Maitake or Grifola Frondosa, is an edible fungus native to China, northeastern Japan, and North America. Maitake has circular clusters of wavy, gray-brown caps growing in shelf-like formations that can be seen growing at the base of hardwood and softwood trees, especially oaks in the wild. Its distinctive shape has earned it the nickname “hen-of-the-woods.” These fungi can grow up to three feet wide and weigh up to 50 pounds, though most average about 10 pounds.
Grifola Frondosa (G. Frondosa) or Maitake is a Basidiomycetes fungus in the Grifolaceae family and Polyporales order. In Japan, its edible fruiting body is called maitake, meaning “dancing mushroom” (mai = dance, take = mushroom). In China, it’s known as “hui-shu-hua” (grey tree flower) due to its appearance. G. Frondosa grows around the stumps or trunks of broadleaf trees and is edible when young. It thrives in the northeastern part of Japan, and the temperate forests of eastern North America, Europe, and Asia. In the United States and Canada, it is commonly called sheep’s head, king of mushrooms or hen-of-the-woods.
Maitake gained fame for its delicious taste and health benefits during Japan’s Edo Period (1603-1868). The feudal lord of the Tohoku region even gifted many maitake to the Edo Shogun. Legend has it that Buddhist nuns and woodcutters discovered maitake mushrooms on a mountain trail and celebrated their find by dancing. In Italy, this mushroom is known as signorina, meaning “unmarried woman.” These names, given centuries ago on opposite sides of the world, reflect the enduring significance of this remarkable fungus.
Like other functional mushrooms, maitake offers beneficial compounds that can improve your health. Japan began cultivating G. Frondosa (Maitake) in the mid-1980s. There are three main methods for its cultivation: bottle culture, bag culture, and outdoor bed culture. Bag culture is the most popular in Japan due to its low cost, small space requirements, and easy indoor environment control. Bag culture yields more mature mushrooms than bottle culture and takes less time than outdoor bed culture. The major steps in bag cultivation include substrate preparation, sterilization, mycelium inoculation, and incubation. Growers in Canada are using the same process to provide Maitake mushrooms in Canada.
Besides the fruiting body, there is a growing demand for Maitake mycelium and its bioactive metabolites. Mycelium cultivation methods include solid-state fermentation (SSF) and submerged fermentation. SSF typically uses sawdust with rice or wheat bran, while submerged fermentation is more efficient, providing higher mycelial productivity in less time, needing less space, and allowing better quality control.
Like many other mushrooms, Maitake (hen-of-the-woods) is low in calories and high in protein, making it a nutritious addition to meals. It contains beneficial bio-active compounds such as:
- Beta-glucans: These polysaccharides enhance the immune system’s function.
- Bioactive compounds: Including Niacin (vitamin B3), Riboflavin (vitamin B2), and vitamin D.
- Niacin: Supports healthy cholesterol levels.
- Riboflavin: Aids in energy production from carbohydrates, proteins, and fats.
- Vitamin D: Supports immune, heart, and bone health.
- Phosphorus: Supports cell maintenance, growth, repair, and energy storage.
- Potassium: Supports nerve, kidney function, heart health, and blood sugar levels.
Beta-glucans in maitake can lower cholesterol, improve artery function and overall heart health, reducing the risk of heart disease. These polysaccharides specifically lower LDL (bad) cholesterol without impacting triglyceride or HDL (good) cholesterol levels.
At Organic Mushrooms, we use certified organic mushrooms to unlock the most beneficial compounds like beta-glucans and improve bioavailability. Our supplements are organic, non-GMO and gluten-free and are produced in Canada from start to finish ensuring quality and authenticity.