Said to be one of the world's 5 great mushrooms: the morel

The morel is a rare edible mushroom variety, named for the uneven, pitted surface of its cap, which resembles a sheep's stomach.

The morel was discovered in 1818. It is used for food stagnation with qi stagnation, distension and fullness in the epigastrium and abdomen, and phlegm congestion with qi counterflow, wheezing and coughing.

Within two to three years after a forest fire, morel yields are especially high, so foragers in North America collect morels based on forest fires.

However, once the fire is brought under control, its numbers in the same area decline year after year.