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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.

One response

  1. Texas is in a severe drought now, but a couple of years ago, when we had a rainy spring, my wife and I harvested a couple of pounds of morels that we found in the woods a few miles from home. They were yummy. As you commented, they’re also a treat for the eyes, and I took a series of photographs of them.

    Steve Schwartzman

    June 26, 2011 at 4:25 pm

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