What is a weed? A plant whose virtues have never been discovered.-Ralph Waldo Emerson
What is a weed? A plant whose virtues have never been discovered.-Ralph Waldo Emerson
Cambium is a thin layer of living tissue that's found between the bark and the wood of a tree that in many cases is edible..Cambium is a good source of: Starch, Sugar, Vitamins, Minerals, Carbohydrates with 80-100 kcal per 100 g of Cambium. The cambium of some trees, like pine, birch, linden, elm, and willow, are edible. However, not all trees have edible cambium. Some trees are toxic to humans so make sure you correctly identify your tree before using it as a food.
A lot of you know , I live in the Adirondack Mountains on the North East side of the USA. The word “Adirondack” is an Iroquois word that means “eater of tree bark”. The Mohawk tribe used this term to describe the Algonquins, their neighbors, who would eat the inside of the bark of the white pine when food was scarce. The Algonquins eventually moved from the area, but the name “Adirondack” stuck. The Adirondack mountains were given their name in 1838.
As well as the Algonquins, many Native American tribes traditionally ate the cambium. The cambium was a staple of many peoples diet.
Bark bread appears as a food for many countries all over early history. Bark bread is mentioned in medieval literature, and it may have an even older tradition among the Sami people who would mix ground pine bark with reindeer milk to create nutritious bread.with the oldest findings of bark harvests being around 3000 years old. As a Historical Forager going into an area of Moss and trees I found this very interesting and was eager to try it out. The bark component in historical accounts was usually from deciduous trees like elm, ash Aspen or birch, but Scots pine and Iceland and reindeer moss are mentioned in historic sources. The inner cambium is the only part of a tree trunk that is actually edible; the remaining bark and wood is made up of cellulose, which most animals, including humans, cannot digest. The dried and ground inner bark was added in proportions like 1/4th to 1/3rd "bark flour" to the remaining grain flour. The bishop of Bergen, Norway in the mid-18th century, recommended using elm as it helped the often crumbly bark bread hold together better.
Cottonwood leaves have no lobes, but they have teeth and are triangular in shape; hence the species name deltoides. The leaf is somewhat shiny, which makes its shimmering in summer breezes all the more obvious.
Eastern cottonwood and sycamore are the giants of creeks and floodplains. Cottonwood is easy to spot from a distance because of its large size and because its leaves quiver in the slightest wind, like it’s close relative quaking aspen (Populus tremuloides). Cottonwood has little commercial value today, but it played an important role in American history
Slippery elm leaves are dark green and rough on the upper surface and paler on the lower surface. They are 4–8 inches long and have a long, narrow tip. The leaves are doubly-serrated and have a sandpapery upper surface. The bark is reddish-brown to gray and has strong vertical ridges. When sliced open, the bark has alternating layers of tan and dark brown. Slippery elm is also known as red elm or Indian elm. It can grow to a height of 60-80 feet. The inner bark of the slippery elm tree has been used medicinally for generations. Native Americans used it to treat digestive ailments, coughs, and sore throats.
Birch species are generally small- or medium-sized trees or large shrubs, mostly found in northern temperate climates . The simple leaves may be toothed or pointed with serrated edges, and the fruit is a small samara—a small seed with papery wings. Many types of birch grow in clumps of two to four closely spaced separate trunks.
All North American birches have double-toothed leaves and are yellow and showy in the fall. Male catkins appear in late summer near the tips of small twigs or long shoots. The female cone-like catkins follow in the spring and bare small winged samaras that drop from that mature structure.
Alder can grow to a height of 25m over around 50 years, and is short-lived, with a life expectancy of just 60 years. It grows in a variety of habitats and soil types but especially in areas with damp soil, including wet woodlands, marshes, and on the banks of rivers and streams. trees are broadly conical in shape, and have dark and fissured bark. Twigs are light brown with orange spots, and young twigs are sticky. Leaves grow from purple or grey leaf buds and are fresh green and rounded. In spring, look out for pendulous male, yellow catkins, and green, oval female catkins. Over summer the male catkins drop off and the female catkins harden and become reddish brown, and look like small cones.
The cambium layer, or inner bark, of most pine trees is edible and can be eaten raw, boiled, or fried. However, not all pine species have edible cambium. For example, you should avoid Norfolk Island, Yew, and Ponderosa pine trees because their bark and needles can be toxic. The cambium layer is a good source of starch, sugar, vitamins, minerals, and fiber. It has a slightly resinous sweet taste. Many Native American cultures used the inner bark of pines and other trees as a staple of their diet
The inner bark and cambium of quaking aspen is edible, but they are best in the spring. The inner bark can be eaten raw or cooked. Like other Cambiums it can be dried, ground into a powder, and used as a flour. This flour can be mixed with other flours for making bread or used as a thickener for soups
Aspens can be identified by their smooth, white bark marked by black scars where lower branches are naturally self-pruned. Quaking Aspen leaves are somewhat heart shaped, with finely saw-toothed margins and range in size from 1.25-3" (3-8 cm) long
Maple Cambium is edible and tastes slightly sweet from the sap. It.can be eaten raw, boiled, or roasted. The Haudenosaunee (Iroquois) and Algonquin peoples used the bark to make bread and as a soup thickener. The cambium layer is full of nourishment and is also fibrous enough to be used to make string and rope. Native Americans used red maple bark as an analgesic,wash for inflamed eyes and as a remedy for muscular aches. They also brewed tea from the inner bark to treat coughs and diarrhea. Early settlers made cinnamon-brown and black dyes from a bark extract
The bark is relatively nutritious, packing about 500-600 calories to the pound, but it may be bitter tasting depending on the tree’s growing conditions. The inner bark contains a surprising amount of digestible starches, some sugar, vitamins, minerals, and the bark also has tons of fiber, so as with all other cambiums, brace yourself for a good internal scrubbing.!
You might assume the Hemlock tree is poisonous because of the name, but it’s actually an edible evergreen tree that’s not even related to poisonous hemlocks! Hemlock trees are a species of large evergreen coniferous trees native to North America. Hemlock trees are identified by their conical shape, flat, aromatic needle-like leaves, oval or cylindrical seed-bearing cones, and reddish-brown bark. This stately tree can reach impressive heights of around 100 feet! When mature, the bark becomes deeply furrowed with flat plates.
Hemlock needles and cones are both small; on eastern hemlock, the cone is rounded or egg-shaped and 1/2 to 1 inch long. The needles are 1/4 to 3/4 in length, flat, and rounded at the tip. Each needle is born on a tiny peg-like base and they appear to grow in two flat rows along the twig. The underside of the needles are whitish in color, with a green midvein that gives them a striped appearance.
Green and white ash trees are the two most common ash species and their range covers most of the Eastern United States and Canada. Other significant ash trees to cover significant ranges are black ash, Carolina ash, and blue ash.Identification of ash during the spring/early summer growing season is straight forward. Their leaves are opposite (rarely in whorls of three) and mostly pinnately compound but can be simple in a few species. The seeds, popularly known as keys or helicopter seeds, are a type of fruit known as a samara. Ash has shield-shaped leaf scars (at the point where the leaf breaks away from the twig). The tree has tall, pointed buds above the leaf scars. There are no stipules on ash trees so no stipulate scars. The tree in winter has pitchfork-like looking limb tips and there could be long and narrow clustered winged seed or samaras. Ash has continuous bundle scars inside leaf scar looks like "smiley face".
Spring is the most ideal time to start gathering cambium from a tree as it is at its prime and hasn't turned harder and stick to the bark as it can do in late summer onwards. However, with that being said, if you are in a survival situation, ANY time is a great time to find a low calorie way of feeding yourself.
The most important thing I want to stress is that when collecting Cambium score in a downwards rectangle on the tree and do not "collar" it as in doing so you will cut off the wat the tree can effectively pass nutrients up and down the trunk and it will die.
Use a knife to score a vertical rectangle in the bark. The rectangle should be no wider than an inch. This is important, because the wider the wound, the longer it will take the tree to heal, so keep it small. Making the strip vertical rather than horizontal minimizes interruption of the tree’s food and water transport zones
Another way of successfully harvesting Cambium is to find freshly downed trees and harvest it from there. This allows you to take larger amounts which cuts your work load! Plus of course you'll have the other bark to use as roofing, containers - a double win :) From there it can be roasted, fried or turned into flour.
I love to make flour out of so many foods and Cambium is one of my favorites! If I'm out in the wild I simply peel and cut into small strips and let dry in the sun or in a sock over the fire for a day or so depending on the humidity. If Im at home then I guess I could use a dehydrator or also use the oven on a very low temp checking for dryness every 10 to 15 minutes. I've done it that way before and this makes your house smell amazing!
Once you are happy with it being dry, you can either grate it with a nutmeg grater, process it in a grinder or put it in a pestle and mortar and pound the heck out of it until you reach the flour consistency that makes you happy :) Cambium flour does not contain the gluten proteins typically required to give bread structure and cohesion, and for this reason it is rarely used alone in baking. More often it is mixed with wheat or rye flour to make the dough more cohesive, and to smooth its bitter taste. Usually if I'm outdoors I mix my Cambium flour with either moss or mushroom flour ( I did both on the Alone show) of different types to get different colors and flavors, I've got chanterelle and hedgehog mushroom mix flour in storage at home which is a beautiful golden, slightly sweet from the hedgehogs and that's my go to with most Cambiums, it gives a wonderful mushrooms flavor with the nuttiness of the tree. Play around with your flours until you find one that makes you happy...Good Luck!
Yes! you can totally eat freshly harvested cambium. Hand on heart, my very favorite thing to do if I pass a yellow Birch is to harvest some as it has a WONDERFUL spearmint flavor that always makes me so happy! Historical accounts show that Cambium was mixed with tree resin to create a chewing gum of sorts in the 1700's
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