Wildcrafted Chaga Mushroom
I used to get my chaga from a health food supplier out of Florida, but they have been out of stock for some time now. So I did a search for “wildcrafted chaga mushroom” and found many on Ebay. I chose the chaga from Maine.
Chaga (scientific name: Inonotus obliquus) also known as cinder cork. It’s a unique fungus that grows especially on the wounds of birch trees. But it can also be found growing on ironwood, elm, alder, beech and other hardwood species.
To prepare chaga, it has to be dried. Some advise simmering the dried chaga for a few hours. Just to be on the safe side, I let mine simmer on high in the crock pot for 10 hours. I used 2 small pieces along with 3 quart of water. The color was very intense, looked very much like coffee. The smell was pleasant, very fresh and woodsy.
This is 1/2 chaga extract with 1/2 water. It taste very pleasant and no bitterness at all.
Chaga has the highest antioxidant concentration of any known natural food. When made into tea (and no sweetener added), the taste is suppose to be slightly bitter. Like many herbal medicines, the bitterness seems to be a common factor.
Due to chaga’s health benefits, it’s been referred to as “King of Herbs” and “Nature’s Silver Bullet”. Chaga has been researched as an antiviral, anti-tumor for breast and uterine and other cancers, and diabetes.
Cheers to Chaga!
Note: Survival Topics has a neat post on how to harvest and prepare wild chaga.
Some advise to boil while others say to simmer for hours. For best result, take 30 minutes on empty stomach before a meal.
