They come but for a few short weeks during the business end of the Asian monsoon season. "Hed Cummin" เห็ดขมิ้น (Turmeric Mushrooms, translated literally) but more elegantly called the 'Golden Chanterelle' mushroom, botanically Cantharellus cibarius.
We picked up a bag of them tonight for 20 baht from a tiny roadside vendor on our way home. 20 THB = USD $0.61. Thai people eat them just for the flavour, and they are DELICIOUS. A culinary & gourmet delight. But actually, they are also a well-studied and powerful medicinal mushroom.
Are they psychedelic? Sadly, no. :) But they have been proven to have amazing wound healing properties and to contain astounding levels of powerful anti-oxidants. You can read more about that here: https://www.ncbi.nlm.nih.gov/m/pubmed/29256843/ Basically, if you are healing, you want to be eating these. As it happens, this feels like a gift from Mother Earth to my healing body today.
Other studies have shown Chanterelle extract to be highly effective against cervical, breast & lung cancers, and leukemia. It is also a powerful anti-microbial. https://www.researchgate.net/publication/275339844_Nutraceutical_properties_of_the_methanolic_extract_of_edible_mushroom_Cantharellus_cibarius_Fries_Primary_mechanisms
Other 'more-mundane' health benefits include improved brain function, improved growth, decreased Risk of Type 2 diabetes, maintains skin health, helps reduce stress, a migraine treatment and helps alleviate premenstrual syndrome.
Not surprisingly, nutrition-wise these beauties pack quite a punch and are particularly high in Copper, Vitamins B3 & B5 and Vitamins D2 & D3. You'll find the complete nutritional profile here: https://www.healthbenefitstimes.com/chanterelle-mushroom/
Chanterelle originated in central France but are now to be found throughout temperate and tropical forests in Europe, North America, Asia and Africa. And, of course, the forests of Northern Thailand. :)
How will we be enjoying our Chanterelle this evening? A handful of finely chopped garlic, a finely sliced onion and a little finely sliced cabbage tossed into a hot work for 30 seconds. Stir, then toss in the Chanterelle for not more than a minute. Sprinkle with a little pure mineral salt and some freshly ground pepper. We will be serving them beside a tangy rocket-avocado-pomelo salad and a barbequed local fish (conveniently purchased from the same roadside vendor on the way home). And with a little spicy dipping sauce for the fish.
Enjoy the seasons. Cook, Share, Eat & Enjoy the natural goodness of Mother Earth. Food Is Medicine.
Photo credits: My lovely 14 year old daughter, Ploi, aka @nabithecat Pls follow and support her on steem too - she's just learning! :)
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