Reishi Mushroom: A Guide to the ‘Queen of Mushrooms’

A staple in eastern tradition, Reishi is known as the ‘Queen of mushrooms’ — a name it earned over centuries of traditional use.

Reishi mushrooms: background and traditional use

Also known as Ganoderma lucidum or G. lucidum in the scientific community, Reishi (or Lingzhi) has a long history of traditional use in Asia, where it has featured in traditional practices for thousands of years.

Reishi mushrooms are typically ear- or kidney-shaped with a distinctive rust colour (red, orange, and brown). Though they’re mostly grown commercially now, in the wild you would find them growing on hardwood trees like oak and maple. Reishi comes in various formats, from tea to tinctures, extract powders, capsules, and even food products. Most people prefer to take it as an extract or tea, as the fruiting body itself has a woody texture and bitter taste.

Powdered forms and extracts are the formats most commonly used in traditional practice and have been prepared for thousands of years in Asia. Reishi is increasingly popular around the world today as a culinary and functional mushroom.

The compounds Reishi naturally contains

Reishi naturally contains a number of compounds. Chief among these are its triterpenoids — a group that includes triterpenes such as the ganoderic acids — and its polysaccharides, including beta-glucans. These are named here simply as compounds that occur naturally in the fruiting body; they are described here only as naturally occurring parts of the fruiting body.

Beta-glucan content is one of the things people often look at when comparing Reishi products, because it can vary depending on how the mushroom is grown and processed. Extracts made from the fruiting body of the mushroom typically differ from products made from mycelium (the root-like network the fungus grows from), and reputable brands will make clear which they use.

Because these compounds and their concentrations can differ from product to product, it is worth checking the label. Look for the part of the mushroom used (fruiting body or mycelium), the extraction method, any stated beta-glucan content, and whether the product has been independently third-party lab tested. At Pure Fungi our Reishi is organic, vegan, made in the UK and contains no fillers — for exact specifications, always check the product label.

A closer look at Reishi’s compounds

Reishi has long been valued in traditional practice, and it remains a popular choice among people interested in functional mushrooms. It contains a range of naturally occurring compounds that researchers continue to explore.

The triterpenes and polysaccharides in Reishi are what give the extract its characteristic bitter, woody character.

How much of these compounds ends up in a finished product depends on the raw material and the extraction process — another reason to choose a Reishi you can trace back to a clear specification and independent lab testing.

Adding Reishi to your daily routine

Reishi’s bitter, woody flavour means most people prefer it as an extract rather than eaten whole. A common way to enjoy it is to stir one teaspoon of Reishi extract powder into tea or coffee, or to blend it into a smoothie — many people simply enjoy it as part of their daily routine. Reishi extract capsules are another convenient option for those who would rather skip the taste.

If you are pregnant, breastfeeding, taking medication, or managing a health condition, consult a qualified healthcare professional before using supplements.

Shop our organic Reishi Mushroom Extract Capsules →

Or explore our full Reishi collection.

Written by Angela Totté, co-founder of Pure Fungi. Angela is a Holistic Nutrition Well-being Practitioner. Growing up in Japan, she developed a long-standing interest in food and nutrition. Angela has worked in the Nutritional Health and Wellness market for over ten years, from managing an independent health retailer in London to being a brand ambassador for a Japanese health company.