Herb Profiles

Reishi

February 04, 2021

REISHI

Ganoderma lingzhi

Family: Ganodermataceae

Part used: Fruiting body, mycelium

Energetics: Bitter, warm, neautral

Actions: Adaptogen, anti-inflammatory, antioxidant, antiviral, cardio tonic, hepatoproctive, immune amphoteric, nervine

Reishi is a polypore mushroom, and here in Maine, the beautiful fruiting body, Ganoderma tsugae, grows on fallen hemlock trees. It is distinctively unique from other polypores as it grows on a stem. I love using reishi for many things, including allergies and tension, as well as for immune and heart support. Reishi is a heart tonic that helps lower blood pressure, reduce pain caused by angina and may have the potential to help prevent arteriosclerosis and lower triglyceride levels, which can contribute to strokes and heart attacks. Reishi is not edible but is a wonderful medicine. In order to extract the medicinal properties from it, reishi should be cooked at a simmer for at least 4 hours, which makes it great for soup stocks. To make a tincture, you would want to first cook the mushroom and then use the marc and combine the water, alcohol and marc to then macerate together for 4 weeks.

Contraindications: Avoid if you have allergies to mushrooms.

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