| Morchella elata Fr. |
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common name(s) : Black Morel, Conical Morel, Tall Morel
synonyms: Morchella conica, Morchella esculenta-conica, Morchella deliciosa, Morchella conica-deliciosa, Morchella conica-costata, Morchella costata edibility : edible if well cooked
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The cap is egg-shaped or conical, honeycombed cap, on top of a white stem; the cap has prominent and vertical parallel primary ridges, the secondary ridges (inside) are forming square or rectangular pits, beige-brown to blackish-brown, with a well separated, white to fawn, distinctively hairy stem. The flesh is whitish, greyish with age; 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, on rich, sandy ground : parks, gardens, along streams, orchards, edges of coniferous woods, but also on garbage or rubble, more often in the mountains, on a rather calcareous soil, with ash trees, also with fir, elm and oaks. The fruiting period takes place from March to June.
Chemical tests : asci tips not blued with Melzer's reagent. Distinctive features : cap with prominent and vertical parallel primary ridges, the secondary ridges (inside) are forming square or rectangular pits; often with a vallecule (small free room on top of stem), except when mature; cap and stem of same size; hollow cap; on calcareous soils Morchella elata is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |