Laura Smith
Mushrooms are a type of fungus that is commonly added to meals for its savory flavor. They are also a source of various nutrients, such as vitamins, minerals, and antioxidants, which provide health benefits such as reduced risk of cancer and improved gut health. While some sources consider mushrooms to be herbs, others classify them as spices or distinguish them as non-plant life. For example, in the game Disney Dreamlight Valley, mushrooms are classified as herbs because they are foraged rather than grown. On the other hand, a plant called the Mushroom Herb or Mushroom Plant (Rungia klossii) is a leafy green herb native to Papua New Guinea that has a distinctive mushroom-like flavor. This herb is often used in cooking to add a mushroom flavor to dishes.
| Characteristics | Values |
|---|---|
| Type | Mushrooms are a type of fungus |
| Health Benefits | Mushrooms are a good source of vitamin D, vitamin B6, calcium, protein, iron, beta-carotene, and vitamins A and C. They are also low in sodium and high in ergothioneine, an amino acid and antioxidant. |
| Culinary Uses | Mushrooms are used in cooking for their savory flavor. They can be added to soups, stir-fries, sandwiches, pasta sauces, and more. |
| Herbal Uses | Mushrooms are used in Traditional Chinese Medicine and traditional Japanese herbalism for their health benefits. |
| Foraging | Mushrooms are foraged rather than grown, which may be why they are considered a herb. |
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What You'll Learn
- Mushrooms are a fungus, but they are still classed as an herb
- Health benefits of mushrooms include lowering the risk of cancer
- Mushrooms are low in sodium and can be used as a substitute for salt
- Mushroom herb (Rungia klossii) is a leafy green plant with a mushroom flavour
- Mushrooms are used in Traditional Chinese Medicine and traditional Japanese herbalism
Mushrooms are a fungus, but they are still classed as an herb
Mushrooms are a type of fungus, but they are still classed as an herb. This is because, in herbalism, the term "`herb`" is used to refer to more than just plants such as basil or rosemary. It also encompasses non-plant life, including fungi like mushrooms.
Mushrooms are a popular food item, with the average American consuming around three pounds of mushrooms per year. They are prized for their savoury flavour and ability to enhance dishes without adding significant amounts of fat, calories, or sodium. Furthermore, mushrooms are a good source of vitamin D, especially after exposure to UV light or sunlight. For example, maitake mushrooms are traditionally used in Japanese culture and Traditional Chinese Medicine for their health benefits, including their ability to support the immune system.
In addition to vitamin D, mushrooms contain vitamin B6, which aids in the formation of red blood cells, proteins, and DNA. Shiitake mushrooms, for instance, are an excellent source of vitamin B6. Mushrooms are also rich in polysaccharides, their most abundant carbohydrate. These polysaccharides stimulate the growth of healthy bacteria in the gut, as they are able to pass through the stomach unchanged and reach the colon intact.
Mushroom herb, or *Rungia klossii*, is a leafy green plant native to Papua New Guinea. It has a distinctive mushroom-like flavour and is often used in cooking, particularly in pasta sauces, soups, sandwiches, and stir-fries. The plant thrives in rich, moist, and well-drained soil, and it grows well in partial shade or light sunlight. It is also drought-tolerant and provides nutrients such as calcium, protein, iron, beta-carotene, vitamin A, and vitamin C.
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Health benefits of mushrooms include lowering the risk of cancer
Mushrooms are a fungus, and they are often added to meals for a savory flavor without the addition of fat, calories, or sodium. However, their benefits extend beyond flavor. Mushrooms are rich in vitamins, nutrients, and antioxidants, offering a host of health advantages, including a reduced risk of cancer.
A review of 17 cancer studies from 1966 to 2020 found that eating just 18 grams of mushrooms daily may lower your cancer risk by up to 45%. This amount is roughly equivalent to two medium-sized mushrooms. The protective effects of mushrooms are attributed to their high content of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Shiitake, oyster, maitake, and king oyster mushrooms have been found to have higher amounts of ergothioneine.
Mushrooms also contain polysaccharides, their most abundant carbohydrate, which stimulate the growth of healthy bacteria in the gut. These polysaccharides are unique in that they pass through the stomach unchanged and reach the colon, promoting bacterial growth in the gut microbiome. A healthy gut microbiome is essential for overall health and mood.
In addition to their cancer-fighting properties, mushrooms are a source of vitamin D, which assists with cell growth, boosts immune function, and reduces inflammation. Vitamin D also helps the body absorb calcium for strong bones. Certain mushrooms, such as white button, portabella, and cremini, provide the most vitamin D after exposure to UV light or sunlight.
While the majority of studies on mushrooms and cancer have been conducted in Asia, the research suggests a positive trend toward improved quality of life for cancer patients. However, it is important to consult with a doctor before using mushrooms during cancer treatment, as they can cause liver or kidney toxicity in some cases.
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Mushrooms are low in sodium and can be used as a substitute for salt
While mushrooms are not technically herbs, they are a type of fungus that can be incorporated into meals to add a savoury flavour without increasing fat, calorie, or sodium content. In fact, mushrooms are naturally low in sodium, with just five milligrams of sodium in a cup of white button mushrooms. This makes them an excellent substitute for salt, helping to reduce sodium intake and maintain low blood pressure.
Mushrooms can be used in a variety of dishes, including soups, stir-fries, sandwiches, and salads. Cooking mushrooms intensifies their flavour and makes them an excellent addition to a range of recipes. For example, maitake mushrooms can be used to make a simple mushroom broth by simmering them with vegetable scraps in water for several hours. Alternatively, they can be sliced and exposed to sunlight to boost their vitamin D content, providing an easy way to add this essential nutrient to your diet.
In addition to being low in sodium, mushrooms offer a range of health benefits. They are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Research has shown that consuming just 18 grams of mushrooms per day may lower the risk of cancer by up to 45%. Mushrooms also contain polysaccharides, which stimulate the growth of healthy bacteria in the gut. These polysaccharides pass through the stomach unchanged and reach the colon, promoting the growth of beneficial bacteria.
Mushroom herb plants, or *Rungia klossii*, are leafy green plants with a distinctive mushroom-like flavour. These plants are native to Papua New Guinea and can be grown in gardens or containers. They are a great option for individuals who do not consume fungi but enjoy the flavour of mushrooms. The leaves of mushroom herb plants can be added to cooked dishes at the last minute to enhance their flavour and prevent nutrient loss.
Overall, mushrooms are a versatile and healthy ingredient that can be used as a substitute for salt in a variety of dishes, providing numerous health benefits and a savoury flavour without the added sodium.
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Mushroom herb (Rungia klossii) is a leafy green plant with a mushroom flavour
Mushrooms are a type of fungus that is commonly added to meals for its savoury flavour. However, the mushroom herb, or *Rungia klossii*, is a leafy green plant that happens to have a mushroom-like flavour. This makes it a great alternative for those who do not eat fungi but enjoy the flavour, or those who like the flavour but not the texture, of mushrooms.
The mushroom herb is native to Papua New Guinea and is also known as Acanth Spinach, Shombay, Moku, Tani, Aimbe, and Kenkaba. It is a low-growing, perennial clumping plant that can grow up to 1 metre in height, though it usually reaches about 24 inches (61 cm) at maturity. The plant has glossy, oval-shaped dark green leaves that grow up to 8 cm long and form slightly crinkled shapes. Some leaves also develop yellow stripes along the veins, especially those exposed to sunlight. Small bright blue lip-like flowers, about 1 cm long, also appear from time to time.
The mushroom herb thrives in rich soil and partial shade or light sunlight. It is relatively drought-tolerant but grows faster with regular irrigation. The plant is sensitive to extreme cold and will not survive outdoors in very cold climates. It is an excellent source of calcium, protein, iron, beta-carotene, vitamin C, and chlorophyll. The leaves can be eaten raw or cooked and are commonly added to salads, sandwiches, soups, stews, pasta sauces, and more.
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Mushrooms are used in Traditional Chinese Medicine and traditional Japanese herbalism
While mushrooms are not herbs, they are used in Traditional Chinese Medicine (TCM) and traditional Japanese herbalism.
Traditional Chinese Medicine
Medicinal mushrooms have been used in traditional Chinese medicine for thousands of years to maintain good health and as drugs to treat diseases. For example, the fungus from maitake has been used in China for centuries to enhance the immune system. Modern research has confirmed its effectiveness in this regard, and it has also shown to have anti-tumor effects. Shiitake mushrooms have also shown some promise in fighting cancer and viruses.
Other mushrooms used in traditional Chinese medicine include Agaricus blazei Murill (AbM), which is used to treat various diseases, including cancer, chronic hepatitis, diabetes, arteriosclerosis, and hyperlipidemia. Fomitopsis pinicola is believed to inhibit vascular endothelial growth factor and curb oxidative stress and inflammation that promotes cancer. Trametes versicolor, containing PSK or PSP, inhibits TNF-α-induced MMP-3 synthesis in T98G glioma cells. Chinese Cordyceps boosts immunological responses and reduces tumor microenvironment immunosuppression.
Traditional Japanese Herbalism
Mushrooms are an essential ingredient in Japanese cuisine, and some varieties have been used in traditional medicine for centuries. Maitake, which translates to "dancing mushroom," is used in Japan to enhance the immune system. Shiitake mushrooms have also been used to fight cancer and viruses.
In traditional Japanese herbalism, the sclerotia of a mushroom whose Latin name is Omphalia lapidescens and Chinese name is lei wan, were highly prized as an aphrodisiac. Modern lab studies have confirmed its effectiveness in treating intestinal parasites, including tapeworm, roundworms, spirometra, and ancylostomes. Some studies have also found that it kills gastric cancer cells.
In addition to their medicinal value, mushrooms used in Japanese cuisine include matsutake, which forms a symbiotic relationship with the roots of certain tree species, most notably the Japanese Red Pine. They have long, thick stems and knob-like brown caps. They are quite expensive due to the difficulty in finding them, with prices ranging from $90 per kilogram to $2,000 per kilogram for those found in Japan at the beginning of the season. Nameko is another variety used in Japanese cooking; they are small and amber-brown with a nutty flavor and a thin layer of gelatin on their caps, forming a glaze when cooked.
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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 a low-lying shrub native to Papua New Guinea.
Mushroom herbs are rich in iron, vitamin C, beta-carotene, protein, calcium, and chlorophyll. They are also a good source of dietary fibre.
Mushrooms are a good source of vitamin D, vitamin B6, and ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They are also low in sodium and can help lower blood pressure.
In herbalism, the word "herb" is the root word. While this typically refers to plants such as basil or rosemary, it can also include non-plant life such as mushrooms.
