Morel

Morel

　　Morels are produced in the transitional zone between coniferous forests and alpine meadows at altitudes above 3,000 meters in Jiuzhaigou County. They are named for their resemblance to a sheep’s stomach. With a rich, mushroomy aroma and delicate texture, they are exported to Japan and South Korea. Known for stimulating appetite, strengthening the spleen, relieving pain, and inhibiting cancer cells, they are typically stewed or braised with chicken or duck.

Also known as morel mushrooms, sheep liver vegetable, or woven hat mushrooms. In fungal taxonomy, they belong to the order Pezizales, family Morchellaceae, and genus Morchella. The morel consists of a fertile, honeycomb-like cap and a sterile stem. The cap's surface features a reticulated hymenium layer connected at the edges to the stem. The stem is cylindrical, hollow, and smooth or grooved. Morels are among the most renowned edible ascomycetes, with their caps containing seven essential amino acids for humans: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, and valine. They are cool in nature, non-toxic, and beneficial for the stomach and intestines, with medicinal effects including expectorant and qi-regulating properties. They grow singly or in clusters in broad-leaved or mixed coniferous-broadleaf forests, or in open areas at forest edges, during late spring to early summer. Their fruiting period is short, and natural yields are low; however, semi-artificial cultivation by inoculating the humus leaf litter layer in forests can increase natural occurrence.