Chaga mushrooms, which grow on birch trees in the northern hemisphere, are gaining popularity as a nutrient-dense superfood. Chaga contains more antioxidants than any other natural substance on earth and it has long been used in traditional medicine to combat inflammation and other ailments. Chaga contains a variety of nutrients including B-complex, potassium, iron, zinc, magnesium, and calcium. People with kidney disease should not consume chaga. People using blood thinners or who have a blood disorder, or people using insulin, should use with caution. Consult with your doctor before consuming any herbal supplement, including chaga.
How To Use
To make chaga tea, soak 2 -3 pieces of dried chaga with 8 - 12 cups of water. Stir into a crockpot or medium sized sauce pot. If using a crock pot, simmer on the low crock pot setting for at least 2 hours, ideally overnight, and add more water as needed. If using a sauce pot, simmer on low heat on a back burner of the stove for a minimum of 2 hours. For best results, cook up to 4 hours. Strain out the mushroom solids and discard (mushroom solids can be used once more for a weaker concentration), then store tea in glass jar(s) in a refrigerator for up to 1 week. Chaga tea can be frozen.