Figure 1. The fan shaped fruiting body of Reishi (Ganoderma lucidum).
Figure 2. An alternative view of the previous figure illustrating the length of the
stem (stipe) of the mushroom. This bracket fungus is easily dried and can be grown from supplemented
Figure 3. The "Antler" form of Reishi. This peculiar form occurs when the carbon
dioxide levels of the growing environment are elevated. Antler Reishi was once particularly sought
because of its unique health promoting properties. This form is now cultivated and more readily available.
Figure 4. Reishi mycelium fully colonizing a malt-extract agar media plate. Notice
the slight yellow pigment released by the mycelium as it matures. This single plate can be used to
inoculate multiple jars of organic rye for further propagation.
Figure 5. Lion's mane (Hericinum erinaceus) mycelium colonizing a agar plate
containing malt extract. Notice the often dramatic rhizomorphic (rope like) growth of this
mycelium relative to the Reishi mycelium on Figure 4.
Figure 6. The Japanese strain of Shiitake from which the mycelial products
featured on this site are derived. This mushroom was the first to emerge after approximately
one year following inoculation of a hardwood log with Shiitake mycelium via the plug spawn
method. The logs can continue to produce mushrooms for up to five years post inoculation.
Figure 7. The first flush of King Oyster (Pleurotus eryngii) mushrooms emerging
from a sterilized substrate.
Figure 8. Reishi mycelium initiating the colonization of sterilized organic
Figure 9. The same jar as Figure 8 after 34 days. The pure Reishi mycelium
has completely colonized the rye kernels. Harvesting of the mycelial product normally occurs
at approximately three to six months following full colonization of the substrate.