Alder FS CD - good flavour for smoking meats
Apple FS CD - good flavour for smoking meats
Ash FS CD
Aspen (UK ?)
Birch (FS) (CD)
Blackthorn FS CD
Cedar Red CD but some are alergic to it incontact with food
Cherry FS CD - good flavour for smoking meats
Elder All green parts are toxic to ingest
Field Maple FS CD
Hawthorn FS CD
Holly I was told not to cook over it - TX
Lime FS CD
Norway Maple FS CD
Oak FS CD - good flavour for smoking meats
Pear FS CD - good flavour for smoking meats
Pine (?) CD
Rowan FS CD
Spruce (?) CD
Sweet Chestnut CD
Sycamore FS CD
Walnut FS CD
Willow - bark contains salicylate (aspirin), so might flavour food and not a good idea to overdose on it as can cause stomach problems. Salicylate in concentrated form is used to burn off veruccas/warts.
Seeds leaves and flowers are toxic and there is also a small amount of toxin in the bark but I'll give you £10 if you can find me results of a test showing toxin in the wood.
Laughoutlouder, I hope you don't see this as nit-picking but the site http://www.sdturtle.org/public_documents/PlantsThatPoison.pdf , although useful, gives information which is unquantified or unqualified in that many of our foodstuffs contain toxins in infinitesimal amounts. It is also an American site so, where scientific names are not given, common names may refer to a different genus from those used in Britain.
Dont think I get £10 pounds for it though as its not a study, I'm gonna keep looking though! [/url]
Any idea of somewhere to start where I could find out Robin? I only ask because I acquired a billet of rhody recently and it carves beautifully - cheddar is a close approximation - and once dried it's lovely and light but still seems quite strong for.
a more useful list would be which woods are good for these various purposes. Poplar for instance is excellent wood to carve a quick cooking or serving spoon as is willow. Pine whilst food safe would be one of the last things I'd choose for a utensil.