Agarikon
Agarikon is a large, woody polypore fungus, scientifically called Laricifomes officinalis. It grows on conifer trunks, especially larches, and is known for its hoof-like or column-shaped fruiting body. The species is inedible and considered endangered, so it is better understood as a rare forest fungus than a culinary mushroom.
- Scientific name
- Laricifomes officinalis
- Fungus type
- Large, woody polypore
- Typical host
- Larch and other conifers
- Food status
- Inedible; not a culinary mushroom
- Conservation
- Listed as Endangered
What is agarikon?
Agarikon is the common name for Laricifomes officinalis, a distinctive wood-decaying fungus in the polypore group. Rather than having the familiar cap and stem of a grocery-store mushroom, it forms a solid, hoof-like or column-shaped growth on a tree trunk or branch. Its underside has tiny pores that release spores. The fungus is the sole species in its genus, Laricifomes, and older books may list it under the name Fomitopsis officinalis.
A young agarikon growth is generally pale and soft; as it matures, it becomes hard and chalky, and its surface may darken or crack. The fruiting body can grow large, sometimes projecting from a tree well above the ground. Its strong bitter taste is the source of the nickname “quinine conk,” but agarikon is not quinine and is not a culinary mushroom. It is described as inedible.
- 1Wood colonization
Fungal mycelium grows through suitable conifer wood.
- 2Wood decay
The fungus breaks down wood and may cause brown heart rot.
- 3Conk develops
A hard fruiting body emerges from the trunk or branch.
- 4Pores mature
The underside develops pores where spores are produced.
- 5Spore release
Spores disperse and may reach suitable wood.
How does agarikon form?
Agarikon begins as fungal threads, called mycelium, growing within wood. It is usually associated with conifers, particularly larches, and can also occur on some pines and cedars. The fungus breaks down wood as it grows, causing brown heart rot inside the tree. When conditions support reproduction, it produces a visible conk on the trunk or a branch.
The conk is the fungus’s spore-producing structure, not the whole organism. Spores leave through the small pores on its underside, especially during warmer parts of the year, and may spread to suitable wood. Agarikon can act as a parasite on a living tree and can continue as a wood decomposer in dead material. Its slow, wood-based life makes it quite different from soft mushrooms that appear briefly on forest soil.
Mature conks become hard and chalky.
It grows from conifer trunks and branches.
It is endangered and linked to mature forests.
Editorial placement to help compare; not a measurement.
Where does agarikon matter?
Agarikon occurs in parts of Eurasia, Morocco, and North America, with many records associated with old-growth forests. A conk growing high on a trunk can be easy to miss from the forest floor, and its presence may indicate extensive decay inside its host tree. That decay is part of forest change: standing dead or weakened trees can provide habitat for organisms that use snags and deadwood.
The species is considered endangered, with habitat loss and harvesting among the concerns described by conservation assessments. Its dependence on mature forest conditions makes protecting suitable woodland important to its continued presence. Agarikon is also of cultural and historical interest: research has documented carved fruiting bodies associated with Indigenous communities of the Pacific Northwest Coast, as well as the use of fungal mats from decaying wood as a textile-like material.
| Agarikon | Artist's conk | Turkey tail | |
|---|---|---|---|
| Group | Polypore | Polypore | Polypore |
| Growth | Large, hoof-like conk | Broad, shelf-like conk | Thin, layered shelves |
| Usual wood | Mostly conifers | Often hardwoods | Many kinds of wood |
| Food status | Inedible | Tough; not a table mushroom | Not typically eaten |
| Key note | Endangered species | Pale pores can be marked | Often has colorful bands |
What are common agarikon misconceptions?
The nickname “quinine conk” can create the mistaken impression that agarikon contains quinine or works against malaria. The name refers to its bitterness and to historical beliefs about its medicinal value; it is not evidence that the fungus has antimalarial properties. Agarikon is also sometimes discussed online as a remedy. Laboratory studies have reported biological activity in extracts, including activity against viruses in vitro, but that does not show that the fungus prevents or treats illness in people.
Agarikon should not be treated as a food or a do-it-yourself medicine. It is described as inedible, and wild mushrooms can be difficult to identify reliably from a photograph or a short description. Never eat a wild mushroom without expert identification. Because agarikon is rare and conservation-sensitive, collecting it can also raise concerns beyond personal safety; observing it without disturbing it is the more responsible choice.
- 1789
Villars published the name Boletus officinalis, an earlier scientific name for the fungus.
- 1957
Kotlaba and Pouzar established the genus Laricifomes and the current name Laricifomes officinalis.
- 2019
An IUCN Red List assessment classified the species as Endangered.
- 2021
A research paper examined fungal mats used as textile material by Indigenous people in North America.
How does agarikon connect to other mushroom topics?
Agarikon is a useful example of a polypore: a fungus whose spore-bearing surface has pores rather than the gills seen on many familiar mushrooms. Those pores form part of the hymenium, the fertile surface where spores are produced. The conk is a fruiting body, while mycelium—the network of fungal threads—spreads within the wood. These terms help explain why a visible mushroom-like growth is only one part of a fungus’s life.
It also connects mushroom identification with ecology and conservation. A hard conk on a conifer is a clue, not enough by itself to confirm a species; lookalikes exist, and careful identification uses multiple features and the host tree. Unlike cultivated edible mushrooms such as shiitake, agarikon is not a routine farm or market crop. Its story brings together polypores, wood decay, traditional knowledge, laboratory research, and the protection of old forests.
Common questions about Agarikon
What is agarikon?
Agarikon is Laricifomes officinalis, a large, woody polypore that grows on conifer trees. It forms a hard conk with pores on the underside, rather than a typical cap and stem. The species is endangered and is described as inedible.
Is agarikon edible?
No. Agarikon is described as inedible, and it is not a standard food mushroom. Do not eat wild mushrooms based on a name, photo, or online description. Never eat a wild mushroom without expert identification.
Does agarikon contain quinine?
The nickname “quinine conk” refers to agarikon’s bitter taste and historical beliefs about its use. It does not mean the fungus contains quinine or has antimalarial properties. The name is not evidence of a medical effect.
What does research say about agarikon?
Some laboratory research has reported activity from agarikon extracts against viruses and other microbes in vitro. Results from lab tests do not establish that agarikon works as a treatment in people. It should not replace medical care or be used as a self-treatment.
Related terms
Explore on Pscilly
Sources and further reading
Written by the Pscilly editorial team and reviewed November 2026. Educational content only, not medical or legal advice. Pscilly does not sell psilocybin. Never eat a wild mushroom without expert identification.