Is your Reishi Wild or Cultivated?

Eversio’s Reishi mushrooms are grown on organic farms where cultivation has a few advantages over wild collection. The biggest difference is that cultivated Reishi is highly standardized, meaning that all of the Reishi grown on one farm is virtually identical. 

 

Wild collected Reishi is considered a bit of a “potluck” where the forager goes into a forest and finds Reishi growing on a variety of trees. They may even be different species of Ganoderma, and certainly they will be different based on the environments in which they grow. Some of the Reishi mushrooms may be years old and some may be newly fruited. Some may have experienced severe challenges while others may have had gentle lives. The end result is a wide variety, even from one forager in one forest.

 

Cultivation solves the problem of this random range of medicinal mushrooms. The standard method of organic Reishi cultivation is to grow the fruiting bodies on logs. The type of tree that the Reishi naturally prefers is cut into logs in the forest and used to grow the Reishi. These Reishi farms are in the mountains at high altitude, and are established close to where the trees have been cut. We consider this system semi-wild.

 

We source only mushrooms grown in alignment with Dì Dào (地道) principles, which means we only work with mushrooms that grow in the regions and manner in which nature intended.

 

Our growers are extremely careful about the water source, always assuring that no industry or other polluters are polluting the water that is used in cultivation. Chemicals and pesticides are never used by our growers making our Reishi organic, and the growers work hard to maintain their USDA organic certifications.

 

Reishi grown by this wood log technique is superior to the lab grown, mycelium on grain alternatives on the market because it is natural, potent, clean and sustainable. The logs are inoculated in a very clean environment, and once the inoculation has taken, the logs are buried in the mountain soil.

 

Over several months the logs are completely converted to Ganoderma mycelium, the whitish fungal mass. Eventually the fruiting body (the mushroom stalk and cap) emerge and grow to maturity.  Like all living things, Reishi is what it eats. If it is grown on a log derived from a very vigorous kind of tree, the potency of the Reishi is greater.