This has been quite a while coming. In the local woods, I came across an abundant supply of Chaga (Innonotus Obliquus, in German: Schiefer Schillerporling), and of course I studied this funghi very, very thoroughly before starting to use it. I knew it were in use in Siberia and Kazakhstan from my Russian mentors, but I did not think it would be growing in our part of the world. Enter climate change, and while this is a sad thing actually, for it ultimately costs the death of a lot of beautiful trees, there is a benefit to be had in harvesting the funghi.
One can faster tell what is not in it. ☺️ Starting with Betulin, Betuline Acids, Polysaccharides, Melanine to organic Vanadium. It is reputed to help with cancer therapy, indigestion, general problems with stomach, liver, kidneys and it supports blood circulation. It is also reputed to help with depressive disorders, and is antibiotic and antiviral. Concoctions of dried and charred Chaga were traditionally used as a wound disinfectant by indigenous people. Currently there are a lot of medicinal studies by the universities of Moscow and Tokio going on examining the pharmacological properties of the funghus.
Traditionally Chaga is drunk as tea in Siberia, Finland, the North of Sweden, Norway, Canada, Alaska, as well as China, Tibet and Japan. In the regions where Chaga is drunk on a regular basis, there are very few cases of cancer, which led to the theory that it might be beneficial, so that pharmacological examinations were started.
Suffering from stomach problems and mild depression I can safely say that I experienced a positive effect by drinking Chaga tea on a regular basis.
My laid mother used to say "what is bitter for the gums is sweet for your health", and while this still holds true for a lot of implications, it does not fit the bill for Chaga. For it also has a rich vanilla and cocoa flavour. It is indeed a "drink of immortals".
I like to take one walnut sized piece of Chaga. You have to boil it for at least twenty minutes to dissolve any oxalic acids, which could otherwise cause kidney damage. I add coarsely chopped ginger, one handful of roasted acorns (I look forward to show you how I process acorns in another post), one or two hot chili and three eating spoons cocoa. You can also add one knifetip Tonka beans per litre of water. You can reuse the Chaga up to ten times. If your woods are lucky and not infested with the funghus, you can order it via Web. Just take care that it is harvested wild and in winter.
I have to add that Chaga is a very potent medicinal funghus. Always use caution when using funghi at all. In the case of Chaga, it is a matter of life and death to boil for at least twenty minutes or use alcohol to make a tincture. I will not take any liability or responsibility for any adverse effects. Use your head.... ☺️ ❤️
Other than that, few discoveries I have made have changed my life as much as this humble funghus. It is a fun guy to be around. ☺️
