How Lion's Mane Extracts Are Made

Lion’s Mane can be eaten fresh, powdered or extracted. This article looks at how Lion’s Mane extracts are made, what each extraction stage contributes and what to look for.

Starting material

The first choice is what to extract: fruiting bodies, mycelium or both. Because Lion’s Mane fruiting bodies and mycelium contain different compounds, this decision shapes everything that follows. See Lion’s Mane Fruiting Body vs Mycelium.

Drying and preparation

Fresh Lion’s Mane is soft and full of water, so it is dried before extraction. Dried Lion’s Mane is then broken into smaller pieces to expose more surface to the solvent.

Hot water extraction

Hot water draws out water-soluble compounds, particularly polysaccharides including beta-glucans. Lion’s Mane has been prepared in soups and broths for centuries, and hot water extraction follows the same principle under controlled conditions. See Hot-Water Mushroom Extraction Explained.

Alcohol extraction

Hericenones are relatively non-polar compounds, which dissolve better in alcohol than in water. An alcohol stage therefore complements the hot water extract. See Alcohol Mushroom Extraction Explained.

Combining the two

In a dual extract, the water and alcohol extracts are combined into a single tincture. For powders, the extract is usually dried instead, often by spray drying.

What to look for

• The part used: fruiting body, mycelium or both.
• The extraction method: water, alcohol or both.
• What’s added: carriers, flavourings or nothing at all.

How we make ours

We extract UK-grown Lion’s Mane fruiting bodies in hot water with the help of ultrasonic extraction, and separately in plant-derived ethanol, then combine the two in small batches in Dorset. Nothing else is added. Explore our Lion’s Mane tincture.