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Yellow Morel, Common Morel
The common yellow morel of Europe and temperate Asia. Under the 2014-2015 revision of Morchella, the name M. esculenta is restricted to this Eurasian species; the yellow morels of North America are mostly Morchella americana, with smaller segregates such as M. diminutiva.
Choice edible only when thoroughly cooked; raw or undercooked morels cause gastrointestinal illness, and large meals have been linked to neurological symptoms. Slice every morel lengthwise: true morels are hollow from cap to stem base. False morels (Gyromitra and Discina) contain gyromitrin and can be deadly, and Verpa species have a cap attached only at the top of the stem.
Never eat a wild mushroom based on a web page — confirm with an expert.
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 Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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