The Turkey Tail mushroom, Trametes versicolor, is a common and widely sought-after fungus used in traditional wellness practices. This mushroom is a type of polypore, characterized by its tough, fan-shaped body that grows in overlapping tiers on wood. The cap features striking, concentric bands of color that resemble the tail feathers of a wild turkey, making it a distinctive sight in the forest. Harvested specimens are typically dried and prepared as teas or extracted into tinctures to access their beneficial compounds.
Locating and Identifying True Turkey Tail
Finding true Turkey Tail begins by searching for it on its preferred growing medium: dead hardwood logs, stumps, and fallen branches of deciduous trees. This fungus can be found year-round across nearly every continent except Antarctica. The specimens may be most fresh and flexible after periods of heavy rain.
The most important step for safe harvesting is correctly distinguishing Trametes versicolor from its look-alikes, especially the False Turkey Tail, Stereum ostrea. The cap of the true Turkey Tail is velvety or finely fuzzy to the touch, and it exhibits vibrant, multicolored zones that alternate in color and texture. Its form is characteristically thin and flexible, often feeling like thin cardboard when fresh, without a thick or heavy body.
The definitive test for positive identification is examining the underside of the mushroom, which must have a pore surface. True Turkey Tail is a polypore, featuring a white or cream-colored underside covered with tiny, barely visible pores, usually numbering between two and eight per millimeter. In contrast, the False Turkey Tail (Stereum ostrea) is a crust fungus with a completely smooth, pore-less underside that is often tan or brownish in color. Always confirm the presence of this white, porous underside before proceeding with the harvest.
Executing a Sustainable Harvest
When selecting specimens to harvest, look for mushrooms that are mature but still actively growing, indicated by a flexible texture and a vibrant, pale-colored growing edge. Avoid any specimens that are brittle, slimy, or show signs of decay, mold, or extensive insect damage, as these are past their prime potency. The physical act of harvesting should be done cleanly to minimize damage to the mycelial network within the wood.
Use a sharp knife, scissors, or clean shears to cut the mushroom cleanly at its point of attachment to the log or stump. Harvest only the fruiting body, which is the reproductive structure, while leaving the underlying mycelium intact to allow for future growth. Never take all of the mushrooms from a single log or cluster.
A sustainable harvest involves leaving behind smaller, immature specimens and only collecting a portion of a large patch, ideally 50% or less, to ensure successful spore dispersal. Place collected mushrooms into a breathable container, such as a paper bag, mesh bag, or woven basket. This allows moisture to escape and prevents the specimens from sweating or becoming moldy during transport back home.
Processing and Storing the Mushroom
Harvested Turkey Tail mushrooms require immediate cleaning and preparation for preservation. Since they are typically used for teas or tinctures rather than culinary dishes, cleaning is minimal. Use a soft brush or dry cloth to gently remove surface debris, such as dirt, moss, or bark fragments.
Avoid washing the mushrooms with water, as they are absorbent and moisture increases drying time. After cleaning, specimens must be completely dried to a brittle, crisp state to prevent spoilage. Use a food dehydrator set to a low temperature (around 95 to 105 degrees Fahrenheit) for 24 to 36 hours.
If a dehydrator is unavailable, air-dry the mushrooms by spreading them in a single layer in an area with low humidity and good air circulation. Once fully dried and brittle, they can be stored whole or broken into smaller pieces. Preserve the dried pieces in an airtight glass jar in a cool, dark location away from direct light.