In search of the healing chaga mushroom

KENT — On bright, crisp winter days, Gerry Moerschell is likely to be snowshoeing through the forests in search of a prized treasure. He’s not looking for buried artifacts or hidden gold; he’s searching for chaga mushrooms.

This dense, slow-growing fungus is blackish in color. It grows in rough, knobby clusters almost exclusively on birch trees. Dubbed a super food for its high antioxidant content, the chaga mushroom is cited on the Memorial Sloan Kettering Cancer Center’s website as having demonstrated anti-inflammatory, anti-cancer and immune system stimulating properties in laboratory testing on animals.

Moerschell partnered with Doug Bloom about six years ago to form a business, Connecticut Wild Harvest, selling chaga teas. Word slowly spread of their delicious chaga blends such as lemon ginger, wild cinnamon and chai. 

“Many of our customers are cancer patients whose doctors suggest they drink chaga tea for its health benefits,” Moerschell said.

The best time to find these edible treasures is in the colder months.

“I harvest the chagas November through April,” Moerschell explained, adding that the mushrooms are most nutrient-dense in the winter after a warm summer season of growing and replenishing. 

“When harvesting, I always leave some of the mushroom on the tree to allow it to reproduce and grow back,” he said. “On a good day I can collect 30 to 40 pounds.”

 After harvesting, Moerschell dries the mushrooms in an oven at 110 degrees Fahrenheit for four to five hours at a commercial kitchen he rents in Kent. He grinds the chagas into a fine powder using an industrial-grade food processor. After adding flavorings — all sourced from organic suppliers — the tea is ready to be packaged and sold.  

More than a dozen local stores, farmstands and yoga studios carry Connecticut Wild Harvest’s chaga teas, including The Smithy in New Preston, McEnroe Farm Store in Millerton and So Delicious Homemade Bakery in Kent. The online shop also allows customers to purchase teas and have them shipped nation wide.

“Chaga tea can be drunk hot or cold,” Moerschell said. 

Brewing a cup is simple enough: add 1 teaspoon of loose tea to 8 ounces of boiling water and let it steep for 5 to 10 minutes. Strain it before you drink it. 

 For more information, or to purchase online, go to www.ctwildharvest.com.

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