Every month, museum visitors choose the exhibit they liked the most. What they singled out for April was the Morchella esculenta mushroom.

Also known as yellow morel, it is an edible and rare species, very tasty and grows mainly from April to May, solitary or in groups, on flooded river sides, in shady forests and in burnt areas, mainly in the mountain areas. Its upper part is spherical or conical, resembling a beehive or sponge, with pale yellow hues, with a height of 3-9 (12) cm and a diameter 3-10 cm. It is one of the most expensive mushrooms, extremely tasty, and should be cooked very well, as raw it causes poisoning.

Morels are also known in many local names as true morel, common morel, sponge mushroom, dryland fish, hickory chickens, merkels etc.

13/5/2025