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Fresh Mushrooms vs. Dried vs. Extracts: What’s the Difference?

Walk into any health food store or scroll through a wellness website and you’ll quickly notice that functional mushrooms come in many forms. Fresh lion’s mane at a farmers market. Dried slices in resealable bags. Powders, capsules, tinctures and extracts promising focus, immunity or stress support.

They all come from the same mushroom, so what’s the real difference?

The short answer is that form matters. How a mushroom is prepared directly affects how its beneficial compounds are preserved, concentrated and absorbed by your body. Understanding these differences can help you choose the option that best fits your lifestyle and health goals.

Let’s break it down.

Fresh Mushrooms: Closest to Nature

Fresh functional mushrooms are exactly what they sound like: whole, living mushrooms harvested and used in their natural state. Lion’s mane, reishi and oyster mushrooms are increasingly showing up in kitchens thanks to their culinary appeal and growing popularity.

From a nutritional standpoint, fresh mushrooms contain a wide range of naturally occurring compounds, including polysaccharides, antioxidants, fiber and micronutrients. When cooked properly, they can be a flavorful way to support general wellness as part of a balanced diet.

However, it’s important to note: many of the compounds that make functional mushrooms so interesting, particularly beta-glucans and certain neuroactive compounds in lion’s mane, are locked inside tough fungal cell walls made of chitin. Cooking helps, but it does not fully break those walls down. That means your body may not absorb everything the mushroom has to offer.

Fresh mushrooms also have a shorter shelf life and inconsistent potency. One harvest may be stronger than another, and dosing for specific functional benefits is difficult to measure.

Fresh is excellent for food and foundational nutrition, but it is not always the most efficient way to access functional compounds.

Dried Mushrooms: Concentrated and Shelf-Stable

Drying mushrooms removes their water content, which concentrates many of their nutrients and significantly extends shelf life. Dried mushrooms (dehydrated for freeze dried) can be sliced, ground into powders or rehydrated for cooking.

This form offers a step up from fresh in terms of consistency and convenience. Dried mushrooms are easier to store, easier to transport and allow for more predictable serving sizes. When ground into a powder, they can be added to smoothies, coffee or recipes without changing texture too dramatically.

That said, dried mushrooms still retain much of their chitin structure. While drying concentrates the mushroom, it does not fully unlock all bioactive compounds. You may still be leaving some benefits on the table, especially if your goal is cognitive support, immune modulation or therapeutic-level effects.

Drying also depends heavily on temperature and technique. Improper drying can degrade sensitive compounds or reduce overall quality.

Dried mushrooms sit in the middle ground: more practical than fresh, more potent for daily use, but sometimes limited in absorption.

Extracted Mushrooms: Designed for Absorption

Extraction is where functional mushrooms shift from food to targeted wellness tool.

Mushroom extracts are created by breaking down the chitin cell walls to release compounds that your body can more easily absorb. This is typically done using hot water, alcohol or a combination of both, known as dual extraction.

Hot water extraction pulls out beta-glucans and polysaccharides associated with immune and gut health. Alcohol extraction captures compounds that are not water-soluble, such as certain terpenes and neuroactive molecules. Dual extraction aims to deliver the broadest possible spectrum of benefits.

For lion’s mane specifically, extraction is especially important. Compounds linked to nerve growth factor support are far more bioavailable in extracted form than in fresh or simply dried mushrooms.

Extracts offer consistency, potency and measurable dosing. They can be taken as powders, capsules or tinctures, making them easy to incorporate into daily routines. This is the form most commonly used in research studies, which is why extracts are often referenced when discussing functional mushroom science.

The key downside is quality variation. Not all extracts are created equal. Some products use mycelium grown on grain rather than whole fruiting bodies. Others fail to disclose extraction methods or active compound levels. Choosing a reputable source matters (ahem, FarmBox Foods Fresh).

So Which Form Is Best?

There is no single right answer. It depends on your intent.

If you enjoy cooking and want to include mushrooms as part of a nutrient-rich diet, fresh mushrooms are a wonderful choice. If you want convenience and versatility with a longer shelf life, dried mushrooms make sense. If your goal is targeted support for brain health, immunity or stress resilience, extracts are typically the most effective option.

Many people use a combination. Fresh mushrooms on the plate, dried powders in recipes, and extracts as part of a daily wellness routine.

Functional mushrooms are not about quick fixes. They work best when used consistently and intentionally. Understanding the difference between fresh, dried and extracted forms helps you make informed choices and get the most out of what these remarkable organisms have to offer.

Veterans Dig Into Farming as Their Next Act of Service

Gerard and Jesse Holodak are the husband-and-wife team behind Koa Mushrooms and Rainier Roots Farm, a veteran-owned family farm nestled along the Columbia River in Rainier, Oregon. Both former U.S. Army officers, they bring the same spirit of service and resilience that guided their military careers into their mission of farming. Gerard served in Civil Affairs, while Jesse specialized in logistics, experiences that continue to inform their strategic and community-focused approach to agriculture.

Gerard, a mushroom farm sales rep for FarmBox Foods and soon-to-be owner of a Gourmet Mushroom Farm, grew up surrounded by farmland in Vermont and Oregon. His childhood was steeped in the daily rhythm of agriculture: raising chickens, tending mixed vegetable plots and spending long days helping out in the barn.

“I basically lived in the barn,” he recalls. “I loved it when I was younger.”

That early connection to the land laid the foundation for a life defined by service, first in uniform and later through farming. Answering what he says was a “call to service,” Gerard joined the U.S. Army with a desire to help people and be part of the solution. He spent nearly 13 years in Civil Affairs, a branch that acts as a bridge between military forces and civilian populations in conflict zones. His work centered on stability operations and humanitarian aid, often coordinating with the United Nations and USAID to deliver food, water and shelter in regions struggling with basic needs.

While deployed, Gerard worked in food-insecure rural areas around the world, observing the critical link between agriculture and stability. Those experiences deepened his conviction that sustainable food systems are a cornerstone of peace. That element of civil operations — preventing conflict through stability — was fulfilling, he says.

“After the military, I wanted to continue serving by helping feed people and build communities,” Gerard said.

After medically retiring, Gerard began exploring ways to combine his agricultural roots with his passion for service. He earned a Master’s degree in Civil – Military Interaction and is currently pursuing a master’s in Sustainable Agriculture from Sam Houston State University. The transition to farming was a natural evolution. While still in Hawaii, Gerard and Jesse launched Koa Mushrooms out of their garage on Hickam Air Force Base, selling at local farmers markets and partnering with the Farmer Veteran Coalition to expand. They soon began collaborating with local farmers to create a more permanent mushroom operation, eventually supplying restaurants, stores and wholesale restaurant food distributors.

Their success in Hawaii inspired a new chapter in Oregon, where they founded Rainier Roots Farm. Today, the Holodaks cultivate just under 20 acres, with about a half-acre currently in production. They grow root vegetables like beets, turnips and carrots, along with red cabbage, squash and other winter crops. Their orchard produces apples, plums, pears, peaches and heirloom fruits such as quince, persimmons and apricots. The couple practices no-till agriculture and permaculture, with plans to rewild portions of their land to restore habitat and biodiversity.

As former Army officers, Gerry and Jesse’s lives were dedicated to caring for soldiers and their families, preparing them to face tough missions and recover afterward. That sense of duty didn’t end when we hung up the uniform — it’s what drives their work now. In addition to building a market for fresh produce, they have worked to perfect dried medicinal mushrooms and are looking to partner across the US with veteran-focused coffee, tea, and beer companies to provide functional mushrooms like pre-activated Reishi and Lion’s Mane to help veterans and first responders combat the detrimental effects of stress and trauma in their path toward wellness for them and their families. We want to continue serving by helping veterans and first responders rebuild strength, focus, and resilience through nutrition and community connection.

Their goal for the coming year is to have the storefront open by spring, providing a space for local farmers to sell their crops and strengthen the local food economy.

(Contact Koa Mushrooms at 571-633-4024 or koa.mushrooms@gmail.com)

In addition to managing the farm, Gerard is ready to take delivery of a Gourmet Mushroom Farm made by FarmBox Foods, helping to advance containerized growing technologies for both commercial purposes and humanitarian projects. His background in Civil Affairs and agriculture aligns perfectly with FarmBox’s mission of enabling food security anywhere in the world, even in regions affected by climate change or resource scarcity. He’s particularly determined to see how mobile, modular farming systems can help positively impact island nations facing rising sea levels sustain their food supply.

Gerard and Jesse’s work is guided by a simple philosophy: that farming is an act of service. Their dedication to sustainable agriculture and community resilience reflects the same values that defined their military careers: commitment, adaptability and care for others. Together with their three daughters, Charlotte, Madeline and Juliet, they’re cultivating more than crops; they’re growing a future rooted in service, sustainability and shared prosperity.

Tooth & Gill Mushroom Co. Now Certified Organic

A Pagosa Springs-based small business that uses a controlled-climate container farm to grow culinary and functional mushrooms is now certified organic.

Behind the Tooth & Gill Mushroom Co. brand is husband-and-wife team Aaron Carter and Lauren Hawksworth, both of whom left the corporate world to pursue their passion for improving community access to healthy food in the form of gourmet mushrooms. These particular mushrooms are grown entirely in the confines of an insulated, tech-assisted shipping container farm built by Colorado-based FarmBox Foods.

Tooth & Gill Mushroom Co. launched last year and has made quite an impression through consumer-facing pop-ups, deliveries, farmers markets in Pagosa Springs and Bayfield, and food hubs like Terra Walk Farm and Valley Roots Food Hub. It has also forged partnerships with local restaurants (Meander, a New York Times-recognized farm-to-table destination; Keyah Grande’s Beyond the Gates, and Wild Finch, a new restaurant led by chef Daya Myers at The Springs Resort).

“It’s about local food systems, and people are starting to show interest in rebuilding those,” Lauren said. “We see it here in our community, which is really cool.”

Now being officially certified as organic enables Tooth & Gill to get on the shelves of local grocery stores. As interest in where food comes from and support for local farmers grows, there are opportunities for independently owned enterprises to fulfill the demand and help educate the public about the many health benefits of mushrooms. Lauren began incorporating mushrooms into her diet in her mid-20s and leaned heavily on lion’s mane mushrooms during her recovery from severe heatstroke a few years ago. For Aaron, the foray into container farming is a return of sorts to his family’s agricultural roots in Nebraska.

Due to the climatic and capital challenges associated with starting a traditional farm in the mountains, the founders of Tooth & Gill discovered FarmBox Foods and realized the shipping container model gave them a path forward to growing sustainably year-round in a rugged region where farming isn’t typically viable. They were drawn to mushrooms while exploring holistic and functional ways to heal and saw how underutilized gourmet mushrooms are as a wellness food.

In addition to a variety of fresh mushrooms, Tooth & Gill recently created its own line of powder extracts and dehydrated mushrooms (available via online order). Lauren’s career was in marketing for a supplement company, and there’s been a noticeable change in approach over the years.

“Wellness has shifted. People want to take care of themselves, but you also want to treat yourself. It has to taste good,” she said.

With that in mind, Tooth & Gill has a collection of recipes on its website that incorporate mushrooms into everyday dishes. To learn more about Tooth & Gill or to schedule an interview with the owners, send an email to hello@toothngill.com or call 602-828-8153. If you own or manage a store and want their products on your shelves, use the above contact information to reach out.

Container Farming a Fulfilling Option for Retirees and Military Vets

The modern-day adage says that most people switch careers approximately 5 times in their life. Maybe you’re perfectly fine with your current job, but it feels like you’ve hit a ceiling. Or maybe the spark just isn’t there anymore, and the work that once kept you engaged doesn’t interest you the way it used to. That’s when the idea of trying something completely different starts to sound appealing—stepping into a new role, learning new skills and finding fresh energy in a new career path.

Farming inside a controlled-climate shipping container is increasingly seen as an attractive business option for retirees, military veterans and individuals seeking a fresh start in their careers. Unlike traditional farming, which often demands backbreaking labor, large tracts of land and a willingness to gamble with unpredictable weather, container farming offers a streamlined, modern alternative that lowers the barriers to entry (especially financially) and creates opportunities for people at different stages of life.

For retirees, container farming provides a way to stay active, socially engaged and purpose-focused without overextending physically or financially. Many retirees crave a second act that balances meaningful contribution with flexibility, and operating a container farm offers exactly that. Because the system is automated and climate-controlled, retirees can manage their farms with part-time effort—often just a few hours each day—while producing something tangible and beneficial for their community. It’s also a potential legacy project, something that can be passed on to children or grandchildren (learn about a FarmBox customer in Nebraska who decided to start a family-run farming business in 2023).

For military veterans, container farming offers both structure and mission. Veterans are well-suited for this kind of work because they’re trained in logistics, operations and discipline, all skills that directly translate to farming within a controlled environment. Many veterans also feel a deep desire to serve their communities after military service, and food production provides an outlet for that calling. Programs that connect veterans with farming often highlight the therapeutic benefits of working with plants and the pride that comes with producing food for others. Plus, reentering the normal workforce comes with its fair share of challenges. Container farms in particular offer an achievable path into agriculture without the steep startup costs of traditional farms.

For career changers, container farming is a pathway into entrepreneurship in a growing industry. Professionals who are leaving corporate jobs or shifting after economic changes often seek work that is more purposeful and personally fulfilling. A container farm offers flexibility, scalability and the ability to tie their new career to emerging trends in sustainability, local food and health. With demand for locally sourced produce continuing to rise among restaurants, schools, hospitals and consumers, container farmers are well-positioned to build profitable businesses while also making a social impact.

Ultimately, container farming blends technology, sustainability and community service into a business model that suits people seeking meaningful, manageable and future-oriented work. For retirees, it’s a way to stay vibrant. For veterans, it’s a new mission. For career changers, it’s a rewarding gateway into purposeful entrepreneurship.

Becoming a Farmer is Easier (and Cheaper) Than You Might Think

The word ‘farm’ usually evokes certain images. You might visualize vast open fields stretching toward the horizon, dotted with rows of crops or grazing animals. A red barn with a pitched roof, a silo standing nearby, and perhaps a tractor parked beside a weathered fence. We’re trying to broaden the definition, and give people the ability to farm in places that historically have not been able to support agriculture for one reason or another. With continuing climate shifts and general uncertainty regarding our ability to properly feed a fast-growing global population, our ag technology can provide a lifeline by introducing sustainable, hyperlocal food production wherever it’s needed. Watch the video about small-scale farming being an option, even for those who have no experience in agriculture.

Tech Advancements Reshaping What Farming Looks Like

Technological advancements in farming have dramatically transformed the way we grow and manage crops. Precision agriculture, which uses GPS, sensors, and data analytics, allows traditional farmers to monitor soil conditions, water usage, and crop health in real-time. This technology helps optimize resource use, reduce waste, and increase yields. When applying inputs like water and fertilizers more precisely, farmers can achieve better results with less environmental impact.

Automation is another significant breakthrough in modern farming. Robotics and AI-driven machinery are increasingly used for tasks such as planting, weeding, and harvesting. These technologies reduce labor costs and improve efficiency, especially in large-scale operations. Drones are also becoming more common, helping farmers survey their fields from above, monitor crop growth, and even apply treatments like pesticides more accurately.

Vertical farming, a method of growing crops in stacked layers, has gained popularity as a space-efficient and environmentally friendly solution. This approach uses less water, eliminates the need for soil, and allows for year-round production regardless of weather conditions. By controlling the environment, vertical farms can produce consistent and high-quality yields with fewer resources compared to traditional farming.

Container-based farms, a specific type of vertical farming, are an exciting innovation and have been developed in part by FarmBox Foods. These farms repurpose shipping containers into self-contained, climate-controlled growing environments. Equipped with advanced hydroponic or aeroponic systems, they enable food production in urban areas or places with limited agricultural space. Container farms are highly efficient, using up to 90% less water than traditional methods and often running on renewable energy.

Tech advancements like precision agriculture, automation, vertical farming and container-based farms are revolutionizing the farming industry. They make it possible to grow more food with fewer resources, reduce environmental impact, and bring fresh produce closer to consumers, even in urban settings. These innovations are not just enhancing productivity but also paving the way for a more sustainable and resilient agricultural future.

Jason Brown Named Colorado Leader in Ag

We’re incredibly proud to announce that Jason Brown, our VP of Operations, is one of 22 people in the entire state of Colorado to be named as a Leader in Agriculture by the Denver Business Journal. Jason was employee No. 1 at FarmBox and he designed and built our very first container farm from scratch.

A general contractor by trade, Jason has dived into his leadership role and oversees the deployment of all of our farms, among many other responsibilities. We’re fortunate to have a hardworking, forward-thinking person like Jason on our team, and we appreciate all that he’s contributed to our company and the world.

Jason was honored alongside the other 21 recipients during a ceremony on March 28, 2024, at the CSU Spur Hydro Building.

What ‘Supporting Local Farms’ Really Means

We often hear the phrase “Support your local farmers.” But what does that really mean?

Well, it contributes to the economic vitality of local communities in a major way. When consumers choose locally produced goods, they help sustain crucial local farming operations, preserving agricultural land and maintaining rural (and urban) livelihoods. In turn, this fosters a stronger economy by generating employment opportunities and encouraging entrepreneurship within the community.

Supporting local farms also promotes environmental sustainability. Locally sourced produce often requires less transportation, reducing the carbon footprint associated with long-distance shipping. This can lead to lower greenhouse gas emissions, contributing to a more eco-friendly and sustainable food system. Many local farms prioritize sustainable farming practices, promoting biodiversity and soil health, too. These elements of the operations can’t be overstated.

Buying from local farms often means fresher and more flavorful products as well. Locally grown produce is typically harvested at peak ripeness, offering consumers higher nutritional value and better taste. This connection to fresh, seasonal ingredients can also foster a greater appreciation for the diversity of crops and promote a healthier diet, while ensuring that people have a longer period of time to eat the food before it goes to waste.

Supporting local farms plays a role in maintaining food security. By diversifying the sources of food production and distribution, local communities become less vulnerable to disruptions in global supply chains, like what we saw during the COVID-19 pandemic. This localized approach helps build resilience against external factors that could impact food availability and affordability.

In a social context, backing local farms fosters a sense of community. Farmers markets and direct-to-consumer sales allow for direct interactions between producers and consumers, creating a stronger bond and understanding of where food comes from. This connection promotes a shared commitment to sustaining local agriculture and can strengthen community ties.

In short, supporting local farms goes beyond the act of buying food; it’s a holistic investment in the economic, environmental and social well-being of communities. Choosing locally sourced products empowers local farmers, promotes sustainability, enhances the quality of food and contributes to the resilience and cohesion of communities. What more can you ask for?

Remediate Soil with Mycelium-Rich Substrate

Soil remediation is a critical environmental practice aimed at restoring or improving the quality of soil that has been contaminated or degraded by various pollutants, such as heavy metals, pesticides, petroleum products and industrial chemicals. The importance of soil remediation cannot be overstated due to its numerous ecological, agricultural, and human health benefits. Mycelium substrates, specifically mycoremediation, have emerged as a promising and sustainable approach to assist in soil remediation.

Here are some key points on the importance of soil remediation and how mycelium substrates can help:

Environmental Protection: Contaminated soil can have severe adverse effects on the environment. It can lead to soil erosion, groundwater pollution, and harm to local ecosystems. Soil remediation helps mitigate these negative impacts, contributing to overall environmental protection and conservation efforts.
Agricultural Productivity: Healthy soil is essential for agriculture, as it provides the necessary nutrients and support for plant growth. Soil contamination can lead to reduced crop yields and food safety concerns. Remediated soil can restore fertile ground for farming, ensuring food security and quality.
Human Health: Contaminated soil can pose serious health risks to humans, especially if the contaminants leach into the water supply or are taken up by plants in the food chain. Soil remediation helps safeguard public health by reducing exposure to harmful substances.
Biodiversity: Many soil-dwelling organisms, including microorganisms, insects, and plants, depend on a healthy soil environment. Soil remediation efforts aim to protect and restore these ecosystems, supporting biodiversity and ecological balance.
Land Reclamation: Remediated soil can be repurposed for various land uses, including residential, commercial, and recreational purposes. This repurposing of land can revitalize urban areas and promote sustainable development.

Now, let’s explore how mycelium substrates plays a role in soil remediation, which FarmBox Foods customer BLH Farm has been doing since acquiring a Gourmet Mushroom Farm:

Mycoremediation: Mycoremediation is a bioremediation technique that employs fungal mycelium, the thread-like vegetative part of fungi, to break down or absorb contaminants in the soil. Mycelium has several properties that make it effective in soil remediation:

Biodegradation: Mycelium can secrete enzymes that break down complex organic molecules, making them more easily metabolized by other microorganisms and reducing the toxicity of contaminants.
Metal Accumulation: Some species of fungi have the ability to accumulate heavy metals in their mycelium. This can help to immobilize or concentrate metals, preventing them from leaching into groundwater or affecting plant growth.
Soil Structure Improvement: Mycelium can also improve soil structure by binding soil particles together, increasing soil porosity, and enhancing water retention.
Carbon Sequestration: As fungi grow and decompose organic matter, they contribute to carbon sequestration, which can help mitigate climate change.
Low Environmental Impact: Mycoremediation is often considered an environmentally friendly approach because it typically requires minimal external inputs and doesn’t produce harmful byproducts.

While mycelium substrates offer promising solutions for soil remediation, it’s essential to note that their effectiveness depends on various factors, including the type and extent of contamination, the specific fungi species used, and environmental conditions. That being said, mycoremediation is often used in combination with other remediation techniques to achieve optimal results. Additionally, research and development in this field continue to expand our understanding of how fungi can be harnessed for sustainable soil remediation practices.

Farmers Adapting to Changing Times and Conditions

The shifting climate is having a big impact on the agricultural sector, and farmers around the world are being forced to adapt to numerous challenges. Here are some of the challenges that farmers are facing due to climate change:

Changing weather patterns: Climate change is causing shifts in weather patterns, leading to extreme weather events such as droughts, floods, heatwaves, and storms. These changes can damage crops, reduce yields, and affect the timing of planting and harvesting.
Water scarcity: Changing rainfall patterns can result in water scarcity, making it harder for farmers to irrigate their crops. This can lead to reduced yields and even crop failure.
Increased pests and diseases: Rising temperatures and changing weather patterns can lead to the proliferation of pests and diseases that can damage crops and reduce yields.
Soil degradation: Climate change can cause soil degradation, making it less fertile and less able to support healthy crops. This can result in lower yields and reduced food quality.
Reduced biodiversity: Climate change is causing shifts in ecosystems, which can reduce biodiversity and disrupt natural pollination cycles, leading to lower crop yields.
Financial pressures: Climate change can lead to increased costs for farmers, such as higher irrigation costs, increased pest management expenses, and greater investments in technology and infrastructure to adapt to changing conditions.

What Can We Do?

Promote sustainable farming practices: Encouraging sustainable farming practices such as conservation agriculture, crop rotation, and agroforestry can help to improve soil health and reduce the need for fertilizers and pesticides. This can also help to reduce greenhouse gas emissions from agriculture.
Develop and promote drought-resistant crops: Developing crops that are more tolerant of drought conditions can help farmers adapt to changing rainfall patterns and reduce water usage.
Improve water management: Improved water management techniques, such as drip irrigation and rainwater harvesting, can help farmers to conserve water and reduce the impact of droughts.
Expand access to climate information: Providing farmers with access to reliable climate information can help them make better decisions about when to plant, what crops to grow, and how to manage their farms.
Support research and development: Investing in research and development to improve agricultural productivity, develop new crop varieties, and enhance soil health can help farmers adapt to changing conditions and improve their resilience.
Provide financial support: Providing financial support, such as subsidies or insurance, can help farmers to manage the financial risks associated with climate change and adopt new practices.
Reduce greenhouse gas emissions: Reducing greenhouse gas emissions from agriculture through practices such as conservation tillage, improved nutrient management, and the use of renewable energy can help to mitigate the impact of climate change on agriculture.