Auricularia auricula-judae

Auricularia auricula-judae, commonly known as the wood ear or jelly ear mushroom, is a gelatinous, ear-shaped fungus widely recognized for its culinary uses and traditional health applications. It has a brown to dark-brown, smooth, slightly veined surface and a distinctive ear-like form, and typically grows on weakened or dead deciduous wood, especially elder, beech, and willow. It is valued both as an edible staple of Asian cuisine and for its studied bioactive polysaccharides.

History

Auricularia auricula-judae has been cultivated as an edible mushroom for well over a thousand years and is a staple in East Asian cooking, where it is known as hei mu er or mu er. It also has a long history in traditional Chinese medicine, where it is used to "build the blood" and improve circulation. The species was first described by Jean Baptiste François Bulliard and later given its current combination by Lucien Quélet, and its name reflects its ear-like appearance — auricula meaning "ear" in Latin and judae referring to the folk legend linking it to Judas Iscariot, who was said to have hanged himself from an elder tree. The archaic English name "Jew's ear" derives from this same legend, and modern usage favours "wood ear" or "jelly ear."

Overview

Ecologically, Auricularia auricula-judae is a wood-decay fungus that contributes to nutrient cycling in forest ecosystems. While it can be foraged in the wild, it is cultivated extensively on a commercial scale, particularly in Asia, where it is grown on hardwood logs or sawdust substrates. Its prized cartilaginous, crunchy texture and mild, flavour-absorbing character make it a favourite in hot-and-sour soups and stir-fries. Research has focused on its acidic heteropolysaccharides, which show anticoagulant, cholesterol- and glucose-lowering, antioxidant, and immune-supporting activity in laboratory and animal studies.