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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Yellow Morels (Morchella americana) are the most widely distributed morel in North America. There are over 20 species of morels in North America.
![](https://eattheplanet.org/wp-content/uploads/2024/02/343729655_1854866741561391_412292712540541717_n.jpg)
Look for morels 1-3 days after spring rains, when soil temperatures are between 50-60 degrees F. Morels are mycorrhizal, often growing in old apple orchards, under ash, standing dead elms, tulip trees, aspens, and poplars. Morels can thrive in little to no shade.
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Morels have a subtle earthy and nutty flavor. They must be cooked before consumption, as the raw mushroom has a toxin.
![](https://eattheplanet.org/wp-content/uploads/2024/02/344422774_931328097907771_7985762619280181416_n.jpg)
Morels must be differentiated from the potentially deadly false morel, which has a dense stem and chambered interior. True morels will be completely hollow.
![](https://eattheplanet.org/wp-content/uploads/2024/02/343811926_955382568982969_3488626734724501131_n.jpg)
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.