Reishi

Where it grows

Reishi grows naturally on the stumps and dead roots of hardwoods across East Asia, but most of the global supply is cultivated on hardwood logs or supplemented sawdust under polythene tunnels. The species formerly called Ganoderma lucidum in Asia was reclassified in 2012 as Ganoderma lingzhi.

How to recognise it

A glossy, varnish-lacquered red-brown bracket with concentric growth lines and a paler margin. The underside is cream and finely pored. A short woody lateral stem is usually present. The flesh is woody and unchewable.

Edibility & cautions

Medicinal rather than culinary — the flesh is far too tough to eat. Traditionally prepared as a bitter decoction by simmering sliced pieces for hours; modern products include teas, capsules, and standardised extracts. Reishi may interact with anticoagulants, immunosuppressants, and antihypertensives — discuss with a doctor before use.

Medicinal use

Used in traditional Chinese medicine for general “tonic” purposes. Modern research focuses on its triterpenes and polysaccharides as immune modulators, with promising laboratory data but limited well-controlled clinical trials.