Morel edible

Edible morel (Morchella esculenta) Edible morel (Morchella esculenta) Edible morel (Morchella esculenta)

Morel (Morchella esculenta)


  • Department: Ascomycota (Ascomycetes)
  • Subdivision: Pezizomycotina (Pesizomycotins)
  • Class: Pezizomycetes (Pecicomycetes)
  • Subclass: Pezizomycetidae
  • Order: Pezizales
  • Family: Morchellaceae (Morels)
  • Genus: Morchella (Morel)
  • Species: Morchella esculenta (Morel edible)


  • Morel real

  • Morel edible

smorchok nastoiashchii

The fruit body of the edible morel is large, fleshy, hollow inside, which is why the mushroom is very light in weight, 6-15 (up to 20) cm high. Consists of a 'leg' and a 'cap'. Edible morel is considered one of the largest mushrooms of the morel family.

The cap of an edible morel, as a rule, has an ovoid or ovoid-rounded shape, less often a flattened-spherical or spherical; along the edge grows tightly to the leg. The height of the cap is 3-7 cm, the diameter is 3-6 (up to 8) cm. The color of the cap is from yellow-brown to brown; becomes darker with age and drying. Since the color of the cap is close to the color of the fallen leaves, the fungus is hardly noticeable in the litter. The surface of the cap is very uneven, wrinkled, consisting of deep pits-cells of various sizes, lined with hymenium. The shape of the cells is irregular, but closer to round; they are separated by narrow (1 mm thick), sinuous folds-ribs, longitudinal and transverse, colored lighter than the cells. The cells vaguely resemble a honeycomb, hence one of the English names for edible morel – honeycomb morel.

The stem of the morel is cylindrical, slightly thickened at the base, hollow inside (forms a single cavity with a cap), fragile, 3-7 (up to 9) cm long and 1.5-3 cm thick. Young mushrooms have a whitish stem, but darkens with age becoming yellowish or creamy. A fully ripe mushroom has a brownish, mealy or slightly flaked stem, often with longitudinal grooves at the base.

The pulp of the fruit body is light (whitish, whitish-cream or yellowish-ocher), waxy, very thin, fragile and delicate, easily crumbles. The taste of the pulp is pleasant; there is no distinct smell.

Morel edible

Spore powder, yellowish, light buffy. Spores are ellipsoidal, smooth, less often granular, colorless, (19-22) × (11-15) microns in size, develop in fruit bags (asci), forming a continuous layer on the outer surface of the cap. Asci are cylindrical, 330 × 20 microns in size.

Edible morel is distributed throughout the temperate zone of the Northern Hemisphere – in Eurasia up to Japan and North America, as well as in Australia and Tasmania. Occurs singly, rarely in groups; quite rare, although the most common among morel mushrooms. It grows in well-lit places on fertile, lime-rich soil – from lowlands and river floodplains to mountain slopes: in light deciduous (birch, willow, poplar, alder, oak, ash and elm), as well as in mixed and coniferous forests, in parks and apple orchards; common in grassy, ​​sheltered places (on lawns and forest edges, under bushes, in clearings and clearings, near fallen trees, along ditches and along the banks of streams). It can grow in sandy areas, near landfills and in places of old burns. In southern Russia, it is found in vegetable gardens, front gardens and lawns. This fungus develops abundantly in spring, from mid-April to June, especially after warm rains. It is usually found in forests on more or less fertile soil under deciduous trees, more often in grassy, ​​well-protected places: under bushes, along ditches, on lawns in parks and gardens. In Western Europe, the mushroom is found from mid-April to the end of May, in especially warm years – from March. In Russia, the mushroom usually appears not earlier than the beginning of May, but it can be found until mid-June, occasionally, during a long warm autumn, even in early October.

Edible morel cannot be confused with any poisonous mushroom. From related species, the morel is conical and the morel is tall, it is distinguished by the rounded shape of the cap, the shape, size and arrangement of the cells. The round morel (Morchella rotunda) is very similar to it, which, however, is often considered as one of the forms of edible morel.

Conditionally edible mushroom of the third category. Suitable for food after boiling in boiling salted water for 10-15 minutes (the broth is drained), or after drying without boiling.

Video about the Morel mushroom edible:

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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