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Mushrooms, against the public record

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Wood ear

Auricularia auricula-judae · also black fungus, mu er, jelly ear, cloud ear

A brown gelatinous ear on dead hardwood, eaten in enormous quantity in China. Known in the older literature as an anticoagulant food.

Laboratory work — its best-evidenced use is wound healing

Wood ear, Auricularia auricula-judae, photographed in Cardiff, Wales, GB
Auricularia auricula-judae, Cardiff, Wales, GB. Photograph by Jose Gutierrez Higa, CC BY, via iNaturalist — the observation

Nobody has run a trial of it in people that reached a public register, and no randomised trial of it has been indexed. Everything below is laboratory work, where it grows, and what people report.


What it is taken for

One tile per use. The line under each is how far the evidence for that use actually got, counted rather than argued.


What it has been tried for, and how far that has got

One row per use. The label is counted rather than argued — it is set by how many randomised trials and posted results exist for that use, and nothing else. How that is worked out.

UseHow far it has gotTrialsWith a resultRandomised, publishedReviewsCommonly taken for it
Blood and clottingLaboratory work0000yes
Cholesterol and lipidsLaboratory work0000yes
Gut and microbiomeLaboratory work0000yes

Commonly taken for cholesterol and lipids, gut and microbiome, blood and clotting. The work there is still laboratory and animal work — often a great deal of it — and the step into a trial in people has not been taken yet.


The compounds the research names

Formula and mass from PubChem. Naming a compound is not a claim that it does anything in a person.

adenosine

C10H13N5O4

267.24 g/mol · PubChem CID 60961


What it looks like in the field

Research-grade observations, each by a different photographer. Every one links to the record it came from.

Wood ear, Auricularia auricula-judae
Coimbra, Portugal, zebedeugalinha · CC BY
Wood ear, Auricularia auricula-judae
Sihlcity Nord, 8045 Zürich, Švica, Matej Frančeškin · CC BY

In the kitchen

What it tastes like

Almost none. It is eaten for its texture, which is crunchy and gelatinous at the same time.

How it is cooked

Soaked from dried, shredded, and used in hot and sour soup, cold dressed salads and stir-fries across China.

Soaking dried wood ear for many hours at room temperature has caused serious bongkrekic acid poisoning. Soak it in the fridge and use it the same day.


Where it has been recorded, and when it fruits

102,635 verified occurrence records with coordinates, from GBIF. This is where people have recorded it, which follows where recorders live as much as where the fungus grows — read the shape, not the ranking.

Records by country

Netherlands33,118
United Kingdom32,796
Germany8,569
Denmark7,685
Belgium4,131
Austria2,802
France2,427
Sweden1,934
Switzerland1,793
Spain1,089
United States1,038
Poland575

Records by month

JFMAMJJASOND

Most records fall in Jan. Northern-hemisphere recorders dominate the dataset, so a southern population would not show here.

iNaturalist separately holds 24,840 research-grade observations of it.


What has been reported going wrong

No voluntary adverse-event report to the US Food and Drug Administration names a product by this name. That is an absence of reports, not a demonstration of safety: these are the products least likely to be reported on, because nobody is required to.

Every report, every species