Medicinal Reishi Mushroom Tincture

November 21, 2016  •  Leave a Comment

         The Reishi mushroom (Ganoderma Lucidum) has been used for centuries in eastern medicine for its healing properties, and is now being unveiled by the western world. Reishi has been used to boost the immune system, aid in lung conditions such as asthma or bronchitis, heart disease, high blood pressure, and the flu (influenza). It has also been proven to regenerate the liver and protect the body against liver and kidney disease. This dynamic fungus has not only been shown to prevent the development of cancers, but research indicates that reishi also eliminates existing cancer cells in the body. G. Lucidum is also used for HIV/AIDS, altitude sickness, insomnia, stomach ulcers, and poisoning. G. Lucidum is also used to relieve stress. With so many undeniable benefits I've decided to make an alcohol tincture. The process is simple and will inspire you to make other tinctures.

Wild and cultivated Ganoderma Lucidum (reishi)Wild and cultivated Ganoderma Lucidum (reishi)

      In the picture above I have both wild and cultivated reishi. The cultivated reishi grows in long "antler" like shapes, while the wild reishi makes more round polypore type shapes. For my tincture I am going to be using 15 grams of reishi in 750 ml of everclear. (You can also use vodka) I may choose to do a double extraction, which is basically doing the process of infusion twice with fresh reishi the second round for a more potent tincture. The reishi is rather woody on the outside. The inside has a styrofoam texture that is difficult to break up with the mortar pestle alone. I broke pieces of the rieshi up and placed them into a mortar. From there I smashed as much as I could, and then resorted to breaking the pieces down with my fingers.

Reishi before being crushedReishi before being crushed The pieces do not have to be pulverized. Small bits will be able to break down in the alcohol and will work just fine. After breaking these bits down, place them into an empty bottle (I'm using an empty 750 ml vodka bottle). I am making a quite a bit of tincture, so feel free to cut this recipe in half. Just for reference, I basically try to have the bottle about 1/3 of the way full with the mushroom/plant I am extracting from.

Reishi crushed in mortarReishi crushed in mortar

       The best part about making tinctures and infusions is the simplicity. After the alcohol is added to the material (reishi in this case), you then secure the lid and store in a dark cool area. It's a waiting game. Try to shake up the tincture at least once a day or so to help the breakdown and extraction process. After a month or two you can then strain off the mushroom pieces and bottle up your finished product in a dark blue or brown dropper bottle. To make an even more potent tincture repeat steps and add more reishi to the already infused alcohol. Wait another month to strain and bottle twice extracted tincture. For best results, take 2-8 drops of tincture under the tongue, or mixed with water/tea daily. There are no adverse side effects to taking reishi. It is best to have eaten a meal before ingesting alcohol tincture. If you have an questions or comments please feel free to ask. Thank you and enjoy!

Ingredients for reishi alcohol tinctureIngredients for reishi alcohol tincture Ingredients Needed:

15 grams wild/cultivated Ganoderma Lucidum (Reishi, Lingzhi)

750ml Everclear or Vodka

Empty 750 ml bottle 

Mortar and pestle 

small piece of cheesecloth

rubberband

dropper bottle for finished product 

 

 


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