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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]
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.
Another similar group of species are the "half-free" morels, e.g. Morchella semilibera, M. populiphila, and M. punctipes. [24] These typically have a honeycombed cap attached to the stalk for about half of its length, and with ridges that are darker than the pits.
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 ...
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 ]
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It found 51 people became sick after eating cultivated morel mushrooms at the restaurant in March and April of this year, with three hospitalized and two people ultimately dying.