Botanical atlas
Wood Ear Mushroom
Auricularia auricula
Known in Traditional Chinese Medicine as mu er, or black fungus, wood ear has been simmered into tonic soups for generations, valued for supporting healthy circulation and digestion. In European folklore it carried a different story entirely, growing on old elder trees and earning the name Judas's ear from the legend that Judas Iscariot hanged himself from just such a tree. Cooks across Asia have long prized it not for flavor, which is mild, but for its wonderfully slippery, crunchy texture in soups, stir-fries, and braises. Herbalists in Chinese tradition considered it a gentle, nourishing food-medicine, the kind stirred into a pot rather than dosed from a dropper.
In tradition.
Known in Traditional Chinese Medicine as mu er, or black fungus, wood ear has been simmered into tonic soups for generations, valued for supporting healthy circulation and digestion. In European folklore it carried a different story entirely, growing on old elder trees and earning the name Judas's ear from the legend that Judas Iscariot hanged himself from just such a tree. Cooks across Asia have long prized it not for flavor, which is mild, but for its wonderfully slippery, crunchy texture in soups, stir-fries, and braises. Herbalists in Chinese tradition considered it a gentle, nourishing food-medicine, the kind stirred into a pot rather than dosed from a dropper.
Traditional preparations.
A simple, warming preparation drawn from Chinese kitchen tradition, where wood ear is simmered into broths and soups thought to support digestion and gentle immune wellness.
Soak 3 to 4 pieces of dried wood ear mushroom in warm water for about 20 minutes, until soft and pliable, then trim any tough base and slice thinly. Add the slices to 500 ml of simmering broth or soup along with other vegetables, and cook gently for 15 to 20 minutes before serving.
A folk pairing valued in Chinese home cooking, combining wood ear's tonic reputation with ginger's traditional role in easing digestion.
Rehydrate a small handful of dried wood ear as above, then simmer the sliced mushroom with 3 to 4 thin slices of fresh ginger in 500 ml of water or light broth for about 15 minutes.
Safety.
Wood ear mushroom is not toxic and is widely regarded as a safe, edible fungus when properly cooked, but a few real cautions apply. It should always be cooked rather than eaten raw, as consuming large amounts of raw or undercooked wood ear has, in rare documented cases, been linked to skin photosensitivity reactions. Some research suggests it may affect platelet function, so anyone taking blood-thinning medication should use particular caution and seek medical advice first. As with any foraged mushroom, positive identification is essential before eating anything gathered in the wild, since look-alike fungi exist. Pregnant or nursing individuals, and anyone managing a medical condition or taking medication, should talk with a qualified healthcare professional before adding wood ear as a regular food or traditional remedy.
Our sister app HerbLens identifies wood ear mushroom from a photo and keeps its full botanical portrait: growing guide, harvest notes, and look-alike warnings.
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Ask about Wood Ear MushroomHerbSense shares traditional herbal knowledge for education, not diagnosis or treatment. Herbs can interact with medicines and conditions. Speak with your doctor before acting on anything here, and seek care promptly for anything severe, sudden, or worsening.