birch tapping

Our experienced ecologist neighbour alerted us to the fine tradition of harvesting birch sap! Traditional practice in Scotland, Finland and the Baltic States, it is now regaining popularity. We have about a dozen silver birch trees down by the pond which he helped us to drill and tap in early spring.

The sap runs for just three weeks as winter ends. During this narrow window, water, minerals and sugars are pushed up from the roots, through the trunks, to give a boost of energy to the newly budding leaves.

We boiled about two litres down to make syrup.

This is the modest result. hehe. Enough for one meal of pancakes at least.

How does it taste? Refreshing! It is woody, full bodied with a slightly sweet mouth-feel.