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
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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.
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 |