Mountain-grown Black Wood Ear Mushroom (2oz) | 长白山黑木耳

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Black wood ear, an edible wild mushroom, is a mainstay of Chinese cuisine and TCM food medicine. Though most common in the summer, black wood ear is enjoyed all year round for its unique, refreshing texture and ability to absorb sauces and flavors from any dish. It nourishes the blood and Qi, hydrates the Lungs, and has been used to lower blood pressure and slow aging.

Sourcing: Our organically grown wood ear originates in the Changbai Mountains of northeast China. They are cultivated on fallen trees and logs, in the same way black wood ear naturally grows in the wild. The mountain climate and clean forest air means that our wood ear has had the opportunity to develop its full array of micronutrients and health benefits. Our wood ear is also sulfate-free.

Common Chinese Name: 黑木耳 (mu er)

Common English Name: Black wood ear mushroom

Scientific Name: Auricularia auricula-judae

Common Form: Black jelly-like bloom reminiscent of a floppy ear or cup shape. Brittle and hard when dried. Chewy and gelatinous when fresh or soaked.  

TCM Five Flavors: Sweet

TCM Energetics: Neutral

Meridian Affiliation: Lungs; Spleen; Large Intestines; Liver

Nutritional Information: 71% fiber. Contains potassium, calcium, phosphorus, folate, magnesium. 

TCM Benefits: 

  • Tonifies and nourishes Blood and Qi
  • Moistens Lungs
  • Removes blood clots by invigorating blood 


  • May slow signs of aging
  • Lowers blood pressure: alleviates hypertension
  • Tonifies and nourishes Blood and Qi: alleviates restless limbs, lessens bloody stool, bloody hemorrhoids, constipation, metrorrhagia
  • Moistens Lungs: alleviates blood in phlegm, wheezing, long-term coughing

Cooking Suggestions:

  • Average serving size: 5-30g dried 
  • Soak overnight in room temperature water and rinse thoroughly before use. Since they will expand significantly, use a large mixing bowl. 
  • Add to savory stir-fries or soups. Its neutral taste and texture means it absorbs the flavors of any dish.
  • Steam until fork tender, chop up, and mix into salads. Goes particularly well with dark vinegar and soy sauce dressings. 

Notes and Safety:

  • Generally safe for consumption in moderation.
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