{"product_id":"red-reishi-mushroom-grow-kit-5lbs","title":"Red Reishi Mushroom Grow Kit (5lbs)","description":"\u003cstyle\u003e\n\/* ===== MGK PDP core — type inherits; text black, green used as accent only ===== *\/\n.mgk-pdp.mgk-pdp { color:#1a1a1a !important; }\n.mgk-pdp.mgk-pdp p,\n.mgk-pdp.mgk-pdp li,\n.mgk-pdp.mgk-pdp td,\n.mgk-pdp.mgk-pdp th,\n.mgk-pdp.mgk-pdp span,\n.mgk-pdp.mgk-pdp summary,\n.mgk-pdp.mgk-pdp div { font-size:inherit; font-family:inherit; }\n.mgk-pdp.mgk-pdp p { color:#1a1a1a !important; margin:0 0 1em; }\n.mgk-pdp.mgk-pdp h2 { color:#1a1a1a !important; margin:1.8em 0 .5em; }\n.mgk-pdp.mgk-pdp h3 { color:#1a1a1a !important; margin:1.2em 0 .4em; }\n.mgk-pdp.mgk-pdp a { color:#1a6b3a !important; text-decoration:underline; }\n.mgk-pdp.mgk-pdp .b { font-weight:600 !important; }\n.mgk-pdp.mgk-pdp ul { columns:unset !important; -webkit-columns:unset !important; margin:0 0 1em; padding-left:1.3em; }\n.mgk-pdp.mgk-pdp li { margin:0 0 .45em; }\n\n\/* top product video *\/\n.mgk-pdp .mgk-hero-video { width:100%; 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box-sizing:border-box; max-width:100%; }\n.mgk-pdp .mgk-rec p:last-child { margin-bottom:0; }\n\n\/* CTA pills — GREEN ACCENT *\/\n.mgk-pdp .mgk-ctas { display:flex; flex-wrap:wrap; gap:.6em; margin:1.6em 0 0; padding:0; list-style:none; }\n.mgk-pdp .mgk-ctas li { margin:0; }\n.mgk-pdp .mgk-ctas a { display:inline-block; padding:.6em 1.15em; border-radius:2em; background:#1a6b3a;\n  color:#fff !important; text-decoration:none !important; font-weight:600 !important; transition:background .18s ease; }\n.mgk-pdp .mgk-ctas a:hover { background:#155830; }\n.mgk-pdp .mgk-ctas a.mgk-cta-alt { background:#fff; color:#1a1a1a !important; border:1px solid #c9c9c9; }\n.mgk-pdp .mgk-ctas a.mgk-cta-alt:hover { background:#f4f5f4; }\n\n@media (max-width:700px) {\n  .mgk-pdp .mgk-tags { display:grid !important; grid-template-columns:repeat(2, minmax(0, 1fr)); }\n  .mgk-pdp .mgk-tags li { width:100%; padding:.5em .55em; }\n  .mgk-pdp .mgk-facts { grid-template-columns:repeat(2, minmax(0, 1fr)); }\n  .mgk-pdp .mgk-facts li:last-child:nth-child(odd) { grid-column:1 \/ -1; }\n  .mgk-pdp .mgk-spec-table td:first-child { width:auto; }\n}\n@media (max-width:380px) {\n  .mgk-pdp .mgk-tags { grid-template-columns:1fr; }\n}\n@media (prefers-reduced-motion:reduce) {\n  .mgk-pdp *, .mgk-pdp *::after { transition:none !important; animation:none !important; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"mgk-pdp\"\u003e\n\n\u003cvideo class=\"mgk-hero-video\" autoplay muted loop playsinline preload=\"metadata\" aria-label=\"Close-up video of Red Reishi mushrooms\"\u003e\n  \u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/40620f4644cc40a0a68c4db1663fb456.mp4\" type=\"video\/mp4\"\u003e\u003c\/video\u003e\n\n\u003cp class=\"mgk-lead\"\u003eThis \u003cspan class=\"b\"\u003eRed Reishi mushroom grow kit\u003c\/span\u003e is a 5 lb block already fully colonized with \u003cspan class=\"b\"\u003eGanoderma lucidum\u003c\/span\u003e mycelium. Cut the bag, mist daily, and a glossy lacquered-looking conk begins to form — deep red-brown on top, cream at the growing edge. It is the most visually dramatic thing you can grow indoors, and one of the slowest.\u003c\/p\u003e\n\n\u003cp\u003eReishi is a different kind of project from a gourmet kit. It takes roughly two to four months to reach maturity rather than weeks, and it is not eaten like an oyster or a shiitake — the finished conk is woody and tough, traditionally dried, sliced, and simmered into tea. What you are growing is a specimen and an ingredient, not a dinner.\u003c\/p\u003e\n\n\u003cul class=\"mgk-tags\"\u003e\n  \u003cli\u003eSlow-growing\u003c\/li\u003e\n  \u003cli\u003eDried for tea\u003c\/li\u003e\n  \u003cli\u003eStriking specimen\u003c\/li\u003e\n  \u003cli\u003eWarmth-loving\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cul class=\"mgk-facts\"\u003e\n  \u003cli\u003e\n\u003cspan class=\"mgk-facts-k\"\u003e5 lbs\u003c\/span\u003e\u003cspan class=\"mgk-facts-v\"\u003eColonized block\u003c\/span\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"mgk-facts-k\"\u003e2–4 mo\u003c\/span\u003e\u003cspan class=\"mgk-facts-v\"\u003eTo maturity\u003c\/span\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"mgk-facts-k\"\u003e72–82°F\u003c\/span\u003e\u003cspan class=\"mgk-facts-v\"\u003eFruiting temp\u003c\/span\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"mgk-facts-k\"\u003e80–90%\u003c\/span\u003e\u003cspan class=\"mgk-facts-v\"\u003eHumidity\u003c\/span\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"mgk-facts-k\"\u003eNot eaten\u003c\/span\u003e\u003cspan class=\"mgk-facts-v\"\u003eDried \u0026amp; simmered\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr class=\"mgk-rule\"\u003e\n\n\u003ch2\u003eWhy grow Red Reishi?\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eThe most striking mushroom you can grow indoors\u003c\/span\u003e – a glossy, lacquered red-brown conk that looks polished\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eLong history of traditional use\u003c\/span\u003e – known in Chinese medicine as lingzhi and used for centuries in tonics and teas\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eYou control the outcome\u003c\/span\u003e – airflow decides whether you get flat conks or branching antlers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eKeeps indefinitely once dried\u003c\/span\u003e – unlike gourmet mushrooms, a dried conk stores for years\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eLow-maintenance\u003c\/span\u003e – slow, but it asks very little of you week to week\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eReady to fruit\u003c\/span\u003e – open, mist, and provide indirect light\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat comes in the kit\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e5 lb pre-colonized Red Reishi block\u003c\/li\u003e\n  \u003cli\u003ePump mister for maintaining humidity\u003c\/li\u003e\n  \u003cli\u003ePrinted step-by-step growing guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow a Reishi block works\u003c\/h2\u003e\n\u003cp\u003e\u003cspan class=\"mgk-eyebrow\"\u003eSet expectations first\u003c\/span\u003eReishi runs on a months-long timeline, not a weekly one. Progress is slow enough that it can look like nothing is happening for stretches at a time. That is normal.\u003c\/p\u003e\n\n\u003col class=\"mgk-steps\"\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eCut the bag.\u003c\/span\u003e Open the block as directed. Exposure to fresh air is what shifts the mycelium from feeding to fruiting.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eKeep it warm and humid.\u003c\/span\u003e Reishi wants 72–82°F and high humidity — noticeably more than a gourmet kit. This is the species that most rewards a humidity tent.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eDecide on airflow.\u003c\/span\u003e Restricted fresh air produces branching antler forms; generous fresh air produces the flat, shelf-like conk. Both are the same mushroom — pick the look you want and set the block accordingly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eGive it a light cycle.\u003c\/span\u003e Roughly 12 hours of indirect light per day. Reishi grows toward light, so it will orient itself over the weeks.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cspan class=\"b\"\u003eHarvest when the white edge disappears.\u003c\/span\u003e A growing conk has a pale cream or white margin. When that margin colors in and the whole surface has gone red-brown, growth has stopped and it is ready to cut.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cdiv class=\"mgk-callout\"\u003e\n  \u003cp\u003e\u003cspan class=\"b\"\u003eThe yellow-brown droplets are normal.\u003c\/span\u003e Actively growing Reishi often beads amber or golden liquid on its surface. This is guttation — the mushroom expelling excess moisture — and it is a sign the block is healthy and growing well, not a sign of infection or rot.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003chr class=\"mgk-rule\"\u003e\n\n\u003ch2\u003eGrowing specifications\u003c\/h2\u003e\n\u003cdiv class=\"mgk-table-wrap\"\u003e\n  \u003ctable class=\"mgk-spec-table\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eGanoderma lucidum (Red Reishi, Lingzhi)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBlock weight\u003c\/td\u003e\n\u003ctd\u003e5 lbs, fully colonized\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eTime to maturity\u003c\/td\u003e\n\u003ctd\u003eRoughly 2–4 months\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eFruiting temperature\u003c\/td\u003e\n\u003ctd\u003e72–82°F\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eHumidity\u003c\/td\u003e\n\u003ctd\u003e80–90%\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eLight\u003c\/td\u003e\n\u003ctd\u003e12-hour light and dark cycle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eAntler or flat conk, determined by fresh air exchange\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eHow it's used\u003c\/td\u003e\n\u003ctd\u003eDried and simmered for tea or extract — not eaten fresh\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAppearance and traditional use\u003c\/h2\u003e\n\u003cp\u003eRed Reishi forms a fan- or kidney-shaped cap with a glossy, varnished red-brown surface and a pale underside, growing on a short off-center stem. In the wild it grows on hardwoods, particularly oak and maple, across Asia and much of the temperate world. The lacquered look is genuine — the surface really does appear polished, which is why dried specimens are often kept as display pieces.\u003c\/p\u003e\n\u003cp\u003eReishi has been used in Chinese medicine for centuries under the name lingzhi, where it holds a place in the traditional literature reserved for very few herbs. It is one of the more heavily studied mushroom species in contemporary research, particularly its triterpene and polysaccharide content, though that work is ongoing and this kit is sold as a cultivation product rather than a health product.\u003c\/p\u003e\n\n\u003ch2\u003eHow to prepare Reishi\u003c\/h2\u003e\n\u003cp\u003eReishi is far too tough and bitter to eat as a vegetable — the texture is closer to cork than to a mushroom. It is prepared by extraction instead. Dry the harvested conk thoroughly, slice it thin, and simmer the slices in water for around thirty minutes to draw out the soluble compounds. The resulting liquid is dark and distinctly bitter; most people cut it with regular tea, honey, or ginger. The same sliced material can also be simmered into broths and stocks.\u003c\/p\u003e\n\n\u003cdiv class=\"mgk-rec\"\u003e\n  \u003cp\u003e\u003cspan class=\"mgk-eyebrow\"\u003eWorth adding\u003c\/span\u003eReishi wants higher humidity than any other kit we sell, which makes a \u003ca href=\"https:\/\/www.midwestgrowkits.com\/products\/portable-mushroom-humidity-tent\"\u003eportable humidity tent\u003c\/a\u003e more useful here than anywhere else in the range. It holds moisture around the block over the long fruiting period so you are not misting constantly for two to four months, and it matters most in winter when forced-air heat drops indoor humidity far below what Reishi needs.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003chr class=\"mgk-rule\"\u003e\n\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eHow long does a Red Reishi kit take to grow?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eRoughly two to four months from opening the bag to a mature conk — far longer than a gourmet kit, which produces in weeks. Progress is gradual and there will be stretches where the block appears unchanged. Warmth and humidity are what move it along; a cool, dry room can stall a Reishi block almost indefinitely.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eCan I eat Red Reishi like a normal mushroom?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eNo. Reishi is woody, tough, and intensely bitter — the texture is closer to cork than to an edible mushroom. It is prepared by extraction rather than eaten: dry the conk, slice it thin, and simmer for about thirty minutes to make tea, or add the slices to a broth. Most people soften the bitterness with regular tea, honey, or ginger.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eWhy is my Reishi growing antlers instead of a flat cap?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eAirflow. Restricted fresh air and higher carbon dioxide push Reishi into branching antler forms; more fresh air produces the flat, shelf-like conk. Both are the same mushroom and both can be dried and used the same way. If you want the classic lacquered conk, increase ventilation around the block; if you like the antler look, keep the air still.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eThere are yellow droplets on my Reishi. Is it contaminated?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eAlmost certainly not. Amber or golden beads on the surface of an actively growing Reishi are guttation — the mushroom releasing excess moisture — and they indicate healthy, vigorous growth. Contamination looks different: green or black fuzzy patches, or a sour smell. Clear or amber droplets on a firm, growing conk are a good sign.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eWhen is Red Reishi ready to harvest?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eWatch the growing edge. A conk that is still expanding has a pale cream or white margin around its rim. Once that white edge fills in and the entire surface has turned uniform red-brown, the mushroom has finished growing and can be cut from the block. Harvesting earlier gives you less material; leaving it longer does no harm.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary class=\"mgk-faq\"\u003eWhat's the difference between Red Reishi and Antler Reishi?\u003c\/summary\u003e\n  \u003cdiv class=\"mgk-faq-body\"\u003e\u003cp\u003eThey are the same species grown for different forms. Red Reishi is cultivated to produce the classic flat, glossy conk, while our \u003ca href=\"https:\/\/www.midwestgrowkits.com\/products\/antler-reishi-mushroom-grow-kit-5lbs\"\u003eAntler Reishi kit\u003c\/a\u003e is set up to produce the branching, coral-like antler growth. Both dry and prepare identically. Choose Red Reishi for the traditional lacquered shelf; choose Antler for the more unusual sculptural look.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cul class=\"mgk-ctas\"\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.midwestgrowkits.com\/collections\/spray-grow-gourmet-kits\"\u003eBrowse all gourmet grow kits\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca class=\"mgk-cta-alt\" href=\"https:\/\/www.midwestgrowkits.com\/collections\/pre-colonized-grain-spawn-bags\"\u003eScale up with grain spawn\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does a Red Reishi grow kit take to grow?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Roughly two to four months from opening the bag to a mature conk - far longer than a gourmet kit, which produces in weeks. Progress is gradual and there will be stretches where the block appears unchanged. Warmth and humidity are what move it along; a cool, dry room can stall a Reishi block almost indefinitely.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can you eat Red Reishi like a normal mushroom?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Reishi is woody, tough, and intensely bitter - the texture is closer to cork than to an edible mushroom. It is prepared by extraction rather than eaten: dry the conk, slice it thin, and simmer for about thirty minutes to make tea, or add the slices to a broth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is my Reishi growing antlers instead of a flat cap?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Airflow. Restricted fresh air and higher carbon dioxide push Reishi into branching antler forms; more fresh air produces the flat, shelf-like conk. Both are the same mushroom and both can be dried and used the same way.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"There are yellow droplets on my Reishi. Is it contaminated?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Almost certainly not. Amber or golden beads on the surface of an actively growing Reishi are guttation - the mushroom releasing excess moisture - and they indicate healthy growth. Contamination looks different: green or black fuzzy patches, or a sour smell.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When is Red Reishi ready to harvest?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Watch the growing edge. A conk that is still expanding has a pale cream or white margin around its rim. Once that white edge fills in and the entire surface has turned uniform red-brown, the mushroom has finished growing and can be cut from the block.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Red Reishi and Antler Reishi?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They are the same species grown for different forms. Red Reishi is cultivated to produce the classic flat, glossy conk, while an Antler Reishi kit is set up to produce branching, coral-like antler growth. Both dry and prepare identically.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Midwest Grow Kits","offers":[{"title":"Default Title","offer_id":44595532824679,"sku":"RES1","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/3699\/8759\/files\/Red_Reishi_kit_web_2.jpg?v=1789057525","url":"https:\/\/fernprairiemycosupplies.com\/products\/red-reishi-mushroom-grow-kit-5lbs","provider":"Fern Prairie Myco Supplies","version":"1.0","type":"link"}