Making Birch sap syrup is one of the first things I do with wild food every year – it tells me we’re about to shoot straight in to the more serious collection of wild foods and is, at the moment, my only source of wild sugar to be used throughout the coming year.
The sap rises throughout March and can vary from year to year, but each area usually has a 2-3 week window to do this process.
The flavour of Birch Sap Syrup actually changes through the season, however we mix our early and late season together to make a consistent full season flavour.
It’s similar in flavour to maple syrup with a little more mineral & smokey notes.
