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Benefits of Maitake
Once you find some, you'll be so happy you'll start dancing – at least that's what the legend says. Maitake mushroom, Latin Grifola frondosa, is an edible mushroom that's prized by both cooks and well-being enthusiasts.
It grows in large clusters made up by a large number of caps with diameters around 3-7 cm. The sporocarps are brown-gray to gray in color with wrinkled edges and occur one above the other, forming roof-like structures. The underside is made up of tubes running towards the stalk and the flesh is white with a slightly musty aroma.
Maitake naturally grows in China, northeastern Japan, and North America. It covers the lower parts of deciduous tree trunks, especially oaks, ironwood, and rarely chestnuts. It fruits from summer to fall. It's exceptionally rare in European forests, but if you're an expert mycologist, you may come across a few during your life.
Since the interest in this medicinal mushroom is steadily growing, farmers began to cultivate it commercially during the 1980s. By the way, in Japan, the maitake gathering areas are a highly guarded secret and are passed down from generation to generation.
Maitake is more than just a culinary delicacy. It's a source of betaglucans, ergosterols, and B vitamins as well as potassium, calcium, magnesium, and iron.
