include gastrointestinal upset and lack of muscular coordination, similar to the effects reported by some individuals after consuming the false morel species Gyromitra esculenta. The responsible toxin in G. esculenta is gyromitrin; it was suspected that V. bohemica may be able to synthesize low levels of the toxin, however, no experiments on V. bohemica have concluded that it contains any level of gyromitrin. Over-consumption of the mushroom has been reported to have induced a coma. The edibility of Verpa has been concluded to be the same as that of Morchella: always cook thoroughly and if eating for the first time, restrict consumption to small portions to test tolerance. Some advocate only eating the caps and discarding the stems. Opinions on the flavor of the mushrooms vary, ranging from "strong but not on a par with true morels", to "pleasant", to "not distinctive". Similar species The closely related species Verpa conica typically has a smooth cap, although specimens with wrinkled caps are known. V. conica may be distinguished microscopically by its eight-spored asci. Its North American range extends much further south than V. bohemica. Another similar group of species are the "half-free" morels, Morchella semilibera and others, which have a honeycombed cap that is attached to the stalk for about half of its length, and with ridges that are darker than the pits. Additionally, a cross-sectioned stem of a specimen of M. semilibera is hollow, while V. bohemica usually has cottony wisps in the stem, and M. semilibera usually has vertical perforations near the base, while V. bohemica lacks them. Verpa bohemica may be reliably distinguished from all similar species by its much larger spores. Ecology, habitat and distribution The fruit bodies of V. bohemica grow singly or scattered on the ground in woods in early spring, often before the appearance of the morel, and throughout the morel season. It is often found along riverbanks, near cottonwoods, willows and aspens, often buried in plant litter. The fungus prefers to fruit in moist areas with ample sunlight. Its minimum growth temperature is , with an optimum of , and a maximum of about . A study of carbon and nitrogen isotope ratios indicated that Verpa bohemica is saprobic, that is, obtaining nutrients from decomposing organic matter. It has been suggested, however, that the fungus is mycorrhizal for at least part of its life cycle. The fungus has a wide distribution throughout northern