The Reishi mushroom has been used for thousands of years for medicinal purposes, and is one the most widely marketed mushrooms on the planet. Learn how to make Reishi mushroom tea with Hannah Hedrick, Community Educator at Grow Ohio Valley!

Ganoderma tsugae, also known as the Hemlock varnish shelf mushroom, are Reishi mushrooms found throughout Appalachia and used by herbalists all over the region. Dead hemlock trees are a favorite spot to find them growing. There's no known lookalikes for Reishi mushrooms, although there are several varieties found in the region.

Reishi mushrooms are reported to have antiinflammatory and antioxidant properties, and may enhance immune response. They have also been shown to slow blood clotting, and should be avoided if you are taking a blood thinner, undergoing chemotherapy, or taking immunosuppressants.

One of the simplest ways to consume Reishi is to make it into tea. Once you harvest wild Reishi, slice them into strips or other small pieces as soon as possible; the mushrooms begin to harden as they dry, and are eventually impossible to break. “You can break a coffee grinder trying to cut one of these things up,” said Hedrick.


To make Reishi tea, heat 3 oz of dried mushroom or 25 ounces of fresh mushroom to boiling. Let it boil for at least 30 minutes, or as long as 2 hours. You can optionally add ginger, orange peel, or,honey in the last 10 minutes for flavor. Strain the boiled tea and enjoy!


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