गुच्ची च्याउ (Morel Mushroom) ~ NepalAyurveds.com

Monday

गुच्ची च्याउ (Morel Mushroom)

17:28

बैज्ञानिक नामः Morchella conica Pers.

परिवारः Morchellaceae

परिचय:

गुच्ची च्याउ नेपालमा पाइने बहुमूल्य जडिबुटीमध्येको एक हो। यसलाई बैज्ञानिक भाषामा Morchella conica भनिन्छ र यसको परिवार

Morchellaceae हो। नेपालमा पाइने आठ प्रजातिका च्याउहरूलाई गुच्ची च्याउ भनिन्छ, तर Morchella conica र Morchella esculenta सर्वाधिक रूपमा संकलन गरिन्छन्। यसको रूप जालीदार र मोटो हुन्छ र रंग हल्का खैरोदेखि कालोसम्मको हुन्छ। यस च्याउलाई नेपालमा 'गुच्ची च्याउ' भनेर चिनिन्छ। यो ढुसी वर्गमा पर्छ र कुहिएको काठ, पात तथा सडेगलेका वस्तुहरूमा उम्रन्छ।

उपलब्धता:

गुच्ची च्याउ २००० देखि ३५०० मिटरको उचाइमा पूर्व, मध्य र पश्चिम नेपालमा पाइन्छ। विशेष गरी कर्णालीका जिल्लाहरू जस्तै जुम्ला, हुम्ला र मुगुमा यसको ठूलो मात्रामा उत्पादन हुन्छ। गुच्ची च्याउ प्राकृतिक रूपमा भोजपत्र, चिमाल, गोब्रेसल्ला, खस्रु लगायतका रूखहरूको वरिपरि उम्रन्छ।

नेपालका हिमाली क्षेत्रमा यसको प्रचुरता बढी पाइन्छ। खासगरी जहाँ पाइन र क्वेरकस जातका रूखहरू पाइन्छन्, त्यहाँ गुच्ची च्याउ सहज रूपमा उम्रन्छ।

सङ्कलन समय र व्यापारमा आउने भाग:

गुच्ची च्याउको जीवन चक्र धेरै लामो हुँदैन। उम्रिएपछि यसको अधिकतम जीवन एक महिनाको हुन्छ। जब यो परिपक्व अवस्थामा पुग्छ, तब करिब एक हप्ताको अवधिसम्म राम्रो अवस्थामा रहन्छ, त्यसपछि यो कुहिन थाल्छ। त्यसैले बैशाखदेखि असारसम्म यसको संकलन गरिन्छ। यसको छाताजस्तो भाग र डाँठ दुवैलाई संकलन गरिन्छ।

प्रयोग र लाभ:

गुच्ची च्याउलाई परम्परागत रूपमा स्वादिलो तरकारीका रूपमा प्रयोग गरिन्छ। यसको विशेषता भनेको यसको पौष्टिकता र औषधीय गुणहरू हुन्। हिमाली जिल्लाहरूमा पोलेको ठाउँमा गुच्ची च्याउको लेप लगाउने चलन छ।

आधुनिक समयमा पनि यो शक्तिवर्धक औषधी र टनिकको रूपमा प्रख्यात छ। यसको सेवनले शरीरमा ऊर्जा प्रदान गर्दछ। यसलाई विभिन्न खाना, जस्तै सुप र स्यान्डविचमा स्वाद बढाउन प्रयोग गरिन्छ। यो च्याउमा एन्टिअक्सिडेन्ट र इम्युनिटी बुस्ट गर्ने तत्वहरू पाइन्छन्।

संरक्षणको अवस्था:

नेपाल सरकारले गुच्ची च्याउको खेती र संरक्षणलाई विशेष प्राथमिकतामा राखेको छ। यसको अत्यधिक संकलनका कारण यसको संख्या घट्दै गएको छ, जसले गर्दा यसको व्यापारमा पनि प्रभाव परेको छ। सरकारले यसलाई नियन्त्रणित रूपमा खेती गर्न र संकलन गर्न नियम बनाएको छ, ताकि यो जडिबुटी दीर्घकालसम्म उपलब्ध रहोस्।

Introduction:

Morel Mushroom or commonly known as Morchella conica and Morchella esculenta is one of the most precious herbs in Nepal. It belongs to the family Morchellaceae; it is generally well known because of its typical wrinkled, net-like appearance. The color of this mushroom is usually brown to black, the texture soft and spongy. Morel Mushroom thrives on decayed organic material and mostly in areas where old and rotten wood or leaves are present. It is a fungus that grows after the monsoon season in the natural forests of Nepal. Locally, it is known as 'Gucchi Chyau.' This mushroom has immense medicinal and culinary importance.

Availability:

In Nepal, Morel Mushrooms are found within the altitudinal range of 2000 to 3500 meters in the Eastern, Central, and Western regions. It grows wild in forests dominated by tree species such as Betula utilis, Pinus wallichiana, Rhododendron anthopogon, and Quercus spp. The main collection of this mushroom is done from the Karnali zone, especially from districts like Jumla, Humla, and Mugu, where the conditions are most appropriateCool and forested conditions prevail for its growth. The mushroom fruits on the ground during the pre-monsoon and may be found under a decaying plant litter.

Time of Harvest and Parts Traded:

Morel Mushroom has a very short life span in its life cycle. It lives only for a month after sprouting. It reaches the mature, harvestable stage in May of every year and can be in a good state for around a week. It starts decaying after that and becomes uncollectible. Thus, the harvesting period is considered between May and July. In this stage, the whole above-ground portion of the mushroom is gathered, involving the umbrella-like cap and the stem.

The harvested mushroom is around 2 to 3 centimeters thick and has the shape of a somewhat unopened umbrella. The inner side of the mushroom is fully packed with thread-like tissues, while the outer cap is wrinkled and brownish in color. When dried, the Morel Mushroom gets darker and turns lightweight, which is quite easier to be transported and traded.

Uses and Benefits:

Traditionally, Morel Mushrooms have been used as a delicacy vegetable. In the Himalayan regions of Nepal, the paste of the mushroom is applied to burns, as it is believed to promote healing and soothe the skin.

Morel Mushrooms are considered to be a delicacy in haute cuisine globally, especially in present times for their exquisite taste. Morel Mushrooms are normally added to soups, sauces, and many recipes to give them this distinct earthy flavor. Besides culinary uses, these mushrooms are also deemed an energetic-rich mushroom, which makes this a popular tonic for stamina and strength.

Medicinal Properties Morel Mushrooms are said to possess. They contain antioxidants, which help combat oxidative stress and strengthen the immune system. Mushrooms are said to have anti-inflammatory properties, which come in handy for chronic pain and swelling. Besides, their consumption advances digestion and helps with heart health. Indeed, there is evidence that they can reduce bad cholesterol levels and regulate blood pressure-things that will definitely contribute to overall cardiovascular health.

Dosage and Use:

Because there isn't any specific dosage for Morel Mushrooms, this herb is normally used in modest amounts in culinary dishes. Dried mushrooms are rehydrated by soaking them in water, then added into soups, curries, and stir-fry meals. The water utilized for soaking the mushrooms can also be utilized in cooking, as the nutrient and flavor contents are infused into the water. In medicine, it is used in the form of a paste that is prepared from the fresh mushroom applied to burns, wounds, or other skin inflammations as an aid to the healing process.

Due to its nutrient-heavy profile, Morel Mushrooms are best taken in moderation, especially among patients with certain health conditions. Pregnant and lactating women should seek medical advice before using the morel for medicinal purposes. Morels are considered safe when cooked, but their raw consumption should be avoided because they may cause stomach discomfort.

Conservation Status:

The Government of Nepal has recognized the Morel Mushrooms as one of the priority species for cultivation and conservation due to their economic and ecological value. Overexploitation together with habitat loss has led to the decline in the wild populations, causing increasing concern about the sustainability of the species. Efforts are thus underway to encourage controlled farming and sustainable harvesting practices. Government and community programs are training farmers in techniques for mushroom cultivation in the hope of conserving the resource for future generations.

These Morel Mushrooms bear importance not only in the local economies but also internationally. With increasing demand, especially in European and Asian countries, Nepal could turn out to be one of the major exporters of this rare and valuable herb. However, for the long-term survival of Morel Mushrooms in the Nepalese forests, a balance between commercial exploitation and environmental conservation is important.

Reference

Hindi To Nepali Dictionary Words Starting From बो

100 Common Nepali Slang Words with Hindi Translation: A Fun Guide to Understanding Nepali Conversations

Bridging Cultures: Daily Use Hindi Sentences in Parties with Nepali Meaning

Daily Hindi Sentences for Kids with Nepali Translations: A Simple Guide

Daily Office Sentences: Essential Hindi-Nepali Translations for Everyday Use

Daily Use Hindi Sentences for Parents with Nepali Meanings: A Guide for Everyday Conversations

Daily Use Hindi Sentences for Students with Nepali Meaning

Essential Daily Sentences for Market Conversations: Hindi to Nepali and Vice-Versa

find word you want

https://easyayurveds.com/ayurvedic-medicine-for-common-cold/

https://easyayurveds.com/ayurvedic-medicine-for-weight-loss/