Page 190 - The Forager’s Guide to Wild Foods

Maple (Sugar), Acer

saccharum (SAPINDACEAE)

SUGAR MAPLE ranges in height from 40 to 100 ft. (12-
30m). Similar species are Red Maple, A. rubrum, Silver
Maple, A. saccharinum, and Bigtooth Maple, A. gran-

didentatum.
FLOWER AND FRUIT: Yellow-green petalless flowers
develop before the leaves emerge. The 2-winged seeds,
or samaras, are under an inch long and mature between
September and October.
LEAF: Simple leaves are oppositely arranged, with 5
pointed lobes, deep rounded sinuses, and a cordate base.
The blades range from 3-10 inches (7.5-25cm) both long
ing care not to ring the tree.
and wide. Fall foliage is golden to crimson.
MAPLE SYRUP: Ingredients: Maple sap. Pour a por-
EDIBLE PARTS: sap, seeds, inner bark
tion of sap, to a depth of 1.5 inches (4cm), into a wide
KEY MEDICINAL USES: Inner-bark is expectorant and heavy-duty pan. To begin, boil at 212°F (100°C), the
diuretic. boiling temperature of water, without stirring. When
HOW TO HARVEST AND EAT: The sap of all maple the sap level drops, add more. Keep temperature be-
species can be consumed as a beverage or boiled into tween 212 and 219°F (100-104°C). To finish, transfer
syrup. Harvest sap between the first thaw (usually in the liquid to a smaller pan and continue boiling. Once
January) and the first leaves. Drill an upward-slanting the temperature reaches 7°F (4°C) above the boiling
hole 2-3 inches (5-7.5cm) into the trunk, insert a spile, temperature of water (~219°F/104°C), which is the
and collect the sap. Underripe sugar maple seeds, once boiling temperature of maple syrup, remove from
stripped of their wings, can be boiled and roasted. To heat. Store in a cool place. 30-40 gallons sap yields
make flour, dry and grind up the tree’s inner bark, tak- 1-gallon syrup.

Mulberry, Morus spp. (MORACEAE)

MULBERRY grows 20-70 ft. (6-20 m) tall. Red Mulber-

ry, Morus rubra, native to eastern Canada and the U.S, has
smoothly furrowed reddish-brown bark. White Mulber-
ry, Morus alba, originates in Asia but is now distributed
across North America. Its grey or yellow-brown bark is
irregularly fissured.
FLOWER AND FRUIT: Whitish-green flowers of both
species emerge in spring, giving way to cylindrical, ag-
gregate berries between May and July. Fruits are 1-1.2
inches (2-3cm) long and ripen to purplish-black. The
white to purple berries are 0.4-0.8 inches (1-2cm) long.
LEAF: Leaves of both species are simple, alternate, and mild hallucinogens found in red mulberry.
toothed, with pointed tips and heart-shaped bases. They
MULBERRY SPINACH SALAD: Salad ingredients: 1
measure 2.5-6 inches (6-15cm) long.
cup red mulberries (ripened), 2 cups baby spinach,
EDIBLE PARTS: fruit (ripe), young shoots (cooked) ½ cup walnut halves, 1 green onion (diced). Dress-
KEY MEDICINAL USES: Red Mulberry bark is used for ing ingredients: ½ tsp. mustard powder, 1½ tsp. ap-
parasites and as a purgative. ple cider vinegar, 2 tbsp. olive oil, ½ cup extra-ripe
HOW TO HARVEST AND EAT: Once fully ripe, mulber- raspberries. Whisk together dressing ingredients,
ries can be eaten raw or cooked. Young shoots, collected drizzle over salad and toss gently.
in early spring when just unfurling, are edible cooked. WARNING: Red mulberry’s unripe fruits and raw
Boil for 20 min. and drain thoroughly to remove the shoots contain hallucinogens.
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