Edible Wild Plants - Lindera benzoin

At a recent class here at the Center for Sustainable Living, participants tasted drinks and foods made from wild plants that are growing prolifically around this region, are easy to find and identify, and are not easily confused with anything that will make you sick.

One of my favorite wild shrubs is the Spicebush (Lindera benzoin).  A medium sized shrub that grows profusely in shaded wetlands and moist shady woods, Spicebush has an irregular shape, in other words not a uniform or neat shape, but spreads out or up in different ways, usually under taller trees which, I think, contribute to its growth habits.  It grows into the spaces left by the bigger trees.  The bark of the main stem and twigs is rough and has raised whitish dots called lenticels that are noticeable to the naked eye.  At this time of year (August), bright green, pointed berries about 1cm long, are growing along the stems.

All parts of this plant are strongly aromatic.  A spicy, citrusy smell is immediately evident when the leaves are rubbed, the twigs or berries are scratched or broken.  This useful, edible plant makes a delicious, slightly sweet, slightly astringent infusion which I've been drinking liberally during the extremely hot, humid days we've been experiencing recently.  The leaves are a bit tough at this time of year to be eaten as a raw salad green, but probably can when young and delicate in the spring.  They also could be shredded and steamed and added to a mix of other cooked green leaves.  The berries are useful as a spicing agent.  I suggest drying them first in either a low oven, out in the sun, or in a food dehydrator.  When thoroughly dry, grind them in a spice or coffee grinder and store in glass jars.  Use as you would allspice or other pungent, sharp-tasting seasoning.

To make the tea, gather an armful of stems with leaves, any time from spring to fall.  Make sure toWASH all plant parts carefully, inspecting the leaf surfaces and especially the lower sides where plant eating insects like to hide.  I usually double, or triple wash all plant material whether from the garden or the wild.  Pour the water around plants instead of wasting it down the drain.

When clean, break the twigs, ripping the bark as you snap them to expose more of the aromatic interior.  Tear the leaves roughly.  Throw it all into a large pot of  boiling water.  Bring back to the boil.  Turn off the burner.  Using tongs or wooden spoon, dunk the spicebush under the water.  Cover the pot and leave it to sit for at least 2 hours.  The longer the infusion, the better the taste.

Strain the leaves and twigs through a colander, catching the liquid of course.  Allow to cool and decant into glass jars or insulated thermos.  Refrigerate and drink over ice.

The "tea" is fine just as it is, but you may choose to sweeten it a little with your favorite sweetener - agave, honey, stevia, or plain sugar.  If you do choose to sweeten it, add the sweetener when the tea is still hot. The flavor is delicate, but not bland.  I would love to hear how you like this unusual beverage.