The Half-free Morel is frequently collected in Kansas
before the Yellow Morel makes an appearance. It is not as common
as the Yellow Morel, and I have not found it in quantities to make a decent
meal although others have. Its flavor is reported as being
a little disappointing, but if you are fortunate enough to find both at
the same time they can be cooked together with good results.
It can be readily identified by slitting the
stalk lengthwise. Other species of Morchella in Kansas have
heads that are fused to the stalk at the lower margins. By contrast,
in Morchella semilibera the upper half is fused to the stalk, while
the lower half hangs skirtlike.