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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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When should I pick these Reishis?
    #4163593 -

Hi there, these are my first Reishis. The CO2 level has been pretty high overall (hence the "antlers"), but has varied quite a bit within that range, which may be the reason why the mushrooms aren't uniform. Anyways, when should I pick them? What visual cues am I looking for?


Also, how do you guys like to prepare your Reishis? Do you dry them, crush them up, and make tea out of them? Do you eat them raw? How's the taste?

And one more thing: Can anyone tell me what the heck these bumpy protrusions are?


Thanks for your help!

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Re: When should I pick these Reishis? [Re: Land_Crab]
    #4163648 -

Nice mushrooms. You can pick them at any time to use.
To get as much mushrooms as possible though, I'd guess when they're
growth slows.

I cut them up, dry them, bring them almost to a boil and let them steep
in simmering water for an hour or so then let them sit a day and then
reheat the whole thing.

I like the taste some people find it bitter. I know at least one person
that grinds dried reishi and uses it as a seasoning.

The bumpy protrusions are different. Your little reishi man is wearing
a crown.  :grin:

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Re: When should I pick these Reishis? [Re: falcon]
    #4163678 -

Much obliged, sir.  I think I'll try the tea.

Hehe--King of the Reishis!  :kott:

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Re: When should I pick these Reishis? [Re: Land_Crab]
    #4165994 -

If its in a shelf form you waite for the white lip at the edge to go from )< there to )_

I would waite and see what they do though they seem very interesting, to interesting to chop up and boil.

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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