Mushrooms have been with us even before the trees and have been a part of human history for thousands of years, valued for their nutritional, medicinal and cultural importance. Early evidence shows that prehistoric peoples gathered wild mushrooms as a food source, and ancient civilisations soon recognised their special qualities.

The Egyptians also held mushrooms in high regards a food of the gods and only eaten by the Pharaho’s. Greeks and Romans used them for cooking and medicine and had experts who would advise emperors on which varieties were safe to eat.

In the middle ages, knowledge about mushrooms declined in Europe due to fears of poisoning and folklore tales linking them to witches.By the 17th century cultivation began in France leading to development of commercial mushroom farming. This innovation spread across Europe and eventually to the rest of the world.

Some mushrooms can glow in the dark A compound called Luciferin and the oxidative enzyme Lucifarase when these two mix with oxygen it triggers a chemical reaction that emits light. Luciferin and Lucifarase are the key components to bioluminescence.

From ancient healing traditions to modern culinary and scientific interests, the history of mushrooms reflects their long standing importance to human culture.

There are 80 know species of mushroom know to be bioluminescent.