Yellow Morel (Common Morel)
Family:
Morchellaceae (morels) in the phylum Ascomycota (sac fungi)
Description:
A hollow-stemmed fungus emerging from the ground in spring to early summer, with a somewhat conical “cap”/head covered with definite pits and ridges, resembling a sponge, pinecone or honeycomb. The bottom of the head is attached directly to the stem. Young morels, known as “white morels,” have white ridges and dark brown pits. As these age, the ridges and pits turn yellowish brown; these are called “yellow morels.” If conditions are right, these can grow into “giant morels” up to a foot high.
Size:
Height: 2–12 inches.
Habitat and conservation:
Morels are found on the ground in a variety of habitats, including moist woodlands and in river bottoms. They are often associated with ash trees, dying elms, and apple trees, though they are found elsewhere as well, under both hardwoods and conifers. The fruiting bodies (“mushrooms”) grow out of the ground in late March and in April.
Distribution in Missouri:
Statewide, particularly in moist woodlands and in river bottoms.
Status:
Common but notoriously hard to locate against the forest floor.
Life cycle:
Yellow morels exist most of the time underground as a network of cells (mycelium) connected to tree roots, rotting material, and the soil. In late March, the mycelium sends up the “mushroom” we recognize as a “morel” aboveground. This structure is a way for the fungus to reproduce; spores are produced and released from the spongelike “cap.” The mycelium of a morel can live for decades.
Human connections:
As wild edibles, morels are treasured both for their delectable flavor and for the fun of the hunt.
Ecosystem connections:
Many animals relish morels, from deer and squirrels to the tiny insects that we rinse off before cooking. Belowground, morels form symbiotic relationships with roots of many trees, helping them get nutrients. As saprophytes, morels decompose dead leaves and wood, helping them go back to the soil. 
Shortened URL
mdc.mo.gov/node/991
