Chaga Mushroom

(Inonotus obliquus)

Chaga is being over harvested so please only take what you need and never take the entire mushroom. Leave some on the tree or the mushroom will die. It shouldn’t look like it has been harvested (leave no trace). It is very slow growing, hence why it has potential to be over harvested. It is ideal to harvest from forests that will soon be logged. Only harvest from living trees, never dead ones. If you are purchasing Chaga, be sure it is from a reputable company or someone you trust who has sustainably foraged the mushroom.

When to harvest Chaga

Chaga can be harvested any time of year, however the preferred season is winter.

1. Herbalists and foragers tend to be super busy in the spring, summer and fall with other projects, so the winter is a nice time to get out the snow shoes and hunt for chaga

2. Less mold growth. The air is dry, the wood stove is a perfect place to dry out chaga for preservation.

3. Ease to locate: the snow and fewer leaves on trees makes spotting chaga easier.

Chaga Mushroom Materia Medica

Identification: Grows on birch trees (Betula sp), yellow, white or black birch in cold climates, such as Northern Europe, Siberia, Russia, Korea, Northern Canada and Alaska. Orange interior, black exterior as if it looks charred.

Uses: anti-inflammatory, anti-cancer, anti-tumor, anti-bacterial, immune modulating, lowers blood sugar, antioxidant, lowers cholesterol, blood purifier, tonic, gastritis, stomach upset

Anti-Cancer: esp. Stomach, lung, colon, breast

Caution with autoimmune disorders, pregnancy, blood thinners

Preparations

Tea Decoction: chaga needs to be simmered 4-8 hours for its full benefit

Tincture: double extraction. Dosage: 2-3 droppers 2x day

Powder: can be bought powdered from reputable companies but be sure it has been extracted in water first otherwise it won’t contain the medicinal properties that can be absorbed into the body.

How to store Chaga

Dried chaga in smaller chunks lasts 1-2 years. Never store in plastic bags. If it is dried thoroughly, store in mason jars. A wood stove works well if it’s winter. Place them on a rack on top of the stove.

Mushrooms have a hard cell wall that requires simmering to break down the constituents.

A short video of foraging for Chaga on a 0F degree day

Recipes

Chaga Tea

Ingredients:

1 oz. chaga in small chunks or ground

1 quart water

To make: Add chaga and water to a saucepan or crockpot and bring to boil. Keep covered and reduce heat. Let simmer 30-60 minutes. Chaga tea is most potent medicinally the longer it is simmered (up to 8 hours). That is why a crockpot is useful. Triple the recipe and let it slow cook for several hours. The color of chaga tea is very dark. Strain and set aside the chaga chunks to be used again later. You can reuse the chaga several times until the tea is no longer dark, it will just be a little less potent each usage. Add a little maple syrup or nut milk to taste and enjoy!

Play around with spices and herbs!

Chaga Chai Tea

Made the same way as above with added spices

Ingredients:

1 oz. chaga in small chunks or ground

1 tsp. cinnamon chunks

1 tsp. cardamom pods

1 T. star anise

1 tsp. anise seed

2 T. thinly sliced ginger root

½ tsp. fennel seed

½ tsp. black pepper

1 quart water

Steam milk and dash with cinnamon and nutmeg powder

May the forests continue to thrive and be full of medicines for future generations!