Sarah Brown
Chaga mushrooms (Inonotus obliquus) are parasitic fungi found on birch trees in temperate and boreal forests worldwide. They have been used for centuries by Siberian and Native American peoples and are now popular in wellness products. Chaga is typically foraged and consumed as a tea, but it can also be burned and inhaled. To prepare chaga tea, the mushroom is harvested, chopped, and dried, then boiled or steeped to make a dark, earthy, and slightly sweet beverage.
How to prepare Chaga Mushroom
| Characteristics | Values |
|---|---|
| Scientific name | Inonotus obliquus |
| Other names | Black mass, birch canker, cinder conk, sterile conk trunk rot, tinder fungus, sclerotia |
| Appearance | Dark, asymmetrical black mass |
| Found on | Birch trees |
| Harvesting time | Winter |
| Harvesting technique | Hammer and chisel |
| Harvesting quantity | Only what you need |
| Processing | Break into small pieces, dry, store |
| Tea preparation | Boil, simmer, add flavourings |
| Tea flavour | Dark, earthy, sweet, toasty, caramel |
| Tea health benefits | Antioxidant, immune-modulating, blood-sugar-lowering, anti-inflammatory, antimicrobial, antitumor cancer prevention |
Explore related products
What You'll Learn
Harvesting chaga mushrooms
Chaga mushrooms are parasitic fungi that grow on birch trees in forests around the world. They are slow-growing and rock-hard, and they do not have the iconic cap and stem form of most mushrooms. Instead, they look like a lump of charcoal or a black burn scar on the tree.
When harvesting chaga mushrooms, it is important to only take what you need and to practice sustainable wild crafting. It is recommended to harvest chaga mushrooms in the winter when the trees are dormant and the mushrooms are easier to spot and access. Chaga mushrooms can be identified by their dark, asymmetrical black mass growing from birch trees. To remove the mushrooms from the trees, you will need tools such as a hammer, chisel, hand saw, or mallet. Be sure to only harvest chaga from living birch trees, as mushrooms taken from dead trees will be dried out, and tea made from them will taste like mould.
Once you have harvested the chaga mushrooms, you should process them as soon as possible. First, examine the mushrooms for any impurities such as pieces of bark, bugs, or pollen, and remove these with a brush or knife. Then, break the mushrooms into smaller pieces, ideally palm-sized or 2-3 inch squares. You can use a hammer, chisel, small axe, or mallet to break up the larger pieces.
After the mushrooms have been broken into smaller pieces, they can be dried. Using a food dehydrator, dry the chaga at 100°F (37.8°C) for 24 hours or until completely dry. As the mushrooms dry, you may hear cracking and splitting, which is natural. Once dried, the mushrooms can be stored in a glass jar in a cool, dry place until you are ready to use them. Dried chaga mushrooms can last for years when stored properly.
Mushroom Soup: What's in the Cream of Mushroom?
You may want to see also
Preparing chaga for tea
Chaga mushrooms are parasitic to birch trees and are also known as 'black mass', 'birch canker', 'cinder conk', 'sterile conk trunk rot' and 'tinder fungus'. They have been used by humans since the 1500s and are one of the more researched medicinal mushrooms.
When preparing chaga for tea, it is important to first examine the mushroom for any impurities such as pieces of bark, bugs, pollen or anything else you wouldn't want in your tea. You can remove these with a brush or knife. It is also important to note that chaga found on dead trees is likely already dried out, dead or contaminated with mycotoxins, so it is best to avoid harvesting these.
Next, you will need to break the mushroom into small pieces. You can do this by hand or by using a hammer, chisel, small axe or mallet. The pieces should be around 2-3 inches square or 1/2-1 oz in weight.
After this, you will need to dry the mushroom pieces. This can be done using a food dehydrator set to 100 F for 24 hours or until completely dry. If you don't have a dehydrator, you can dry the mushrooms in a warm, dry and well-ventilated area. It is important not to use a hot oven as this can strip the mushroom of its nutrients.
Once the mushrooms are dry, you can store them in a glass jar in a cool, dry place until you are ready to make your tea.
To make the tea, you can use a single 1/2-1 oz chunk of dried mushroom or a teaspoon of powdered mushroom. If using a chunk, simply simmer it in a pot of water for 1-4 hours, depending on how strong you like your tea. If using powder, steep it in a tea ball in your coffee pot overnight and then pour it through a filter into your cup. You can add other ingredients such as ginger, cinnamon and almond milk for flavour.
Storing Mushrooms: Fridge or Shelf?
You may want to see also
Making chaga powder
Chaga is a parasitic fungus that grows on birch trees in cold, arctic or subarctic climates, such as northern Canada, Russia, or the Scandinavian countries in Europe. Chaga is not a mushroom, but a sterile conk or canker that forms after a hardwood tree (usually birch) has been infected by the parasitic fungus Inonotus obliquus.
Chaga has been used as a medicinal substance for its numerous health benefits, including its rich antioxidant, beta-glucan, polysaccharide, sterol, and betulinic acid content. It has been widely researched for use in medicine and is used by people for therapeutic effects, post-chemo treatments, and preventative medications.
To make chaga powder, follow these steps:
- Harvest the chaga fungus from birch trees, ideally during the winter when the tree sap has stopped flowing.
- Chop the chaga into small chunks and place them on a dehydrator tray.
- Dry the chaga chunks at 100 F for 24 hours or until completely dry. You may hear audible cracking and splitting as the mushrooms dry, which is natural.
- Store the dried chaga chunks in a glass jar in a cool, dry place until ready to use.
- To make the powder, grind the dried chaga chunks into a fine powder using a coffee grinder, spice grinder, or mortar and pestle.
- Sift the ground chaga through a fine-mesh sieve to remove any large pieces, then return them to the grinder and process again until a fine powder is achieved.
- Store the chaga powder in an airtight container in a cool, dry place.
Once you have prepared your chaga powder, you can add it to hot water for tea, or add it to coffee or tea. It is recommended to consume one to three cups of chaga-enhanced tea or coffee per day, with the first cup early in the morning. Chaga powder can also be used in cooking, such as in rubs, spice mixes, and tinctures. However, it is important to manage daily intake and not consume large or prolonged amounts due to the oxalate content in chaga.
Chocolate Mushrooms: A Tasty, Healthy Treat
You may want to see also
Explore related products
Chaga tinctures
To prepare a Chaga tincture, you will need:
- Chaga mushrooms
- Ethanol (vodka or rum can be substituted)
- Glass jar or similar container
- Cheesecloth
- Hammer and chisel (optional)
Firstly, harvest the Chaga mushrooms from a living birch tree during winter. Only take what you need, as one pound of Chaga can last multiple years. Break the mushrooms into small pieces using a hammer and chisel, or your hands. The outer surface of the Chaga mushroom is crumbly and can be easily broken apart.
Next, dry the Chaga mushroom pieces. This can be done using a food dehydrator set to 100 F for 24 hours, or until completely dry. Alternatively, place the pieces in a warm, dry, and well-ventilated area until they become hard and crumbly.
Once the Chaga mushroom pieces are dry, place them into a clean, dry glass jar or similar container. Fill the jar with alcohol, leaving some space at the top, and seal the container tightly. Place the jar in a cool, dark place for 14 days, shaking the jar thoroughly every day to ensure that the Chaga is in contact with the alcohol.
After 14 days, prepare a measuring cup, bowl, or sealable glass jar that is at least twice the volume of alcohol used. Using a large metal sieve with a fine mesh, strain the alcohol into the container. Set this alcohol aside for the hot water extraction phase.
For the hot water extraction phase, transfer the Chaga granules to a stainless steel pot that is more than twice the volume of the Chaga. Add boiling water and let it steep for 1-4 hours, depending on how strong you want the tincture to be. Finally, strain the water from the Chaga granules into the container with the alcohol. Your Chaga tincture is now ready to be ingested or used externally.
Note: Chaga tinctures contain alcohol, which may not be suitable for everyone. Consult a medical professional before consuming Chaga tinctures, especially if you are facing surgery or have diabetes.
Button Mushrooms: Where Do They Grow?
You may want to see also
Chaga mushroom health benefits
Chaga mushrooms, scientifically known as Inonotus obliquus, are often consumed as tea or tinctures. They are typically foraged from birch trees, where they appear as a dark, asymmetrical black mass. Chaga mushrooms have been used for various health purposes since the 1500s and are considered one of the more researched medicinal mushrooms. Here are some of their purported health benefits:
Antioxidant Properties
Chaga mushrooms are known for their high antioxidant content. Antioxidants help protect the body against damage caused by unstable molecules known as free radicals, which can contribute to chronic conditions such as heart disease and cancer.
Immune-Modulating Effects
Chaga mushrooms are believed to have immune-boosting properties, which may help enhance the body's defence against diseases. This could be especially beneficial during cold and flu seasons.
Blood Sugar Regulation
Consuming chaga mushrooms may help regulate blood sugar levels, making it a potentially beneficial supplement for individuals with diabetes or prediabetes.
Anti-Inflammatory Action
Chaga mushrooms exhibit anti-inflammatory properties, which could aid in reducing inflammation associated with various health conditions, such as arthritis or inflammatory bowel disease.
Antimicrobial Activity
The antimicrobial characteristics of chaga mushrooms may help fight against harmful bacteria, viruses, and fungi. This could potentially contribute to better overall health and reduced risk of certain infections.
Cancer Prevention
Chaga mushrooms have been studied for their potential antitumor effects and cancer-preventing properties. The presence of certain compounds in the mushrooms may inhibit the growth and spread of cancer cells.
While these health benefits have been suggested through various studies and historical use, it is always advisable to consult a trusted healthcare professional before incorporating chaga mushrooms or any new supplement into your diet, especially if you have pre-existing medical conditions.
Are Mushrooms Safe for Chickens to Eat?
You may want to see also
Frequently asked questions
Chaga mushrooms are typically found on birch trees and are best harvested in the winter. It is recommended to only harvest from living birch trees as mushrooms from dead trees may be contaminated with mycotoxins. You will need a hammer and a chisel to remove the mushrooms from the tree.
First, break the mushrooms into small pieces using a hammer or chisel. Next, dry the mushroom pieces using a food dehydrator or by placing them in a warm, dry, and well-ventilated area. Once dry, you can store the mushrooms in a glass jar until you are ready to make tea. To prepare the tea, simmer a chunk of dried mushroom in water for 1-4 hours, depending on how strong you like it.
Chaga mushrooms have been used by humans since the 1500s and are believed to have various health benefits. These include antioxidant, immune-modulating, blood-sugar-lowering, anti-inflammatory, and antimicrobial properties. However, it is important to note that relatively little clinical research has been conducted on Chaga mushrooms, and they are high in oxalates, so they may not be suitable for everyone. Always consult a medical professional if you are unsure.
