Pleurotus : From Farm to Pharmacy

Long ago, Pleurotus mushrooms (commonly known as oyster mushrooms) were discovered growing naturally on decaying logs across Asia and Europe. Valued for their delicate flavor and revered in traditional medicine, they were believed to boost immunity and promote heart health. As the demand for sustainable food sources grew, it was found that Pleurotus species could be cultivated easily on agricultural wastes like wheat straw and cotton stalks. This made them an ideal candidate for low-cost, eco-friendly farming, supporting food security, and rural livelihoods. Further, modern scientific research validated their status as a superfood, revealing a rich nutritional profile, including high-quality protein, dietary fiber, B-complex vitamins, essential minerals, and a range of bioactive compounds such as β-glucans and phenolics. These compounds impart a wide range of therapeutic properties, including antioxidant, anticancer, antidiabetic, immunomodulatory, and other health-promoting effects. Today, Pleurotus mushrooms have transcended their traditional roles to become key ingredients in functional foods, dietary supplements, and even green nanotechnology, symbolizing the fusion of ancient wisdom with modern science. Key Features: • The book explores the historical and cultural significance of Pleurotus mushrooms in traditional medicine, aligns it with current scientific evidence, and provides detailed descriptions of their morphological characteristics. • It offers a comprehensive guide to sustainable oyster mushroom farming, from mycelial culture and spawn production to agro-waste-based cultivation and postharvest management, promoting waste-to-wealth models and eco-friendly agriculture. • The book highlights the rich nutritional profile and therapeutic potential of Pleurotus mushrooms, with practical sections on culinary applications and traditional recipes. The book also discusses biofortification strategies to enhance micronutrient content, helping combat hidden hunger