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The Ultimate Guide to the Lion’s Mane Mushroom

The Lion’s Mane (Hericium Erinaceus) is without doubt one of the most intriguing mushrooms. It is a fascinating source of nutrition as well as a vast medicinal properties. It is possible to eat the whole the lion’s mane. It is mild in flavour and texture. It is possible to mix erbology lions mane powder in stews, soups, as well as hot water. It is also possible to add half a teaspoon of it to your tea, coffee, or hot chocolate every day. It is a good idea to take it at least twice a day however, you must discontinue using it within 6-8 weeks.

The shaggy mushroom is a part of the genus tooth fungus that is renowned for its spine-like and tooth-like fruiting bodies. The Lion’s Mane is a wood tree that is favored by the American beech found in temperate forests in the Northern Hemisphere.

It is also known as Monkey’s Head, Satyr’s Beard or Bearded Hedgehog. The highly regarded mushroom has become extremely popular in recent years. It has many advantages. It’s not just a fashionable food trend. The mushroom that is so popular is also a medicinal ingredient that has been utilized for many centuries.


The distinctive white teeth of the Lion’s Mane mushrooms are hard to miss. It is a cluster of spines that hang from the ceiling. There are many clones of this particular mushroom, however they’re all part of the same genus, so they are all edible. Lion’s Mane is healthy for you to consume and doesn’t contain any harmful looks-alikes.

These are wildflowers that bloom during the summer months and early autumn in North America and Europe. They are located on dead hardwood trees. The spines of young mushrooms are white in color. But, as it gets older the mushrooms turn yellowish-brown.


Traditional Chinese Medicine (TCM) has been using the lion’s Mane for long periods of time as an overall tonic. TCM claims it is nutrient-rich for the liver, spleen and lung. It also aids kidneys, the heart as well as the stomach, heart and. Hou Tou Gu is how they refer to it to it in China. The mushroom was utilized in the past to help strengthen the spleen, nourish stomachs, and to combat cancer. It has also been acknowledged for its capacity to combat “life force” or Qi, insufficient.


  • Hericium is high in Vitamin D and protein.


Scientists have paid more attention to the Lion’s Mane in recent times. It’s been prominently featured in research regarding brain health and immune health. It’s a great source of antioxidants and antibacterial compounds which can aid digestion and encourage healthy cell growth.

The Lion’s Mane is used traditionally to treat infections, diabetes as well as wound healing. The mushroom is rich in polysaccharides. Particularly, beta-glucan has been proven to provide anti-tumor properties and support for the immune system in studies.


Read our guides for more details on growing Lion’s Mane Mushrooms.

Growing your own mushrooms at home can allow you to determine when they are ready to harvest. The spines of their mushrooms are distinct and long.

Choose the most desirable mushrooms are available when collecting wild mushrooms. They should mostly be white. If they’re pink or brown it could be because they were too old to be enjoyable.

With a sharp knife cut off the base. In order to allow for more spawning, leave tiny portion of the body that is fruiting. Keep your finds in a bag or bag, but you should be careful because they are prone to bruising. They can turn bruised and green. While it might seem odd but it’s normal and fish can still be consumed.


Lion’s Mane has a seafood-like taste, and is like lobster or crab. They are rich, sweet and even a bit savoury. They’re delicious with a stringy and meaty texture that reminds you of crab.

Lion’s Mane is able to absorb water , so don’t immerse in water. Instead you can use a dry brush to scrub the mushrooms. It is also possible to dry the mushrooms when they’re very wet.

We suggest keeping the mushrooms in a simple form due to their distinctive taste. It is easy to cut the mushrooms into smaller pieces with your hands. Begin with an oil-based saute that allows them to release all the liquid prior to adding any other seasonings. Sea salt and freshly minced garlic make a great option.

To get free:

It is recommended to fry the Lion’s Mane prior to freezing because of their high content of water. Allow them to cool completely before cooking any other food. After they’re cool, put them in an airtight container with the date on it and allow them to freeze until you are ready to use them. You can seal the mushrooms using the help of a vacuum sealer to preserve the flavor and avoid freezing burn. There is no need to defrost the mushrooms prior to throwing them into a pot of soup or skillet.

To dry

Make use of a dry brush to cleanse your mushrooms, if you need to. Cut them into smaller pieces. Lay the sheets in one layer, and then put them inside the dehydrator. After a few hours, dry at 110-125 ° until the mushrooms turn hard and dry. There is no moisture left. Based upon the size and amount of moisture of your mushrooms, drying time will differ. To ensure even drying, turn your trays every so often. After drying, put the mushrooms in containers that can be stored for up to a year.

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