Springtime in Rappahannock is magical. Fiddleheads and tiny flowers of all kinds carpet the forest floor. Treasured botanical finds include exotic ladyslippers, healing ginsing and sought-after coffeewood. The most prized indigenous commodity, however, is most certainly the morel mushroom.

Morels are known as morchella esculenta to mycophiles. They're affectionately called "merkles" by locals because they pop up like miracles after a spring shower. Say "miracles" with an Appalachian twang and you have "merkles". This delightful local treasure springs forth each year for one precious month. Commercial morels also exist, but those with experienced and sensitive palates agree that fresh Rappahannock morels are the most succulent, meatiest and richest mushrooms in existence. Their concentrated, unique flavor is similar to that of truffles. It's no wonder that generation after generation has headed up the holler looking for "'merkles"' in mid-April. What a treat it is to find them.

Mushroom lovers from all around salivate in anticipation of the delectable dishes that Rappahannock's innovative chefs will prepare with the tasty mushrooms. Stop for lunch or dinner at one of the county's restaurants and sample the seasonal morel creations. Of course, you can make your own gourmet feast at home, too. The preferred preparation of the mouthwatering finds is a matter of taste. There are two traditional ways to prepare morels. One is to dip them in an egg and bread crumb batter and deep fry them. The other is to simply sprinkle them with salt and pepper, sauté them in butter and serve them on toast. Yum. No matter how you cook 'em, they're delicious.

Make the trek to Rappahannock County in late April during the height of the morel mushroom season and you won't be disappointed. In addition to immersing yourself in the beautiful mountain countryside, you will most certainly have an unparalleled culinary experience. We guarantee that you will develop a new appreciation for the "merkle" of Mother Earth's local treat.