This oak log has been inoculated with the mycelium of the Ganoderma fungus and incubated for at least 10 months, the time it takes for the mycelium to invade the entire log and mature.
Now it is the moment to place the trunk producer in its definitive place where it will produce the primordium or mushrooms. We must look for a humid and shaded but not waterlogged place, where we will bury it completely but only a few centimeters from the surface. We can bury it lying down or standing up. In the dry moments of the summer, it will appreciate some watering.
If all goes well, the trunk will naturally produce mushrooms in late summer and autumn. The mushrooms will push their way through the soil, leaves or sawdust on their own.
If you don’t have a garden, you can keep your Reishi log in a large pot covered with soil and keep the soil moist.
To collect the mushrooms, wait until the edge of the cap turns from white to brownish yellow, this is the moment of optimal maturation where it will reach the maximum of its properties.
To consume the mushrooms, cut the mushrooms at the base of the stem with a knife. We recommend dehydrating them and grinding or laminating them to make infusions or coffee, or apply as a food supplement in juices or smoothies.
Approximate dimensions: 20cm diameter x 30cm length. 5kg weight.
Suggestion for placing Reishi logs, “lying shape”
Reishi is known as “the mushroom of longevity.” This is because its main function is to strengthen the immune system and work on the body’s anti-inflammatory processes. In addition, it is a powerful natural antioxidant which helps fight free radicals that cause aging of cells, and consequently, also of the body. Reishi has the ability to help the body fight cancer cells, which is due to increasing the efficiency of immune T cells.