Why you should try foraging for health-friendly chaga this winter

PREPARATION

Chaga is best consumed via hot water extraction, or tea. While ground powder is the most common commercially available product, I prefer processing chaga into roughly half-inch chunks that can be reused many times by simply adding more water to the pot. A small handful of chunks in a saucepan or slow-cooker can be used for days.

When making chaga tea, it should never be boiled. Some of its beneficial compounds can be destroyed with too much heat, so a long, slow simmer is best. It takes a minimum of one hour on low heat to start extracting the medicinal goodness, and some studies suggest optimal steeping time is six to eight hours or more.

Finally, as with any herbal supplement, consult your doctor before consuming chaga, especially if you have a liver ailment or blood disorder, or you’re using blood thinners or insulin. Otherwise, enjoy the earthy bitter taste, complete with a hint of vanilla!

Learn more about chaga and foraging at www.instagram.com/stevie_funfur.