Hericium Erinaceus

Lion’s Mane is a type of edible mushroom that is native to North America, Europe, and Asia. It is known for its unique appearance, with long, flowing "spines" that resemble a lion's mane. It also has other names depending on strain/species such as (but not limited to): Lions Beard, Lions Pride, Bears Head Tooth Fungus, and Coral Tooth fungus.

In Japanese it is called Yamabushitake. Yamabushi means “One who prostrates himself on the mountain” as this mushroom was believed at the time to improve mental clarity and focus, therefore was only reserved for royalty, nobles, and monks.

The active constituents in Lion’s Mane, namely Hericenones and Erinacines, are known to promote nerve growth factor synthesis in vitro and in vivo (science talk for lab results on glass and in animal studies). It is also claimed to have anti-inflammatory, anti-oxidant, and immune boosting properties.

You can find more detailed research information and our sources on the active constituents in Lion’s Mane in our Articles page!

Taste and texture: Lion’s Mane is known to have an earthy/seafood-like taste. The fruiting body can be broken apart by hand and shreds easily, almost like crab meat or scallop, making it versatile to cook with. If trying it for the first time, it is recommended to try a small amount at first, seasoned with salt, pepper, garlic and then sautéing with butter. It can also absorb a lot of flavor due it’s soft flesh, making it perfect for soups.

*Make sure to cook it thoroughly as it may cause gastrointestinal distress if eaten raw.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get: