Notes: from the same place in all different stages of development and therefore I even consider the differentiation of color between gray, yellow and brownish-reddish useless
but I can tell for sure THEY TASTED EXCELLENT
|I’d Call It That||3.0||6.39||1||(Gerhard)|
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by Kuo and several others found 19 genetic species in North America alone. Of course morphologically some of these are indistinguishable. I will try to get a copy of the report or at least where it was published.
I don’t think you can find two european countries that use the same set of names for the Morchella species, or interprete them in similar ways.
Here in Sweden the checklists tell us to use esculenta for vulgaris and rotunda, conica for elata. Instead, spongiosa and deliciosa are separate – but no one reports them..
What I call M. esculenta usually grows with Rosaceae whereas M. vulgaris and allies can be found with elms and ash trees in alluvial forests but range may overlap and often it is impossible to apply either names to either species although I am sure there are people who will tell you otherwise. It is such a mess that I declare it a hopeless case for the moment.
“common names” that are based upon color.
I find morels around here that look just like the Austrian ones you posted here. But I’ve always called them “esculenta”… well y’know that story already. My point is this. In Austria how does one differentiate between M. esculenta and M. vulgaris?
It will be interesting to see if DNA studies end up correlating with some of these distinctions.
Created: 2012-03-23 22:42:24 GMT (+0000)
Last modified: 2012-03-23 22:42:34 GMT (+0000)
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