Morchella vulgaris    (Pers.) Boud. 



New classification: Ascomycota/Pezizomycotina/Pezizomycetes/Pezizomycetidae/Pezizales/Morchellaceae  
Former classification: Ascomycota/Hymenoascomycetes/Pezizomycetideae/Pezizales/Pezizineae/Morchellaceae  

synonyms: Morchella esculenta-vulgaris 

edibility : edible if well cooked

potential confusions with  Morchella vulgaris toxicity of Morchella vulgaris genus Morchella  

The cap is honeycombed cap, egg-shaped then oblong (tip narrower than base), with irregular, dark aligned ridges, separated by paler ridges, black or dark reddish-brown to ochre (non yellow), with a well differentiated, red ochre stem.

The flesh is whitish; its taste is faint, mild; the odour is faint and pleasant.

The fertile surface is smooth. The spore print is cream.

It grows on the ground, in gardens, rich and chalky soils, on a rather calcareous soil, with pine, ash, elm, poplar, locust.

The fruiting period takes place from April to June.
Dimensions: width of cap approximately 3 cm (between 2 and 4 cm)
  total height approximately 10 cm (between 5 and 15 cm)

Chemical tests : asci tips not blued with Melzer's reagent.

Distinctive features : elongated shape; cap adhering to stem; slightly prominent ridges, with round pits, vertically elongated and sinuate

Morchella vulgaris is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .



page updated on 14/01/18