We sell this mushroom for CULINARY and RESEARCH purposes. We do NOT GUARANTEE SAFETY! If you prepare or handle it incorrectly, IT CAN HURT YOU!

Pieces of dried Red Amanita Muscaria, harvested in the Rocky Mountains, far from sources of pollution. Prepared properly, this mushroom is considered a choice edible. 5 gm dried is enough for 2 small portions.

WARNING!  WARNING!  WARNING!!!

Consume at your own risk!

This mushroom is TOXIC if not prepare properly! YOU CANNOT GET HIGH ON THIS WITHOUT GETTING SICK, SICK, SICK! The thing that gets you high is the thing that gets you sick. Vomiting, diarrhea, bowel shredding stomach clutching agony!

There. I've said it. Believe it. You can get sick from HANDLING this one if it is WET. Yeah. You CAN Get Sick from Handling Fresh Mushrooms.

Now... This is what you do with it, according to common sources regarding preparing this mushroom.

Boil the dried mushrooms for 30 minutes, in 3 quarts of water. STRAIN the mushrooms out, and DISCARD the water. Carefully CUT the mushrooms (do not handle with bare hands, please) - I use scissors. Boil the mushrooms AGAIN in 3 quarts of water for 10 minutes. STRAIN AGAIN, and DISCARD the water. The mushrooms are generally used at this point.

The general consensus is that you NEED to boil them twice, to ensure the toxins are rinsed off.

We do NOT answer questions regarding recreational mushroom use. If you want to compromise your brain or body by using known poisons, you are on your own!

Bare root aloe very plant - you'll need a pot and some dirt to put it in, and it is not picky. Aloes tell you when they need water - the leaves will curl inward - and they tell you if they have too much - the leaves get too long and narrow. Great plant for people who are not into being fussy with houseplants.

2-3" with 3-5 leaves

Flat leaved, small bulbed wild onion, that sets a pompom type allium flower with white blossoms. Leaves are wonderful chopped for use as green onions. We gather them from the plants all summer, leaving just enough to keep the plants going until they self-seed in the fall for next year. Easy keepers, drought tolerant.

30 seeds

8-10" around, and just about that long. A smaller hubbard squash. Deep orange flesh, a very good keeper. Excellent for soup, or to substitute for pumpkin in pies.

20 seeds

Large, long necked butternut squash, with orange flesh. Curved squash can grow 2-3 ft long, with a bulbous blossom end that curves around and almost touches the stem end.

20 seeds

Similar to a banana squash, but more compact. Pink skin, with a green patch on the blossom end. Very fine light flavor, similar to the flavor of an acorn squash. Fat seeds with a large kernel.

20 seeds

Mushroom powder for seasoning. 1 oz package is enough for many meals.

Slightly milder flavor than Wood Blewit (the purple Blewit), White Blewits are a fine culinary mushroom. Good with beef, venison, and pork.

Harvested in the Rocky Mountains, grown in clean soil and nourished with clean water.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Whole Caps and Large Pieces. 1 oz package is enough for several meals.

May be Agaricus Augustus - The Prince, or Agaricus Smithii - The Princess, they taste the same. Almond flavor dissipates quickly, but this good quality mushroom retains the deep savory flavor of a fine quality Portobello style mushroom.

Harvested in the Rocky Mountains, grown in clean soil and nourished with clean water.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Large whole cap dried Aspen Bolete, harvested in the Rocky Mountains, far from sources of pollution.

Savory flavor of Aspen Bolete complements beef, venison and pork. I use this medicinally as a healer and detoxer.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

NOTE: This mushroom has come under fire as potentially causing reactions in some people. We consume this mushroom, as do many people we know, without ill affect. We remove the spore surface, and typically consume only the caps. Caps are VERY large, up to 10" around.

Whole Caps and Large Pieces. 1 oz package is enough for several meals.

A classic mushroom, which is traditionally prepared in a batter coating, and deep fried. This is the smaller gray Lyophyllum loricatum, perfect for appetizers.

Harvested in the Rocky Mountains, grown in clean soil and nourished with clean water.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Whole Caps and Large Pieces. 1 oz package is enough for several meals.

A classic mushroom, which is traditionally prepared in a batter coating, and deep fried. This is the LARGE brown Lyophyllum decastes, and two or three makes a full meal.

Harvested in the Rocky Mountains, grown in clean soil and nourished with clean water.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Whole Caps and Large Pieces. 1 oz package is enough for several meals.

Slightly milder flavor than Wood Blewit (the purple Blewit), White Blewits are a fine culinary mushroom. Good with beef, venison, and pork.

Harvested in the Rocky Mountains, grown in clean soil and nourished with clean water.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Large sliced dried Porcini, harvested in the Rocky Mountains, far from sources of pollution.

Savory buttery flavor of Porcini complements chicken, fish, and pork.

Dried mushrooms reconstitute easily in soups and sauces, right as you cook them, or they may be reconstituted in hot water, in about 10-15 minutes.

Milder tea, with less side effects than Chinese Ephedra, Brigham Tea is harvested wild, and provided to you in a 1 oz package (enough for MORE cups of tea than your average package of herbal tea).

We use this as a metabolic balancer and metabolic and chemical detoxer. It is very useful to me in helping heal a range of issues.

The flavor is pleasant, mildly fruity and you can drink it without sweetening, but a spoonful of sugar or honey makes it an easy drink to get down. (If you make it too strong, it is not as pleasant.)

IMPORTANT! Brigham Tea must be prepared properly!

It takes only a SMALL amount for 1 cup of tea - about 2 twigs, 2-3" long, per cup, and if you do it right, you can get two decoctions from each portion.

Method 1 - Boil, covered, for 30 minutes. Drain off the tea and save. Add the same amount of water again, and boil for a second time, another 30 minutes - you can add sugar to this boiling, but should not to the first one, adding sugar will pull out some elements in the plant more efficiently on the second boiling. Combine the tea from both boilings.

Method 2 - Electric Pressure Pot! Use a short cycle, about 10 minutes, on low pressure, about 3-7 lbs pressure. Drain the tea off and save it. Add the same amount of water again, and run for 15 minutes, under higher pressure, about 8-12 lbs. You can add sugar to the second cycle, but should not to the first one, since sugar pulls out more elements, and you do NOT want it to do that on the first one, you want the heat to mellow them instead. Combine the tea from both boilings.

Brigham Tea will store for about 2 weeks after it is made up, in the fridge. You may also can it (waterbath for 10 minutes in half pint jars).

Brigham Syrup

A simple way to store Brigham Tea as a medicinal. Use 1 tablespoon per dose, mixed in hot or cold water.

Method 1 - 2 cups water, 12 twig pieces (enough for 6 cups tea). Boil for 30 minutes. Add 2 cups sugar, boil for 10 minutes, stirring until sugar is dissolved. Put into half pint jars, and put lids on tight - this will cause them to seal. STORE IN FRIDGE AFTER OPENING.

Method 2 - Electric Pressure Pot (I like this method better, it results in a stronger syrup). 1 1/2 cups water, and 12 twig pieces (enough for 6 cups tea). Use a short cycle, about 10 minutes, on low pressure, about 3-7 lbs pressure. Add 2 cups sugar, stir once, and run for 15 minutes, under higher pressure, about 8-12 lbs. The second cycle will dissolve the sugar in, and you'll get a light syrup. STORE IN FRIDGE AFTER OPENING.