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Morchella semilibera, commonly called the half-free morel, is an edible species of fungus [1] in the family Morchellaceae native to Europe and Asia. [2] [3] [4]DNA analysis has shown that the half-free morels, which appear nearly identical on a macroscopic scale, are a cryptic species complex, consisting of at least three geographically isolated species. [5]
Other classical, early-proposed names include Morchella deliciosa, also described by Fries in 1822, Morchella semilibera, the half-free morel, originally described by de Candolle and sanctioned by Fries in 1822, [26] Morchella vulgaris, which was recombined by Samuel Gray as a distinct species in 1821 [27] following a forma of M. esculenta ...
M. punctipes is similar to G. gigas and M. rimosipes, but unlike the two, its cap is freely attached to the stipe. [2] M. punctipes is one of three species of fungi commonly referred to as half-free morels, the others being M. populiphila in western North America and M. semilibera in Europe, [1] the latter having smaller spores than M. punctipes.
No matter how experienced you are, if you aren’t 100% sure of a mushroom’s identification, don’t eat it.
The fungus used to be referred to as Morchella semilibera (the "half-free morel") in western North American field guides until molecular analysis established that to be a strictly European species. It was previously referred to as phylogenetic species Mel -5 (i.e., identified based on DNA sequence ) in a 2011 publication. [ 2 ]
The FDA says morels are generally considered safe to eat, but may contain toxins that can cause health problems. The report says the specific toxin in the Dave's Sushi morels is still unknown.
A feature distinguishing the species from true morels (genus Morchella), the cap hangs free from the top of the stem, which is lighter in color, brittle, and up to 12 cm (4 + 3 ⁄ 4 in) long by 1 to 2.5 cm (3 ⁄ 8 to 1 in) thick.
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] The specific epithet is derived from the Latin esculenta, meaning "edible".
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