How we care
All products are plant-based, certified and sourced mostly by ourselves. Some mushrooms come from our trusted partners. We use third-party lab tests that confirm the absence of heavy metals or any pollutants in our products.
About packaging
All the packaging for products is designed following FDA standards and has all the required information about COC, Supplement Facts, distribution and contacts.
About our sourcing and production process
Our mushrooms grow in wild nature, in the Carpathian mountains. At Mushroom Mother, we're engaged in every step of the process. We're working hand-in-hand with local farmers to harvest, select and skilfully dry our fungal treasures. As for the specifics, our current batch was picked fresh in September 2024 and dried under our control in an industrial chamber at 45-50 degrees. We’re committed to the right drying and storage conditions so the mushroom extracts would contain guaranteed levels of active compounds.
Our product line includes iconic brain-boosting Lion’s Mane, along with the strengthening Cordyceps Militaris, and other mycological marvels like Reishi, Chaga, Turkey Tail, to name a few.
We've got you covered wherever you are in the world. Depending on your order and delivery address, we may ship from the UK, Ukraine, Lithuania or USA ensuring you get your parcel pronto.
UK orders are delivered within 48 hours after dispatch, with a tracking number for status checks. During the festive Christmas season our reindeers might take a tad longer to navigate through the holiday hustle and bustle.
Drying process for nerds 🤓
Decarboxylation occurs by gradually drying the mushroom cap at a temperature of 50°C with powerful ventilation.
Before drying, the caps are harvested in dry weather, without washing with water, and are cleaned of surface contaminants.
Caps are being placed in the drying tray with the gills facing down, turning them over once during the drying process.
The drying is complete when the mushroom is dry enough to break when bent.
The dried caps are placed in airtight containers and stored in a dark place for two weeks or more to complete fermentation.
After this, the mushroom is ready for consumption.
