Morels: the most coveted mushroom of Minnesota. And possibly North America, but I have no statistics to prove it (not that I have for Minnesota, either, but it must be the State Mushroom for a reason).

Mushroom identification can be terrifying to some. Morels (any of the Morchella genus) are pretty easy, though–as long as the brain-like cap attaches all the way down the stem (not overhanging it like an umbrella), and the stem is hollow all the to the top, it’s a true morel and safe to eat. Highly poisonous false morels tend to look different enough anyway, with reddish, blobby caps and solid, meaty stems. But there is one tricky little look-alike called the Wrinkled Thimble-Cap or Early Morel (Verpa bohemica), that attaches the cap at the very top of the stem (much like a thimble set on a stick), and it’s stems are semi-hollow with whispy cottony bits inside. They aren’t deadly, but they can give you a royal headache if you eat them by mistake (just ask my mom).

The post Morel Progression first appeared on Rachael Koppendrayer.