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Mushrooms, Morchella

Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.
The ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.
Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as "molly moochers." Other common names for morels include sponge mushroom. Genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown.



Medicinal properties:-

Laboratory experiments using rodent models suggest that the polysaccharides from M. esculenta fruit bodies have several medicinal properties, including anti-tumor effects, immunoregulatory properties, fatigue resistance, and antiviral effects. Extracts from the fruit bodies have antioxidant properties. It also has been shown that the polysaccharides from M. esculenta mycelia have antioxidant activity.The fungus is listed in the IUCN National Register of medicinal plants in Nepal.
Morchella esculenta is also used in traditional Chinese medicine to treat indigestion, excessive phlegm, and shortness of breath.

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