Reishi Uses and Plant Monograph

I have never seen so much wild reishi as I have this summer. As I hiked through forests in Western Massachusetts in June, July, and August, beautiful sunburst colors of Ganoderma tsugae — a species that grows on dead hemlock trees — illuminated the dark woods. All species of Ganoderma cause white rot on their host tree, degrading lignin and leaving the decayed wood whitish in color and fibrous in texture. I marveled at the beauty that can arise from decay.

My partner and I harvested the mushrooms from many of the rotting stumps but left most of the mushrooms for the animals, the land, and the mushrooms themselves. When we returned home, we sliced the reishi while they were tender, infusing some in Scotch and rum for medicinal elixirs, using slices for our evening soup stock, and drying the rest by laying each long strip outside to bask in the summer sun.

There are numerous strains of reishi— about 80 different species—  found world-wide in the forests of Asia, Europe, South America, and the United States. These include but aren’t limited to Ganoderma japonicum, Ganoderma applanatum, Ganoderma capense, and Ganoderma oregonense. Ganoderma lucidum is the reishi found in most of the supplements you’ll find at the health food store, and with a long history in Traditional Chinese Medicine (TCM) it is the species that has been studied most. But research shows all reishi are medicinal and constituents vary only slightly between species.

A Brief History of Use in Traditional Chinese Medicine

Reishi has been used in Traditional Chinese Medicine (TCM) for over 2000 years. This polypore was traditionally used by Taoist monks to improve meditative practices and attain a long and healthy life.¹ Chinese royalty also held reishi in high esteem, thus the mushroom was immortalized in statues, paintings, tapestries, and on the robes of emperors.

Reishi mushroom was listed among the superior tonics in the Shen Nung Ben Cao Jing, the famous Chinese Materia Medica written between about 206 BC and 220 AD.² A superior tonic is an herb— typically an adaptogen— believed to prolong life, prevent aging, and boost Qi. Reishi was (and still is) used in TCM to tonify the heart, treat tightness in the chest, sharpen wit, improve memory, and “cultivate virtue.”

Understanding the Actions and Constituents

Many polysaccharides and triterpenes, the two major groups of components in reishi, exhibit chemopreventive and tumoricidal effects, as proved by numerous studies from in vitro experiments and human in vivo studies.³ A tumor requires a continuous nutrient supply via new blood vessels formed by a process called angiogenesis. Therefore, constituents in reishi that inhibit angiogenesis inhibit tumor growth and spread.

Triterpenes give reishi a bitter taste and provide health benefits like lipid-lowering and antioxidant effects. An antioxidant is a chemical that can reduce or prevent oxidative damage by defending against free radicals, molecules that have unpaired electrons in their outer shell and are associated with damage to cellular membranes, enzymes, and DNA. A balanced number of free radicals are actually beneficial to our cell signaling and immune system. However, excessive formation, known as “oxidative stress” can lead to various illnesses like heart disease, diabetes, and cancer. The polysaccharides and triterpenoids in reishi have shown antioxidant activity in vitro, resulting in an increase in the plasma total antioxidant activity of human subjects.⁴ A recent study showed that the triterpenes in reishi may also be responsible in the mushroom’s calming effects.⁵  

Modulating The Immune System

The immunomodulating effects of reishi help to regulate the immune system by stimulating or suppressing as needed. A recent study found that ganoderma acts as an effective immunomodulatory and anti-inflammatory support for managing asthma while working as an adaptogen— a plant or fungi that helps bring the body into balance through beneficial effects on the nervous system— to calm feelings of restlessness, panic, and anxiety associated with asthma attacks over time.⁶

The mushroom has been shown in laboratory tests to build up the bone marrow, a key aspect component of the immune support, since our white blood cells are made and stored there.⁷ White blood cells include lymphocytes such as B-cells, and T-cells, and many types of essential immune cells.

Nourishing the Heart

According to Traditional Chinese Medicine (TCM), Reishi can nourish, harmonize and soothe Shen, the root of spirit or consciousness that lives in the heart. Disturbed Shen can present as imbalances like anxiety, chronic stress, depression, heart palpitations, insomnia and more. As noted above, there is plenty of evidence to suggest that regular use of reishi can treat these and many expressions of disturbed Shen. But as a heart medicine to lower blood pressure and treat cardiovascular dis-ease, reishi has mixed reviews.⁸ More studies are needed in this area, it seems.   

Restoring the Nervous System

As an adaptogen, reishi is known to both calm and support nerve function. Adaptogens work by influencing the hypothalamic-pituitary-adrenal (HPA) axis and other key mediators of the stress response. By doing so, they provide resistance to stress and promote recovery and or stability in the body.⁹ Reishi has also been found to protect against stressors like low oxygen levels and cold exposure to protect against altitude sickness caused by low oxygen levels.¹⁰

Balancing Blood Sugar

Balanced blood sugar helps keep our minds focused, our energy levels stable and our moods balanced. When disrupted, imbalances in blood sugar can lead to increased sugar cravings, irritability, poor sleep, brain fog, anxiety, low energy, and weight gain, and in the long term, diabetes. A recent study showed that ganoderma reduces blood sugar, mainly by increasing insulin release from the Langerhans islets, a cluster of cells within the pancreas that are responsible for the production and release of hormones that regulate glucose levels.¹¹

What’s in a Name?

The mushroom’s common name ‘reishi’ stems from the Japanese (霊芝) which is derived from the Chinese língzhi (灵芝; 靈芝).  Língzhi is the name for Ganoderma lucidum, the species most commonly used in Traditional Chinese Medicine (TCM). Regarded as the “herb of spiritual potency,” and the “mushroom of immortality,” língzhi have been used in TCM for over 2000 years and are considered one of the most powerful herbs for all-around vitality. Mannentake is another Japanese name for reishi which means “the 10,000 year mushroom.” We also have the “artist’s conk,” Ganoderma applanatum.

Constituents

Reishi contains a wide variety of bioactive molecules, such as terpenoids, steroids, phenols, nucleotides and their derivatives, glycoproteins, and polysaccharides. More than 100 triterpenes with known chemical compositions and molecular configurations have been reported to occur in Ganoderma lucidum, the most studied strain. Among them, more than 50 were found to be new and unique to the fungus. The vast majority are ganoderic and lucidenic acids, but other triterpenes such as ganoderals, ganoderiols, and ganodermic acids have also been identified.

Botanically Speaking

Ganoderma oregonense or western varnished conk can be found in the Western United States and looks a lot like Ganoderma tsugae. Both species begin with a reddish brown color that grows into beautiful golden with white stripes along the edges. When mature, the fruiting body is shelf-like and is usually kidney-shaped in outline and turns a mahogany color. All reishi mushrooms are polypores: mushrooms with pores under the visible cap instead of gills. Their cream-colored underbellies turn brownish when bruised or upon drying. As reishi gets older, their flesh becomes tougher and the bright, shiny cap begins to dull. When the mushroom has completed its life cycle, it will release spores that resemble a pollen-like powder, making it possible for the fungi to reproduce.

There are no poisonous mushrooms that look similar to reishi, so even beginners can learn to identify and work with these medicinal mushrooms in the wild. If you do decide to go out and harvest, be mindful of the environment, the population of mushrooms, and be sure not to take more than you need.

Preparations

Reishi has a leathery, thick skin and is a tough polypore, so it is typically made into a medicinal tea or tincture, not eaten like a portobello or shiitake mushroom. Powdered reishi supplements in the form of capsules or drinks are also used, but it is important to research the process of extraction since many of the medicinal constituents are only released through prolonged exposure to heat (through a strong tea decoction) and alcohol. I like to use reishi water extractions as a medicinal tea and soup stock.

 

Herbal Infusion/Decoction

Place reishi and water into a large covered pot or Crockpot and simmer. Water temperatures over 180° F can destroy some of the beneficial constituents so try not to bring the water to a boil. I like using a Crockpot at low heat for up to 8 hours. The long infusion helps break down the tough chitin, a protective natural polymer found in the cell walls of fungi, and polysaccharide molecules. Once they are broken down, they further release biologically active chemicals that are beneficial.

I often add reishi decoction to my soup stocks or when I’m cooking rice or quinoa. If adding reishi to your food, keep in mind that it’s very bitter, so it’s good to start out by adding a small amount of reishi and increase from there depending on how much bitterness you’re up for. You can also enjoy reishi as a tea, but it can be bitter!

A typical dosage for use as a medicinal tea is one to three cups a day, but it’s important to listen to your body and your unique needs when working with medicinal plants or fungi.

 

 

Dual Extraction (Tea and Tincture)

Triterpenes must be extracted in alcohol or hot water. These compounds are primarily responsible for the bitter taste associated with reishi. In addition to the high concentration of large molecular weight water-soluble polysaccharides, reishi mushroom consists of a matrix of the polysaccharide chitin. Chitin is largely indigestible by the human body and is partly responsible for the physical hardness of reishi. Therefore, reishi mushroom must be decocted when making water preparations. Traditionally, reishi is slowly simmered for at least twenty minutes. For a complete medicine, a dual extraction is often used.

I like to create my reishi tincture using the folk method. Here’s how I do it:

• I place the reishi in a glass jar and, like making other tinctures, fill the jar with alcohol. I like to use 80–100 proof vodka.
• Start with enough reishi to fill a glass mason jar 2/3 of the way, then top off with alcohol, and let sit for 4–6 weeks. For the combined tincture, strain the reishi and then combine water extraction. A typical ratio would be 3 parts water decoction to 1 part alcohol.

If you would like to create your tincture using the ratio method (which allows for more accuracy in dosing and alcohol content), you can follow these directions:

• To create a double extraction with reishi, first extract the dried mushroom in alcohol and glycerine.
• Here is the ratio you will use for extraction: 1:5, 50–70% alcohol content and 10% vegetable glycerin.
• Once your tincture has steeped for at least two weeks and you’ve strained out the mushroom, it’s now time to decoct this strained out mushroom. To do this, cover the mushroom in water and simmer it on the stove, covered, for 45 minutes.
• Strain off the decoction and let it cool to room temperature. Once your decoction has cooled, combine equal volume of tincture and decoction together and stir. (The goal is to make sure that your final alcohol content is at least 20–30%.)

Dosage

Tincture doses range from 20–30 drops 2 to 3 times a day, but again it’s important to be clear about your intentions and listen to your body.

 

 

 

Special Considerations

Few side effects are associated with reishi, however, one study showed an increased risk of nausea, diarrhea or constipation for some of the participants.¹²

Since reishi may lower blood sugar levels, taking along with other medications might cause blood sugar to drop too low. People with diabetes should monitor their blood sugar closely and consult with a healthcare practitioner before using reishi.  Reishi mushroom might lower blood pressure so taking medications that lower blood pressure might cause blood pressure to go too low. It is also wise to take caution if taking medication to slow blood clotting as it might increase the risk of bruising and bleeding.¹³

There is no research on the safety of reishi for people who are pregnant or lactating so the most prudent option is to avoid use.

 

Summary

Reishi is a polypore found throughout the world that has been shown to support our immune systems, help us respond to stress with more ease, aid digestion, and may have benefits for fighting cancer. My favorite way to enjoy the healing power of reishi is in soup stocks, tinctures, and medicinal elixirs.

I would love to hear about your experiences with this mushroom in the  forum. I’ll be processing and drinking lots of reishi tea after this bountiful season!

 

Written by Vanessa Chakour

Vanessa Chakour is an herbalist, visual artist, educator, former pro-boxer, environmental activist, and founder of Sacred Warrior—a multidisciplinary educational and experiential “school” offering plant medicine, wildlife conservation, and meditation through courses, workshops, and retreats. Vanessa has worked in partnership with the Wolf Conservation Center in New York, The Jaguar Rescue Center in Costa Rica, and Alladale Wilderness Reserve in the Scottish Highlands, and has shared her work as a speaker at the United Nations, Brown University, and the Muhammad Ali Center. Her writing and work are rooted in the belief that healing happens through reclaiming an intuitive connection to ourselves, the natural world, and our own “inner-wild.” Her new book, Awakening Artemis is now available from Penguin Life in the US and UK and will soon be released with Ullstein Press in Germany. You can find her at vanessachakour.com and follow her at @vchakour.