Morchella esculenta: an edible and health beneficial mushroom.

Abstract

Morchella esculenta (L.) Pers. commonly known as Guchhi is nutritionally and medicinally important and most expensive fungus of morchellaceae family. It is commonly present as a mycorrhiza or saprobic relationship with hardwood and coniferous trees at an altitude of 2500-3500m, recorded from temperate regions, Asia, Himalayan Mountains, Europe, Mediterranean countries and in America. Morchella esculenta is well known throughout the world due to its nutritional aspects. It contains carbohydrates, proteins, fibres, all important vitamins, minerals and aromatic compounds. Due to its unique flavour, taste and texture it is used in different recipes all over the world. It possesses a wide range of pharmacological properties including antioxidant, antitumor, antimicrobial and anti-inflammatory, also act as an immunostimulant due to the presence of various active constituents. Ethnobotanically it is used as laxative, purgative, emollient, body tonic, also used for stomach problems, heal the wound and for general weakness. It is used as a fodder and for basket making. Due to its high price it plays a very important role in the economy of country. This paper gives an overview of scientific literature available on Morchella esculenta (L.) Pers.