morel

• moril

Borrowed from French morille (compare Picard merouille, meroule (“morel, mushroom”)), from Frankish *morhila (“mushroom”), diminutive of *morha (“root”), from Proto-Germanic *murhǭ, *murhijǭ (“carrot”), from Proto-Indo-European *mork- (“tuber, edible herb”). Akin to Old High German morhilo, morhela (“mushroom”) (German Morchel (“mushroom”)), diminutive of Old High German morha, moraha (“tree-root, plant root”) (German Möhre (“carrot”)). More at more.

• (UK, US) IPA^(key): /məˈɹɛl/

morel (plural morels)

1. Any of several edible mushrooms, especially the common morel or yellow morel.
   • 2006, Michael Pollan, The Omnivore's Dilemma, The Penguin Press, →ISBN, page 388:

     The slightly sulfurous, meaty odor of morels attracts flies, which lay eggs in the safety of the mushroom's hollow stalk.

2. (mycology) Any of several fungi in the genus Morchella, the upper part of which is covered with a reticulated and pitted hymenium.

• black morel, Morchella angusticeps
• black morel, Morchella conica
• black morel, Morchella elata
• black morel, Morchella septentrionalis
• white morel, Morchella deliciosa
• yellow morel, Morchella esculenta

• false morel
• great morel
• petty morel

• Merlo