Step by step to making your own Reishi Tincture
The Reishi mushroom (Ganoderma lucidum) is one of the medicinal mushrooms that have been used for hundreds of years in many Asian countries to promote health and longevity. Potential uses and benefits include strengthening the immune system, reducing stress and fatigue, lowering cholesterol, and more. There is some scientific evidence of its effectiveness, and reishi supplements are now commercially available including as capsules, tablets, extracts / tinctures, powders, and teas.
Personally, we make reishi tincture to take orally, as a daily health supplement. During our research into the uses of Tremella fuciformis we came across the idea of combining medicinal tinctures such as reishi with the wonderful skin-support properties of the Tremella mushroom. Listen to our short Episode 8 where we describe how we make reishi tincture, and then Episode 9 where we add the tincture to our home-made Tremella skin serum.
WARNING: As with any dietary remedy or supplement, you should consult your healthcare providers before you consume medicinal mushrooms, whatever form they come in.
References:
Stamets, Paul. 2005. Mycelium running: how mushrooms can help save the world. Ten Speed Press, Berkeley, California
Stamets, Paul 2000. Growing gourmet and medicinal mushrooms. Third edition. Ten Speed Press, Berkeley, California
Ganoderma lucidum (Lingzhi or Reishi) A Medicinal Mushroom Ganoderma lucidum (Lingzhi or Reishi) - Herbal Medicine - NCBI Bookshelf (nih.gov)
Reishi Mushroom | Memorial Sloan Kettering Cancer Center (mskcc.org)
Aussie Mushroom Supplies - an Australian stockist of ready-to-grow kits, agar plates, mushroom spawn, preserving supplies, mushroom supplements etc.
Making a Reishi Mushroom tincture using double extraction
We followed a ‘double extraction’ method to make our tincture – an alcohol extraction stage followed by a water extraction stage. This two-step process is recommended to maximise the medicinal benefits of reishi (and other medicinal mushrooms) because these mushrooms contain water-soluble components known as polysaccharides and alcohol-soluble components known as triterpenes. The instructions below are based on a recipe found here: How to make a reishi mushroom tincture.
For the alcohol extraction stage, you’ll need pieces or slices of reishi mushrooms. We’ve used fresh Australian Reishi - Ganoderma steyaertanum – from a grow-your-own kit, obtained from Aussie Mushroom Supplies. And we’ve also used dried Australian Reishi obtained online from an Australian stockist. You’ll also need a bottle of 80 proof alcohol, such as vodka. And, filtered chlorine-free water.
For the water extraction stage, you’ll need a sterilised Mason jar or similar, big enough for your batch of reishi with room to spare. A saucepan. Filtering equipment: funnel and mesh or cheesecloth strainer. And amber tincture bottles for storing the tincture.
Steps in the process
Fill your jar about halfway to two-thirds with the reishi pieces. The mushrooms will expand when soaked, and need a bit of extra space.
Cover the mushrooms with 80 proof alcohol (we used vodka) filling the jar to within an inch of the top rim, and place the lid on.
Let the mixture extract for 4 to 6 weeks. Ideally, it should be kept in a cool dark location like a pantry. To maximize extraction, shake the jar as often as you remember (daily would be good).
Then strain the contents through a fine-mesh strainer and set the alcohol aside. Measure how much alcohol extract you had remaining and make a note of it as you will adjust your water extract accordingly.
Place the strained reishi into a saucepan, and add about 8 cups of water for every 2 cups of mushrooms. Simmer the reishi on low for 2 hours, keeping an eye on the water level. Do not let it boil dry.
The water extract should be reduced to about 1/3 of the quantity of alcohol extract. For example, if your strained alcohol extract was a total of 3 cups, you’ll want to reduce your water extract to 1 cup. This 3 to 1 ratio will ensure that your final extract has a high enough alcohol percentage to be shelf-stable.
Let sit until the liquid is cool enough to handle. Strain the reishi using a fine filter or cheesecloth, squeezing out the liquid from the mushrooms. The reishi’s job is done and you can compost the reishi pieces. Keep the strained water!
Now, slowly add the alcohol extract to the water extract. Not the other way around. Store in a glass container and in a dark place.
The dosage for taking reishi tincture is generally considered to be 1 full dropper per day.
Mushroom extracts such as reishi tincture will keep in a cool, dark place for about one year.
