Do you need two spicebush?

Spicebush buses are either male or female. Both have flowers; however, the female is the only one to produce fruits. If you want the female plant to produce berries, you need one of each (and pollinators to fertilize the female plants).

What parts of spicebush are edible?

The leaves, twigs, and berries can all be used. The Iroquois and Ojibwa tribes of North America considered the spicebush berries as two dissimilar seasonings. They would separate the seeds of the berries from the pulp and skins. The pulp and skins would be used as an allspice-type flavor.

How do you make spicebush berries?

You can boil the stems and leaves to make tea, grind the leaves to add into tomato sauce, and even use the berries to spice a coffee cake . I would even go as far as to say you can use it as a replacement or addition in any recipe that calls for black pepper, cinnamon, cloves, or allspice.

What did Native American use spicebush for?

Indigenous Uses As a food, spicebush was used for beverages and the fruit was eaten . It was used to flavor foods such as possum or groundhog. Medicinally, any part is diaphoretic. It was used to treat colds, coughs, phthisis, croup, female obstructions, and white swellings.

Foraging for Spicebush and Spicebush Ice Cream Recipe (2024)

Delicate, early spring blooms of spicebush, Lindera benzoin

Understated beauty, edibility, and excellent wildlife value make spicebush, Lindera benzoin, a winner for the backyard and for the wild plant forager. Twigs, berries, and leaves are useful edibles. Native Americans used this plant both for food and for medicine. I made a tea with the twigshere. Read on for identification tips, traditional uses, and my spicebush ice cream recipe.

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Foraging for spicebush

Note: Correct identification is extremely important when foraging for edible wild plants. Be sure to double and triple check with authoritative sources, and preferably an edible wild plants expert. If in doubt, do not eat it.

General

A spicebush shrub growing near a pond

Flowers

Tiny yellow flowers grow in clusters along the twigs, in mid-late April, here in Massachusetts. The early bloom time makes them particularly valuable to pollinators, which have little else available at that time. Small bees and flies are among the visitors to spicebush flowers. (See photo of flowers at top of page.)

Leaves

Smooth-edged oval leaves of spicebush, Lindera benzoin

The oval, smooth-edged leaves are broadest beyond the mid-point, and can reach 6 inches in length, though 3-5 inches is typical. They are alternately arranged along twigs. Tearing or bruising the leaves gives off a pleasant, citrus-like aroma, and that can help you confirm the plant’s identity. Crushing these leaves and enjoying the fragrance is one of the many pleasures of hiking in moist, rich woodlands.

Traditional uses: The Chippewa Indians used the leaves to make tea, and also as a flavoring for naturally strong flavored meats. The Iroquois used the leaves in combination with twigs to make an infusion for colds and measles.

Wildlife also make use of the leaves. Larvae of the spicebush swallowtail butterfly, eastern swallowtail butterfly, and promethea moth feed on the leaves

Bark

Berries

The bright red oval berries of spicebush are produced only on female plants.

Spicebush berries are fleshy, oval, and bright red when ripe (September, here in Massachusetts). But only female plants produce these berries. The berries can be used to make a spice that’s said to resemble allspice. But I don’t use them, because I’ve never seen them produced in abundance, and I harvest only what is abundant. Thrushes and upland game birds eat these berries.

If you want to use spicebush berries and you live where this plant will grow, consider planting it in your yard. FYI, I have read numerous times that spicebush berries quickly go rancid when dried, due to their high fat content. They may also lose their flavor when dried.

Winter twigs

Winter twig of spicebush with roundish flower buds

Winter twigs of spicebush harbor obvious roundish flower buds. Scraping the twigs releases the same citrus-like scent that crushing the leaves does. The Cherokees used the twigs to make tea as a pleasant beverage, and to flavor opossum and woodchuck meat. I’ve made this tea and it is excellent. How I do it is detailed here. I use the same method to imbue ice cream with this delicious citrusy flavor, in the spicebush ice cream recipe below.

Traditional uses: Some Native American tribes used the twigs, sometimes in combination with leaves or bark, to make various medicines for colds, aches, pains and fevers.

Spicebush ice cream with sour cream

This is a nice way to enjoy spicebush, and your friends will never guess the flavor! It’s a good ice cream to make during the winter months for several reasons:

Spicebush twigs are one of the few edible wild plants to forage during winter in cold, snowy climates.
The ice cream is egg-free, which is great during this season of low egg production (especially if, like me, you have old hens).
You can cool the base out in a snow bank (my favorite method!!).

In this recipe, the refreshing, citrus-like flavor of spicebush, is nicely balanced with the subtle tang of the sour cream. Creme fraiche would be a wonderful sour cream substitute. If you don’t have either sour cream or creme fraiche, you could use an extra 1/2 cup of heavy cream. I’m sure it will be delicious, but you won’t get that tang.

Easy to make, delicious spicebush ice cream with sour cream – a great winter dessert with a foraged wild edible.

Makes about 1 quart

1 cup whole or lowfat milk
4 tsp freshly picked, chopped (into 1/4 inch lengths) spicebush twigs
2 cups heavy cream
1/2 cup sour cream
2/3 cup sugar
2 tbsp tapioca syrup (can substitute with corn syrup)

Heat milk over medium heat, stirring frequently, until it’s bubbling around the edges and beginning to steam.
Remove from heat and add the chopped twigs. Cover, and let steep for 30 minutes.
Strain the milk to remove the twigs; discard the twigs.
Add the milk and all remaining ingredients into a food processor or blender. Process until smooth.
Chill thoroughly in refrigerator for at least 3 hours or overnight.
Churn in ice cream maker according to manufacturer’s directions.
Transfer to 1 quart storage container and store in freezer.

Serving suggestions: It’s wonderful with hot fudge sauce a few hazelnuts, and a garnish of orange zest. Or, stir in 3/4 cup chocolate chips as you transfer to storage container. Enjoy!

Sources:

Gleason, H. A. et al. 1991. Manual of Vascular Plants of Northeastern United States and Adjacent Canada. New York Botanical Garden.
Homgren, N. H. et al. 1998. Illustrated Companion to Gleason and Cronquist’s Manual: Illustrations of the Vascular Plants of Northeastern United States and Adjacent Canada.
Moerman, D. E. 1998. Native American Ethnobotany. Timber Press. Portland, OR. New York Botanical Garden.