Michael Davis
Mushrooms are neither plants nor animals but share characteristics of both. They are used in herbalism, which encompasses much more than herbs such as basil or rosemary. They are also used in cooking, where they are a versatile ingredient that can be used in a variety of dishes and pair well with a variety of herbs. Mushrooms also have medicinal properties and have been used in traditional Chinese medicine and traditional Japanese herbalism for their health benefits. They are rich in chlorophyll, which is believed to have blood-cleansing properties.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are classified as non-plant life and are considered a fungus. |
| Herbalism | Mushrooms are included in herbalism, which encompasses tree barks, roots, seeds, and non-plant life. |
| Health Benefits | Mushrooms are rich in chlorophyll, vitamin D, calcium, protein, iron, beta-carotene, and vitamins A, C, and K. They are also a good source of fibre, vitamin D, potassium, and selenium. |
| Culinary Uses | Mushrooms are used in cooking for their distinctive flavour and texture. They are versatile and can be paired with various herbs, such as thyme, rosemary, sage, oregano, and parsley. |
| Medicinal Uses | Medicinal mushrooms have been used in traditional Chinese medicine and Japanese herbalism for their immune-boosting and health-supporting properties. |
| Cultivation | Mushrooms thrive in rich soil and partial shade or light sunlight. They are drought-tolerant but grow faster with regular irrigation. |
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What You'll Learn
Mushrooms are herbs
While mushrooms are typically classified as fungi, they are considered herbs in herbalism. In herbalism, the root word is "herb", and the practice encompasses much more than herbs like basil or rosemary. It includes tree barks, roots, seeds, and even non-plant life such as mushrooms.
Mushrooms have been used in traditional Chinese medicine and traditional Japanese herbalism for their health benefits. For example, the turkey tail mushroom is used in the TCM system to support the liver and the immune system. In addition, mushrooms are the only non-animal food to contain significant amounts of vitamin D. They also contain other important vitamins and minerals such as potassium and selenium.
Mushrooms are a versatile ingredient that can be used in a variety of dishes and pair well with many different herbs. Some common herbs that pair well with mushrooms include thyme, rosemary, sage, oregano, and parsley. For example, thyme pairs well with mushrooms in pasta dishes, while rosemary and oregano can be used to create a flavorful side dish.
Mushrooms also offer numerous health benefits. They are low in calories and fat, and they are a good source of fibre. In addition, the beta-glucans found in mushrooms are important for immune-modulating activity.
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Medicinal mushrooms
In traditional Chinese medicine (TCM), the Lion's Mane mushroom, or Hericium erinaceus, is used for the spleen and its association with digestion, energy, and water regulation. It is also used as a tonic for stress-related disorders and lack of energy. In Japan, it is called Yamabushitake, as it was used by Buddhist monks to increase their concentration during meditation.
Another mushroom used in TCM is the Maitake mushroom, also known as Grifola frondosa or "dancing mushroom". It is rich in vitamin D and supports the immune system. In traditional Japanese herbalism, it is used for its health benefits.
Reishi, or Ganoderma lucidum, is another type of medicinal mushroom. It has been used for 2,000 years in China, where it is known as the "mushroom of immortality". It is thought to promote calmness and enhance meditative practices, as well as support healthy ageing and boost energy (or "qi").
Turkey tail, or Trametes versicolor, is a mushroom that grows on dead logs worldwide. It has been studied extensively for its health benefits and is used in TCM to support the liver and immune system. It is also used in Japan as an adjuvant therapy for cancer patients, where it may help repair immune cell damage caused by chemotherapy.
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Mushrooms in herbal traditions
While mushrooms are not herbs, they are included in herbalism, which encompasses much more than herbs, including tree barks, roots, seeds, and even non-plant life such as mushrooms. Mushrooms have been used in herbal traditions for centuries, especially in East Asian countries, where they have been a part of traditional medicine. For example, the earliest Chinese materia medica, the Shen Nong Ben Cao, dating back to around 200 AD, includes several mushrooms still used today for their medicinal properties, such as Ling Zhi (Ganoderma lucidum, or Reishi) and Fu Ling (Poria cocos). Traditional Chinese Medicine and traditional Japanese herbalism also use the Maitake mushroom, which contains vitamin D and supports the immune system. Turkey tail mushrooms are another type that has been extensively studied for its health benefits and is used in various herbal traditions to support the liver and boost the immune system.
Mushrooms are nature's miniature pharmaceutical factories, rich in a vast array of novel constituents with diverse chemical compounds. They are the only non-animal food to contain significant amounts of vitamin D, and they also contain beta-glucans, proteoglycans, and related polysaccharides, which provide immune-modulating activity. The beta-glucans in mushrooms are a form of soluble fiber that can be found in the cell walls of mushrooms, providing structural support. In addition, mushrooms produce an array of secondary metabolites with diverse health benefits, such as lovastatin, which has anti-microbial and anti-fungal properties.
The use of mushrooms in herbal traditions is not limited to East Asian countries. For example, cordyceps, a type of fungus that parasitizes insects, has been used traditionally to increase energy and support lung and kidney health. Recent studies have also pointed to the protective properties of cordycepin and Cordyceps militaris against lung injury from acute inflammation, making them promising candidates to help address the symptoms associated with Long Covid.
While the medicinal properties of mushrooms are just beginning to be understood in Western medicine, they have a long history of use in various herbal traditions worldwide. In addition to their therapeutic benefits, mushrooms are also appreciated for their culinary value, with cooks incorporating mushroom herb plants, a leafy green plant with a distinctive mushroom-like flavor, into pasta sauces, soups, sandwiches, and other dishes. Mushroom herb plants are rich in nutrients such as calcium, protein, iron, beta-carotene, and vitamins A and C, making them a healthy addition to any meal.
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Mushrooms in cooking
Mushrooms are fungi, belonging to the kingdom Fungi, which is separate from both plants and animals. They are used in cooking for their distinctive savoury taste and health benefits.
There are many varieties of mushrooms, and some of the most popular types used in cooking include white button mushrooms, shiitake, and oyster mushrooms. White button mushrooms, also known as white mushrooms, are known for their mild flavour and firm texture once cooked, making them versatile and suitable for a wide variety of dishes. Shiitake mushrooms are commonly found in grocery stores and are often sliced into thin strips and added to stir-fries, soups, and broth. Oyster mushrooms have a delicate, slightly sweet flavour and tender texture, making them perfect for stir-fries, sautéed dishes, and creamy pasta.
When cooking mushrooms, it is important to note that they release moisture when heated. To ensure they brown nicely, it is recommended to fry them in a large pan over medium-high heat with olive oil or butter, ensuring the pan is not overcrowded. Adding salt at the beginning of cooking can draw out moisture, so it is best to season with salt and pepper towards the end of the cooking process.
Mushrooms are incredibly versatile and can be used in a wide range of dishes. They can be fried and served as a side dish, used as a toast topping, or as a garnish. They also make an excellent base for curries, creamy sauces for pasta, and can even be used in burgers as a vegetarian option. Additionally, mushrooms can be dehydrated for long-term storage and later added to soups and broth.
Mushroom herb (Rungia klossii) is a leafy green plant with a distinct mushroom-like flavour. It is often used by cooks as a substitute for mushrooms and can be added to pasta sauces, soups, sandwiches, and any dish that benefits from its mild flavour.
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Mushroom herb plants
Mushrooms are neither plants nor animals but share characteristics of both. They are used in herbalism, which encompasses much more than herbs like basil or rosemary. Herbalism also includes tree barks, roots, seeds, and even non-plant life like mushrooms. Mushrooms have been used in traditional Chinese medicine for their health benefits. For example, the turkey tail mushroom is used to support the liver and immune system.
Mushrooms are a versatile ingredient that can be used in a variety of dishes and pair well with herbs. Some herbs that go well with mushrooms include thyme, rosemary, sage, oregano, and parsley. Herbs offer numerous health benefits, such as improving digestion, reducing inflammation, and boosting the immune system. They also add flavor and aroma to dishes.
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Frequently asked questions
Mushroom herb, or *Rungia klossii*, is a leafy green plant with a distinctive mushroom-like flavour. It is popular with cooks as a substitute for mushrooms.
While mushrooms are not herbs, they are used in herbalism, which encompasses tree barks, roots, seeds, and non-plant life. Mushrooms are also used in traditional Chinese medicine and traditional Japanese herbalism.
Mushrooms are a great source of nutrients. They are low in calories and fat, and they are a good source of fibre. Mushrooms contain important vitamins and minerals, such as vitamin D, potassium, calcium, protein, iron, beta-carotene, selenium, and ergosterol.
Herbs that pair well with mushrooms include thyme, rosemary, sage, oregano, and parsley. Coriander can also be added to mushroom dishes, although its intense and fresh citrus aroma may be an acquired taste.
