Grifola

Grifola is a genus of wood-decay fungi in the family Meripilaceae, order Polyporales. The best-known species is Grifola frondosa, widely cultivated and consumed as maitake or hen-of-the-woods. A number of other described Grifola species have been noted, but frondosa is the primary source of edible mushrooms in commerce.

Morphology and ecology: The fruiting bodies appear as dense clusters of overlapping, fan-shaped shelves. Caps are brownish-gray with a scaly surface; the flesh is white to cream. The pore surface on the underside is pale and finely porose. Grifola frondosa grows on hardwood stumps and living trees, particularly oaks, and fruits in late summer to autumn in temperate forests.

Distribution and cultivation: Grifola frondosa is native to temperate regions of Asia and is widely naturalized in North America and Europe. It is extensively cultivated for food and sold fresh or dried. Cultivation methods include log culture and sawdust-substrate production, enabling commercial yields beyond wild harvests.

Uses and composition: Maitake is valued for its savory, rich flavor and firm texture. It provides nutrients such as protein, fiber, and minerals. Bioactive components include beta-glucans and other polysaccharides that have been studied for potential immune-modulating effects; extracts have informed traditional medicine practices in East Asia and appear in various wellness supplements. Evidence for specific medical benefits remains limited, and mushrooms should be properly identified and prepared to avoid allergenic or adverse reactions.

Taxonomy and notes: The genus Grifola comprises several species, with Grifola frondosa the most widely recognized. The species has historically been referred to by synonyms such as Polyporus frondosus. Taxonomic classifications may vary among sources.