"Demystifying the Native Morchella: A Guide to Identifying True Morels in the UK"

In response to a call out from one of the admins on a national fungi group - I wrote a post (novella) about UK morels, and other similar spring ascos. I am nowhere near a Morchella expert, but I am a generally pretty good field identifier. And I teach people to do so - so hopefully I can help a little.

Native, truly wild Morchella (true morels) are relatively uncommon, and a nightmare to find - but i can attest to the fact that when you do, they will make you squeal like almost nothing else. They are a prize, even for those of us who don't enjoy eating them.

My first pic here is, I think, Morchella vulgaris (common morel) - but that species and M esculenta (yellow morel) can have some overlap, both in habitat and morphology. They are closely related and edibility/toxicity is very similar. Both prefer poor, alkaline (chalky/limey) soil. Both generally associate with ash (with Ivy listed as a secondary association in Clowez and Moreau), and Elm, if you are lucky enough to have them! They are also traditionally found in orchards, but that will depend on management.

M esculenta is generally more yellow, vulgaris more brown - but there are multiple overlapping colour forms of both.

All true morels have high ridges and deep pits. M esculenta has more regular, closed pits, M vulgaris, more irregular and labyrinthine.

M dunensis looks similar to these, but its primary habitat is sand dunes.

My 3rd pic is a black morel. You will see them IDed as M importuna (a US species), and M elata (a Euro species). These are both often found on bark/chippings. And also burn sites. They have strong vertical ridges, and connections across, like ladders. They are indistinguishable morphologically and microscopically. Of all the material sequenced for Clowez and Moreau's book, only 2 were importuna, one from Poland, one from France I think. I don't know how much UK material has been checked but it might be an interesting project if not a lot... in the meantime I will ID as elata, and probably be at odds with plenty of people

Fourth pic is Morchella semilibera - semifree morel. These have rather broad, sometimes shallower ridges, but the most obvious characteristics are cap to stipe ratio (a much longer stipe to a very short , pointed cap - and that the stipe is attached to the inside of the cap partway up. The other Morchella discussed attach directly at the margin.

My fifth pic is Verpa conica, or thimble morel, our only UK Verpa. These are much smoother (more wobbly wrinkles than pits and ridges), and as seen in pic 6, the stipe attaches to the inside of the cap right at the top.

Pics 7 & 8 are Gyromitra esculenta - the false morel (our only spring UK species)

This is characterised by big, convoluted wobbly folds in the cap, and when cut in half, it is separated into multiple sections. The habitat is also different here, with it preferring acidic, coniferous woodland.

Important Note

If you are somebody who is picking to eat, understanding of toxicity is important here. All of these species are toxic raw or undercooked, potentially dangerously so. They all need to be cooked well (for at least 20 mins).

The last (Gyromitra esculenta), is even more so, and its toxin (gyromitrin) is airborne when cooked. Not only does this species need to be boiled and the water discarded multiple times, this needs to be done in a very well ventilated area, or preferably outside. With it not being something traditionally done here, with the knowledge of how passed down - i would suggest avoiding this species unless you are confident you understand the method and risks.

Basically - whatever your motivation, and whatever your surroundings - there are beautiful fungi to be be found at this time of year, and it is absolutely incredible equinox weather. Enjoy!

Iona