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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] The specific epithet is derived from the Latin esculenta, meaning "edible".
Instead of seeds, mushrooms reproduce through spores. Spores can be contaminated with airborne microorganisms, which will interfere with mushroom growth and prevent a healthy crop. Mycelium, or actively growing mushroom culture, is placed on a substrate—usually sterilized grains such as rye or millet—and induced to grow into those grains ...
More recently, small-scale commercial growers have had success growing morels by using partially shaded rows of mulched wood. The rows of mulch piles are inoculated with morel mushroom spores in a solution of water and molasses which are poured over the piles of mulch and then they are allowed to grow undisturbed for several weeks.
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]
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Microscopically, the mushroom is distinguished by its large spores, typically 60–80 by 15–18 μm, and the presence of only two spores per ascus. Verpa bohemica is found in northern North America, Europe, and Asia. It fruits in early spring, growing on the ground in woods following the snowmelt, before the appearance of true morels.
No matter how experienced you are, if you aren’t 100% sure of a mushroom’s identification, don’t eat it. Morel mushrooms have returned to Idaho. What to know, how to avoid ‘poisonous ...
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