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A small yellow morel of eastern North American hardwood forests, described in 2012 from DNA-based work. It has a usually pointed cap with sparse, mainly vertical ridges and a slender stem. It is common under white and green ash, tulip tree and hickories in April and May.
Edible only when thoroughly cooked; morels contain heat-labile toxins and raw or undercooked morels can cause poisoning. Separate from false morels (Gyromitra), whose caps are brain-like or wrinkled and chambered or cottony inside, and from Verpa, whose cap hangs free from the top of a cotton-stuffed stem. A true morel is hollow from cap to stem base when sliced lengthwise.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
