On the trunks of larches, aspens, oaks, and birches, we often encounter unusual mushrooms. Some resemble steps, while others look like strange hooves (hence one of their folk names, “devil’s hoof”). And the colors! They range from white to a variety of shades of orange and black. These are members of the large polypore family.
One such mushroom, known as the larch sponge or **agaric**, can be found in the forests of the Carpathians and Polesia. It grows not only on larches but also on some other coniferous trees. The whitish cap of the mushroom can reach 27 inches in diameter and weigh three kilograms (over six pounds) or more.
The healing properties of these mushrooms have been known for centuries. “It helps with bleeding, is beneficial for those suffering from epilepsy… and detoxifies, clears blockages in the liver, making it useful for jaundice… alleviates kidney pain,” wrote the renowned Tajik scholar and physician Avicenna about the agaric ten centuries ago.
Further research has confirmed his observations: a water infusion of the mushroom possesses hemostatic, calming, and sedative properties. Preparations made from the larch sponge are taken for diabetes, neurasthenia, and Graves’ disease. Making the remedy is simple: boil a tablespoon of crushed dried sponge in 1.5 cups of water for 20 minutes. After that, let it steep for four hours, strain it, and drink a tablespoon three times a day. This infusion is also beneficial for excessive sweating.
Some people decorate their walls with dried polypores, as they are quite decorative. This has been a tradition in Ukrainian villages for ages. However, few know that it wasn’t just for aesthetics. If someone cut themselves with a sickle, scythe, or knife, fresh wounds were dusted with powder from the polypore. The wound would heal quickly, without inflammation, and leave almost no scar. It’s worth noting that dried sponges retain their medicinal properties for over five years.
On birches, particularly old and sick ones, grows chaga or birch fungus, which is well-known among polypores. It’s easy to distinguish it from its relatives: chaga or “cir” is flat and black. The surface of chaga is matte, while other polypores have a velvety texture. It is harvested from autumn until spring and dried at a temperature of 122°F (50°C).
Chaga is used to treat stomach ulcers and duodenal ulcers, as well as chronic hyperacid gastritis.
Chaga also acts as a tonic, improving blood formation. A beneficial tea made from it is good for healthy individuals as well.
To prepare an infusion from chaga, wash and crush the dried mushroom. To soften it, soak it in cold boiled water for four hours, then pass it through a meat grinder or grate it. The prepared mushroom is then soaked again in boiled water (not exceeding 122°F or 50°C) at a ratio of five to one. Let it steep for 48 hours. Strain the liquid, adding back the water used for soaking the mushroom. Take a cup three times a day half an hour before meals. The prepared infusion can be stored for four days. Treatment lasts from three to seven months, with one- or ten-day breaks between courses. Chaga does not cause any undesirable side effects. During treatment, a dairy-vegetable diet is recommended, avoiding meat, with limited fats and spicy seasonings. It is also advised not to take medications that reduce the effectiveness of chaga, such as penicillin and glucose. Chaga is contraindicated in cases of dysentery.