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A perennial, yellow-brown polypore of temperate northeast Asia that typically grows on living lilac (Syringa) (Wu et al. 2012). Earlier literature linked the name 'Phellinus baumii' to the medicinal 'sanghuang', but Wu et al. (2012) showed that the true sanghuang on mulberry is a separate species. With S. vaninii it is one of only two Sanghuangporus species cultivated on a large scale in China (Chen et al. 2022). A wild strain from Changbai Mountain gave the highest polysaccharide and flavonoid yields and strong antioxidant activity among the Sanghuangporus strains compared by Wang et al. (2023).
Not a culinary mushroom: the fruit body is hard and perennial. Sanghuangporus fruit bodies are generally ground into powder for food supplements or tea-like drinks (Chen et al. 2022). Reported bioactivities come from laboratory studies; no medical use is established, and no toxicity data were found.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
