Here at The Citizen, we often extol the value of a good walk in the woods.

Occasionally the rewards offered by such an endeavor are pleasing to the palate as well, evidenced, we hope, by the lovely bowl of morels pictured at right.

If you’re not familiar with the seasonal delicacy known as the morel, now is the time to get with it. The little wet spell over the weekend and the recent cool days have extended the spring mushroom season.

One of the nicer things about morels is that it is much harder to make a mistake and pick something that will make you sick. The brain-like gills of their exterior are hard to confuse with even the so-called false morel.

These specimens were hauled off after an extensive search of woods that had once been old farmlands not far from a local creek.

A few tips: They call it mushroom hunting, but it is a little more like mushroom discovery. You’re looking for damp hardwoods with a good population of elms and poplars.

Should you spot a morel, sit down and look around in whatever slow methodical way suits you. Once the first one is spotted, the herd freezes in place. A good inspection of the surrounding area will usually lead to the discovery of others lurking nearby.