Lion’s Mane has gone by many different names over the years, “monkey’s head,” “bear’s head,” “old man’s beard,” “hedgehog mushroom,” “satyr’s beard,” “pom pom, “ “yamabushitake (Japanese for mountain priest mushroom)”

Lion’s Mane is one of the few mushrooms imparting the flavor of shrimp or lobster when cooked. Producing a mane of cascading white spines, this mushroom can be found growing on sterilized sawdust or bran. Composed of downward-cascading nonforking spines, this mushroom grows up to 40 cm in diameter in the wild. Typically white until aged and then discoloring to brown or yellow. It can mostly be found in North America and Europe and is most abundant in the southern regions of the United States.

Traditional Chinese medicinal practitioners prescribe this species of mushroom for stomach ailments and for prevention of cancer in the gastrointestinal tract. Lion’s Mane is strongly effective against hepatoma cells and is potent with anti-tumor properties that extend the life spans of patients. Lion’s Mane can also be used as a nerve growth stimulant with compounds known as erinacines and hericiones. Erinacines stimulate neurons to regrow and rebuild myelin, which may be able to help treat senility and Alzheimer’s disease, repairing neurological trauma, increasing cognitive abilities and perhaps improving muscle/motor response pathways which would help those suffering from nerve degeneration such as muscular dystrophy.

Lion’s Mane is widely considered a “smart food” which mean’s it is supposed to increase the intelligence of those who consume it. Fry it on High Heat.