leave about a quarter of an inch at the top and then cover. Let this process for about 3 weeks in the pantry. A tincture can be taken sublingually or can be added to a drink. I have used Reishi in iced tea recipes. I do recommend boiling the Reishi to make an extract and then adding the other herbs or fruits to make a refreshing tea. There are many ways to utilize this abundant mushroom and multiple health benefits to adding it as dietary supplement.