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Morchella elata, also known as Black Morel has a conical cap with distinct black ridges and brown to smoky-grey pits. The stem is white with a rough, mealy or granular surface and hollow centre. The mushroom fruits in spring.
is yellowish-brown, with darker parallel longitudinal ribs that are connected to form honeycomb-like pits. The vertical ridges are continuous and for the most part fairly well aligned, while the more randomly spaced horizontal ridges that run between pairs of vertical ridges are noticeably narrower. The flesh is white, brittle, thin and hollow. Stem
creamy-white, smooth at the top but usually grooved near the base. It has just one hollow chamber. Spore print
Spores are ellipsoidal, smooth, measuring 18-25 x 11-15µm, and hyaline, with oil droplets at each end.
include other Morchella species like Morchella esculenta
(Common Morel). Gyromitra species can also be mistaken as Morchella elata but they lack the pitted cap and have a chambered, rather than a hollow, stem. One of these is Gyromitra esculenta
The scientific name Morchella elata was proposed by Elias Magnus Fries from Sweden in 1822. DNA analysis in 2011 has shown North American black morels to be largely distinct from European species, therefore restricting the use of the Morchella elata name to Europe.
on the www.first-nature.com web site.
Many mushrooms are poisonous and some are lethally poisonous. It can be very difficult to distinguish between an edible and a poisonous mushroom. Because of that, we strongly advise against consuming wild mushrooms, and this site does not contain any information about the edibility or toxicity of mushrooms.
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