Sugar Maple
Acer saccharum — Sapindaceae
Italiano: Acero da zucchero — Maple
Description
Sugar Maple (Acer saccharum) belongs to the Sapindaceae family and is native to NAmerica. It thrives in Deciduous temperate forests environments across regions including New York, Vermont, Ontario, Quebec, Michigan. Botanically, Sugar Maple is sap for iconic maple syrup. 40 gallons sap for 1 gallon.. It is also known locally as Maple. The edible parts include Sap. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during February and March. Nutritionally, Sugar Maple stands out for its Calcium (77.0mg, 6% DV), Magnesium (21.0mg, 5% DV) and Potassium (204.0mg, 4% DV). It also provides 0.0g protein and 0.0g dietary fiber per 100g serving. In the kitchen, Sugar Maple offers a Sweet caramel flavor profile. Boiled concentrated. Common culinary applications include syrup, candy, sugar. Popular preparations include Maple syrup, Wild vegetable stir-fry, Steamed wild greens, Vegetable tart. For storage, syrup years. Safety note: No toxicity. Antinutrient content is no antinutrients. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Maple syrup
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: syrup, candy, sugar Storage: Syrup years
Recipes
- Maple syrup
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Wild Sugar Maple salad
- Foraged Sugar Maple pesto
- Roasted Sugar Maple
