A local delicacy has started to grow.

Morel mushrooms have been popping up around the southeast and people have begun to pick them.

Heather Budey pointing out where Morels are likely to be foundHeather Budey of Rosa has been picking the mushrooms for over 30 years and says she’s already gathered more than a pail of them.

“On a good year we’ve picked ten, twelve ice cream pails at least.” She explains. “Usually around Mother's Day, May long weekend is when we start going to check.”

Morels have a unique nutty flavor compared to most mushrooms. Budey and her family fry them with cream and dill.

Meanwhile, Laura Reeves, a botanist from Gardenton, says morels don’t always come up in the same place. “They do tend to like growing where a place has been burned or grazed.” She noted they can be also found in low wet areas.

The caps of the morels have a honeycomb appearance and can vary in size.

For those interested in consuming the mushrooms, Reeves says be careful. “The early morels, they can make some people sick. I know some people do eat them.” She adds the morels should be cleaned and well cooked before eating.