Chaga as a woodland craft for wellness
(with respect, restraint, and real-world common sense)
When people say “chaga,” they’re usually talking about the dark, charcoal-like growth found most often on birch in northern forests—hard on the outside, rusty-orange within. In practical terms, it’s a forest material that can be prepared into a long-simmered drink (a decoction), and it has also been used in some northern communities as tinder and smoke/incense for smudging-style practices.
A quick language note: the phrase “Indian craft” is used differently by different readers. I’m treating it here as Indigenous (Native) woodland craft traditions in northern North America.
What chaga is (in plain terms)
Chaga is a fungus (often listed as Inonotus obliquus) that forms an irregular, cracked, black mass on trees—most commonly birch—while showing a rusty/orange interior when broken.
Why that matters: this is exactly why chaga ends up treated like a “craft material.” It’s harvested, dried, chunked, stored, and then used over time—more like firewood or an herb you process yourself than like a grocery-store mushroom.
The craft: “Forest-to-mug” chaga the traditional way
Across many traditions, chaga use isn’t about flash—it’s about ritual, patience, and process: gather carefully, prepare cleanly, simmer slowly, share simply.
1) Ethical gathering and stewardship first
Chaga is slow-growing, and rising demand has created real concerns about overharvesting—especially because chaga is often harvested before it reaches reproductive stages.
A practical stewardship code we can all share with others:
Harvest lightly (never strip an area).
Leave part of the growth whenever possible.
Avoid contaminated areas (roadsides, industrial sites).
Follow local rules (parks, conservation land, private property permissions).
That “take less than you could” mindset aligns naturally with sustainable land ethics and long-horizon thinking.
2) Clean handling + drying (the unglamorous part that matters)
A Canadian non-timber forest products brochure emphasizes basic quality control: clean hands, keep the harvest shaded (avoid heating), rinse/inspect, dry with airflow (fans help), and store only when crispy dry in clean containers away from moisture and fumes.
3) Brewing a decoction (the “craft” step)
Chaga is commonly prepared as a decoction—a slow simmer that extracts flavor and color over time. Chaga is used to make teas and medicinals, alongside ceremonial/ritual uses.
A grounded, kitchen-safe method:
Add a small handful of dried chaga chunks to a pot of water.
Bring to a gentle simmer (not a violent boil).
Simmer 45–90 minutes until the liquid turns a deep amber-brown.
Strain and sip plain, or soften with a little honey and milk (or oat milk).
Craft tip: You can often re-simmer the same chunks a few times until they stop giving color.
Chaga as “smoke craft” and fire-starting tradition
Chaga’ can also be used as tinder, and as a smudge or incense.
Practices vary widely by nation and family tradition.
Some communities treat smoke practices as culturally specific and not “for show.”
Wellness, without hype
Chaga sits in that modern space where the internet wants miracle claims, while responsible and knowledge people keep it simple:
People drink it because it’s warming, earthy, and feels like a winter forest beverage.
Traditional use is real in multiple regions, but modern clinical evidence in humans is limited compared to the volume of marketing around it.
You can celebrate the craft and the ritual without promising outcomes.
Safety notes you should include
Chaga isn’t “just tea” for everyone.
Medication interactions: Memorial Sloan Kettering Cancer Center notes potential interaction concerns with anticoagulant/antiplatelet drugs and possible additive effects with hypoglycemic agents (blood sugar–lowering).
Kidney risk with excessive use: published case reports describe oxalate-related kidney injury after heavy, prolonged intake of chaga products.
“If you’re pregnant, have kidney disease, or take blood thinners or diabetes medication, talk with a clinician before using chaga regularly—especially in concentrated forms.”
Chaga is a seasonal forest craft: ethical harvest, careful drying, slow simmering, and quiet enjoyment—more like learning to bake bread or keep a winter fire than chasing a trend.
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!