Morchella esculenta (L.:Fr.) Pers.
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common name(s) : Morel, Common Morille
New classification: Ascomycota/Pezizomycotina/Pezizomycetes/Pezizomycetidae/Pezizales/Morchellaceae
Former classification: Ascomycota/Hymenoascomycetes/Pezizomycetideae/Pezizales/Pezizineae/Morchellaceae
synonyms: Morchella esculenta-rigida
(unconfirmed synonyms: Morchella umbrina, Morchella esculenta-umbrina)
edibility : edible if well cooked
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The cap is honeycombed cap, round, with ridges forming irregular honeycombs, mostly beige but also blackish, with a well differentiated, thick, creamy white stem.
The flesh is greyish or cream; its taste is mild; the odour is faint and pleasant.
The fertile surface is smooth.
The spore print is cream.
It grows on the ground, along streams, bushes, on sandy ground, rubble, on a rather calcareous soil, with ash, also apple trees, elm, oaks, poplar, hazel.
The fruiting period takes place from April to June.
Dimensions: |
width of cap approximately 7 cm (between 3 and 15 cm) |
| total height approximately 9 cm (between 3 and 25 cm) |
| width of stem approximately 40 mm (between 10 and 120 mm) |
Chemical tests : asci tips not blued with Melzer's reagent.
Distinctive features : brown cap adhering to stem; no vallecule (small free room on top of stem); early in the season;
Morchella esculenta is rare and confined in the forest of Rambouillet, and is infrequent, more generally speaking
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| | Above : distribution map of Morchella esculenta in the forest of Rambouillet |
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page updated on 14/01/18