Morchella esculenta

Edible morel ( Morchella esculenta agg. )

The dining - or round - Morel ( Morchella esculenta ) is a Schlauchpilzart from the kind of morels ( Morchella )

Features

The dining Morel forms up to 12 inches high and 3-8 inches wide, articulated in the pileus and stipe fruiting bodies ( Komplexapothecien ). The hat is roundish ovate, sometimes a truncated cone. Its surface is light brown, pale ocher yellow or gray. The hat surface is chambered irregular honeycomb -like, the individual cells are separated by ribs sterile. On the inner surface of the hat is rough and grainy. The brim is fused with the stem, the stem itself is also hollow, often thickened at the base, wavy grooved, 3-9 inches long and 2-4 inches wide. Its surface is white to pale yellow and kleieartig - grained structure. The edible morel is very diverse, the various embodiments have been described in the literature in part as a separate species and subspecies.

Ecology

The edible morel grows as Bodensaprobiont in deciduous forests, alluvial forests and thickets. She prefers humus-rich, calcareous soils, sometimes it also grows on sandy soils. Very much it grows under ash, sometimes with fruit trees. In Central Europe, their fruiting bodies appear from April to June.

Importance

The dining - Morel is a prized edible mushroom, which is also traded in the dried state. It is in Germany, like all species of the genus Morchella after the Federal Species Protection Regulation under protection. Collecting is allowed only in small amounts for personal use.