The O-town Scene

A4 A4 4 O-Town Scene February 6, 2014 Whether we realize it or not, most of us have seen the Betula species of trees. Who's that? Birch, of course, which comes by many common names. In my National Wildlife Federation Field Guide to Trees of North America (2008) it says that Betula alleghaniensis, or yellow birch, can be found throughout our region. The tree grows easily in wood lots, rocky slopes, shady areas and moist forests. The bark is shiny, silvery and golden, with peeling thin segments in a horizontal fashion. Please don't pull on these little paper-like exten- sions, though, because the trunk bark of any tree is the tree's protection from infection. Another noticeable and identifiable aspect of birch is the short horizontal lines on the bark. These are called lenticels. Wikipedia says lenticels are a porous tissue where a gas exchange takes place between the internal tree environment to the external environment. You can also see lenticels on apples, cucumbers and pears, as well as on cherry trees. For me, lenticels are one of the ways I hone in on birch when I look over the for- est terrain. Up close, there's another tree which closely resembles birch — the cherry tree. How do I tell the difference? For me, not a trained forester or botanist, I need to scratch and sniff. Scratch one of the smaller branches, and their secret will be revealed by the scent they release. Birch smells like wintergreen. If you smell an almond scent, then it's cherry. You definitely want to know this difference. Cherry has a constituent that we should not ingest, and that is is prunasin, which con- verts to hydrocyanic acid when digested. Not what we want to be consuming. So if you don't smell a strong wintergreen scent or you're unsure, leave it be. But if you do, here's the next steps. EARLY SPRING BIRCH TONIC: After spending long days inside in winter, breathing stale air, eating starchy foods and heavy root veggies, maybe being less active and overindulging, our digestive tract could use a jump-start. Tonics are tradition- ally used for a gentle cleansing of internal impurities or "stuck" wastes. Some tonics are made from medicinal plants; others from wild foods or fresh organic store- bought greens and berries. Birch sap is still utilized today in this fash- ion in many European and Asian countries. The sap offers gentle anti-inflammatory and skin-protective effects along with its tonifi- cation. So if you do maple sapping or know someone who does, try tapping a yellow birch at the same time the maple trees are being tapped. IMPORTANT SUSTAINABLE POINTS: • Make sure the tree is big enough, that is being at least 12 inches in diameter before tapping. • Before tapping, envision in your mind what you are about to do: that you are to hammer a hole into the side of the tree. Look at the tree while you're doing this to get a sense as to the best location to place this hole, and also envision the reason you are about to do this. Do all this without a sense of aggression or anger or frustra- tion. If you just argued with someone, hold off for a few moments and release that anger, as those pheromones will be re- ceived by the tree. Probably through those lenticels! Note: Many scientists are beginning to recognize there's something about the trees and plants that we haven't paid attention to and probably should. Look up "plant neurobiology," or read Michael Pollan's Dec. 23 piece in the New Yorker. Plants may have an awareness to our emo- tions and react to our positive or negative vibes with their own positive or negative pheromones which then impact the food they give us in a positive or negative way. The later has been documented. The controversy is whether plants are thinking and feeling and intelligent like we are, even though they don't have a brain. Okay, sorry, I'll get back on track. Back to birch. So — • Give thanks to birch with words, prayers, a gift, whatever you may like to offer. • Tap only one bucket per tree with a 12- inch diameter (or more). • Check the bucket every day. • Take only what you need for you and your family; leave the rest for the tree to thrive. • Remove the tap spigot when you are done. • Give a gift of thanks — yes, again. And if I may ask, try this, touch the tree when you give thanks. It's the right thing to do. Once you have enough sap, strain out any debris and try some right away. You'll be amazed at its light, mild wintergreen, water- like taste. Freeze in small batches, as it will go bad after three or four days in the refrigerator. A few cups a week will act as a gentle early spring tonic, and, when chilled, offers a cool, flavorful drink. You can also use this as part of smoothies, with other teas and in baking. For those of you who are experi- enced in Kombucha fermenting or those who ferment wild foods into wines, this would work well too. Yellow Birch: Tree of Transformation Remember: this is just for spring time. More is not better. And, we don't take it forever, hence the name spring tonic. To share your thoughts or recipe ideas with Marguerite Uhlmann- Bower, email her at 3moonsisters@ gmail.com, or look for Weeds, Leaves, Seeds & Shoots on Facebook for more about birch. I will be giving a class at Table on Ten in Bloomville on Wednesday, Feb. 12, from noon to 3 p.m. We'll go out to I.D. a birch, then return for a a picture pre- sentation of birch and its benefits, and do hands-on preparations of a birch oil and a birch honey. In addition, chaga mushroom (Inonotus obliquus) will be introduced, including how to keep it viable for our future and the numerous benefits it has to offer us and the land that surrounds us. For more information, contact me at 3moonsisters@gmail.com or 437-1218. Wild Foods Class

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