Turkey Tail: Drink in the Forest

 

Turkey Tail (Trametes versicolor)

I have been quite taken with this flashy fungi lately. To stare into its rosette of kidney-shaped caps is almost hypnotizing. However, as eye-catching as this specimen was, not all turkey tail so readily catch the eye, especially amidst the colorful leaf litter. As you can see from the picture above, it shares the same color spectrum as the forest - the brown and gold and rusty shades of leaves, the slate blue-grey hue of a decaying log and even a touch of rich black-brown dirt. As of now, our forests are blanketed in white but I stumbled across this beauty while out for a walk in the woods off Old Mine Road in Sussex County, New Jersey before our first fallen snow. It was a day in which I allowed myself to play, simply run and walk and wander through the forest with no other reason than to absorb my surroundings. The first day of deer season was fast approaching as was a forecast for winter weather and I thought I had better appreciate my public lands before they were overtaken by (mostly) men in orange. Stumbling upon this turkey tail on an undocumented trail in the dying light was the highlight. It seemed a gift from the forest, a gesture of gratitude for my appreciation.

Turkey Tail, Trametes versicolor, is a saprobic bracket fungus that grows on dead hardwood logs, snags, and stumps, slowly decomposing its substrate. More rarely, it may also be found on conifer wood. Reportedly, it is a common mushroom here in North America, although I don't feel that I actually encounter it all that often. I have mistaken other bracket fungi at first glance for turkey tail and regularly find other species of Trametes, however I imagine true turkey tail sees me a whole lot more than I see it. 

Turkey tail (Trametes versicolor)

To identify Trametes versicolor, first consider the mushroom's substrate. Is it indeed dead hardwood? Admire its coloring. Turkey tail can be quite variable, but its colors are always in concentric rings and most often display different shades of brown, from a sandy-brown to a clay-colored reddish-brown. As you can see, turkey tail can periodically display blue coloring as well as green or orange. I often reference Michael Kuo - both his books and website: www.themushroomexpert.com for help in identification. He points out that these rings typically alternate in texture from velvety to smooth. Overall, the general surface of a turkey tail should feel velvety. 

Underside of Trametes versicolor

All species of turkey tail should bear pores on the undersides of caps. If you see gills, a textured carpet sort of surface, or the absence of pores altogether, you do not have a turkey tail. There are a number bracket fungi that can resemble turkey tail. To ascertain T. versicolor, that species which is considered medicinal, from other species, get out your ruler - and perhaps a magnifying glass - to measure how many pores you see per millimeter. T. versicolor should have three to eight pores per millimeter. Undersides should also be white or a very pale brown, not bruising when handled. Some species of turkey tail will bear just one to three pores per millimeter. Other species of turkey tail are not necessarily toxic, but they have not been studied as extensively as T. versicolor,  which has been found to be non-toxic and medicinally effective.

So what makes Trametes versicolor so special? Turns out the general public here in North America are just catching up to what those in Asia have known for centuries. In Japan, a pharmaceutical-grade extract of turkey tail has been used for over thirty years in cancer therapy, specifically gastric, colon, colorectal, and lung cancers to decrease reoccurrence, increase life expectancy, and support the immune system. Traditional Chinese Medicine has also long embraced it, using it in conditions of the liver, spleen, and lungs. Modern-day studies have shown that it is beneficial in modulating the immune system, fighting viral and fungal infections, and in protecting cellular integrity as an antioxidant. 

Turkey tail (Trametes versicolor) on cutting board - cleaned and ready to be snipped and simmered

So how can we ingest this valuable mushroom? Through the process of decoction. Mushrooms must be cooked for a significant amount of time to break them down and fully extract their properties. Simmering the mushroom in hot water is the best way to prepare a wild foraged turkey tail. Break apart the layers of turkey tail, thoroughly wash clean of dirt and debris, and then snip or tear the mushroom into smaller pieces. I use a loose palmful - roughly what you see in the picture above - to about twelve to sixteen ounces of hot water. For a typical decoction, one would simmer the herb for twenty minutes, however with turkey tail, I would simmer for thirty to sixty minutes. The longer you simmer, the more water you may need to use to ensure a full cup of tea. Keep the lid on your pot to reduce evaporation. Turkey tail tea tastes like the forest - earthy with a touch of bark. And I don't mean that in a bad way. It's flavor is agreeable, not over-powering, but transportive. One sip and I am sitting beneath the outstretched branches of an oak on a carpet of moss and leaves, the air cool and damp. Try it and you'll understand, undoubtedly, turkey tail is of the woods.

Turkey tail can be found growing year-round, which cannot be said for many of our other medicinal mushrooms. Reportedly, one is more apt to encounter turkey tail looking vibrant and at its prime, spring through fall. However, the turkey tail in these pictures was found prime for the picking in winter and I have encountered others as recently as last week (we're in January now). As I said before, turkey tail may spot you first, but on your next winter walk, slow down, tune in, let the forest in, and don't be surprised if turkey tail makes itself seen. Be sure to give thanks.