546 



The Common jMorfx (Edible) 

 MorchcUa conic a Pers. 



The morels belong to the group of fungi known as Ascomycetes, 

 and instead of producing their spores on the ends of club-shaped hy- 

 phae, or basidia, they produce them on the inside of little sac-like 

 bodies called asci, (see page 420). The hymenium is composed of 

 thousands of these sacs, or asci, placed close together, and the hymen- 

 ium covers the entire outer surface of the cap. 



The morels occur on the ground in early spring, from April to 

 June. They are all edible and are very easy to recognize. The plant 

 consists of two parts, the cap and the stem. The cap is covered with 

 broad irregular pits separated from each other by a network of narrow 

 ridges. The stem is usually quite thick and stout, and both the stem 

 and cap are hollow. 



MorchcUa conica is 5 to 15 cm. (2 to 6 inches) high and the cap 

 is 2.5 to 5 cm. ( I to 2 inches) thick at its broadest part. The cap is 

 elongated and more or less pointed al the upper end. The pits are 

 arranged more or less in vertical rows. They are usually longer than 

 broad but often are quite irregular in shape. 



There are several other species closely resembling .1/. conica that 

 are apt to be found in Illinois, but since they are all equally good to 

 eat no harm can come from mistaking one for another of them. 



The morels should always be carefully washed before cooking. 

 Simply fried in butter they are delicious, or they may be stuffed and 

 baked. 



Collected in Champaign county. 



