MycoNote

This English version was machine-translated from Ukrainian, so a few things may read a little off.

Black morel (Morchella conica)
Photo: Ejdzej · CC0 · source
Conditionally edible

Black morelMorchella conica

Expert-verified

Updated October 3, 2026

Passport

Edibility
Conditionally edible
Season
Apr — May
Hymenophore
Chambered
Cap color
Brown
Size
Medium (5–15 cm)
Smell
Pleasant, mushroomy
Reviewed
Yes ✓

Quick answers

Where to look?

Deciduous forest, Mixed forest, Conifer forest

When does it appear?

Apr — May

Active months: April, May.

How to recognize it? Three signs

  • Cap color: Brown, Dark brown
  • Cap shape: Conical
  • Smell: Pleasant, mushroomy

Fruiting season

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

April – May

Description

The black morel (Morchella conica) is a spring ascomycete mushroom, a close relative of the common morel. It grows in conifer and mixed woods, especially often after fires or logging. Fruits in April–May.

Its characteristic conical cap sets it apart from the common morel (whose cap is wider and egg-shaped). Both species share similar traits: edible after cooking, an early spring season, delicacy status.

Conditionally edible: boil and discard the water before eating.

Cap

Cap conical or narrowly egg-shaped, 4–8 cm tall and 2–4 cm wide. The surface is covered with elongated lengthwise ridges and cross-ribs that form deep vertical pits. Color from dark brown to blackish on the ridges and gray in the pits.

Hymenophore

The hymenophore is the same as in the common morel: the spore-bearing layer lines the pits of the cap. The mostly elongated pits run vertically, which distinguishes the black morel from the common morel with its more irregular pits.

Stem

Stem 3–8 cm tall, 1.5–3 cm thick, hollow, cylindrical or slightly ribbed. White or cream. Surface uneven, slightly granular. Cap and stem are hollow and fused together.

Flesh

Flesh brittle, waxy, hollow inside. Pale cream. Taste delicate and pleasant after cooking. The raw mushroom is potentially toxic.

Smell

Smell pleasant, subtle, earthy, somewhat like the forest floor in spring. It holds and deepens when stewed. A classic spring woodland aroma.

Lookalikes

× Conditionally edible
Thimble morel
Verpa conica
× Conditionally edible
Early false morel
Verpa bohemica
× Conditionally edible
Morchella steppicola
× Conditionally edible
Morchella crassipes
⚠ Poisonous
Snow false morel
Gyromitra gigas
⚠ Poisonous
False morel
Gyromitra esculenta

Related species

Mushrooms of the same genus and habitat — to study side by side and never mix up.

Common morel (Morchella esculenta)

Common morel

Morchella esculenta

Conditionally edible
Bulbous honey fungus (Armillaria gallica)

Bulbous honey fungus

Armillaria gallica

Conditionally edible
Dark honey fungus (Armillaria ostoyae)

Dark honey fungus

Armillaria ostoyae

Conditionally edible
Poplar fieldcap (Cyclocybe aegerita)

Poplar fieldcap

Cyclocybe aegerita

Edible
Ringless honey fungus (Desarmillaria tabescens)

Ringless honey fungus

Desarmillaria tabescens

Conditionally edible
Agaricus abruptibulbus (Agaricus abruptibulbus)

Agaricus abruptibulbus

Edible

Agaricus haemorrhoidarius

Agaricus haemorroidarius

Edible
Ashen chanterelle (Cantharellus cinereus)

Ashen chanterelle

Cantharellus cinereus

Edible

Related reading

Frequently asked questions

Is Black morel edible or poisonous?
Black morel is conditionally edible. Before eating any wild mushroom, always double-check current information in reliable sources and consult an expert.
What kind of spore-bearing surface does Black morel have?
The spore-bearing surface (hymenophore) of Black morel: chambered.
What does the cap of Black morel look like?
Cap conical or narrowly egg-shaped, 4–8 cm tall and 2–4 cm wide. The surface is covered with elongated lengthwise ridges and cross-ribs that form deep vertical pits. Color from dark brown to blackish on the ridges and gray in the pits.
What does the stem of Black morel look like?
Stem 3–8 cm tall, 1.5–3 cm thick, hollow, cylindrical or slightly ribbed. White or cream. Surface uneven, slightly granular. Cap and stem are hollow and fused together.
What do Black morel smell and taste like?
Smell pleasant, subtle, earthy, somewhat like the forest floor in spring. It holds and deepens when stewed. A classic spring woodland aroma. Taste: mild.
Where does Black morel grow?
Typical habitats: Deciduous forest, Mixed forest, Conifer forest.
Which trees does Black morel grow under?
Black morel usually grows near: Ash, Aspen.
When should you pick Black morel?
It fruits in: April, May.
What can Black morel be confused with?
Black morel can be mistaken for: Thimble morel, Early false morel, Morchella steppicola, Morchella crassipes, Snow false morel, False morel. Study the distinguishing features carefully — detailed comparisons are in the “Lookalikes” section.
How do you cook Black morel?
Black morel can be fried, boiled, pickled and dried. Before cooking, it's recommended to boil it for 10–15 minutes and drain the water.
Can you dry Black morel?
Yes, Black morel is well suited to drying and freezing. Dried mushrooms keep their aroma and work well in soups, sauces and fillings.
What is the scientific name of Black morel?
The Latin name is Morchella conica. It belongs to the genus Morchella, family Morchellaceae.

Sources

  • [1]Атлас грибів України, Зеров Д.К. (1979)
  • [2]GBIF