You probably could get a good deal from this guy at Yak square in Gyegu Town, the biggest Cordyceps sinensis market in Yushu. Or you could poach along with other Tibetans from May to July in Bhutan’s Jigme Dorji National Park. However the eager over-harvesting is having its impact on the environment and species.
Wild Cordyceps can cost from $2000 – $3000 per kilo. Although the mushroom myceliates the caterpillar, leaving only a pleasant mushroom taste when used in cooking, mycologists have concern about mold and bacteria contamination from imported Chinese varieties.
Another solution is to ingest cultivated Cordyceps, like Medicinal Foods Cordyceps, grown in a lab on non-GMO Organic, Gluten-Free grain. The strain used is highest in Polysaccharide count as well as Beta-Glucans. The yield results in less than 2% substrate and is grown at low temp. and oxygen levels to simulate Tibetan Highlands. Combined with micronizing nano-particulation, the potency is 5X that of Wild Cordyceps.
PROPERTIES of CORDYCEPS: Adaptogen, antiasthmatic, antileukemic, antioxidant, hepatoprotective, hypocholesteremic (lowers elevated cholesterol levels), immune system amphoteric, nepphroprotective, etc. Cordycepst is used in TCM to treat deficient Yin and Yang of the kidneys, as well as infertility, night sweats, dry lungs, chronic cough and fatigue.
Cordyceps is a powerful lung and kidney tonic and has been shown to improve lung function and sumptoms of chronic bronchitis. In 1993 two chinese athletes broke world records in swimming and won six of nine track meets, attributing much of their success to Cordyceps.
For a fraction of the cost of Wild Cordyceps, you can get Cultivated, Organic, Non-GMO, Gluten-Free Cordyceps Sinensis
Source: “Adaptogens”, Winston and Maimes, Healing Arts Press, 2007.