Morels are probably the best known and most sought after of all the edible fungi. They fruit in the spring, and all species are edible. The chambered head, or cap, of a morel consists of pits and ridges, giving it the common name “honeycomb morel.” This is where its spores are produced. The pictured morel, Morchella esculenta, typically appears in May. In my opinion it is as much a feast for the eyes as it is for the stomach.