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Black morel mushroom

Morchella angusticeps

Regarded as one of the most sought-after edible mushrooms in the world, the Black morel is a favourite to find on mushroom hunts during springtime. Morels are delicious to use in cream sauces, but also dry and reconstitute well so they can be used long after their season has passed. It is known for the caps having a honeycomb appearance with hollow pits that are seperated by darker ridges. In South Africa they are most commonly found in areas that have recently burned and old apple orchards.

Planning

Difficulty
Moderate
Fruiting time
Spring

Harvesting

Pinch off or cut the mushrooms just above the base of the stipe when the caps appear and are large enough to harvest.

Propagation

Seed
Pale cream spores are spread by the wind and harvested mushrooms that are carried in baskets. Spores spread to other parts of the forest- usually under trees, where its mycelium growth can begin.

Geography

Origin
Europe, Sweden
Natural climate
Cold Interior

Environment

Light
Full Shade
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Edible
Morels are delicious to use in cream sauces, but also dry and reconstitute well so they can be used long after their season has passed.

Personality

Family
Morchellaceae
Flower colour
Black-brown ridges with dark brown pits
Scent
None

Problems

Small insects might hide in the pits of the cap. Slice the mushrooms lengthwise and soak them in salted water to get rid of any insects before it is cooked.

Companion plants

APPLE
APPLE
Malus domestica

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