Hemlock Reishi—Ganoderma Tsugae: Mushroom Medicine of the Woods (new lesson)

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Hemlock Reishi—Ganoderma Tsugae: Mushroom Medicine of the Woods (new lesson)

Into the field we go to identify and harvest Hemlock Reishi; also called Hemlock Varnish Shelf.

In this video lesson you’ll learn all about how to key out and gather this immunomodulating wild mushroom, scientifically called Ganoderma tsugae of the Polyporaceae (now Ganodermataceae) family. Known for promoting a long healthy life, it is Immune supportive; anti-inflammatory.

Scientific name translation —Ganoderma: shiny skin + tsugae: of the Eastern Hemlock tree (Tsuga canadensis) = shiny skin of the Eastern Hemlock tree.

FYI this is not the Reishi of Chinese medicine Ganoderma lucidum, but a close North American cousin.

Habitat and Range
It is native to Eastern North America; found in northern and mountainous areas east of the Rocky Mountains (although sightings are outside of this range).
Primarily found: North Eastern North America, Midwest and Appalachian Mountains.

Hemlock trees like to grow in moist rocky ravines, and hillsides, which is also the Ganoderma tsugae’s native range. Generally, Ganoderma tsugae follows the Eastern Hemlock trees. The wooly adelgid insect is attacking Hemlocks and giving rise to large amounts of Ganoderma tsugae.

Identification & Biology:
Ganoderma tsugae is an annual fungus that is parasitic (eats live trees) and saprobic (lives off and breaks down dead and decaying matter) fungus.

Grows solitary or in overlapping clusters.

Host / substrate: dead and dying Hemlock trees (Tsuga canadensis).

Season : fruits spring through fall. Here in NY often best specimens are found in June.

Cap: kidney to fan-shaped when fully formed. Initially a soft protruding nub. Cap surface when mature shiny, shellacked, lacquered, smooth; reddish-orangish brown; concentrically zoned. Margin, especially in younger specimens: lighter; yellow, mustardy to cream. Mature specimens often are entirely dark brick-red, or reddish brown.
Cap size 2 inches to 13 inches.

Pore surface: whitish becoming darker reddish brown with age. Bruises brown.

Spore print: brown.

Stem (stipe): with a laterally attached stipe (though sometimes the stipe is absent).

Flesh (context): white when fresh; fairly soft when young, but toughens with age.

Harvest & Use
Once harvested, use right away or store in the fridge for  2-3 days. Then best to dry mushroom or it will rot. Dehydrate by cutting it into 1-2 inch chunks or strips. Use a dehydrator set to 100 degrees F.

To use for tea / infusion or to simmer in soup stock, it can be harvested throughout its growth cycle as well as when fully mature. Use a 1-2 inch piece per quart of fluid. Simmer for at least an hour or longer. Or make an infusion, letting it steep for a few or up to 8 hours.
To eat this mushroom as a cooked veg. must collect it when very young.

Best to consume Ganoderma tsugae in small but steady amounts on a regular basis for deep immune support.

I prefer to use it in stocks, like food. But I do mix it with other herbs for clients needing immuno-modulating support (allergies, asthma, etc.).

As with all mushrooms, inspect for freshness, don’t harvest if funky; avoid mold.

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