GROUND CHAGA

Chaga needs to dry completely otherwise it will go mouldy. Large chunks once dry are almost impossible to break down and use, so today we did some grinding.

Mary placed the larger chunks into our Vita-Mix blender and within a few minutes they were reduced to powder; perfect for our chaga hot-chocolate.

We will leave the pans on the stove for a few more days until all the moisture has been removed.  Once that stage has been reached the chaga will be moved to cardboard boxes and stored in a warm dry room until needed.

Hopefull next summer we will find our own source of chaga close to home. It will become another local food source for us to harvest.