Morchella is a savory diet fungus. It is also known by the name Morel and is the world’s most prized edible fungus. About 400 Morchella species have been reported from various parts including Asia, USA and Europe. True morel (Morchella spp.) which includes edible Morchella has health values because of presence of phytochemicals in its tissues besides phenolic compounds and vitamin D. It is the flavor of this mushroom which makes it savory and medicinal value as a perfect diet.
Diet, Morchella, Morel, Phytochemicals
Du X.H., Zhao Q, Xu J. (2016). High inbreeding, limited recombination and divergent evolutionary patterns between two sympatric morel species in China. Sci Rep. 6, 224-234.
Liu Q, Ma, H, Zhang, Y, and Dong, C. (2017). Artificial cultivation of true morels: Current state, issues and perspectives. Critical Reviews in Biotechnology, p.13.
Owner, R.D., Mills G.L., Malachowski J.A. (1986). Cultivation of Morchella. United States Patent 4,594,809.
