Many people associate tree syrup with Canada and maple trees. But nature offers much more. Numerous trees also grow in Europe from which sweet sap can be extracted and used to make syrup.<\/p>\n\n\n\n
Here is a list of eleven trees from which you can obtain delicious syrup:<\/p>\n\n\n\n
Silver Maple (Acer platanoides)
The most common European maple. Although its sap contains slightly less sugar than that of its Canadian relative (the sugar maple), the syrup tastes excellent and is very mild.<\/p>\n\n\n\n
Sycamore Maple (Acer pseudoplatanus)
Another widespread species. The sap of the sycamore maple flows very easily, and the syrup has a slightly caramel-like flavor.<\/p>\n\n\n\n
Silver Birch (Betula pendula)
Birch syrup is a rare delicacy. The sap flows later than maple sap and contains less sugar. Therefore, you need up to 80\u2013100 liters of sap to produce one liter of syrup. The result is dark, rich, and tastes a bit like molasses or licorice.<\/p>\n\n\n\n
Walnut (Juglans regia)
It’s hard to believe, but walnuts also have sweet sap. The syrup made from them is very aromatic with a pronounced nutty flavor. However, the sap doesn’t flow as quickly as maple sap.<\/p>\n\n\n\n
Black Walnut (Juglans nigra)
A very popular alternative to maple in North America. It yields a syrup with a more complex and earthy flavor.<\/p>\n\n\n\n
Sticky Alder (Alnus glutinosa)
Alder syrup is rather rare for adventurous cooks. It has a specific, slightly tart flavor that goes perfectly with savory dishes or marinades.<\/p>\n\n\n\n
Beech (Fagus sylvatica)
Beech sap is less sweet, but the syrup is very refreshing. Harvesting requires more patience, but the result is worth it.<\/p>\n\n\n\n
Linden (Tilia cordata)
Linden trees produce a very delicate and floral-sweet sap. The syrup is light and very delicate, excellent for teas.<\/p>\n\n\n\n
Ash (Fraxinus excelsior)
Ash sap was formerly used to make fermented beverages (ash beer), but after evaporation, it yields an interesting, woody-sweet syrup.<\/p>\n\n\n\n
Elm (Ulmus)
Elms have a very thick and sweet sap. The syrup obtained from it is thicker even at a slower evaporation rate, but the flavor is less pronounced than that of maple.<\/p>\n\n\n\n
Pine and Spruce (Buds\/Shoots)
Here’s a little trick: The syrup is not obtained by drilling into the trunk, but by steeping young shoots in sugar. It is one of the most popular forest syrups in the Czech Republic and is excellent for coughs and bronchitis.<\/p>\n\n\n\n
Yield Comparison (Approximate ratio of sap to syrup)
Tree species | Ratio | Flavor profile
Maple 40:1 | Classic sweet, caramel
Halnut 50:1 | Nutty, full-bodied, dark<\/p>\n\n\n\n
Birch 80:1 | Fruity, tart, licorice<\/p>\n\n\n\n
\ud83d\udca1 Important notes for collectors<\/p>\n\n\n\n
Tree age: Only drill into trees with a trunk diameter of at least 25\u201330 cm.<\/p>\n\n\n\n
Timing: Sap flows in spring (February\u2013April) when frosty nights alternate with sunny days.<\/p>\n\n\n\n
After harvesting, the hole should always be sealed with a wooden stake or grafting wax to prevent weakening the tree.<\/p>\n\n\n\n
Have you ever tried grafting a birch, or do you prefer the classic maple?<\/p>\n","protected":false},"excerpt":{"rendered":"
Many people associate tree syrup with Canada and maple trees. But nature offers much more. Numerous trees also grow in Europe from which sweet sap can be extracted and used […]<\/p>\n","protected":false},"author":2,"featured_media":20128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20127"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20127\/revisions"}],"predecessor-version":[{"id":20129,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20127\/revisions\/20129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/20128"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}