Lion’s mane (Hericium erinaceus) is a mushroom belonging to the Hericiaceae family, recognized by its soft pendant projections (spines) measuring 1–4 cm in length. Lion’s mane typically requires a substrate like dead wood to grow, but it can also be cultivated on other substrates such as artificial logs or in a liquid matrix for larger-scale production. Lion’s mane can be used for both culinary and medicinal purposes. Its mature fruiting body has a fleshy, tough, and watery texture, and it’s known for its seafood-like flavor, reminiscent of crab, shrimp, or lobster.[1][2]
Lion’s mane contains a range of bioactive compounds, including high-molecular-weight substances like polysaccharides (e.g., beta-glucans) and low-molecular-weight compounds such as terpenoids, which usually require the use of solvents such as methanol or ethyl acetate to be extracted due to their limited solubility in water.[1][2]
Notably, lion’s mane has been used for a long time in traditional Chinese medicine in Asia, but it was initially described in North America and later in Europe.[1]