JOURNAL ARTICLE

Arboreal Flavors.

  • Published In: Mother Earth News, 2026, n. 335. P. 48 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Cohen, Bevin 3 of 3

Abstract

The article focuses on the nutritional benefits and culinary uses of various edible trees, highlighting options for foraging and cooking with tree-derived ingredients. It discusses specific trees such as linden (Tilia americana), mulberry (Morus alba and M. rubra), maple (Acer saccharum and A. rubrum), pine (Pinus species), spruce (Picea species), and spicebush (Lindera benzoin), detailing their edible parts and providing recipes for dishes like linden salad, mulberry jam, maple-leaf tempura, pine-needle syrup, spruce-tip pesto, and spicebush tea. The article emphasizes the importance of proper identification when foraging and encourages creativity in using these natural ingredients in cooking. [Extracted from the article]

Additional Information

  • Source:Mother Earth News. 2026/04, Issue 335, p48
  • Document Type:Recipe
  • Subject Area:Complementary and Alternative Medicine
  • Publication Date:2026
  • ISSN:0027-1535
  • Accession Number:191799120
  • Copyright Statement:Copyright of Mother Earth News is the property of Ogden Publications, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Looking to go deeper into this topic? Look for more articles on EBSCOhost.