The Black Morel is typically the first morel to appear, followed by the Half-free and the Yellow or American Morel. It is also edible when cooked.
Featuring mycology lessons, essays, and mushroom photographs and descriptions by Dianna Smith and a series of mycology articles by Bill Bakaitis
The Black Morel is typically the first morel to appear, followed by the Half-free and the Yellow or American Morel. It is also edible when cooked.