Growing Reishi at home – instructions for your Myko-Bag
1) Unpacking & Placement: Leave the substrate block in its foil packaging and place it in a bright, airy location. Temperatures between 18 and 28 °C are ideal. Avoid direct sunlight. Mushrooms grow towards the light – a bright location ensures even growth and beautiful fruiting bodies.
2) Open or cut the foil: You have two options: Cut the foil open across the top if you want many smaller fruiting bodies. Alternatively, you can cut several small holes along the side to allow fewer, but larger, Reishi mushrooms to grow.
3) Moistening: Regularly spray the cut surfaces and the surface of the substrate block with water. The substrate should always be evenly moist, but not wet.
4) Observe growth: Reishi grows significantly slower than classic edible mushrooms. The first fruiting bodies often only appear after several days to weeks and develop their characteristic shapes over time.
5) Harvesting: Harvest the Reishi once the fruiting bodies have reached the desired size and shape. Carefully cut them off with a clean, sharp knife directly at the substrate.
6) Further harvests: After a short rest period, another harvest can often develop. Keep the substrate moist and observe the growth.
7) Dispose of the substrate: Once no further mushroom growth is visible, you can dispose of the used substrate in your organic waste bin or compost. It is also well-suited as a natural fertilizer for balcony and garden plants.
Note: When tending and harvesting, work as cleanly as possible and wash your hands beforehand. Reishi can form fine spores as it matures – regular ventilation is sufficient, and a location away from bedrooms is recommended.
By the way: Should something unexpectedly not work as planned, you can reach us at any time by email at hallo@myko-manufaktur.de or via our contact form .
