Maple syrup

Sirop d’érable

What it is

Indigenous peoples of the northeastern forests taught settlers to read the “sugar moon” — the late-winter thaw when maples let their sap rise. It takes forty litres of sap, boiled down over days, to make a single litre of syrup: patience you can pour.

In the kitchen

Darker grades carry more maple character — save “golden” for pancakes and cook with “dark”. It loves pork fat and coffee equally.

Goes with

Pork Walnut Apple Oats Butter Coffee

Same species

Maple butter Maple sugar

Also used with

Balsam poplar buds Brussels sprout Candy cap Chia seed Labrador tea Sweetfern

In season alongside

Parsnip Sake kasu Wood avens root

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