has any one used this sap for anything,or know of its uses?im pretty sure the tree is cherry birch.thanks.
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cherry birch sap?
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Cherry Birch
Inner bark - cooked or dried and ground into a powder which has a sweet and spicy taste. The dried inner bark can be used as a thickener in soups etc or can be added to flour when making bread etc. Inner bark is generally only seen as a famine food, used when other forms of starch are not available or are in short
.
Sap - raw or cooked and used as a sweet flavour. It is harvested in early spring, before the leaves unfurl, by tapping the trunk. The flow is best on sunny days following a heavy frost which will produce a delicious drink; it can also be concentrated into a syrup or sugar. The sap can be fermented to make birch beer or vinegar.
An old English recipe for the beer is as follows:-
"To every Gallon of Birch-water put a quart of Honey, well stirred together; then boil it almost an hour with a few Cloves, and a little Limon-peel. When it is sufficiently boiled, and becomes cold, add to it three or four Spoonfuls of good Ale to make it work...and when the brew begins to settle, bottle it up . . .
The dried leaves and bark from the larger roots are a delightful tea substitute.
A wholesome, agreeable tea is made from the essential oil contained in the inner bark and twigs. This essential oil is also used as wintergreen flavouring in foods.
The bark is astringent, diaphoretic, diuretic and stimulant. A tea made from the bark is used in the treatment of fevers, stomach aches and lung ailments, it is said to be an excellent tonic in cases of dysentery and to be useful in the treatment of gravel and female obstructions.
An essential oil distilled from the bark is anti-inflammatory, and analgesic. It is used in the treatment of rheumatism, bladder infections, neuralgia etc.
A tea made from the twigs is used in the treatment of fevers.
The leaves can be chewed or used in an infusion in the treatment of dysentery.
Jason
Inner bark - cooked or dried and ground into a powder which has a sweet and spicy taste. The dried inner bark can be used as a thickener in soups etc or can be added to flour when making bread etc. Inner bark is generally only seen as a famine food, used when other forms of starch are not available or are in short
.
Sap - raw or cooked and used as a sweet flavour. It is harvested in early spring, before the leaves unfurl, by tapping the trunk. The flow is best on sunny days following a heavy frost which will produce a delicious drink; it can also be concentrated into a syrup or sugar. The sap can be fermented to make birch beer or vinegar.
An old English recipe for the beer is as follows:-
"To every Gallon of Birch-water put a quart of Honey, well stirred together; then boil it almost an hour with a few Cloves, and a little Limon-peel. When it is sufficiently boiled, and becomes cold, add to it three or four Spoonfuls of good Ale to make it work...and when the brew begins to settle, bottle it up . . .
The dried leaves and bark from the larger roots are a delightful tea substitute.
A wholesome, agreeable tea is made from the essential oil contained in the inner bark and twigs. This essential oil is also used as wintergreen flavouring in foods.
The bark is astringent, diaphoretic, diuretic and stimulant. A tea made from the bark is used in the treatment of fevers, stomach aches and lung ailments, it is said to be an excellent tonic in cases of dysentery and to be useful in the treatment of gravel and female obstructions.
An essential oil distilled from the bark is anti-inflammatory, and analgesic. It is used in the treatment of rheumatism, bladder infections, neuralgia etc.
A tea made from the twigs is used in the treatment of fevers.
The leaves can be chewed or used in an infusion in the treatment of dysentery.
Jason
