Chaga: The story of a healing mushroom

A mushroom that takes two decades to grow, tastes bitter, and has to be chipped off a living tree was never an obvious candidate for the health food aisle. Chaga got there anyway.For centuries it stayed where it belonged: in Siberian households, where a lump of black fungus went into the kettle the way tea leaves go into a pot elsewhere. Today it turns up in powders, capsules and instant sachets, ...