Morels are one of the most desired wild mushrooms in the world. They are not farmed like most grocery store mushrooms, but instead gathered in the wild.

Their most identifiable characteristic is what’s typically described as a honeycomb-like exterior. I saw a few of these distinctive fungi recently while in Carter County, Kentucky.

Despite their popularity as a food item, relatively little is known about this particular fungal complex or its lifestyle in the wild. What we call mushrooms are actually just the fruiting body of the organism.

Most of a mushroom is threadlike like fine roots, and branches and burrows extensively through the soil or wood in a manner similar to the roots of plants.

The roots (called a mycelium) spread underground for an indeterminate length of time – perhaps months or even several years – before they store enough food to produce a fruiting body – the actual mushroom.

In the United States Morel Mushroom season generally lasts for about three weeks in April, which adds to the craze for mushroom hunters, as this delicacy can only be obtained for a limited time.

Third Eye Herp
E-mail