Morel high

High Morel (Morchella elata) High Morel (Morchella elata) High Morel (Morchella elata)

High Morel (Morchella elata)

Systematics:

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

Synonyms:

  • Morchella purpurascens
  • Boletus esculentus

Morel high

Tall morel is much less common than other types of morels.

The cap is olive-brown, conical, with cells bounded by sharply distinguished edges of the folds, 4-10 in height and 3-5 cm in width. The surface is covered with approximately triangular cells bounded by more or less parallel vertical narrow folds. Cells are olive-brown, in mature mushrooms they are brown or black-brown; partitions are olive-ocher; the color of the fungus darkens with age.

Stem at apex almost equal in diameter to cap, whitish or ocher, granular, 5-15 cm in height and 3-4 cm in thickness, at apex almost equal in diameter to the cap. In young mushrooms, the leg is whitish, later – yellowish or ocher.

Spore powder white, cream or yellowish, ellipsoidal spores, (18-25) × (11-15) microns.

Fruiting bodies of morel are highly developed in April – May (less often in June). Long morel is rare, found in small quantities. It grows on soil in coniferous and deciduous forests, often in grassy meadows and edges, in gardens and vegetable gardens. More common in the mountains.

Morel high

Externally, a tall morel is very similar to a conical morel. Differs in a darker color and larger sizes of the fruit body (apothecia) (5-15 cm, up to 25-30 cm in height).

Conditionally edible mushroom. Suitable for food after boiling in boiling salted water for 10-15 minutes (the broth is drained), or after drying without boiling. Dried morels can be used after 30-40 days of storage.

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