Native Australian Reishi Mushroom - 2.2KG Ready To Fruit Block

Most mushrooms are grown to be eaten. Reishi is different. Ganoderma steyaertanum — Australia's native Reishi species — is a slow, deliberate grower that produces woody, lacquered fruiting bodies used for teas, tinctures, and adaptogenic preparations rather than the kitchen pan. It's also the only commercial block in our range that doubles as a genuine CO₂ generator for indoor plant or mushroom growing environments.

Yield and harvesting: Reishi is a patient grow. Antler-like primordia appear within 2–4 weeks under the right conditions, with full cap development taking several weeks more. Dried yield is typically 100–200g per flush for medicinal use; the block produces up to 4 flushes with sufficient rest between harvests. Once dried, fruiting bodies last indefinitely as a tea or tincture ingredient — brew 20–30g per 500ml, simmer 20–25 minutes. The flavour is earthy and bitter, pairing well with honey or ginger.

As a CO₂ generator: Actively fruiting Reishi blocks produce significant CO₂ as a byproduct of respiration. Remove the filter patch tape and position the block in your grow space — a single block can meaningfully elevate CO₂ levels in a small tent or grow room without a dedicated generator.

Growing conditions: 22–28°C, moderate humidity, indirect light. Reishi prefers warmer conditions than oyster varieties and is naturally suited to Queensland's subtropical climate. Patience is the primary skill required — and it's rewarded.

Express post and bulk ordering

We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Addon to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.

Why choose Kai Kai Farm commercial blocks

We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.

Storage and handling

If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.

Perfect for

Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.