Morchella is an edible mushroom with great culinary value, appearing from March to May. Morchella mushrooms belong to the ascomycetes and the pezizales order. There are many species and varieties in the Morchella genus, all of which are edible mushrooms that look very similar and are difficult to distinguish from one another. In general, morchella mushrooms can be cooked in many ways. Before cooking, it is advisable to rinse them whole or chopped first with salt water and then with plain cold water. This cleans the mushrooms of foreign matter, sand, dust, etc., which fill the pits of their caps. They are eaten roasted or fried with butter and eggs, with fish, chicken, and beef.

Fruiting: February – May