Morchella conica
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| Morchella conica | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Subdivision: | Pezizomycotina |
| Class: | Pezizomycetes |
| Order: | Pezizales |
| Family: | Morchellaceae |
| Genus: | Morchella |
| Species: | M. conica |
| Binomial name | |
| Morchella conica Pers. | |
| Synonyms | |
|
Morchella esculenta var. conica (Pers.) Fr. | |
| Morchella conica | |
|---|---|
 Mycological characteristics | |
 | smooth hymenium |
 | cap is conical |
 | hymenium attachment is not applicable |
 | stipe is bare |
 | spore print is cream |
 |
ecology is mycorrhizal or saprotrophic |
 | edibility: choice |
Morchella conica is a species of fungus in the Morchellaceae family. It is one of three related species commonly known as the black morel, the others being M. angusticeps and M. elata. It was first described by mycologist Christian Hendrik Persoon in 1818.[1]
References
- ↑ Persoon CH. (1818). Traité sur les Champignons Comestibles (in French). p. 257.
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