Morchella

Morchella, commonly known as morels, is a genus of edible fungi in the family Morchellaceae, order Pezizales. True morels are distinguished by a hollow, conical to ovoid cap with a highly irregular honeycomb of ridges and pits, attached directly to a hollow stem. The fruiting bodies typically reach several centimeters tall and are hollow from cap to stem.

Most Morchella species form ectomycorrhizal relationships with trees, especially oaks, ashes, elms, and pines, though some are saprotrophic on disturbed ground or after fires. They appear in spring in temperate regions, often after rainfall, and are found across North America, Europe, and Asia. Advances in molecular phylogenetics have reshaped Morchella taxonomy, revealing cryptic species and two major clades commonly recognized as the Esculenta clade (yellow and white morels) and the Elata clade (black morels).

Morels are highly prized as edible mushrooms. They should be cooked before eating, as raw or undercooked fruiting bodies can cause gastrointestinal upset in some people. Identification is important because false morels, particularly some Gyromitra species, can be toxic; distinguishing features include the true Morchella’s hollow interior and honeycombed cap versus the often wrinkled, brain-like appearance of Gyromitra.

Historically gathered from the wild, some Morchella species are now cultivated commercially, with cultivation methods developing in China and North America. Cultivation remains complex due to ecological requirements, but several species such as Morchella esculenta and Morchella importuna are produced for markets.