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Reishi Mushroom - Herbal Wisdom Wednesday

herbalism herbs medicinal mushrooms mushrooms reishi

With our upcoming class Uses & Health Benefits of Medicinal Mushrooms taught by Levon Durr of Fungaia Farms, it feels like a good time to delve into the healing ways of our fungi friend Reishi!

There are still a few spaces open for the class so be sure to sign up ahead of time to ensure your spot this coming Monday, June 27!  Give us a call at 707-822-5296 or learn more here!

Reishi Mushroom
The Spirit Plant
Fully appreciating mushrooms for their role as tonic herbs (for our external & internal environments), while an ancient tradition in China and various indigenous cultures around the world, is really only just beginning in our modern, American culture....and we're so glad that a broader spectrum of people are now giving these complex, intelligent and helpful plants their due respect.  We would like to spotlight the marvelous mushroom Reishi (Ganoderma lucidum) to share with you all the beneficial vitality it can bring to your life.


Various species of reishi grow in Asia, Europe, North America, and even the Amazon rainforest.  Ling zhi, Reishi's Chinese name, translates as "spirit plant", and this mushroom has a long history of use in Chinese medicine and was once reserved for royalty due to the rarity of finding it in the wild.  Red Reishi, the particular variety we are focusing on, has long been used to strengthen the heart, improve cognitive function, and even prolong life.  In TCM it is considered a shen tonic, calming for the heart-mind. Reishi has many medicinal properties.  It is adaptogenic, cholesterol-lowering, anti-inflammatory, antioxidant, antiviral, hepaprotective, an immunomodulator and a nervine.

**Caution: Though adaptogenic and considered mostly safe, Reishi can contraindicate with high blood pressure and blood-clotting medications. Consult your doctor or primary care practitioner before use.**

Method & Dosage:

How:  tea, broth, pill, capsule, tincture...slices can be chewed directly as well

How much: General recommended dosage ranges from 3 - 10 grams per day.


Adaptogenic Reishi Choco-Balls:


~15 dates or equivalent dried fruit (cranberries, figs, raisins, etc)
½ cup cashews
½ cup walnuts
1 Tbsp reishi mushroom powder                                                       1 Tbsp ashwagandha root powder
1 Tbsp water
½ cup raw cacao powder
2 Tbsp honey (or alternative sweetener with similar consistency)
Extra cacao for coating

  • First start by soaking the dates/dried fruit and the cashews separately for ten minutes.
  • Next, blend the cashews, walnuts, and the dates until combined (food processor or blender is very handy for this step)
  • Add in the water, honey, raw cacao, reishi mushroom powder, ashwagandha root powder, and blend until you get a smooth texture. 
  • Place in the fridge for 30 to 60 minutes to harden. Then using a tablespoon, scoop out the mix and roll into a ball.
  • Roll the balls in the cacao powder and serve! store in the fridge if you are not enjoying these right away.
To freeze, double bag them in a freezer-safe container. Can freeze up to 3 months. To defrost, place in the fridge for 6-8 hours and enjoy when ready!

Immune Soup from 7Song:
1 cups water
1 tablespoon olive oil
1 onion, diced
10 cloves garlic, minced
1 1 1/2 inch fresh ginger root, grated
1 1/2 cups salted vegetable broth (or chicken stock if preferred)
5 pieces dried Astragalus root
2 cups fresh Shiitake mushrooms
1 large Reishi mushroom
Optional: Miso and/or Cayenne powder, as desired
Bring water to boil in large pot. Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours. Remove from heat, allow to sit for two more hours. Remove astragalus and reishi mushrooms. Reheat. Add salt and pepper to taste, and cayenne powder if desired. (just enough to bring out a light sweat)
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Using desired amount of Reishi, make sure to begin by soaking overnight. Remove from water and place mushroom in aluminum foil with olive oil, onions and any other desired seasonings.  Wrap to make a bundle and grill each side for 5-10 minutes.  Yum! 

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