Woodear – Auricularia americana

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Wood ears are classified as jelly fungi, and are essentially flavorless but used for their blood thinning properties and their crunchy seaweed salad like texture. Wood ears have the ability to completely dry out and rehydrate many times while fruiting, which helps them through periods of drought. The mushrooms can persist for a long time dried and shriveled until it rains. Wood ears are a natural anticoagulant so don’t eat too much! These mushrooms are used in hot and sour soups and in stir fries.
Edibility and TasteNo flavor but an appealing seaweed salad texture
Grows OnHardwood logs and stumps outdoors.  Supplemented sawdust bags indoors, cut a long slit for them to emerge.
Fruiting Temps50-70F