Usnea: Nature’s Antibiotic

Usnea—Old Man’s Beard—is one of those wild medicines that seasoned Michigan foragers and hard core survivalists learn to spot long before they ever need it. Out in the backwoods around Manistee and the Great Lakes, you’ll see it swaying from conifers and old hardwoods like ghost green sinew, light as air but tough enough to stretch without snapping. When you’re miles from a trailhead and the nearest first aid kit is whatever you can scavenge from your pack, this stringy lichen becomes more than a curiosity. It’s a field tested ally. For generations, woodsmen, trappers, and modern bushcrafters have turned to Usnea as a reliable topical antiseptic and emergency wound dressing—one of the few things in the forest you can grab straight off a branch and put to work. Many call it nature’s antibiotic, and while that’s a folk nickname rather than a clinical claim, its long history of use speaks for itself.
What it is and where to find it
Usnea (Old Man’s Beard) is a fruticose lichen that grows as long, stringy, beard like tufts on branches and rocks. It often hangs from twigs in shady, humid stands—look for it on conifers and older hardwoods near lakes and wetlands in northern Michigan. Usnea is also an indicator of clean air and is common in less polluted forest pockets.
How to identify it by its stringyness
• Appearance: pale green to gray green strands, sometimes several inches to feet long.
• Pull test (definitive): a strand pulled apart reveals a white, elastic inner cord (the central axis) and the outer cortex flakes into pale green particles that feel slightly elastic. This “stringy” elasticity distinguishes Usnea from look alikes.
Why foragers and survivalists value it
• Primary traditional actions: antimicrobial, antifungal, antiviral, anti inflammatory, wound healing, analgesic, antioxidant. Usnic acid and polyphenols are the compounds most often credited with these effects; lab studies show activity against Staphylococcus and other gram positive bacteria.
• Practical survival uses: lightweight wound dressing, emergency antiseptic poultice, tinder in wet conditions (when dry), and a field antiseptic for minor cuts. Every part of the dried thallus has been used in folk medicine.
Simple preparations (folk recipes)
• Tea (infusion): 1 cup water : 1 teaspoon dried usnea. Bring to a boil, reduce to a simmer, cover 30 minutes, cool and strain. Traditional dose: up to 1 cup, 3× per day in folk practice (not a medical recommendation).
• Tincture: alcohol extraction of dried usnea for throat or topical use.
• Topical: powdered dried usnea in salves, creams, or as a poultice for minor wounds and infections.
Safety, limits, and evidence
• Major safety warning: usnic acid has been associated with hepatotoxicity, including severe liver injury and rare deaths after oral supplement use; regulatory and toxicology reviews document this risk. Do not take internal usnea preparations without consulting a clinician.
Foraging ethics and quick tips for Michigan
• Harvest sustainably: take small amounts from multiple trees, avoid rare species, and never strip entire clumps. Usnea regenerates slowly.
• Collect from clean air sites: avoid lichens near roads or industrial areas. Store dried usnea in a breathable container and label with location/date.
Bottom line: Usnea is a true field apothecary for Michigan foragers and survivalists—an easy to identify, stringy lichen with powerful topical antimicrobial uses—but internal use carries documented liver risks, so treat it as a traditional emergency tool rather than a substitute for professional medical care.
For more information and content visit: survivalschoolmichigan.com

Turkey Tail Mushroom: The Forest’s Toughest Healer

The turkey tail mushroom (Trametes versicolor) is a tough, wood-loving fungus that thrives on dead hardwood in forests across the globe. Its name comes from its layered, fan-like shape and earthy bands of brown, gray, and rust, resembling the tail feathers of a wild turkey. It’s not flashy, but it is definitely unmistakable.
This mushroom isn’t just a survivor—it’s a healer. Used for centuries in traditional Chinese medicine, turkey tail is packed with immune-modulating compounds like PSK (polysaccharide-K) and PSP (polysaccharide peptide). These have been studied for their ability to support cancer therapies, improve gut health, and strengthen immune response. In Japan, PSK is even approved as a cancer adjunct therapy.
At Arcturus Primitive Skills Institute, it is one of the mushrooms I point out and cover when we go on a foraging mission. Sometimes I will even make a tea out of it.
How to prepare turkey tail tea:
1. Identify and Harvest Carefully • Look for Trametes versicolor growing on dead hardwood. • Confirm identification: real turkey tail has white pores underneath, unlike the smooth underside of false turkey tail (Stereum ostrea). • Harvest sustainably—cut rather than rip, and leave some behind to continue decomposing the wood.
2. Clean the Mushrooms • Brush off dirt and debris. • Rinse briefly in cold water, then pat dry. • Avoid soaking, as this can degrade the mushroom’s texture and potency.
3. Dry for Storage (Optional) • If not using immediately, dry the mushrooms in a dehydrator or by air-drying in a well-ventilated space. • Store in a sealed jar away from light and moisture.
4. Brew the Tea • Use about 2–4 grams of dried turkey tail (or 4–8 grams fresh) per cup of water. • Add mushrooms to a pot with water. • Simmer gently for at least 1 hour, up to 2 hours for stronger extraction. • Optional: add ginger, cinnamon, or lemon to improve flavor.
5. Strain and Serve • Strain out the mushroom pieces using a fine mesh or cheesecloth. • Drink warm or refrigerate for later use. • The taste is earthy and slightly bitter; some prefer mixing it with herbal teas or honey.
6. Dosage and Frequency • Many people drink 1–2 cups daily for immune support. • Effects are cumulative, so consistency matters more than quantity.
Turkey tail is a symbol of endurance. It grows year-round, even in harsh conditions, quietly recycling dead wood into fertile soil. It’s one of the first mushrooms foragers learn to identify—not because it’s edible, but because it’s safe, common, and medicinally potent.
Turkey tail has the following medicinal applications:
• Immune System Modulation Rich in polysaccharides like PSK and PSP, turkey tail helps regulate immune responses. It’s used to support recovery during chemotherapy and radiation and may enhance the body’s ability to fight infections.
• Anti-Cancer Properties PSK is approved in Japan as an adjunct cancer therapy. Studies show it may help slow tumor growth and improve survival rates when used alongside conventional treatments.
• Gut Health and Microbiome Support Turkey tail contains prebiotic fibers that nourish beneficial gut bacteria. This can improve digestion, reduce inflammation, and support overall metabolic health.
• Anti-Inflammatory Effects The mushroom’s bioactive compounds may help reduce systemic inflammation, which is linked to chronic diseases like arthritis, heart disease, and autoimmune conditions.
• Blood Sugar Regulation Some studies suggest turkey tail may help lower blood glucose levels in people with type 2 diabetes, potentially aiding in metabolic control.
• Cognitive and Nervous System Support Early research indicates potential neuroprotective effects, including improved memory and brain function, possibly due to its antioxidant and anti-inflammatory properties.
• Liver Protection Turkey tail may help protect liver cells from damage caused by toxins or infections, though more research is needed to confirm this benefit.
• Antiviral and Antibacterial Activity Extracts from turkey tail have shown promise in fighting viruses and bacteria, making it a candidate for natural antimicrobial support.
These benefits are typically accessed through capsules, powders, or tinctures, as the mushroom itself is too tough to eat. While promising, it is important to consult a healthcare provider before using turkey tail therapeutically, especially alongside other treatments.

Wild Chestnuts-Nature’s Ultimate Snack

Every fall, from mid-September through November, wild chestnuts begin to drop—and I know they’ve arrived when I feel their prickly outer shells stab me in the foot. These spiny husks, called burrs, start to split open between mid-September and early October, revealing the treasure inside: the chestnut, a delicious and nutrient-rich nut tucked within.
 
Compared to most other nuts, chestnuts are surprisingly low in fat and calories. They’re higher in carbohydrates, making them a great energy source, and they pack a solid fiber punch—one serving delivers about 15% of your daily needs. They also offer a decent dose of vitamins and minerals, including K, B5, and B3, along with phosphorus and magnesium. Thanks to this nutritional profile, chestnuts may support heart health, blood sugar control, weight management, digestion, and even have potential anticancer properties.
 
How to Roast Wild Chestnuts
If you’ve gathered your own or picked some up at the market, here’s a simple way to prepare them:
1. Remove the chestnut from its spiky burr.
2. Score the shell: Using a sharp knife, cut an ‘X’ into the shell of each chestnut (not the burr). This helps steam escape and makes peeling easier.
3. Soak them: Place the chestnuts in a metal pot filled with water and let them soak for a few hours. Discard any that float—they’re likely bad. Then drain the water.
4. Roast over fire: Toss the soaked chestnuts into a skillet or frying pan and roast them over an open flame or stovetop for about 20 minutes. Add a pinch of salt for flavor.
 
The finished chestnuts should be yellowish in color, tender, and taste remarkably like yams or sweet potatoes—earthy, sweet, and comforting.
 
Happy foraging this fall. May your hunt be fruitful and your fire warm.
Art-Arcturus Primitive Skills Institute