Morel mushroom

Morel mushroom

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Surname: Morel
Other names: ?
Latin name: Morchella
mushroom family: Morel relatives
Number of species: about 30 species
circulation area:
toxicity: non-toxic (only for food, goat and Spitzmorchel)
contained poisons: /
LocationsUnspecific, since morels are relatively undemanding mushrooms
Appearance: mostly brownish-yellowish; honeycomb mushroom hat
GrцЯe: up to 20cm
use: Edible mushroom (does not apply to all types of morels!)


All information is for educational purposes only and is not suitable for identifying edible mushrooms / toadstools. Eat or Never use found mushrooms without appropriate expertise! Depending on the mushroom, only a few grams can be fatal.

Interesting about the morels

morels or Morchella describe a circa 30-species genus that belongs to the fungus fungus. Depending on the species, these fungi reach growth heights of up to twenty centimeters and have hollow fruit bodies inside, which are firmly fused with the stems, which are also hollow and up to two centimeters thick. The heads are pointed in an upward shape and have a honeycomb-like structure. The heads appearing in brown, dark yellow or brownish-gray color are subdivided into irregularly arranged honeycombs or cells of different sizes containing the spores.
Morels are very undemanding plants that grow in almost any unfertilised soil, either individually or in groups, feeding on dead organic matter. They live in coniferous and deciduous forests, meadows and bushes and like sandy sites near ash and wood waste and at fire sites and manure areas. Morels appear only in March, April and May.
All three edible varieties of these mushrooms that Speisemorchel, the Kдppchenmorchel and the Spitzmorchel are protected in Germany and therefore may only be collected in small quantities. The culture of morels is theoretically possible, but it is very difficult. However, a soil covered with bark mulch brings success in some cases.
Due to their only two to a maximum of three months lasting season morels on markets produce high prices and their fine and characteristic taste makes them a highly sought-after edible mushrooms. Their complex aroma unfolds these mushrooms especially when they are dried and soaked in water before preparation. Before further processing, fresh morels must first be carefully tapped out and then washed to clean them of dirt and sand that has collected in the honeycombs. Morels accompany dishes with meat as well as with fish or seafood and are ideal companions for asparagus and other spring vegetables.
The origin of the name of these mushrooms allows for different theories. Most likely, the derivation is that their name derives from the Old Germanic word "morhel", which translates as "small gauge" means.