The review explores the medicinal properties of Morchella esculenta, a highly prized edible mushroom. Morchella is a genus of edible mushrooms closely related to anatomically simplex cup fungi. It is also called morel, true morel; it normally grows in hilly, cold climates between the elevations of 2500 and 3500 m in forest environments in the growing season of March to July. Because of its distinctive flavor, taste, and texture, it is utilized in many different cuisines all over the world.Morchella esculenta is a rich source of various bioactive compounds, including polysaccharides, proteins, flavonoids, and phenolic compounds, that have been shown to possess potent antioxidant, anti-inflammatory, immunomodulatory, anti-cancer, anti-diabetic, and anti-microbial activities. These properties make it a promising therapeutic agent for various diseases and health conditions. In traditional hill societies, it is used for stomach aches, coughs, healing wounds, etc. Further to lowering blood cholesterol levels, and managing diabetes and heart disease, it can improve sleep quality and reduce fatigue. It can be poisonous only if eaten raw in a large amount of freshly collected. The review also discusses the traditional uses of Morchella esculenta in different cultures and the current state of research on its medicinal potential. Overall, this review highlights the importance of further exploration of this edible mushroom as a potential source of natural medicines.