Reishi (Ganoderma lucidum) is the prized medicinal “mushroom of immortality”, and it is one of the most striking varieties you can grow in a Flush. It is a patient grow rather than a fast one, but watching those glossy, antler-like forms rise is genuinely rewarding.
What to expect
Reishi grows slowly into hard, woody, lacquered fruit bodies in deep reds, oranges and browns — more sculpture than salad. It is not a mushroom you eat like a Shiitake or Oyster: the flesh is dense, corky and very bitter. Instead, growers dry and slice it to simmer into teas, broths and tinctures, straining the pieces out before drinking for its earthy, slightly bitter warmth.
Growing in your Flush
In Basic mode, choose the Reishi preset and the cabinet holds 23°C, 80% humidity and around 1250 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
Reishi is unusually responsive to fresh air. That deliberately raised CO₂ level encourages the beautiful branching “antler” form, where the mushroom stays stalky and coral-like; much more fresh air and lower CO₂ pushes it toward flat, shelf-like conks with broad caps. Give it good light to bring out the deep colours, and expect antlers to begin forming within roughly two to three weeks, thickening steadily from there.
Harvest & beyond
Harvest once the antlers stop extending and their pale growing tips fill in and harden to a solid, even colour, usually a few weeks after they first appear. Twist or cut each piece away cleanly at the base. Give the rested block a little time and it will often push a second flush, so keep it in the Flush rather than composting it straight away.