Every year we find a couple of small morels in our garden. Edible morels bloom only in the spring. There are black, gray, yellow, and white morels. We find them in the same area every year. It is a mossy area under a tulip poplar on a southern facing slope on the downside of a couple of old apple trees. They like the cloudy, rainy weather and bloom when the nights are warming up to about fifty degrees. I joined a forum to learn more about them and told hubby. The next thing I know a couple of morels are soaking in salt water to remove any creepy crawlies. They are also split open to remove anything that may have crawled inside. Doesn’t that sound appetizing?
The long one is about as long as my finger. They can grow to twelve inches, however. The discoloration on the right one is aging but still good. They must be cooked. You must not eat them with wine or other alcoholic beverages.
They are completely hollow from top to bottom. The cap is joined to the stem
Who knows, maybe one of these days I may actually eat one but I doubt it. I’m not very adventurous. I prefer to get my mushrooms from the grocer. But, hey, if it is ever necessary I should have to survive in the wild, I’ll know which ones to give a try.