Edible.
Genus Morchella Dill. Receptacle pileate or clavate, impervious in the centre, stipitate, covered with hymenium, which is deeply folded and pitted.—Cooke.
In this genus the species have a general resemblance to each other in size, color, form, texture, and flavor. The cap is usually a dull yellow, sometimes slightly olive-tinted, darkening with age to a brownish leather tinge. The stems are stout and hollow, white or whitish. This genus has a very wide geographical distribution, but the species are not numerous. Cooke describes twenty-four, some of them found in India, Java, Great Britain, Central and Northern Europe, Australia, and North America. Peck describes six species found in New York State. The lines of demarcation between species are not very decided; but as none of the species are known to be poisonous, it may be considered a safe genus to experiment with.
In the Morchella esculenta the cap is ovate, in one variety rotund, the margin attaching itself to the stem; ribs firm and anastomosing, forming deep hollows or pits; color yellowish tan, olivaceous; spores hyaline, colorless; asci very long. The Morel, though rare in some localities, is found in large quantities in some of the midwestern States, sometimes in the woods along the borders of streams, often in peach orchards, at the roots of decaying trees.
I am informed by correspondents who have collected and eaten them that the Morels can be gathered in abundance in the springtime along the banks of the Missouri and tributary streams. A lieutenant in the United States Army informs me that he found fine specimens of this species in the mountains of California, five or six thousand feet above sea-level. A correspondent, Mr. H. W. Henshaw, writes that he has made many excellent meals of them, finding them on the banks of Chico Creek, Sacramento Valley, California, on Gen. Bidwell's ranch, in April. A correspondent in Minnesota writes: "The Morel grows abundantly in some places here, but so prejudiced are many of the natives against 'toad-stools' that I had to eat the Morel alone for a whole season before I could induce any one else to taste it." Mr. Hollis Webster, of the Boston Mycological Club, reports the Morchella conica as appearing in abundance in eastern Massachusetts in May of this year. A correspondent in West Virginia reports that quantities of a large-sized Morel are found in the mountain regions there.
I have reports also of the appearance of the Morel in Western New York, and on the coast of Maine and of Oregon. A miner writes to me from Montana that he and several other miners, having lost their way in the mountains of that State during the spring of the year, subsisted entirely for five days on Morels which they collected.
The specimen represented in [Plate C], Fig. 1, is figured from a Morchella esculenta which grew in the vicinity of Falls Church, Va., less than ten miles from the District of Columbia. The reports which I have received from correspondents in twenty States show that the Morel is not so rare in this country as was formerly supposed. The advantages which this mushroom possesses over some others are (1) the readiness with which it can be distinguished, (2) its keeping qualities, and (3) its agreeable taste. It is easily dried, and in that condition can be kept a long time without losing its flavor. Though it has not the rich flavor of the common field mushroom, it is very palatable when cooked, and when dried it is often used in soups. It is very generally esteemed as an esculent among mycophagists.
Fig. 2 represents the sporidia enclosed in the ascus, or spore sack, with accompanying paraphyses.
Fig. 3. Gyromitra esculenta Fries. "Esculent Gyromitra."