Reishi – Ganoderma lucidum

Detailed Description

One of the world’s oldest medicinal mushrooms, revered as the ‘divine mushroom of immortality.’

Botanical Info

The fruiting body of this mushroom is notably shiny, corky, and flat, typically forming as an annual with a fan or kidney shape. It grows on trunks or stumps of deciduous trees and can reach up to 30 cm in size. The pore surface beneath ranges from white to pale, depending on age. Young specimens are yellowish and cloudy, darkening over time to brown and eventually red. The cap’s edge is slightly sharp but remains soft.

Reishi taxonomically belongs to the Ganoderma genus, known in Chinese as “lingzhi,” in Japanese as “reishi,” and in Vietnamese as “linh chi”—all terms meaning “supernatural mushroom” or “divine mushroom of immortality.” Physiologically, it is a phytopathogenic parasite. The Chinese name dates back to the Han dynasty, while its Latin name, Ganoderma, was established in 1881 by P. A. Karsten.

Origin and Distribution

Its usual host trees include sycamore, oak, walnut, and poplar. The mushroom infects trees at injury sites, reducing wood strength in affected parts. It occurs in two morphological forms: one (more common in North America) features a large fruiting body with a smaller stalk, while the other (found in the southern hemisphere) displays the opposite traits. Different species also vary in colors, hues, and other minor details.

The use of Reishi as a medicinal mushroom is especially widespread in Asian countries. References to Reishi’s medicinal properties appear in ancient Chinese writings dating back 4,000 years. Its effects were considered so extraordinary that, for centuries, it was reserved only for the imperial family. Any found Reishi had to be handed over, and secretly keeping one was punishable by death. Today, thanks to commercial cultivation—especially prevalent in Asia—Reishi is available to everyone, and its popularity continues to grow worldwide. Taoists considered it a key ingredient in the quest for the elixir of eternal life. To this day, Reishi is still known as the mushroom that extends life and in China is called the “divine mushroom of immortality.”

Usage / Dosage

Reishi has been extensively researched for its biochemical compounds that have diverse effects on the human body.

For millennia, Reishi has been used in traditional Chinese medicine for its positive effects on life extension and for supporting excellent health well into old age, in both healthy and unwell individuals.

Reishi is highly revered in East Asia, where it has been used in Traditional Chinese Medicine for over 4,000 years—making it one of the oldest medicinal mushrooms in the world.

It is valued to support natural immunity—especially the immune system, influences cholesterol levels in the blood, and is beneficial for the circulatory system.

Active Compounds

Reishi contains all eight essential amino acids and is rich in iron, B-complex vitamins, and selenium. It also contains ganoderic acids, a group of triterpenoids whose structure resembles that of steroid hormones. Polysaccharides, typical of mushrooms, are also present—additionally, it contains beta-glucans that stimulate the immune system, mannitol, and alkaloids. Other compounds include sterols such as ganoderol, ganoderiol, and ganoderma diol.

Traditional Dosage

Tea: Use 3–5 g of dried Reishi mushrooms. Pour 500 ml of water over the Reishi and gradually bring to a boil. Simmer gently for 30 minutes. Drink up to three cups throughout the day. As the tea has a bitter taste, it can be sweetened with honey.

Because of its strong bitterness, hot-water extracts are a traditional preparation. Finely chopped or powdered fresh or dried Reishi (about 50 g) is placed in a container with boiling water (500 ml) and simmered gently for two hours. The resulting solution has a milder flavor than the sharp, red variety. For a more concentrated extract, repeat the process and combine the extracts, aiming for a final volume of about 500 ml. Take 1 tablespoon 2–3 times daily for preventive purposes and immune support. The dosage can be doubled if needed.

Aqueous solutions are better for obtaining polysaccharides; ethanol extraction produces a solution richer in triterpenoids.

You can also prepare an alcohol extract by placing 50 g of Reishi into a spirit with 40–50% alcohol. Seal the glass container and let the mushroom steep for two months in a dark place at room temperature. Strain the brown-colored alcohol and take 1 tablespoon three times daily.

For enhanced effect, it’s recommended to finely grind the mushroom and consume it directly as a powder. Mix the powder into a small amount of water, dilute further, and drink.