Guava has been cultivated for so many centuries that its place of origin is uncertain. Believed to have originated from Mexico through to Central America, this small, resilient, evergreen tree is now cultivated throughout the world for its medicinal and food value.

The fruit of most varieties is round, though some types are pear shaped. They have white to salmon-pink, juicy seedy flesh and an aromatic fragrance aroma.

Various parts of the plant, including the leaf and the fruit are used for medicinal purpose.

Guava is a natural source zinc which is used to:

• Support skin health
• Reduce free radicals formed in the body
• Maintain hair health
• Support nail health

TraditionallyThe fruit, leaf, stem and bark of this berry fruit has been used from ancient times for various ailments.

Believed to have originated in Asia, this popular culinary fungus is now grown worldwide. Due to its widespread availability across the globe, it is also referred to as Golden Needle, Velvet Shank and Winter mushrooms.

This cold loving mushroom fruit through winter and naturally grows on the stumps of the Chinese hackberry tree (Celtis Sinensis, ‘enoki’ in Japanese), and on other trees including Ash, Mulberry and Persimmon trees.

Its botanical name Flammunlina derived from the Latin word flammeus meaning ‘small flame’ refers to the orange caps that shine like ‘little flames’ in the winter sunshine. Velutipes meaning ‘with velvet legs’ is a combination of two Latin words velutinus meaning ‘covered with fine hairs’ and pes or ‘foot’ in reference to what the stems look and feel like.There is a significant difference in appearance between the wild and cultivated varieties of this mushroom. Cultivated mushrooms have been unexposed to light, resulting in a white colour, whereas wild mushrooms usually display a dark brown to orange colour. The cultivated mushrooms are also grown to produce long thin stems, whereas wild mushrooms produce a much shorter and thicker stem.

Long used in Chinese and Japanese cuisine it has now gained worldwide recognition as a culinary mushroom.  Enoki is available widely, including from leading Australian supermarkets.

This wood-inhabiting fungus is native to China however is now naturalised in other parts of the world. Maitake forms at the trunk base of old trees or dead trunks, typically oak but also other deciduous hardwoods or conifers.

The meaning of Maitake translates as ‘dancing mushroom’ with mai meaning ‘dance’ and take meaning ‘mushroom’. It is also commonly known as Hen of the Woods, as it closely resembles the texture and meatiness of cooked chicken. It also looks like a hen sitting on her nest in the woods.Recognised as a wood-decaying fungus (commonly known as lignicolous), it grows on and digests moist wood, causing it to rot. By helping start the decomposition process, it serves as an important and unique function in forest ecosystems. It breaks down the lignin (organic polymer) found in the wood of the trees so that other soil organisms can access the nutrients. Without the help of mushrooms, dead trees and fallen branches would simply sit on the forest floor and not decompose into rich forest soil.

Historically, the Japanese culture has revered Maitake as a popular and highly prized edible mushroom. It is now widely commercially cultivated and marketed.

Named because of its resemblance of an oyster; oyster-shaped cap, very short stem, pale colour and slippery texture, the Oyster mushroom grows in temperate and subtropical regions throughout the world. It grows in abundance on the trunks of dead or dying deciduous trees.

Its botanical name Pleurotus is Latin for ‘side ear or sideways’ and refers to the lateral attachment of the stem, Ostreatus meaning ‘oyster’ which acquired its name through its resemblance of oyster shells.Recognised as a wood-decaying fungus (commonly known as lignicolous), it grows on and digests moist wood, causing it to rot. By helping start the decomposition process, it serves as an important and unique function in forest ecosystems. It breaks down the lignin (organic polymer) found in the wood of the trees so that other soil organisms can access the nutrients. Without the help of mushrooms, dead trees and fallen branches would simply sit on the forest floor and not decompose into rich forest soil.This fungus is one of the few species of carnivorous mushrooms, having been known to eat bacteria and tiny worms called nematodes. Scientists suggest that this fungus utilise the nutrients in their prey to supplement the low levels of nitrogen available in wood.

Historically found in Japanese, Chinese and Korean cuisine. It is often picked young for the kitchen due to its taste, smell and tender texture during its earlier years of growth.

Also referred to as Shaggy Mane, Lawyer’s Wig and Ink Cap, this culinary mushroom has a cylindrical white shaggy cap that becomes bell shaped as the mushroom matures. It favours growing in meadows and open woodlands and is commonly found in groups or long lines.

The meaning of Shiitake translates as ‘oak mushroom’ with shii meaning ‘oak’ (a reference to its common host tree) and take meaning ‘mushroom’.Recognised as a wood-decaying fungus (commonly known as lignicolous), it grows on and digests moist wood, causing it to rot. By helping start the decomposition process, it serves as an important and unique function in forest ecosystems. It breaks down the lignin (organic polymer) found in the wood of the trees so that other soil organisms can access the nutrients. Without the help of mushrooms, dead trees and fallen branches would simply sit on the forest floor and not decompose into rich forest soil.

The cultivation of Shiitake is believed to date back thousands of years with a belief it originated in China during the Sung Dynasty (960-1127). Chinese legend credits Wu San Kwung as the originator of Shiitake cultivation, and as such, almost every mushroom growing village in China has a temple in his honor.

Native to North Africa, Asia and Europe, it is now grown commercially across the world. The Trumpet or King Oyster mushroom is the largest species in the oyster mushroom genus (Pleurotus).

It naturally grows on the roots of Apiaceae plants unlike its Pleurotus relative the Oyster mushroom which is a wood-decay fungus.

Known for its thick, meaty white stem and small tan cap, it is a popular culinary mushroom due to its flavour and texture qualities.

Historically, the Japanese culture has revered Trumpet Mushroom as a popular and highly prized edible mushroom. It is now widely commercially cultivated and marketed.