It is very easy to keep the dried mushrooms by storing them in an air tight glass jar. Alternatively, you can also leave them in the fridge or even freezer if you put them into a good zip lock bag. Dried mushroom can absorb atmospheric moisture, if you live in a very humid place. In that case, it is better to keep them in your fridge or freezer drawer, after properly sealing them in zip lock bags.
Our morels are harvested from the mountains of Western Canada. No cultivated stuff here. Canadian wild. That's it.
Soak your morels in cold water for about 5 minutes, let the sand and grits, if any, sink to the bottom. Change out the water, and repeat. Rinse the morels with running cold water quickly and squeeze out any excess water, they are ready to use.
No. Red reishi is NOT the same as ganoderma. Close, but not the same. They have similar properties, but if your herbalist is specifically asking for red reishi, the best place to look for the wild red reishi is actually through Facebook mushroom groups or various local Craigslists. There are very few wild red reishi available out there. Almost all of the Chinese herbal sellers will call their reishi "wild" and charge an arm and a leg, but they are all cultivated, and not wild. There is no way for you to tell wild vs cultivated. So it is best to look for the wild mushroom through the local mushroom groups.
In our neck of the woods, we get lots of wild ganoderma, but not reishi. We do have wild reishi as part of our personal collections, since we use them ourselves. We have extras from time to time, if you really need them, just drop us an email. We will see what we can do.
Great question. We send our Chaga out to testing, and the results are pretty amazing. Our Chaga is consistently more potent than Chaga harvested from other area. And zero heavy metal pollutions.
You should not be taking Chaga if you are currently taking any anticoagulant or on any medication for diabetes or at least 2 weeks prior to having any surgery.
Please consult your health provider prior to taking any chaga, ganoderma or ginseng as they may impact your prescription medications.
Of course. Email us, and we will send you a link to view our reports. These reports are our properties and cannot be used for any other purpose without our permission.
1. With our Chaga Powder:
Formula: 3g per 2 cups of water. (1 Tablespoon of Chaga powder is around 3g)
Put 3g of Chaga Powder (About 1 tablespoon) into a thermos. Bring water to a boil, let cool for 5 minutes so the temperature cools down to below 90 degrees Celsius. Pour slightly cooled water into your thermos with the Chaga powder. Close lid and let it brew for 1 to 2 hours. Pour out and enjoy with honey. Re-brew 1 more time.
2. With our Chaga Chunks:
Formula: 3g per 2 cups of water. Each chunk will range from 3g to just a bit over 6g.
We find it easiest to brew with a crock pot. You can brew as much or as little, just remember the ratio 3g per 2 cups of water. Most of our chunks range from 3g to 6g. Set the crock pot to the lowest heating or even the "warm" setting, and brew with 80 degrees Celsius water for 6 hours. Pour into a clean jar, let it cool, and you can store in fridge. The same chunks can brewed 2 more times. Make a large batch, and store in the fridge. Brewed Chaga is great to drink on its own hot or cold. Or you can use it in smoothies. Check back here often for our Chaga recipes.
Great question! For cancer and tumor related - there is nothing that beats Chaga. But beyond that, it is really just a matter of taste and personal preference. American Ginseng is a great everyday tonic to increase energy. Ganoderma is great with coffee or tea, and you can really notice its weight loss and detox benefits. Some people report itchy skin in the initial few days of taking Ganoderma. So the choice is really yours. Try all three and decide for yourself which one feel good.
We think so. Chaga has a light scent of vanilla and Chinese sweet dates. Even after a long brewing time, the Chaga liquid will be quite dark, very much the same as black coffee, but with a much more pleasant aroma. Chaga doesn't taste anything like coffee, it is not bitter. If you add a little bit of honey, you will find Chaga is actually quite delicious with hints of plum, dates, and vanilla.
Yes, we do. But on a very limited basis. Real ethically and legally harvested wild American Ginseng root is highly prized, and prices will fluctuate in the market. If you are interested, just drop us a line.
After each picking from within the same area, we send a sample out to SGS Laboratory to test for heavy metals, molds, chemicals or pesticides. This is not just our way of assuring our customers, but also it serves a practical purpose. We export and import our goods to multiple countries, and we need to comply with all sorts of standards and regulations.
Our pickers harvest our Chaga in the woods of Northern British Columbia.