The Family Kitchen Gardener (1856)/Morel
MOREL.
Phállus esculéntus.—Champignon, Fr.—Essbare, Ger.
This vegetable is a native of this country, and closely related to the Mushroom, from which it is distinguished by the cap being hollow within, and adhering to the stem by its base, and latticed on the surface with irregular sinuations. The height is about four inches. It is in perfection, and will be found from May to September, in wet banks, in woods, and in moist pastures, and should not be gathered when wet with dew, or soon after rain; if gathered dry, they will keep several months. They are used either fresh or dried, as an ingredient to heighten the flavor of gravies, ragouts &c.
Culture.—We are not aware that this vegetable has been introduced into garden-culture, like the Mushroom, but there can be no doubt of the attempt being attended with success. The spawn should be collected in June, and planted into dung-beds, or ridges of soil differently composed, in order by experiment, to come to the best mode of cultivation. Those who have practised the growing of Mushrooms, will find no difficulty in cultivating the Morel or Mascul plant.