Morchella
Morchella
Morchella (pronunciation: /mɔːrˈʃɛlə/), commonly known as morel, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). The etymology of the term "Morchella" is derived from morchel, an old term for mushroom.
Description
Morchella species are characterized by their distinctively shaped fruit bodies, which are highly prized by gourmet cooks, particularly for French cuisine. The fruit bodies of Morchella species are highly polymorphic in appearance, exhibiting variations in shape, color, and size; this has led to an extensive synonymy including over 60 scientific names applied across the genus.
Habitat and distribution
Morchella species are found in a variety of habitats, ranging from burnt forest areas to orchards, gardens, and riverbanks. They are native to temperate regions of the Northern Hemisphere, but have been introduced and have naturalized in many other parts of the world.
Edibility
Morchella mushrooms are highly prized edible fungi. They are collected and sold worldwide, both fresh and dried. However, they should be cooked before consumption, as raw morels can cause stomach upset.
Related terms
- Mycology: The branch of biology concerned with the study of fungi, including their genetic and biochemical properties, their taxonomy, and their use to humans as a source for tinder, medicine, and entheogens, as well as their dangers, such as poisoning or infection.
- Ascomycota: A division or phylum of the kingdom Fungi that, together with the Basidiomycota, form the subkingdom Dikarya.
- Pezizales: An order of Ascomycota fungi, also known as cup fungi.
- Fruit body: The spore-producing organ of a fungus, often seen as a mushroom or toadstool.
External links
- Medical encyclopedia article on Morchella
- Wikipedia's article - Morchella
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