Morel (Morchella esculenta)
Morel (Morchella esculenta) is a well-known edible in Europe. Folk names help you search — safe ID still needs expertise.
Scientific name: Morchella esculenta
Habitat
River woods, gardens and woodland edges, often on calcareous or disturbed soils in spring.
Season
March to May, depending on elevation and snowmelt.
Weather and fruiting
Soil around 8–15 °C after snowmelt plus rain: too hot and dry, and the window closes fast.
More regions
Morel · Scottish Highlands
Cool, wet Atlantic climate; season later and longer than in southern England.
Morel · Cairngorms
Upland granite and pine woods; elevation delays fruiting compared with the coast.
Morel · New Forest
Lowland mixed woods and heath; earlier season after mild, wet summers.
Morel · Lake District
High rainfall on western fells; valleys fruit earlier than high tarns.
Morel · Galloway
Mild, wet south-west Scotland with Sitka and mixed woodland.
More species
FAQ
What does the map show?
Weather-based foraging chances, not a guarantee that fruit bodies stand at the pin.
Can I eat this mushroom?
No page replaces identification. If unsure, leave it or ask an expert.
When is a trip worth it?
Soil around 8–15 °C after snowmelt plus rain: too hot and dry, and the window closes fast.