Reishi is a wild and cultivated mushroom you can find in hardwood forests in North America and Asia. It has been used for thousands of years in Eastern Asia to boost the immune system and prevent disease. If you buy it at an Asian grocery store, it will be called “lingzhi” and look like the slivers in the photo below.

I started using reishi regularly and find it boosts my energy level while also having a calming effect, unlike caffeine. The tea is super bitter, but added to black tea or juice, it’s tolerable.

In China, it’s often added to soups for the medicinal and health benefits.

Making a tincture is a way to preserve the healing properties of this herb without needing to brew tea every day. You can just take it by the dropful.

 

 

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Also, an alcohol tincture pulls out more of the anti-carcinogenic properties. I’ll explain. It has water-soluble polysaccharides that boost the immune system . . . and the best part of all is it can fight cancer cells. Alcohol extracts a type of triterpenes, ganoderic acids, that have been found to have direct cytotoxicity to cancer, countering metastasis and new growth of cancer.

Making a tincture isn’t hard, but you’ll need some sliced, dried or fresh reishi and vodka and a glass jar with a lid.

First, let’s look at how to identify reishi.

Origin:

Found across North America, Asia, and Europe.

Common species include Ganoderma lucidum (Asia), Ganoderma tsugae (Eastern North America), and Ganoderma applanatum (Artist’s Conk).

Revered in Traditional Chinese Medicine (TCM) for centuries as the “Mushroom of Immortality.”

Identification:

Cap:

Reddish-brown to orange, often with a shiny, lacquered surface. Can be kidney-shaped, fan-shaped, or semi-circular. Sometimes has concentric growth rings. Underside: White to yellowish pores instead of gills.  Releases brown spores. Stem (if present): Dark reddish-brown, tough, and often off-center. Woody and tough—not soft or fleshy like most edible mushrooms. 

Habitat:

Grows on dead or dying hardwood trees, logs, and stumps.

Some species (G. tsugae) grow on hemlock trees.

Found in humid forests, especially in warm and temperate climates.

Can be found year-round, but most commonly foraged in late summer to fall.

Edibility:

NOT eaten fresh due to its tough, woody texture, but used medicinally in teas, tinctures, soups, and powders.

Preparation Methods: Tea or decoction: Sliced and simmered in water for anywhere from 15 minutes to a few hours.

Tinctures: Double-extracted in alcohol and water.

Powdered form: Added to capsules, smoothies, or coffee blends.

Traditional Uses:

Used in Traditional Chinese Medicine (TCM) for over 2,000 years. Believed to boost immunity, reduce inflammation, and support longevity. Used for stress relief, fatigue, liver support, and respiratory health.

Caution:

Generally safe, but some people may experience: Digestive upset or dry mouth. Lowered blood pressure (caution for those on medication). Increased bleeding risk (avoid before surgery or if on blood thinners). Correct identification is crucial—avoid toxic lookalikes like some Ganoderma species that grow in polluted areas.

Season:

Year-round, but best collected in late summer to fall.

Storage:

Dried: Best sliced before drying—once dry, it becomes extremely tough. Store in an airtight container away from moisture.

Tincture or extract: Can be stored for months to years in alcohol-based solutions.

Notes:

One of the most well-studied medicinal mushrooms. Wild Reishi is more potent than cultivated varieties. Considered an adaptogen, helping the body adapt to stress.