The morel is one of the world’s most prized mushrooms and is harvested in Europe, North America, China and India. It not only tastes good, but has many health benefits too. Photo: Shutterstock
The morel mushroom: why gourmets pay US$500 a kilo for them, the foragers who harvest them, and the health benefits of eating them
- Morel mushrooms cannot be farmed, and foragers in Europe, North America, China and India scour forests each year for the prized fungi
- Known for their meaty flavour and versatility, they can be used in Asian and European dishes alike, and are a great source of antioxidants
The morel is one of the world’s most prized mushrooms and is harvested in Europe, North America, China and India. It not only tastes good, but has many health benefits too. Photo: Shutterstock
