MOREL, Norchelta, a genus of fungi, of the division hymenomyetes, having a fistu lar stalk, and a roundish or conical pileus, the upper surface of which is divided into an irregular net-work of cellS or pits, and bears the hymenium. They grow on the ground, and Wive a more or less agreeable smell and taste. Some of them are reckoned among esculent fungi, of which the best-known is the COMMON MOREL (M. esculenta), a fungus rare in Britain, but common in many parts of the middle and south of Europe. Its stalk is only about an inch high, and it has a roundish, oval, oblong, or coni•al, yellow ish or brown pileus. It is nutritious, and not difficult of digestion; but is chiefly used in sauces and gravies, ou account of Its pleasant flavor. It is used either fresh or dried, and is often brought to market in a dried state. It grows in lawns, and among fallen leaves in the thinner parts of woods where the soil is light, and makes its appearance in spring.
It makes excellent catchup. In Germany the morel is highly prized, and as it very often springs lip when part of a forest has been burned, the forests of Germany were often destroyed for its sake, till this practice was restrained by severe penalties. Its cultivation has not been attempted, although probably it would not be difficult —A very similar species is M. patula, which is used in the same way: as is also the BOHEMIAN MORLL Of. Bohemica), which has a stem 4 to 8 in. high, and thimble-shaped, obtuse, white.ma• gined pileus, with longish narrow pits of many various forms; abundant iu Bohemia, and. when dried in a baker's oven, a considerable article of export. The name morel (nforcha) is extended in Germany to some.of the edible species of helvella (q.v.).