Red Reishi Mushroom Grow Kit, 5 lb Ready-to-Fruit Block

Roughly two to four months from opening the bag to a mature conk, much longer than a gourmet kit. Warmth and humidity are what move it along; a cool, dry room can stall a Reishi block almost indefinitely.

No. It's woody, tough and very bitter, closer to cork than to a culinary mushroom. Dry the conk, slice it thin and simmer the slices for about 30 minutes for tea, or add them to a broth. Most people soften the bitterness with regular tea, honey or ginger.

Airflow. Restricted fresh air and higher CO2 push Reishi into branching antlers; more fresh air produces the flat, shelf-like conk. If you want the classic lacquered conk, increase ventilation around the block.

Watch the growing edge. While the conk is still expanding it has a pale cream or white rim. Once that rim fills in and the whole surface is uniform red-brown, it has finished growing and can be cut from the block.

Indoors is strongly preferred. The block needs steady temperatures and protection from wind, direct sun and insects; fungus gnats find an exposed block quickly. A kitchen counter, bathroom shelf or any spot out of direct sunlight works well.

The kit is already colonized and ready to fruit, so there's no sterile work. Our Red Reishi liquid culture syringe is for growers who make their own grain spawn and want to scale up or run multiple grows.