Reishi (lingzhi).

Reishi, known in Thai as het lingzhi, is a woody, kidney-shaped mushroom with a shiny, lacquered red-brown top and a pale underside. It is far too hard to chew, so it isn't cooked like other mushrooms. Instead it's usually dried, sliced thin, and simmered in water to make a dark amber drink or broth. The taste is strongly bitter and earthy, with a woody smell. Many people sweeten it a little or mix it with other ingredients to soften the bitterness.

Good dried slices are firm, dry and clean, with no dusty mould and no musty smell.

Ways to use it

• Simmer a few dried slices in water for a long time, then strain and drink the liquid hot or cold.
• Add a slice or two to a pot of Chinese-style slow-cooked soup with pork bones or chicken.
• Steep slices with jujube or a little rock sugar to balance the bitterness.
• Rinse the dried slices briefly before simmering to remove dust.

Storing it

Dried reishi keeps best in a sealed jar or box in a cool, dry cupboard out of the sun. Damp air is the enemy, so close the lid after each use. Any liquid you make goes into the fridge once it has cooled.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.