Trees for Food & Drink

Beech wood is perfect for smoking herring, and the nuts may be a good alternative to coffee beans!

Birch trees can be tapped in spring to obtain a sugary 'wine'.

Sweet Chestnuts were brought to Britain by the Roman Legions as the nuts are highly nutritious. They can be roasted or stir-fried for a tasty snack.

Historically, horse chestnuts were ground up and fed to horses as a stimulant, making their coats shine, giving them their name. However, the entire tree contains aescin, which is toxic to horses and causes tremors, lack of coordination, and gastrointestinal issues if ingested. 

The kernel of Ginkgo is roasted by the Chinese and Japanese, eaten like pistachios.

In China, rolls and thin roundels of Hawthorn are sold as sweets.

Drinks containing Hornbeam extracts are believed to provide energy.

The sap of the sycamore tree can be used for beer and the nectar from its flowers is excellent for honey.

Bay leaves, from the Bay Laurel tree, are used worldwide, especially in soups, sauces, stews, stocks, and bouillon.

Acorns are wildlife snacks – squirrels, badgers, and deer rely on fallen acorns as an important autumn food source.

In medieval Britain and Europe, a bunch of ivy was frequently hung on a pole (alestake) outside a building to indicate that the owner made or sold ale and wine.

In Madagascar, the fruit of the Baobab trees, known as "monkey bread", is eaten by Malagasy people. They also use the giant baobab as a source of cooking oil and construction materials. (Kew)

Gum arabic is harvested from Acacia trees in Sudan and the Sahel region, used as a stabiliser, thickener, and emulsifier in food such as sweets, icing, and drinks.