Morchella are an edible mushroom of great gastronomic value, appearing from March to May. There are many species and varieties in the genus Morchela, all of which are much more like edible mushrooms and most difficult to distinguish between them. Generally, the morchellas are cooked in many ways. It is good, before cooking, to rinse whole or shredded first with saline and then with cold cold water. In this way the mushrooms are cleaned of foreign matter, sand, dust etc, filling the pots of their hat. Eaten roasted or fried with butter and eggs, with fish, chicken and veal.

Fruition: February - May