Wild Chaga Mushroom

Where to find and Harvest Chaga Mushroom

If you’ve ever walked through a grove of birch trees, you may have come across a strange, dark, burnt-looking growth on the trunk. That’s Chaga mushroom (Inonotus obliquus), a wild medicinal fungus prized for its health benefits. On our off-grid property, we’re fortunate to have birch trees where we harvest Chaga responsibly.

What Is Chaga Mushroom?

Chaga is a slow-growing fungus that thrives mainly on birch trees in cold climates. It appears as a hard, cracked, black mass on the outside, resembling burnt charcoal, while the inside is a vibrant rusty orange to yellowish-brown.

• Size: Can grow 10–15 inches in diameter.

• Growth rate: Takes 3–10 years to reach harvest size.

• Best growth: On healthy birch trees around 40 years old.

How to Identify Chaga in the Wild

• Appearance: A cone or horn-shaped growth protruding from birch bark.

• Exterior: Black, rough, and brittle like charcoal.

• Interior: Rusty orange color with a cork-like texture.

• Habitat: Found in northern, cold climates where birch trees thrive

Responsible Chaga Harvesting

Harvesting Chaga requires care to protect both the tree and the fungus:

• Only harvest from living birch trees (look for winter buds if unsure).

• Never cut into the tree itself—only remove the Chaga growth.

• Leave at least 15% of the Chaga behind so it can regenerate.

• Best time to harvest: late fall through winter when sap isn’t running.

Preparing Chaga for Storage

1. Break the Chaga into small chunks.

2. Dry in a food dehydrator at 50°C or place near (not on) a woodstove.

3. Store dried chunks in airtight jars.

4. Grind into powder for tea or keep in small chunks for long simmering.

Chaga can be used in tea, smoothies, soups, and even tinctures.

So what’s the fuss about Chaga?

The dark outer portion of the Chaga mushroom contains high concentrations of Betulin which is a strong antioxidant as well as anti-inflammatory, antibacterial, antiviral and more.  Betulin is said to help boost the immune system and help our bodies absorb more oxygen to the cells.

The inner part of the Chaga contains beta-glucans which is an ingredient that helps to boost and balance the immune system.

Brew Chaga Tea

That depends on whether you are using dried chaga chunks or dried and powdered.

To Brew Chaga Tea with powdered or ground chaga:

• 1/2 tsp of Ground Chaga
• 1 cup of cold water

Simmer for at least 15 minutes, strain and pour into a pot

or

Put 1/2 tsp of Ground Chaga into the strainer that is in my tea pot, and add 1 cup of boiling water to the pot.  Let steep for 15 minutes.

If you are using chucks of Chaga then it must be brought to a boil and simmered for around 4 hours.  Of course the longer the better.   I do up a gallon of tea and put it in the fridge, add lemon and have iced tea, or warm it up and add honey for hot tea.

Benefits of Drinking Chaga Tea

Chaga has been used in folk medicine for centuries. Research and traditional use suggest it may:

• Boost and balance the immune system

• Increase oxygen supply to cells

• Help regulate blood sugar levels

• Calm the nervous system

• Aid digestion and stomach health

• Act as a powerful antioxidant

• Provide antiviral, antibacterial, and anti-inflammatory support

The outer black layer is rich in betulin, known for antioxidant and anti-inflammatory properties, while the inner portion contains beta-glucans, which support immune balance.

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Final Thoughts

Next time I’m at the cabin, I’ll be keeping an eye on our birch trees for fresh Chaga. With careful harvesting, I can bring home a jar of this amazing fungus, dry it, and enjoy a soothing cup of Chaga tea by the wood stove.

 

 

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