Mushroom Tea Research
The Day of the Mushroom is celebrated annually on April 16th, and is a time for mycophiles around the world to share their appreciation for these delightful decomposers. Mushrooms come in a wide variety of shapes, sizes, and flavors, and they can be used in a myriad of recipes, from soups and stews to pasta and pizzas, and of course, tea! Let’s tip our caps to these magnificent little beings, and explore a bit of the past, present and future of how our lives intersect with our friends, the fungus.
Early Spring into summer is mushroom foraging season! This is an exciting time when a lot happens in the forest and you may notice surprising changes from one day to the next. Foraging wild mushrooms is a fun and exciting activity gaining popularity in the United States, and as more people embark on a exciting foraging forays into the field, there are some sustainability guidelines to highlight.
You might say “I eat mushrooms at the salad bar, do I need them in my tea too?” The answer depends on what you are seeking from mushrooms in your diet. The cell walls of mushrooms are made of chitin, which is a very hard substance also found in mollusk shells, and can be difficult for the human body to break down.