Mycorrhiza is the product of a symbiotic association between fungi and green plants.
Plants prepare food through the process of photosynthesis for the fungus, and in turn, the fungus enhances the surface area for the absorption of essential minerals such as phosphorous into the plant.
These plants are also more adapted in terms of survival than non-mycorrhizal plants.
The benefits of mycorrhiza to plants are:
Mycorrhizal fungi allow plants to draw more nutrients and water from the soil.
They also increase plant tolerance to different environmental stresses.
Mycorrhizal plants are more resistant to disease and drought.