The Alchemy Academy · for members of the network

Where the network learns to make medicine by hand.

Six extraction methods, five living traditions, a 272-plant materia medica, whole protocols in our library, and a lab notebook we write together at the bench — and in the forests of Sweden.

Enter the mycelium
Curricula

Inside the Academy

⚗
The six methods

Spagyric, percolation, decoction, double extraction, oleoresin and the beginner tincture — each with its ratio, its timing, and the philosophy of why it works.

◈
Living traditions

Ayurveda, Chinese medicine, the Amazon and the Andes, the fertile crescent, and the European folk craft of forest, hedge and shore.

▤
The library

Whole extraction protocols and course modules, read right in the page — and read by MYCO too, so it answers from our own practice.

⌬
The lab notebook

What members observe at the bench, chapter by chapter: macerations, spagyrics, contraindications, field notes.

△
MYCO

Our research companion. It answers from the Fungai Art knowledge base, cites what it read, and says so when a question falls outside it.

✦
Formula book & snippets

Every formula you build in the Herbal Engine, kept; and small notes, gifts and sparks shared across the network.

⁂
The alchemist’s lexicon

One hundred words from the lab in plain language — menstruum and marc, cohobation, lixiviation, tria prima — so every protocol reads clearly.

☽
The monthly herbal deep dive

Each month one plant from the materia medica, opened fully: its monograph and chemistry, how we extract it, and what the network saw at the bench.

The traditions, today

European Folk96 plants
Ayurvedic39 plants
Chinese medicine23 plants
Amazonian & Andean15 plants
Mesopotamian14 plants

A taste

Chaga Inonotus obliquus
Sterile conk of wounded birch. The silent alchemist of Nordic medicine — dual-extracted, water and ethanol, to draw both lineages of compound.
Guayusa Ilex guayusa
Kichwa and Shuar dawn tea, drunk before vision-fasts to sharpen perception.
Saffron Crocus sativus
Stigmas of the autumn crocus. Persian origin; treasured since the Minoans, weight for weight the most valuable spice.
Blue Lotus Nymphaea caerulea
The sacred lily of the Nile, painted on temple walls and floated in wine at Egyptian feasts. It opens at dawn and closes at dusk.
Nettle Urtica dioica
The sting that feeds. Spring tops cooked like spinach, the fibre once spun into cloth, the root and seed each drawn for their own purpose.
Thyme Thymus vulgaris
Mediterranean hillside shrub, burned as temple incense in Greece and steeped by monks across medieval Europe. Its oil is thymol.
Reishi Ganoderma lucidum
Lacquered shelf of the old hardwood forests, the lingzhi of Chinese tradition. Bitter and slow; drawn by long hot-water extraction.
Lion's Mane Hericium erinaceus
A white cascade of spines on wounded beech and oak. Cooked like crab in Japan and China, extracted in two stages here.
Ashwagandha Withania somnifera
Its name means “smell of the horse”. A root of the Ayurvedic rasayana tradition, simmered in milk for centuries.
Tulsi Ocimum tenuiflorum
Holy basil, grown in a courtyard pot in Indian homes and tended each morning. Peppery, clove-scented, a daily tea.
Schisandra Schisandra chinensis
Wu wei zi, “the five-flavoured berry” — sour, sweet, salty, bitter and pungent in one fruit. Hunters in Manchuria carried it dried.
Rowan Sorbus aucuparia
The Nordic tree of protection, planted by the door. Its bitter berries soften after the first frost and go into our autumn work.

The Academy is one room of the Spore portal — with the calendar of dinners and ceremonies, the living map of the network, the members' apothecary and private messages. Members walk between them freely. What membership includes →