A Local Delicacy, Morel Mushrooms Are Popping Up In Woods Across West Virginia

During the long winter months, what part of spring do you look forward to the most? Maybe it's longer days or warmer temperatures. Maybe it's seeing the beautiful flowers blooming or getting started on garden planting. Or maybe you're a forager, and what you look forward to most of all about a West Virginia spring is the opportunity to take to the woods to harvest some wild state delicacies like morel mushrooms.

A spring hike through the woods of West Virginia holds the potential for many pleasures and much adventure. A plethora of rare, delicate wildflowers, few bugs, and pleasant temperatures are just a few advantages of venturing outside during this season of the year.

Another benefit? Morel mushrooms.

Known as "dryland fish," "hickory chickens," and "honeycomb" or "pinecone" mushrooms, this fungus is a prized delicacy in many cultures around the world, including Appalachia.

Known for their earthy, nutty flavor and meaty texture, morels are a coveted prize, made even more so by the fact that they must be foraged rather than farmed.

Finding them isn't always so easy, however. They're slow-growing and well-camouflaged to the brown forest floor.

They're out there, though, and a determined forager can often find them growing around the base of elm, ash, alder, apple, and oak trees. And once you find a good spot for morels, you can often return to it year after year to find new growth.

Are you a mushroom hunter? Which mushrooms do you like to forage from the West Virginia woods? Take care, as always, when you forage - obviously, not all mushrooms are as safe or desirable as morels to eat!

If you're a forager interested in morels, you probably also know about another spring delicacy to be found in West Virginia's woods: ramps. Both morels and ramps are tasty additions to many a spring recipe, and they definitely capture a bit of the wild, resourceful spirit that defines so much of the Appalachian culture. Enjoy!