1. Whole Food vs. Extracts
An extract isolates one or two compounds from a plant or mushroom, suspending them in water or alcohol to create a liquid. While cost-effective, this process strips away the full spectrum of benefits found in the whole mushroom.

Take Reishi, for example. We likely haven’t even identified half of its active compounds, let alone managed to extract them all. Over thousands of years, this mushroom has evolved into the superfood it is today. To think we can improve on that by isolating compounds in alcohol or water feels shortsighted.

Humans and mushrooms have co-evolved, making the whole mushroom easily recognisable and beneficial to the human body. Isolated compounds lack this synergy. That’s why we prefer whole food Reishi supplements that retain the full spectrum of nutrients and active compounds—even the ones science hasn’t yet named.

2. Heavy Metals and Pollution Concerns
Mushrooms are highly absorbent, which is why seasoned foragers avoid picking them near roadsides, where they absorb pollution. They can also take up heavy metals from contaminated water sources.

For this reason, we exclusively use Australian-grown mushrooms. Even with "organic" certifications, we’re skeptical of imported mushrooms due to potential pollution and questionable growing practices. Australia’s reputation for clean air and water makes it the obvious choice for the highest quality mushrooms.

3. Drying Methods Matter
Fresh is best, but drying is necessary to preserve mushrooms. Unfortunately, traditional drying methods can lead to nutrient loss. That’s why we use freeze-drying, a process that rapidly lowers the temperature to -65°C, minimising nutrient degradation.

The result is a product that’s almost nutritionally identical to fresh mushrooms. While freeze-drying is expensive, we believe it’s worth the investment for the quality it delivers.

4. Including the Mycelium
Some claim that mycelium—the root-like structure of mushrooms—is just “filler.” We’ve found no evidence to support this. Mycelium, like roots in other plants (e.g., valerian or ashwagandha), contains significant benefits.

So why do some brands dismiss mycelium? Likely because overseas suppliers often skip the extra work required to include it. But to us, mycelium is an essential part of delivering the full benefits of the mushroom.

Reishi’s ability to help calm the mind and relax the body make it a fantastic super food to take at night, promoting deeper and more unbroken rest. Take after dinner to experience its calming benefits before bed.

Why not try our Relaxing Reishi Chai recipe to help yourself wind down?

Originally found in the dense, humid forests of Asia, our Australian grown Reishi is grown right here in Australia.

Reishi typically grows on logs of hardwood trees, although we use certified organic brown rice as its substrate, where its mycelium develops over several months before the distinctive cap begins to emerge. Patience is key in cultivating reishi, as it can take up to a year for the mushroom to reach maturity.

Mushrooms will absorb any heavy metals and pollutants in the air or water, so it’s incredibly important that they’re grown in a clean environment. We grow our Lion’s Mane right here in Australia, to the highest certified organic standards, to ensure it’s the best quality on the planet.