Fringed conifer (lat. Hericium Erinaceus) is an edible and medicinal mushroom from the conifer family. In our country, it is better known as the lion’s mane, because it looks exactly like it. Although it has an unusual appearance, it is a very tasty mushroom that can be an ingredient in various delicious dishes. In addition to its good taste, in the last twenty years it has been discovered that it has many medicinal properties. In Europe, the fringed conifer is a rare mushroom, but it is naturally distributed in Japan, China and North America.
It can be found on different types of deciduous trees, but primarily grows on oaks and beeches. It develops on live trees and sometimes on stumps, and it can also grow on dead trees. Given that the fringed conifer is very rare in Europe compared to the above-mentioned areas, cultivation is practiced in strictly controlled laboratory conditions, where conditions identical to those prevailing in the natural environment of this mushroom can be ensured. In Croatia, this mushroom grows naturally in the area of Gorski kotar and near Podstrana.
The fringed conifer has a short, fleshy spike from which spines develop, which are attached to each other and hang down, and are longer than one centimeter. The entire mushroom can be 25 cm wide or more. The spines of the fringed conifer are thick and quite elastic. When the mushroom is young, they are white, and as they age, they take on a light yellow color. The fringed conifer has a thick, but fragile, white flesh. The smell of the meat is mild and pleasant, and the taste is sweet. The spores of this fungus leave a trail of pale yellow color.
Due to its compact appearance and relatively long spikes, the fringed conifer is easily recognizable, so there is no greater danger of being confused with other types of mushrooms. It is highly valued for its medicinal properties, but also because it can be prepared in various ways in cooking. The mushroom can be found at the end of summer and almost throughout autumn.
Cultivation and maintenance of fringed conifers
Fringed conifer can be grown in the traditional way, i.e. on forms, but also on a sawdust substrate. The same as shiitake mushroom, rabbit or oyster mushroom. Beech, elm and oak trees are mainly used for cultivation on the forms. Holes are made on half- to one-meter-long forms into which mushroom mycelium is added. After the incubation phase, the forms are kept in a moist and shady place.
Sawdust and beech shavings, sterilized at a temperature of 120 degrees, are used for cultivation on the substrate. After cooling, the substrate is seeded with mycelium and left in a room where the temperature should be maintained between 22 and 24 degrees. With favorable conditions, the incubation process ends approximately after 16 to 20 days.
This is followed by the germination of the mycelium, for which it is necessary to ensure a temperature of 20 to 25 degrees and an air humidity of 95%. Light is not necessary at this stage, but it is important to ensure a high concentration of carbon dioxide. Germination is followed by fruiting. The temperature in that stage of development should be lowered to 10 to 15 degrees, and the relative humidity should still be maintained at 95%. Under these conditions, fertile mushroom bodies should appear after seven days, during which time it is necessary to periodically ventilate the room where the mushrooms are grown.
Mushrooms can grow and develop at a temperature of 18 to 20 degrees and a humidity of 85 to 95%. Since too much light can stop fruiting, it is necessary to control the light.
The fruiting of the fringed conifer can be accelerated, if necessary. It is accelerated by subjecting the mushrooms to shock for seven days, i.e. keeping them at a temperature lower than recommended.
Harvesting and storage of fringed conifers
Harvesting of fringed conifers can be done in three waves, every 14 to 20 days. It is possible to get about 400 grams of mushrooms from a 2.5 liter substrate during three harvest waves.
Harvested mushrooms can be cut into noodles and immediately prepared for consumption or dried and ground and stored in jars that can be tightly closed. Dried and ground mushrooms can be preserved for a long time.
Fringed conifer in the kitchen
The fringed conifer is one of the most prized edible forest mushrooms, and its taste is similar to shrimp. This mushroom is very tasty when it is young. It cannot be consumed raw, but must be thermally processed. Although it is very tasty as an independent dish, it can be prepared in combination with other edible mushrooms.
It can be prepared by stewing, frying or adding to risotto and mushroom stew. There are different opinions on whether this mushroom should be washed before use. Some believe that water affects its properties and taste, while others claim that it must be washed before use.
The fringed conifer goes well with various vegetables, and the Japanese and Chinese are known for their specialties in which this mushroom is one of the main ingredients.
Medicinal properties of fringed conifer
Fringed conifer is often called food for neurons because it contains active ingredients that help restore the nervous system and improve brain functions. Considering this and the fact that the 21st century has been declared the century of the mind, the famous Japanese mushroom expert, Professor Kawagishi, called the fringed conifer the mushroom of the 21st century.
During their research, American and Chinese scientists were able to extract two active ingredients from this mushroom that stimulate the production of nerve growth factor. Neuronal growth factor plays an important role in the survival and differentiation of several populations of nerve cells found in the central and peripheral nervous system.
Unlike other types of medicinal mushrooms, the fringed conifer has a lower molecular weight, so it is easier for the body to absorb it. In addition to restoring nerve cells, this mushroom also helps to restore nerve sheaths, increases myelination and improves signal conduction, which is very important in the treatment of multiple sclerosis.
The most important ingredients found in the fringed conifer are beta-D-glucan, hetero beta glucan, diterpenoids, glyoxylan, mannoglyoxylan and erinacins Q and R. It also contains rare enzymes such as tyrosinase, catalase, GSH reductase and peroxidase.
This mushroom is useful in the fight against anorexia, bulimia and obesity, but also for the restoration of the mucous membrane, for ulcers in the intestines, duodenum and stomach, and for gastritis. In China, it is used in the treatment of esophageal and stomach cancer.
It has a positive effect on the immune system, helps regulate cholesterol and sugar, prevents inflammation and increases the pain tolerance threshold. Somewhere it is also used for the treatment of nervous diseases, dementia, Alzheimer’s, neuronal degeneration, depression, autism, schizophrenia, Rett’s syndrome, multiple sclerosis and muscular dystrophy.
Clinical studies were conducted in Japan in 2010, the results of which showed that menopausal women who consumed this mushroom felt less depressed and anxious, and their ability to concentrate was improved. Another Japanese study that was conducted on 30 men who were diagnosed with mild cognitive disorders and impairments showed that consumption of this mushroom can lead to significant improvement. The improvements lasted as long as the subjects took the mushroom.
People suffering from diabetes can also benefit from fringed conifer, as this mushroom lowers glucose levels, prevents polydipsia and curbs the intense thirst that is characteristic of diabetes.
Thanks to its polysaccharides, fringed conifer has a beneficial effect on the digestive system, and recently conducted research has shown that it also has a beneficial effect on the skin. Namely, the polysaccharides from this mushroom stimulate the formation of antioxidant enzymes, so it becomes an ally in the fight against aging.
Photo: Rob Hille/Wikimedia Commons