The classic yellow morel

It belongs to the Morchella family. With its broadly conical or egg-shaped, pitted and ridged, brownish cap, they are easily recognizable. Whitish stems are hollow and can be 5-15cm high. They can be found in spring, in grass or in forests 300-3000m above sea level. All kinds of Morels are edible (for example "običan smrčak", "debelonogi smrčak", "kupasti smrčak" or "rebrasti smrčak"). There is no possibility of confusing them with poisonous species. It is believed that if eaten raw, they can cause some intestinal problems, since they contain a toxic acid. Because of that, they are baked, fried or cooked before consumption. It is also recommended that they are boiled before processing. Dried morel, used as a spice is especially tasty.