Guest guest Posted February 21, 2003 Report Share Posted February 21, 2003 I recently picked up several large red Ling chi mushrooms. Does anybody have any recommendations as to the best way to brew 'em up? I've tried choping them to coarse gravel size & simmering them for several hours. It's a lot of time to spend! Cheers, J. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2003 Report Share Posted February 22, 2003 Hi J. The best thing to do is to pick up a cooker. I looks like a crock pot, only it cooks at a higher temperature. They can be purchased in most larger cities. A good friend of mine, loaned me his, when I had the need to heat various Chinese herbs, roots and mushrooms and make Chinese medicine. The way it worked was, you add about 3 quarts of pure water, put in the mushrooms cut in small pieces and let cook for about 3 hours, but until 1/2 the water has boiled away. Let the mixture settle a few minutes so that any floating solids settle. Then pour the potion into a glass bottle and allow to cool. I used an old large size Absolute Vodka bottle, worked real well. Then put it in the refridgerator. Drink about 4 or 6 oz. each morning. I do not know about the mushroom type you listed, so maybe others in this group would have an idea of other herbs, vitamins, etc. that you might have to avoid. Maybe it is ok. As a rule of thumb, most potions should be taken at least two hours away from other vitamins. Also, I would recommend that you boil it outside. Some herbs and mushrooms give off odors that smell pretty bad. I did mine on my back porch outside and it was winter. It worked fine. Best of luck, Heli ---------------------- > I recently picked up several large red Ling chi mushrooms. Does > anybody have any recommendations as to the best way to brew > 'em up? I've tried choping them to coarse gravel size & > simmering them for several hours. It's a lot of time to spend! > > Cheers, > J. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2003 Report Share Posted February 22, 2003 Hi J. After looking up Ling Chi (also known as Reishi) by a Google search, I found there are some medicines that it should not be taken with. Here is the link, so you can read about it: http://www.fredmeyer.com/HN_Herb_Drugix/Reishi.htm Heli ---------------- > I recently picked up several large red Ling chi mushrooms. Does > anybody have any recommendations as to the best way to brew > 'em up? I've tried choping them to coarse gravel size & > simmering them for several hours. It's a lot of time to spend! > > Cheers, > J. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 Chinese Traditional Medicine , " Heli <Heli21@h...> " <Heli21@h...> wrote: > Hi J. > After looking up Ling Chi (also known as Reishi) by a Google > search, I found there are some medicines that it should not be taken with. Here is the link, so you can read about it: > > http://www.fredmeyer.com/HN_Herb_Drugix/Reishi.htm > > Heli Thanks! I have a " ginseng cooker, " a porcelain double-lidded (2 cup) container that functions the same way. However, rather than cooking at a high temp., it works rather more gently, keeping the inside heat just below boiling. I know that traditional herbalists use big a clay casserole/crockpot sort of thing, but those are usually put right on the fire, & I don't know about the temperature that they provide. In any case, I've found that I get the same results simmering herbs in a corningwear (thick glass) pot that I do with my ginseng cooker, but with less fuss. It works fine for most herbs, but the ling chi seems to take so long to extract that I wasn't sure it I was persuing the right method. Thanks for the drug interaction link, that's important info! I had no idea that Ling chi had (potential) blood thining qualities. Not something I personally need to worry about, but its good not to take things for granted. I think I'll re-read some of my reference materials on the herbs I'm thinking of using. Cheers, J. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2003 Report Share Posted March 7, 2003 Hi, Our firm prepares higher end herbal and spagyric products. Ling Zhi or ganoderma contains both terpenes and polysachs. There is no short way to prepare it. We do have a proprietary extraction method but I will give you a few hints. Most terpenes and polysachs are heat sensitive. So you are looking at maceration/percolation process with a high menstrum/plant material ratio and alcohol content in between 50-70%. After you have done the cold maceration, the marc can be subjected to a decoction or reflux extraction process. You then take the decoction and make a semi-solid extract and dissolve it in the above mentioned tincture. Have a look at Michael Moore's website. Hope this helps, Dr. G. > " stuydaze <stuydaze " <stuydaze >Chinese Traditional Medicine >Chinese Traditional Medicine >[Chinese Traditional Medicine] Ling Chi >Fri, 21 Feb 2003 21:18:33 -0000 > >I recently picked up several large red Ling chi mushrooms. Does >anybody have any recommendations as to the best way to brew >'em up? I've tried choping them to coarse gravel size & >simmering them for several hours. It's a lot of time to spend! > >Cheers, >J. > _______________ MSN 8 with e-mail virus protection service: 2 months FREE* http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2003 Report Share Posted March 9, 2003 > Have a look at Michael Moore's website. That's Michael Moore, the herbalist in Bisbee, AZ, not Michael Moore the movie maker (Bowling for Columbine, Roger and Me, etc.) and political pundit. Victoria Quote Link to comment Share on other sites More sharing options...
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