Morel high (Morchella elata)

Systematics:
  • Department: Ascomycota (Ascomycetes)
  • Subdivision: Pezizomycotina (Pezizomycotins)
  • Class: Pezizomycetes (Pezizomycetes)
  • Subclass: Pezizomycetidae (Pezizomycetes)
  • Order: Pezizales (Pezizales)
  • Family: Morchellaceae (Morels)
  • Genus: Morchella (morel)
  • Type: Morchella elata (Tall morel)
  • Morchella purpurascens
  • Edible mushroom

High morel (Morchella elata) photo and description

The high morel is much rarer than other types of morels.

head olive-brown, conical, with cells bounded by sharply prominent ridges of folds, 4-10 cm high and 3-5 cm wide. The surface is covered with roughly triangular cells bounded by more or less parallel vertical narrow folds. The cells are olive-brown, in mature mushrooms they are brown or black-brown; partitions are olive-ocher; The color of the fungus darkens with age.

Leg at the apex almost equal in diameter to the cap, whitish or ocher, granular, 5-15 cm high and 3-4 cm thick, at the apex almost equal in diameter to the cap. In young mushrooms, the stem is whitish, later – yellowish or ocher.

spore powder white, cream or yellowish, spores ellipsoid, (18-25) × (11-15) µm.

The fruit bodies of the high morel develop in April-May (rarely June). Morel high is rare, found in small numbers. Grows on soil in coniferous and deciduous forests, often – on grassy glades and edges, in gardens and orchards. More common in the mountains.

High morel (Morchella elata) photo and description

Outwardly, the tall morel is very similar to the conical morel. Differs in a darker color and larger size of the fruiting body (apothecium) (5-15 cm, up to 25-30 cm tall).

Conditionally edible mushroom. It is suitable for food after boiling in boiling salted water for 10-15 minutes (the broth is drained), or after drying without boiling. Dried morels can be used after 30-40 days of storage.

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