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Morchella deliciosa is a species of edible fungus [2] in the family Morchellaceae. It was first described scientifically by Elias Magnus Fries in 1822. [ 3 ] It is a European species, although the name has erroneously been applied to morphologically similar North American morels.
According to Kuo, [2] David Arora depicts this species in his popular 1986 work Mushrooms Demystified, describing it as a "coastal Californian form of Morchella deliciosa growing in gardens and other suburban habitats". [3] Kuo suggests that M. rufobrunnea is the correct name for the M. deliciosa used by western American authors. [4]
Morchella esculenta (morel) must be cooked before eating. [ 21 ] Verpa bohemica is considered choice by some—it even can be found for sale as a "morel"—but cases of toxicity have been reported.
Morchella semilibera in Indiana, US. Certain Morchella species (M. eximia, M. importuna, M. tomentosa and others) exhibit a pyrophilic behaviour and may grow abundantly in forests which have been recently burned by a fire. [68] [69] Moderate-intensity fires are reported to produce higher abundances of morels than low- or high-intensity fires. [48]
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Morchella esculenta is commonly known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, [15] Molly Moocher, haystack, and dryland fish. [2] In Nepal it is known as Guchi chyau . [ 16 ]
Morchella mediterraneensis is a species of true morel, classified under the family Morchellaceae. First described in 2016, it belongs to the elata subclade ( Morchella sect. Distantes ). The species is notable for its distribution in Mediterranean regions, where it is one of the most common morel species.
The stipe measures 3–10 cm (1.2–3.9 in) high and 2–6 cm (0.8–2.4 in) wide, [6] and is often somewhat thicker near the base. Its whitish to pale brownish surface is smooth or finely mealy with whitish granules. It develops longitudinal ridges and grooves (particularly near the base) as the fruit body matures.