An Introduction to the Production Regions of Lion's Mane Mushroom: A Full Analysis of Wild and Cultivated Areas

Lion's mane mushroom (Hericium erinaceus) is a large fungus with both edible and medicinal value, named for the drooping spines covering its surface that make it resemble a monkey's head. It originally grew mostly on dead or fallen wood in temperate forests, preferring cool, moist environments, so its wild resources are concentrated in mountainous areas with cool climates and dense tree cover.

In terms of wild distribution, the forest regions of Heilongjiang, Jilin and eastern Inner Mongolia in Northeast China are traditional production areas, and it has also been found in the mountain forests of Hebei, Shanxi, Henan, Sichuan, Guizhou, Tibet and other places. Wild lion's mane mushrooms can likewise be seen in the north temperate forest regions of Japan, the Korean Peninsula and North America.

As for artificial cultivation, China is currently the world's main producer of lion's mane mushroom; the provinces of Northeast China have cool climates, and substrate-based cultivation techniques using broadleaf sawdust as the growing medium are well established, forming large-scale production areas. Zhejiang, Hubei, Yunnan, Guizhou and other provinces also grow it. Because of its warm climate, Taiwan, China mostly cultivates it in controlled-environment mushroom houses under low-temperature conditions, and supply varies with the houses' scheduling and the season.

Production area conditions have an obvious effect on quality. Lion's mane mushrooms that grow slowly at low temperatures have firm bodies, intact spines and a pale yellow color; when temperatures are on the high side, the bodies tend to turn yellow and bitter. When selecting, choose those with intact spines, no black spots and a natural mushroom aroma; fresh ones should be refrigerated and eaten as soon as possible, while dried ones need to be sealed and kept away from moisture to prevent dampness and off-flavors.