‘True morels’, that is all morchella genus are edible and incredible when cooked. Morels are not to be eaten raw or consumed in large quantities because they contain a mildly toxic substance, which is destroyed in cooking. It is possible for some people to have an allergic reaction to morels.
The Midwest is known as the “morel mushroom capital of the world” and is where most morels are harvested. Prices can vary depending on the availability and quality of the morels, but they typically sell for around $20 to $40 per pound.
Morchella purpurascens, the purple morel, was first described by Boudier as a variety of M. elata in 1897 based on an 1834 plate by Krombholz, and was recombined as a distinct species in 1985 by Emile Jacquetant. Morchella eximia, a globally-occurring fire-associated species was also described by Boudier in 1910.