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Meet birch syrup, maple’s wilder cousin

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Maple and birch syrups are harvested around the same time, in early spring, when temperatures fluctuate.

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s lesser-known forest cousin birch is having its day. Nature’s unrequited gifts of indigenous syrups broaden our definition of how to eat locally and deliciously all year long.

Maple and birch syrups are harvested around the same time, in early spring, when temperatures fluctuate. They’re also harvested the same way: A small hole is drilled into the trunks, a spout (spile) is inserted and directs the sap that flows from the trees into buckets.





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