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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".
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota).These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
Morchella conica is an old binomial name previously applied to species of fungi in the family Morchellaceae.It is one of three scientific names that had been commonly used to describe black morels, the others being M. angusticeps and M. elata.
Other than the anamorph genus Costantinella, the three remaining genera of Morchellaceae are distinguished by ascocarp morphology. Morchella species have an ascocarp with a sponge-like pileus, with a hollow stipe and pileus.
The first morels have been confirmed in Indiana. Here's what to know about the springtime delicacy.
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.
Morchella tridentina is a cosmopolitan species of ascomycete fungus in the family Morchellaceae.Commonly referred to as the mountain blond or western blond morel in North America, it produces conical, grey to buff fruit bodies that are rufescent and grow up to 20 cm (7.9 in) tall and 5 cm (2.0 in) wide.
No matter how experienced you are, if you aren’t 100% sure of a mushroom’s identification, don’t eat it.