A freshly harvested chaga sclerotium
My chaga eyes are on, and I am having trouble turning them off. Despite the disconcertingly warm winter, Northern Vermont still has powder stashes if you know where to look (if there’s one thing mushroom foragers and skiers have in common, it’s that we don’t disclose the locations of our coveted patches).
I used to think of backcountry skiing as a way to get myself through the winter foraging dry spell, but now it is becoming a way to keep my foraging fever alive in the winter! Incidentally, sailing through the winter woods on skis is a great way to access remote terrain and find enough chaga (Inonutus obliquus) to cure a classroom of sniffly kindergarteners.
Now that my pantry is stocked with several mason jars of dried chaga, I am doing my best to resist the urge to harvest more. I intentionally left my chaga harvesting tool at home this morning when I set out for a ski, to ensure that I don’t wind up with a life time’s supply of chaga. Sure enough, I spotted several beautiful chaga sclerotia on yellow and paper birch throughout the ski, which I proudly pointed out to Jenna before skiing on.
Without a hatchet to harvest my finds or a camera to document them, I found a certain satisfaction in having a partner to share in the revelry each time my gaze fell upon another snow-capped sclerotium. Somehow, the thrill of discovery just never gets old.
- Ari harvests chaga during a recent ski
I even found one sizable chaga sclerotium cohabitating a beech tree with another medicinal mushroom – the tinder conk. While I had read that chaga occasionally grows on alder, elm, hornbeam, and beech, this was the first specimen I had ever seen not growing on a birch tree. Further research is needed to determine whether chaga found on these other hosts has equal medicinal value to chaga on birch. Chaga growing on other hardwoods would likely have a different medicinal makeup, since some of chaga’s medicinal properties are derived from concentrating betulin and betulinic acid naturally occurring in the birch host.
Thank you to all the readers who commented on my recent post, “Chaga: A Remedy for Winter.” Your stories of chaga’s healing power are inspiring – who knew that our beloved feline and canine companions could also enjoy the flavor and medicinal properties of chaga?
- Grated chaga ready to be simmered
Some of you asked for a recipe, and I don’t blame you – it’s not as if you can just take a chomp out of a raw, charred looking sclerotium. My favorite way to enjoy chaga is as a tea, since the heady flavor seems to contain the very essence of the forest. I find a cheese grater is very effective at breaking dried chaga into a coarse powder (just watch your fingers!). Let three tablespoons of ground chaga lightly simmer in two quarts of water for at least 20 minutes. You can reuse the strained grounds by adding more water and simmering for an additional 20 to 30 minutes. Sometimes I’ll simmer as many as eight tablespoons of ground chaga in two quarts of water, creating a strong concentrate that I refrigerate and dilute before heating up to enjoy as tea throughout the week.
While a decoction (tea) has powerful immune system boosting and antitumor properties, a double extraction tincture is the best way to extract the full range of water-soluble and alcohol-soluble components. Start by steeping ground chaga in 80 proof or stronger alcohol for three weeks. Then, use a cheesecloth to strain the infused alcohol out of the chaga pieces before simmering them in a small volume of water for 25 minutes.
Mix this decoction with the infused alcohol, and voila – you have a double extraction tincture. It should keep for a few years, provided the final tincture is at least 25% alcohol by volume. If you are mathematically inclined, this should be easy enough to calculate. If not, just start with at least 100 proof (50%) alcohol and mix in a very small volume of boiled down decoction to err on the side of caution. Check out Greg Marley’s Mushrooms for Health for a thorough description of the double extraction tincture process – this technique is also optimal for many other medicinal mushrooms.
Enjoy your home-brewed myco-medicine. Cheers!
Beverly, The presence of beetles is common and does not necessarily indicate the host was dead. Just make sure the chaga itself smells and appears fresh. Glad you are enjoying chaga tea with cinnamon – sounds great!
I reread this post every once in a while just because it makes me smile. I’m having a cup of chaga right now with honey but I like it the best with chai tea mixed in. I also add my reishi extract too the chaga tea.
I bring a few pieces with me to work and throw them in an electric tea pot that keeps it at a consistent temp and just let them brew all day. Makes a concentrate for the rest of the week. Everyone in the office has tried my chaga tea! :)
Darlene, Thanks for the sweet comment. Glad you are enjoying chaga and sharing the medicine with your officemates!
Glad to see someone else brewing Chaga like i do, in an electric teapot i find this the best way to keep a track of the liquid measure which is on the side of the glass teapot. Yes everyone in my house likes chaga
Hi, I just purchased a huge bag of ground chaga. How do I use it? Do I brew as you are? Can i add to coffee? Thanks for any help!
Sydney, Thanks for sharing your thoughts.
Eris, If it is pre-ground, you can just simmer (a couple tablespoons per small pot) for 20-30 minutes and you have tea! You can usually use the same chaga grounds twice.
I’m very confused and am hoping you can help. Dr. Cass Ingram states:
“As proven by a number of scientific studies isolates are less effective than the whole.” Additionally, extracts produced in a non-toxic way are more potent and safe than those produced with the use of chemicals such as hexane, methanol, and alcohol.” “Regarding the latter these disturb the molecular structure of natural compounds.” “Plus, these chemicals are toxic to the internal organs, especially the liver, kidneys, adrenal glands, bone marrow, and stomach lining.” “These toxins are also poisonous to the environment, which is another reason to shun solvent-extracted herbs”. “Some herbal extracts, for instance, contain as much as 60% alcohol, making these veritable drugs. In those with a weaker tolerance to this chemical this can greatly disrupt body function and can surely poison the liver.” “Plus, alcohol is a denaturing agent and can, therefore, damage the delicate medicinal components in plants”.
So, I guess my questions are why tinctures are still being recommended with chaga and since emulsions in wild oregano and various other spice oils, seem to be the way to go….would you happen to know, or have a recipe on how to make the emulsions? What ratios, and possibly how to get the chaga into the emulsion? I can’t find that information anywhere. Thanks in advance for any help!
Tracey, Many medicinal mushrooms, including chaga, contain both alcohol and water soluble medicinal constituents. The double extraction tincture is a great and accessible way to extract the wide range of medicine. Of course, you always could just make chaga tea, which still dose impart a wide spectrum of medicine, if you are weary of alcohol-based extractions. I don’t have any experience with emulsions. I am not a Doctor, so I don’t feel qualified to respond to Dr. Ingram’s assertion about tinctures. However, keep in mind that his is only one opinion from someone who has his own approach, and there are countless doctors and healers who do recommend alcohol-based tinctures since the alcohol functions as both an extractor of medicine and a preservative. An emulsion of chaga would not work unless at the very least the chaga was boiled prior to adding it to the emulsion.
Some tinctures can be done with Glycerine-Based methods. I know not how to process them, but do enjoy some pre-made herbal tinctures that way. I prefer no alcohol.
While out walking in the snow today i came across a birch stand of aproximately a hundred trees, over half of them had huge black growths most trees had multiple growths. These trees are very tall and large base, I have never seen Chaga growing on a tree before, could this be some other fungus or is it most likely Chaga?
IcySurfer, You are right that glycerine can also be used, though I have no experience with that method.
Shelly, Sounds like you may have found a ton of chaga, unless the tress are infected with burls or cancer. Post a photo to our FB page and I can ID.
Thank you so much for responding Mushroom Forager and IcySurfer. I make the tea and drink it daily since I discovered it and wild harvested it. I firmly believe in the power of chaga. The reason I am reaching out for help is that I have a family member at stage 4 colon cancer and another with excema/psoriasis.
I have read that in addition to the daily tea (which they are drinking), that one can benefit from an emulsion and the other a topical. Unfortunately, I can’t find information on how to make either of these. I know that you are not holding yourself out to be a Dr, nor distributing medical advice/treatment but if ANYONE could point me in the direction or even share examples of how to or ratio’s so that I can make these to try to help them, I would be sincerely and eternally grateful….
I’ve read that while taking Chaga beverages do not take penicillin as the two are antagonists. Is it safe to eat Gorgonzola cheese if I’ve been drinking chaga tea? What does it mean that they are antagonists, just that they are ineffective or that there could be some kind of a reaction.
Tracey, Unfortunately I do not have an experience with chaga emulsions or topical treatments. I hope the healing power of chaga is helpful to your family members.
Moxiegal, I am not a doctor and do not feel qualified to answer these questions. I would ask your doctor. I have never had any problems mixing chaga with gorgonzola personally, though if you are taking any medications such as MAO inhibitors you would definitely want to consult with your doctor before trying any new medicines.
Ok, again thanks so very much!
Thanks for your reply. I found your website looking for directions on how to brew chaga tea, my husband brought home our first piece of chaga a couple days ago! Thanks for a great site! I’ll keep my eye on your upcoming workshops!
Hello..I’m new to all of this but have already found some chaga, I’ll get pics before I harvest this. Many questions to follow, but how do I determine the alcohol content of my finished product? Thank you for a very informative website.
Moxiegal, Enjoy the chaga, and I hope to see you at a workshop this summer!
Rerikpa, Feel free to post pictures to our Facebook wall for a quick ID (https://www.facebook.com/pages/The-Mushroom-Forager/164436116943674?ref=hl). To determine alcohol content, first consider what you are starting with. If it is grain, it is easiest to calculate. If you have 80-proof vodka, that is 40% alcohol, and the final volume has to be over 25%. So, when you add water infusion, you will have to do some math.
I never took the Chaga mushroon, But I like to have some, now i need to know where i can get it.
i live in Sydney and will be nice if you know some shops to get the chaga.
Thank you very much
Carmen, We sell freshly dried chunks of chaga harvested from Vermont birch trees (see our “Shop” page). The chaga keeps for a few years if stored in an airtight container. Please email us at info@themushroomforager.com if you’d like to make a purchase.
I noticed you say to dry the chaga in alcohol. Is there a way to dry it naturally without alcohol? If so, what is the process and how long does it take.
Thanks!
Patricia, I’m not sure what you are referring to – alcohol is used for tincture making, not drying. You can dry chaga in the oven at a very low (around 110 degrees) heat for about 12 hours, turning periodically.
HI, ive encountered problems with taking chaga mushroom tea. Its very strange and cant figure out whats happening. When i take it i get concerning pains around my chest (heart area) and the pain mitigates towards the back (a little under the left shoulder blade) If i remember correctly i get some temporary breathing trouble. This is usually the first to second time after that i remembered the pains and ills seem to pass or lesson? so weird! Although i suspect the area where i cultivate it may have a reason to this. Its on the bottem of a tree that was cut by man (chainsaw) and right below the cut is the huge chaga. Could there have been spilled gasoline on the chaga or other chemicals?
Jesse, Thank you for sharing your story. I am not a doctor, so cannot give medical advice. I would contact your physician. I know that a small number of people find chaga is not compatible with their constitution, or that when they first take it they feel a bit funny – it is unclear if this is a sign of healing response or incompatibility, and more scientific studies are needed about this. It is also remotely possible, though unlikely, that gasoline could be the issue. You could always try chaga from a different site.
Thank you for your response. I am willing to try from a different site, although I am having difficulty finding chaga on birch trees. Do you have any legit chaga you can sell me? If I remember correctly you said you lived in Vermont? If so, I can make a visit (I live about an hour away from borders) to pick up some chaga.. (I also pick up raw milk along the way) thanks!
Jesse, It is important that the chaga come from birch trees. We have a supply of pure, freshly dried wild chaga from Vermont’s birch forests (http://themushroomforager.com/shop/). Please send us an email at info@themushroomforager.com for more information about making a purchase.