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Birch sap

Betula pendula — A wholesome spring drink.

Never eat a wild mushroom or plant identified only from a website, book or app. Several deadly species look almost identical to edible ones, and mistakes can be fatal. Learn from an experienced forager in person, be certain of every specimen, and when in doubt, throw it out.

What it is

For a few weeks each spring, before the leaves open, birches push a thin, faintly sweet sap up their trunks that can be tapped and drunk fresh. It is a traditional tonic across Estonia, Latvia, Finland and Russia, and is also fermented or made into syrup.

Where and when to find it

Birch woodland throughout the region. In season roughly Early spring, roughly late March to April.

Look-alikes and safety

Tapping is a technique rather than an identification: use only healthy birches, drill a small hole, take a modest amount, and plug the hole afterwards so the tree heals. There is no toxic look-alike, but bad technique harms the tree.

Nutrition

Very low in energy, faintly sweet, lightly mineral. As with all wild food, the health value only matters once you are completely certain of a safe identification.

More wild foods

Source: Edibility and look-alike notes follow standard mycological and botanical references for the region. This page is a starting reference, not an identification authority. · checked 2026-09-04

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