How to Grow Reishi Mushrooms: The Complete Guide (And Why They're Worth the Extra Effort)

Growing reishi mushrooms is more challenging than growing oyster or shiitake mushrooms, but after 20 years of mushroom cultivation, I can tell you they're absolutely worth the extra effort. Reishi mushrooms take longer to grow, need specific conditions, and require more patience than most varieties - but they're also one of the most valuable mushrooms you can produce, both medicinally and financially.

I've been growing reishi mushrooms for over 15 years, and through Out Grow, I've helped hundreds of customers successfully cultivate these "mushrooms of immortality." Let me share what actually works, what doesn't, and how to avoid the common mistakes that cause most people to give up on reishi cultivation.

By Mike Wiberg, Master Gardener & Mushroom Cultivation Expert

Why Reishi Mushrooms Are Different (And More Difficult)

Before we dive into the how-to, you need to understand that reishi mushrooms are not like other mushrooms you might have grown. They're slower, pickier about conditions, and they grow in a completely different way.

Most mushrooms you're familiar with - oyster, shiitake, button mushrooms - grow relatively quickly and fruit in clusters. Reishi mushrooms can take 3-6 months from inoculation to harvest, and they grow as individual conks (woody, shelf-like structures) rather than the typical cap-and-stem mushrooms.

But here's why they're worth the effort: reishi mushrooms can sell for $15-30 per pound dried, they have incredible medicinal properties, and once you master the technique, they're actually quite reliable to grow.

Understanding the Two Forms of Reishi Growth

Reishi mushrooms can grow in two distinct forms, and understanding this is crucial for successful cultivation:

Conk form - This is the traditional reishi mushroom that looks like a woody shelf with a shiny, lacquered appearance. This form develops when the mushroom gets plenty of fresh air and lower CO2 levels.

Antler form - This looks more like coral or deer antlers and develops when CO2 levels are higher. Many growers accidentally get this form and think they've failed, but antler reishi is perfectly good and often easier to harvest.

Both forms are valuable, but if you're planning to sell them, the conk form typically brings higher prices because it looks more like what people expect reishi to look like.

The Best Substrates for Growing Reishi

After trying dozens of different substrate combinations over the years, here's what actually works:

Hardwood sawdust supplemented with bran is my top recommendation. Use about 80% hardwood sawdust and 20% wheat or rice bran. Oak, maple, or beech sawdust work best. Avoid softwood sawdust - reishi mushrooms are hardwood decomposers in nature.

Hardwood logs work excellently for outdoor cultivation, but they take even longer - sometimes 6-12 months before you see the first mushrooms. Use logs that are 4-8 inches in diameter and freshly cut (within 6 months).

Pre-made reishi substrates are available through suppliers like Out Grow and can save you a lot of trial and error if you're just starting out.

One thing I've learned over the years - don't try to get fancy with substrate additions. Reishi mushrooms prefer simple, woody substrates. I've seen people add all sorts of supplements that just increase contamination risk without improving yields.

Indoor vs. Outdoor Growing: What Works Best

I've grown reishi mushrooms both ways, and each has its advantages:

Indoor Growing

Pros: Complete environmental control, year-round production, protection from contamination and pests Cons: Requires equipment for humidity and air control, higher setup costs, limited space

For indoor growing, you'll need to maintain 85-95% humidity during colonization, then drop to 80-85% during fruiting. Temperature should stay between 75-80°F during colonization, then 70-75°F for fruiting.

Outdoor Growing

Pros: Natural conditions, lower ongoing costs, can use larger logs Cons: Weather dependent, seasonal production, more pest and contamination issues

Outdoor growing works best in areas with naturally high humidity. If you live in a dry climate, indoor growing is usually more successful.

Step-by-Step Growing Process

Step 1: Preparing Your Substrate

If you're making your own substrate, mix hardwood sawdust with bran at about 4:1 ratio. Add water until the mixture holds together when squeezed but doesn't drip. The moisture content should be around 60-65%.

Sterilize the substrate in a pressure cooker for 90 minutes at 15 PSI. This is longer than most mushrooms need, but reishi grows slowly and you can't afford contamination during the long colonization period.

Step 2: Inoculation

Use liquid culture or grain spawn from a reliable supplier. I always recommend liquid culture for reishi because it colonizes more evenly and gives better results.

Inoculate in a sterile environment - reishi's slow growth makes it vulnerable to contamination. Use about 10-20ml of liquid culture per quart of substrate.

Step 3: Colonization (The Waiting Game)

This is where most people get impatient. Reishi mycelium grows slowly - much slower than oyster or shiitake. You won't see significant colonization for 2-4 weeks, and full colonization can take 6-12 weeks.

Keep the substrate in darkness at 75-80°F with high humidity. Don't disturb it during this phase - reishi doesn't like being moved around.

Step 4: Initiating Fruiting

Once the substrate is fully colonized (completely white with mycelium), it's time to initiate fruiting. This is where you'll determine whether you get conks or antlers.

For conk formation: Increase fresh air exchange, maintain 70-75°F, and provide some indirect light. Keep humidity around 80-85%.

For antler formation: Reduce fresh air exchange (higher CO2), maintain similar temperature and humidity.

Step 5: The Long Wait to Harvest

Reishi mushrooms grow incredibly slowly. From the first pins to harvest-ready mushrooms can take 6-12 weeks. This tests most people's patience, but don't give up.

Harvest when the mushrooms have developed their characteristic shiny surface and the white growing edge has stopped expanding. For antler forms, harvest when they've reached full size and started to harden.

Real Talk: Common Problems and Solutions

Contamination during colonization is the biggest killer of reishi grows. The long colonization time gives molds plenty of opportunity to take hold. Solution: Better sterile technique and properly sterilized substrates.

No mushroom formation after colonization usually happens because of improper fruiting conditions. Reishi needs a shock to start fruiting - try lowering temperature by 10°F and increasing fresh air exchange.

Stunted or deformed mushrooms often result from poor air circulation or incorrect humidity. Reishi mushrooms need consistent conditions throughout their long development period.

White powdery coating on mushrooms is actually normal - it's spores being released. This means your mushrooms are mature and ready to harvest.

Realistic Timeline and Expectations

Let me give you realistic timelines based on my experience:

Weeks 1-4: Initial mycelium growth, substrate starts turning white Weeks 5-12: Full colonization of substrate Weeks 13-16: First mushroom pins appear (if conditions are right) Weeks 17-24: Mushroom development and maturation Week 24+: Harvest ready

So you're looking at 6+ months from inoculation to harvest. This is normal for reishi - anyone promising faster results is probably not being honest about what to expect.

Expected yields are also lower than other mushrooms. From 5 pounds of substrate, you might get 8-16 ounces of fresh reishi mushrooms. But remember, these sell for much higher prices than common mushrooms.

Why Growing Reishi Is Worth the Challenge

Despite the challenges, I keep growing reishi mushrooms because:

High value: Dried reishi sells for $20-40 per pound, making it one of the most valuable mushrooms you can grow.

Long shelf life: Properly dried reishi mushrooms can last for years, so you don't have to worry about immediate sales.

Growing demand: More people are learning about reishi's health benefits, creating steady market demand.

Personal satisfaction: Successfully growing reishi mushrooms is a real achievement that most mushroom growers never master.

Medicinal benefits: If you're growing for personal use, reishi offers incredible health benefits that justify the effort.

Harvesting and Processing Your Reishi

Harvest reishi mushrooms when they've stopped growing and developed their characteristic shiny, lacquered appearance. Cut them at the base with a sharp knife.

Fresh reishi mushrooms are bitter and woody - they're almost never eaten fresh. Instead, dry them immediately after harvest. I use a food dehydrator at 125°F until they're completely dry and brittle.

Dried reishi can be powdered, made into teas, or used in tinctures. Store dried reishi in airtight containers away from light and moisture.

Is Reishi Growing Right for You?

Honestly, reishi cultivation isn't for everyone. If you're looking for quick results or you're impatient, stick with oyster or shiitake mushrooms. But if you're interested in the challenge, want to grow something valuable, or you're passionate about medicinal mushrooms, reishi is incredibly rewarding.

I always tell people to master easier mushrooms first, then try reishi when you're comfortable with the basics of mushroom cultivation. The long timeline and specific requirements make it a poor choice for complete beginners.

Final Thoughts on Growing Reishi

Growing reishi mushrooms has taught me more about patience and attention to detail than any other mushroom variety. They don't forgive mistakes, they don't grow quickly, and they demand consistent conditions for months at a time.

But when you finally harvest your first batch of beautiful, shiny reishi mushrooms after months of careful tending, there's a satisfaction that's hard to match. Plus, knowing you've grown one of the most medicinally valuable mushrooms in the world makes all the effort worthwhile.

Start small, be patient, and don't get discouraged if your first attempt doesn't work perfectly. Even experienced growers have reishi projects that don't turn out as expected. It's all part of the learning process.

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Frequently Asked Questions

How long does it take to grow reishi mushrooms from start to harvest?

Reishi mushrooms typically take 4-6 months from inoculation to harvest, much longer than most other mushroom varieties. Colonization alone takes 6-12 weeks, followed by 6-12 weeks of mushroom development. This extended timeline is normal for reishi and can't be rushed.

What's the difference between reishi conks and antler forms?

Conk form reishi develops with high fresh air exchange and looks like the traditional shiny, woody shelf mushrooms. Antler form develops with higher CO2 levels and resembles coral or deer antlers. Both are equally valuable medicinally, but conks typically sell for higher prices.

Can I grow reishi mushrooms on regular mushroom substrate?

Reishi mushrooms specifically need hardwood-based substrates. Standard mushroom substrates like straw won't work well. Use hardwood sawdust supplemented with bran, or grow on hardwood logs. Oak, maple, and beech work best for reishi cultivation.

Why are my reishi mushrooms growing slowly?

Slow growth is completely normal for reishi mushrooms - they're naturally much slower than oyster or shiitake varieties. Ensure temperature stays at 75-80°F during colonization and 70-75°F during fruiting. Cold temperatures will slow growth even more.

What temperature and humidity do reishi mushrooms need?

During colonization: 75-80°F with 85-95% humidity. During fruiting: 70-75°F with 80-85% humidity. Maintaining consistent conditions throughout the long growing cycle is crucial for success with reishi mushrooms.

How do I know when reishi mushrooms are ready to harvest?

Harvest reishi when they've stopped growing and developed their characteristic shiny, lacquered surface. The white growing edge should have stopped expanding. For antler forms, harvest when they've reached full size and started to harden.

Can I eat fresh reishi mushrooms?

Fresh reishi mushrooms are extremely bitter and woody - they're almost never eaten fresh. Always dry reishi mushrooms after harvest, then use them for teas, tinctures, or powder. The drying process is essential for proper preparation.

What's the best substrate ratio for growing reishi mushrooms?

Use approximately 80% hardwood sawdust and 20% wheat or rice bran. This provides the woody base reishi prefers while adding some nutrition. Avoid over-supplementing - reishi mushrooms prefer simpler substrates than many other varieties.

Why did my reishi mushrooms stop growing after pins formed?

This usually indicates environmental stress - check humidity levels, temperature consistency, and fresh air exchange. Reishi pins are sensitive to environmental changes. Maintain steady conditions throughout the long development period.

How much can I expect to harvest from reishi mushroom cultivation?

From 5 pounds of substrate, expect 8-16 ounces of fresh reishi mushrooms. While yields are lower than other mushrooms, reishi's high value ($20-40 per pound dried) makes it financially worthwhile despite lower production volumes.

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Mike Wiberg has been growing mushrooms for 20 years and founded Out Grow over 15 years ago. He specializes in medicinal mushroom cultivation and has helped hundreds of growers successfully cultivate reishi mushrooms through Out Grow's supplies and expertise.