7 Mushroom Blend Tincture
All the mushrooms in this tincture were either sustainably wild foraged, or organically grown on our farm. The Chaga, Reishi, Maitake and Turkey Tail were found deep in the forests of the Catskills, Adorandaks, or Helderbergs.
The Shiitake was grown on inoculated oak logs in the forest.
The Lions Mane and Oyster were greenhouse grown on a medium of red oak sawdust we produced ourselves on the property and organic soybean hull.
All first generation grown on organic rye berry.
We only use the fruiting body. Zero growing medium ends up in the tinctures.
All mushrooms were extracted in certified organic cane alcohol provided by The Organic Alcohol Co. out of Ashland Oregon, for a minimum of six weeks, in a BPA free glass vessel.
The tincture is equal parts:
Chaga (Inonotus obliquus)
Shiitake (Lentinula edodes)
Reishi (Ganoderma tsugae)
Lions Mane (Hericium erinaceus)
Blue Oyster (Pleurotus ostreatus)
Turkey Tail (Trametes versicolor)
Maitake (Grifola frondosa)
General Mushroom Information:
I strongly encourage everyone to question, and ask (myself included):
Q. What country are these mushrooms from?
A. The US. I’ve found that a good amount of tinctures for sale are just made from people buying commercially produced dried mushrooms from China and extracting them at home. China is notorious for having high levels of heavy metals and toxins in their exports. It’s also often the case due to customs laws that these Chinese mushrooms can be labeled “USDA Organic” and “packaged in the USA”. I strongly encourage you to find the chain of custody of not just mushrooms, but whatever you buy.
Q. Where are they harvested from?
A. Deep the the forest. I have an abundance of sources for various types of mushrooms, but I avoid 95% of these. Instead opting to hike miles and miles (occasionally multiday hikes) away from roads or any possible contaminants. Because mushrooms more than almost anything are a byproduct of their ecosystem. They are excellent at sequestering toxins.
Q. Who harvested and prepared them?
A. Me, always. I’m in control of every step of harvesting and production. With occasional assistance by friends with shipping when I am outside the country.
Q. Are they dried or fresh?
A. Fresh, during said hikes I carry the alcohol and containment vessel they will be extracted in and when I find them I tincture it immediately. This may be overkill, but these are tinctures that I myself consume and that’s my preference.
Q. How are they extracted?
A. Double. Mushrooms have chitin. Which is a thick cell wall. You can get some medicinal constituents out with an alcohol extract and some with hot water extract. But you need to do both to get all the benefits.
**I don’t like to recommend dosage or speak on usage as I’m not a licensed herbalist, more farmer and forager. But there’s resources everywhere online. I find 7songs website is a good spot for information, I’ve attended some
of his lectures, he’s very science, empirical based.
https://7song.com/resources/
On Sustainability: The Boreal Shop is committed to sustainable, low impact practices
• Everything grown is done so in a regenerative organic fashion
• Everything foraged is done in consideration to the ecosystem it resides in. Never over harvesting, using a 20% rule
• As of January 2024 all packaging is made from 100% recycled material, which in turn can be reused and/or recycled. It uses agal ink and made within the country. The same goes for the labels.
• The packing material is repurposed cardboard, which may then be recycled
• The tincture bottles can be reused by you indefinitely. Or given to a local co-op or similar org
• I collect and remove at least 1000x the weight in waste the shop generates from forests and bodies of water in the Hudson Valley
• Proceeds from the shop go towards creating a more self sustaining farm and growing nourishing food for the local communities
• The shop is solar powered
• All suggestions Welcome