Foraging chaga

I love taking rabbits. The main purpose of my winter hunts is to bring home fresh meat for the table. Finding what grandma called “Indian medicine mushrooms,” or chaga, at the same time, is a bonus. Today, I know these irregular-shaped fungi that thrive on birch trees, by their rightful name, chaga (Inonotus obliquus). Grandma said it was good for anything that ails you, from arthritis to gout. In recent years, it has gained recognition as a powerful antioxidant and anti-inflammatory, backing her claims that chaga tea did the body a world of good. Chaga resembles a lump of coal on the outside and golden sponge toffee on the inside. It is also considered an alternative remedy for high blood pressure, lowering blood sugar, boosting the immune system and helping to slow the growth of cancer cells. Use chaga from birch Indigenous people have various uses for chaga, including burning it as a “moxibustion” (a special type of spiritual therapy) and using the smoke as insect repellent. Dubbed “tinder fungus,” dried chaga is very flammable, something to remember in a time of need. Even this fungus can grow on oak, poplar, and other host trees, only that which thrives on birch is approved by Health Canada for use as a natural health product. So, if you’re chaga hunting in the birch woods and have no luck, the next best thing is to buy some at a health food store. While it can can be harvested year-round, I find winter, after the leaves have dropped, is the best time because it’s easier to spot the black bumps against the white backdrop of the bark and snow. The pursuit also pairs perfectly with rabbit hunting. To sever chaga, I use a folding saw knife which can be taped or wired to a long pole if the mushroom is growing too high up and out of reach, an old trick I learned from grandpa. Drying chaga Rinse freshly harvested chaga under cold-running water to remove dirt. Using a mallet, break the mushroom up into little chunks which will speed drying. Spread the pieces on a board and set in a warm place to dry for three to four weeks, or until all moisture is gone. Grind as you would coffee beans. Store it in a tea tin and it will keep indefinitely. Grandma’s tea Put two to three teaspoons of the dried, ground