Emma Wilson
Turkey tail mushrooms are thin, colourful fungi that grow in clusters on decomposing wood. They are named for their resemblance to the tail of a wild turkey. Turkey tail mushrooms have been used medicinally for hundreds of years, particularly in Asia, where they are known as Yun Zhi in China and Kawaratake in Japan. They are often dried and used in teas or tinctures, or ground into a powder for soups and tinctures. This paragraph will explore whether dried turkey tail mushrooms keep their colour.
| Characteristics | Values |
|---|---|
| Colour | The underside should be white, off-white, or pale cream. The upper side should be white, off-white, pale cream, true cream, or pale yellow. |
| Texture | Fresh specimens are flexible, but they quickly dry out and become brittle. |
| Preservation | Dried or powdered turkey tail mushrooms can be stored indefinitely in an airtight container in a cool, dark place. |
| Dosage | Whole turkey tail mushroom has been used in a dose of 2.4 grams by mouth daily for up to 12 weeks. |
| Benefits | May have immune-boosting properties, support cancer treatment, restore the balance of gut bacteria, and improve gut health. |
| Side Effects | Nausea, vomiting, low white blood cell counts, liver problems, constipation, heartburn, itching, and irritation. |
| Precautions | Anyone with a mushroom or mold allergy should not consume turkey tail mushrooms as it may cause anaphylaxis. |
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What You'll Learn
- Freshness: The colour of the pore surface and outer edge of the cap indicate freshness
- Storage: Dried turkey tails can be stored in airtight containers for 2-3 years
- Cancer treatment: Turkey tail mushrooms are used to slow cancer growth and boost the immune system
- Harvesting: They can be found on dead or fallen trees and pulled off by hand or with a knife
- Preparation: They can be cleaned, trimmed, dried, and then added to herbal tea brews
Freshness: The colour of the pore surface and outer edge of the cap indicate freshness
Turkey tail mushrooms are used for their medicinal qualities, especially in teas or tinctures. They are also used in cooking. The mushrooms can be dried and stored in airtight containers in a cool, dark place. They will keep for 2-3 years, although they slowly lose flavour over time.
Freshness:
The colour of the pore surface and outer edge of the cap indicate freshness:
- The pore surface (underside) should be white, off-white, or pale cream. Golden, yellow, or tawny brown colours indicate that the mushroom is too old.
- The outer edge of the cap (upper side) should be white, off-white, pale cream, true cream, or pale yellow. If it is tan or dark gold, the mushroom is too old. If it is grey, it is mouldy and should not be eaten. If it is green, it has been contaminated with algae and should be avoided.
Fresh turkey tail mushrooms are flexible, but they quickly dry out and become brittle. They are usually found in late winter, before they dry out.
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Storage: Dried turkey tails can be stored in airtight containers for 2-3 years
Turkey tail mushrooms are thin, colourful fungi that are indigenous to all continents except Antarctica. They are named for their resemblance in shape and colour to the tail of a wild turkey. Turkey tails have been used medicinally for hundreds of years, particularly in Asia, where they are known as Yun Zhi in China and Kawaratake in Japan. They are also commonly used to make tea.
When dried, turkey tail mushrooms can be stored in airtight containers for 2-3 years. It is recommended to use them within a year, as they slowly lose flavour over time. To store dried turkey tails, use a moisture-resistant container such as a plastic container with a good seal or a mason jar. If you are storing the mushrooms for more than a few months, it is advisable to add an oxygen absorber or food-safe silica desiccant packet to help absorb any residual moisture and keep the mushrooms fresh.
Dried turkey tail mushrooms can be used in a variety of ways. They can be steeped in hot water to make tea, which is a simple way to extract their medicinal properties. They can also be ground into a powder and added to tea or other dishes such as rice, beans, or soup. It is important to note that dried turkey tail mushrooms should not be consumed raw, as the soil or surrounding area may be contaminated with pollutants or bacteria. Additionally, some types of mushrooms are poisonous, so it is crucial to properly identify turkey tail mushrooms before consumption.
When foraging for turkey tail mushrooms, it is important to leave some behind for the ecosystem. They should be cleaned and trimmed with kitchen shears, checking for bug holes and rinsing before drying. In the field or at home, they can be laid out in a dehydrator or oven at 95-100 degrees F for 24-36 hours.
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Cancer treatment: Turkey tail mushrooms are used to slow cancer growth and boost the immune system
Turkey tail mushrooms, also known as Trametes versicolor or Coriolus versicolor, are indigenous to all continents except Antarctica and have been used medicinally for hundreds of years. In traditional Chinese medicine, it is known as Yun Zhi, while in Japan, it is called Kawaratake or roof tile fungus.
These mushrooms contain polysaccharide peptide (PSP) and polysaccharide krestin (PSK), which are believed to have medicinal properties. Turkey tail mushrooms have been studied for their potential to slow cancer growth and boost the immune system. While there is some evidence to support these claims, more research is needed to fully understand their effectiveness.
In Asia, doctors and scientists noticed decreased tumour growth and, in some cases, tumour shrinkage in cancer patients who consumed turkey tail tea. These patients also exhibited improved immune systems and faster recovery from chemotherapy and radiation. However, it is important to note that the FDA has not approved the use of turkey tail mushrooms or PSK as a treatment for cancer or any other medical condition.
Turkey tail mushrooms are considered safe for most healthy adults when taken by mouth. However, some people receiving chemotherapy who consumed PSK reported nausea, vomiting, low white blood cell counts, and liver problems. It is unclear whether these side effects were due to chemotherapy or PSK.
When used as a supportive therapy in cancer treatment, turkey tail mushrooms have been found to bolster immune function. A clinical trial conducted in 2012 found that breast cancer patients who took capsules of powdered turkey tail mushrooms recovered their immune function after radiation therapy faster than those who did not take the capsules. Additionally, multiple studies have shown that PSK improved immune function, body weight, well-being, tumour-related symptoms, and survival rates in cancer patients.
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Harvesting: They can be found on dead or fallen trees and pulled off by hand or with a knife
Turkey tail mushrooms are thin, flexible, and grow on dead or decaying wood. They can be found on fallen trees in forests and woodlands, particularly near creeks and streams. They are identifiable by their multicoloured, velvety, banded cap and white pore surface on the underside.
When harvesting turkey tail mushrooms, it is best to wait until there is no evidence of new growth, which can be identified by a white margin on the superior surface of the mushroom. You can then use a small, sharp knife to cut them from the surface of the log or growth substrate, being careful to avoid getting any woody material or dirt in the process. It is also important to leave at least half of the mushrooms so they can continue their natural process.
Turkey tail mushrooms can be used fresh or dried and are commonly used in teas or tinctures for their medicinal properties. They have been used medicinally for hundreds of years, particularly in Eastern medicine, and are known to boost immunity and may have anti-cancer properties.
When preparing fresh turkey tail mushrooms for tea, they can be trimmed with scissors and then rinsed, checked for bug holes, patted dry, and laid out in a dehydrator. They can also be boiled into a mushroom broth and removed before consumption. Dried mushrooms can be stored in a moisture-resistant container and will keep for 2-3 years, although it is recommended to use them within a year to avoid losing flavour.
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Preparation: They can be cleaned, trimmed, dried, and then added to herbal tea brews
Turkey tail mushrooms are highly regarded in Eastern medicine for their medicinal properties. They are believed to have immune-boosting and cancer-fighting abilities. Preparing the mushrooms for herbal tea is a straightforward process that involves cleaning, trimming, drying, and then adding them to your tea.
Firstly, cleaning can be done either in the field or at home. Fresh turkey tail mushrooms can be easily trimmed with a pair of kitchen shears or scissors. Simply trim off the edge that was attached to the log.
Once trimmed, give the mushrooms a quick rinse and check for bug holes. Fresh mushrooms should not have any bug holes, and you only want to use the fresh mushroom, so be sure to discard any affected areas.
After cleaning, pat the mushrooms dry with a paper towel and lay them out in a dehydrator. Make sure they are well spaced out and do not overlap. Set the dehydrator to around 95-100 degrees Fahrenheit and let it run for 24-36 hours, depending on the number of trays you have. If you have three or more trays, rotate them every 6-8 hours. If you don't have a dehydrator, you can also dry the mushrooms in the oven.
To air dry the mushrooms, spread them out on paper towels in a cool, dry area with good airflow. Flip the mushrooms over daily and change the towels if you notice any dampness. This method may take longer, but it is effective due to the naturally low moisture content of turkey tail mushrooms.
Once the mushrooms are dried, you can grind them into a powder using a spice grinder or simply cut them into small pieces with scissors to increase the surface area. Then, you can add the powdered or minced mushrooms to your tea. Use one average-sized cap worth (about 2 inches wide by 1 inch wide) per cup of tea. You can also blend it with other teas to mellow out the bitter taste.
Preparing turkey tail mushrooms for herbal tea is simple and allows you to benefit from their medicinal properties. Enjoy your homemade turkey tail mushroom tea!
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Frequently asked questions
To dry turkey tail mushrooms, start by cleaning and trimming the edge that was attached to the log. Rinse the mushrooms, check for bug holes, then pat them dry. Place them in a dehydrator set to 95-100 degrees F for 24-36 hours. If you don't have a dehydrator, you can use an oven.
Store dried turkey tail mushrooms in a moisture-resistant and airtight container in a cool, dark place. If you plan on storing them for more than a few months, consider adding an oxygen absorber or food-safe silica desiccant packet to help absorb any residual moisture.
Dried turkey tail mushrooms can be stored indefinitely if properly stored in a moisture-resistant and airtight container. However, it is recommended to use them within a year as they will slowly lose flavour over time.
The underside of the mushroom, called the pore surface, should be white, off-white, or pale cream. The outer edge of the cap or upper side should be white, off-white, pale cream, true cream, or pale yellow. If the cap has turned tan, dark gold, or green, it is no longer safe to consume.
