Sugar Maple (Acer saccharum)

Family: Sapindaceae | Edibility: Choice Edible (4/5)

The monarch of the eastern northern hardwood forest, yielding mineral-rich sweet sap tapped in late winter freeze-thaw cycles that concentrates into liquid gold maple syrup.

Edible Parts & Harvest Seasons

Edible Parts: Sap/Syrup, Shoots, Nuts/Seeds

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

Sweet sap tastes like clean sweet spring water with hint of vanilla; syrup is rich, buttery, caramelized wood smoke. — Drill taphole in late winter when nights freeze and days thaw; Boil down sap (40:1 ratio) over wood fire to 66% Brix syrup; Young spring leaves tossed in salads; Winged samara seeds hulled and boiled like beans

Habitat & North American Range

Rich, moist, well-drained upland hardwood forests. (Zone 3, Zone 4, Zone 5, Zone 6, Zone 7, Zone 8)