Birch

Betula spp.

drink

Clear sap gathered at the very start of spring, and young leaves for tea, from a pioneer tree that grows from western Europe to Siberia and Mongolia.

Origin

Forests of Northern Europe and Siberia

Season (United States)

March to April

Preparation

The fresh sap is drunk as it is, chilled, within days of tapping — it ferments quickly; the dried young leaves are infused for ten minutes in barely simmering water, then removed.

Did you know?

Its sap is only harvested at the turn of winter, before the leaves appear: later in spring it turns bitter.