Minnesota Harvester Handbook

sustainable livelihoods lifestyles enterprise Minnesota Harvester Handbook

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Acknowledgements

Financial and other support for the Harvester Handbook came from University of Minnesota Extension, through the Extension Center for Food, Agricultural and Natural Resource Sciences (EFANS) and the Northeast Regional Sustainable Development Partnership (RSDP). Many individuals generously contributed to the development of the Handbook through original research, authorship of content, review of content, design and eding. Special thanks to Wendy Cocksedge and the Centre for Livelihoods and Ecology at Royal Roads University for their generosity with the Harvester Handbook concept. A special thanks to Trudy Fredericks for her tremen‐ dous overall eﬀorts on this project.

PROJECT DEVELOPMENT, RESEARCH AND MANAGEMENT Dave Wilsey, Extension Educator, University of Minnesota Extension, [email protected] Julie Miedtke, Extension Educator, University of Minnesota Extension, [email protected]

CONTENT CONTRIBUTORS AND REVIEWERS (LISTED ALPHABETICALLY) Mimi Barzen, Forester, Minnesota Department of Natural Resources Tim Brigham, Coordinator, Centre for Livelihoods and Ecology, Royal Roads University Bob Carls, Wood Turner, Ripple River Gallery Elise Diederich, Policy Fellows Program (2011‐12), H.H. Humphrey Center for the Study of Polics and Governance, University of Minnesota Annee Drewes, Instructor, Forestry Natural Science , Leech Lake Tribal College Carly Eichorst, Policy Fellows Program (2011‐12), H.H. Humphrey Center for the Study of Polics and Governance, University of Minnesota Ralph Fideldy, Proprietor, Timber Sweet Maple Syrup Dave Fuller, Agriculture and Non‐Timber Forest Products Professional, University of Maine Cooperave Extension Anna Gerenday, Scienst (Rered), University of Minnesota; Past‐President, Minnesota Mycological Society Tom Howes, Manager, Fond du Lac Resource Management Division Bill Jaeger, Tradional Scandinavian Wood Carver Eric Jones, Courtesy Faculty, Anthropology, Oregon State University Mike Kempenich, Proprietor, The Mikeology Store John Krantz, Ulizaon and Markeng Specialist (Rered), Minnesota Department of Natural Resources Fred Livesay, Woodcarver, North House Folk School Jim Lutgen, Forestry Technician (Rered), Minnesota Department of Natural Resources Julie Miedtke, Extension Educator, University of Minnesota Extension L. Leonard Moose, Ojibwe Language Educator Mary Moose, Ojibwe Language Educator Erika Mork, Policy Fellows Program (2011‐12), H.H. Humphrey Center for the Study of Polics and Governance, University of Minnesota Elizabeth Nauertz, Forester, United States Forest Service Steve Netzman, Past‐President, Minnesota Mycological Society HARVESTER HANDBOOK

Harlan D. Peterson, Assistant Extension Professor (Rered), University of Minnesota Extension Carrie Pike, Research Fellow and Interim Director of Operaons, University of Minnesota Cloquet Forestry Center Raymond Porter, Research Associate ‐ Wild Rice, University of Minnesota North Central Research and Outreach Center Mike Reichenbach, Extension Educator, University of Minnesota Extension Jon Strom, Wood Carver, North House Folk School, Grand Marias, Minnesota Craig Van Sickle, Supervisor, State Forest Nurseries, Minnesota Department of Natural Resources Carl Vogt, Extension Professor (Rered), University of Minnesota Extension Steve Vongroven, Wood Product Ulizaon and Markeng, Minnesota Department of Natural Resources Dave Wilsey, Extension Educator, University of Minnesota Extension Gary Wya, Extension Educator, University of Minnesota Extension John Zasada, Research Silviculturist (Rered), United States Forest Service

PHOTOGRAPHS AND OTHER GRAPHICS (LISTED ALPHABETICALLY) Chris Evans, Illinois Wildlife Acon Plan, Bugwood.org Dave Fuller, Extension Educator, Maine Cooperave Extension Anna Gerenday, Professor Emeritus, University of Minnesota Diana Goemann, Execuve Oﬃce and Administrave Specialist, University of Minnesota Extension Mary Ellen (Mel) Harte, Bugwood.org George Hornik, Goods from the Woods Gary Johnson, Assistant Extension Specialist, Urban and Community Forestry, University of Minnesota Mike Kempenich, Proprietor, The Mikeology Store Ken Korczak, Writer and Blogger (Living Oﬀ the Land: Foraging, Organic Gardening, Nature) John Krantz, Ulizaon and Markeng Specialist (Rered), Minnesota Department of Natural Resources Julie Miedtke, Extension Educator, University of Minnesota Extension Gary Mourin, Crasperson John Peterson, Landowner and Maple Syrup Producer Carrie Pike, Research Fellow and Interim Director of Operaons, University of Minnesota Cloquet Forestry Center Rob Routledge, Sault College, Bugwood.org Eli Sagor, Extension Educator, University of Minnesota Extension Dave Wilsey, Extension Educator, University of Minnesota Extension John Zasada, Research Silviculturist (Rered), United States Forest Service

DESIGN, LAYOUT, EDITING AND PRINTING Dave Wilsey, Extension Educator, University of Minnesota Extension Julie Miedtke, Extension Educator, University of Minnesota Extension Trudy Fredericks, Execuve Oﬃce and Administrave Specialist, University of Minnesota Extension Kathleen Preece, independent contractor B. Jim Boyd, independent contractor Pro Print, Inc., Duluth, Minnesota HARVESTER HANDBOOK

Introducon

Welcome to the Minnesota Harvester Handbook! This resource – developed by the University of Minnesota Extension, with the help of a broad network of contributors – demon‐ strates the breadth and diversity of useful natural resources found in and around the state’s woodlands and forests throughout the year.

The “Land of 10,000 Lakes” is known for its abundant water ways, ﬂora and fauna. The state’s resources and the products de‐ rived from them help deﬁne Minnesota in more ways than one. Consider, for example, balsam boughs, maple syrup and morel mushrooms. Though found elsewhere, these products are commonly associated with the north woods and Minnesota, in parc‐ ular. Annual retail sales for balsam wreaths typically exceed $20 million and the industry provides seasonal employment and income opportunies for wholesale nursery operaons, local bough buyers, bough harvesters and wreath makers. Minnesota’s maple syrup producers are part of a roughly $100 million dollar industry that produces around 2 million gallons of syrup annual‐ ly. Here, Minnesota remains a small player with vast untapped potenal in a growing internaonal market. This is to say nothing of the number of producers whose syrup is desned only for their kitchen tables and those of family and friends. Each spring, thousands of enthusiasc foragers comb the forests and woodlands of Minnesota in search of morel mushrooms. Not only are these individuals seeking one of nature’s prized edibles, which can sell for up to $20 per pound at farmers’ markets, they regu‐ larly observe and interact with large tracts of forested landscapes.

Minnesota’s abundant natural resources also help define the people of Minnesota. The state’s original inhabitants, more recent‐ ly established communies of varied ancestry and the many new cultures that increasingly characterize the changing face of Minnesota all rely on the state’s natural resources in various and oen shared ways. In this regard, natural resources are com‐ mon elements to otherwise different idenes and livelihoods. Minnesota’s woodlands provide important meeng spaces for these diverse cultures and the knowledge and pracces associated with these spaces offer opportunies to build cultural bridges between the region’s people. Gathering represents a potenal venue for sharing knowledge about specific plants, products, pracces and people.

This ﬁrst edion of the Minnesota Harvester Handbook is only a modest starng point to presenng the wealth of resources and products available in the region. It includes some well‐known favorites, like maple syrup and morels; lesser‐known products oen overlooked, like juneberries and ramps (wild leeks); and a few novel items, like chaga (a medicinal fungus). Many of the products have commercial potenal, like balsam boughs and character wood. We hope that readers will explore new and diﬀer‐ ent ways to incorporate natural resources into their lifestyles and livelihoods, and will learn more about the region’s products and people in the process.

University of Minnesota Extension believes the informaon within to be accurate at the me of publicaon. All content was de‐ veloped in collaboraon with knowledgeable praconers and harvesters, and every page was reviewed for accuracy and quali‐ ty. The sector is dynamic, however, and informaon about product availability, policy and markets may change quickly. Conse‐ quently, University of Minnesota Extension is not responsible for any costs or damages that may be incurred as a result of the use of the informaon in this handbook.

HARVESTER HANDBOOK

Using the Harvester Handbook

The Minnesota Harvester Handbook contains two, complementary main elements. The ﬁrst, the basic tenets of harvesng – bi‐ ology & ecology, social, markets, and policy – apply to all of the products covered in this version and to the many others that are not. In other words, the basic tenets are core content common to all products and explain the basic concepts associated with resource claims, access and sustainable uses.

The second, fact sheets, address a selecon of important and interesng natural resources and present the speciﬁcs of the basic tenets within the context of a single product. We intend to connue developing fact sheets so that the resource connues to grow and beer reﬂect the full breadth of harvesng acvies across the state and region.

The Handbook is organized to facilitate ease of use. Two tables of contents provide diﬀerent means to access product infor‐ maon, or points of entry. The seasonal approach organizes products by their approximate availability throughout the year. As exact harvest mes vary by region and even locaon, as well as by year, weather and market condions, product availability may span across seasons. The addion of a ‘ + ’ before or aer the seasonal notaon indicates extension of harvest me in either direcon. For example, [ FALL + ] means that fall harvest may extend into early winter.

The second table of contents is organized around product clusters, which group products based on their category of use, such as edible mushrooms or décor. The intent is to highlight related products so that users might become familiar with new or diﬀerent products used in a similar way. A single product may be included in mulple clusters.r Fo example, pine cones harvested for seeds diﬀer from cones harvested for use as holiday décor.

The header of each fact sheet contains coding that alerts the user to a product’s main season and primary product cluster. The header codes serve as another tool to direct readers from one product to others related by season or use.

Each product fact sheet contains the relevant life form and part used, for example tree and sap. Fact sheets also include the sci‐ enﬁc name(s), common name(s) and, whenever possible, the name of the product in Ojibwe, Spanish and Hmong. Naming rep‐ resents a considerable challenge, parcularly when it concerns edible products with potenally dangerous look‐alikes or rela‐ ves. Harvesters must exercise utmost cauon around the use of names as a means to idenfy products.

The Harvester Handbook provides a point of entry to the world of natural resource gathering and should be used in conjuncon with other plant idenﬁcaon resources. Many of the fact sheets include references for just such companion publicaons. Re‐ gardless of the resource employed, only those individuals capable of making a posive idenﬁcaon shouldd harvest an use nat‐ ural resource products, parcularly wild edibles.

The editors and contributors wish the users of this Handbook the best in their eﬀorts to learn more about some of Minnesota’s wonderful natural resources and products, and to advance along the path toward making sustainable resource use an integral part of their lives and livelihoods.

HARVESTER HANDBOOK

TABLE OF CONTENTS | SEASONS

Spring Summer Maple syrup...21 Fiddlehead fern...27 Birch bark...35 Sweet tooth mushroom...59 Yellow morel...31 Oyster mushroom...39 Lobster mushroom...63 King bolete mushroom...43 Chicken‐of‐the‐woods mushroom...67 Juneberry...47 Chanterelle Thimbleberry...51 mushroom...71 Basic Tenets Wild rice...55 Biology & Ecology...7 Social…11 Markets...13 Policy...17 Anyme

Small diameter Fall wood Balsam boughs...75 ...107

Hen‐of‐the‐woods Winter Character Basswood...95 mushroom...79 wood ...113 Princess pine...83 Chaga...99 Firewood...103 Red osier dogwood...87 Tree cones and seeds...91

HARVESTER HANDBOOK

Notes

UNIVERSITY OF MINNESOTA EXTENSION

TABLE OF CONTENTS | PRODUCT CLUSTERS

Edible Mushrooms [ED‐M] Bark, Scks & Yellow morel...31 Lobster Woods [BS&W] mushroom...63 Oyster Birch bark...35 mushroom...39 Chicken‐of‐the‐woods Red osier dogwood...87 mushroom...67 King bolete Tree cones and seeds...91 mushroom...43 Chanterelle mushroom...71 Basswood...95 Sweet tooth mushroom...59 Hen‐of‐the‐woods Small‐diameter wood...107 mushroom...79 Character wood...113 Basic Tenets Other Biology & Ecology...7 Saps & Syrups Chaga...99 Social…11 Firewood...103 [S&S] Markets...13 Maple syrup...21 Policy...17 Edible Greens Holiday & Berries [EG&B] Décor [HD] Fiddlehead fern...27 Balsam boughs...35 Juneberry...47 Princess pine...83 Thimbleberry...51 Red osier dogwood...87 Wild rice...55 Tree cones and seeds...91

HARVESTER HANDBOOK

Notes

UNIVERSITY OF MINNESOTA EXTENSION

BIOLOGY & ECOLOGY

Natural resource harvesng enhances Min- oen important food sources for non- Biology: Pertaining to nesotans’ lifestyles and livelihoods. Exam- human animals. Fruit and seed availability living organisms. ples include gathering, hunng and trapping. o en inﬂuences the presence of certain ani-

It is through such acvies that many indi- mal species. viduals, families and friends recreate and Ecology: Pertaining to experience the outdoors and the region’s VEGETATIVE STRUCTURES living and non‐living ele‐ natural sengs. In addion, these acvies This category refers to non-reproducve ments of the system as can offset expenses by gathering and plant parts such as buds, leaves, stems, bark well as their interrela‐ hunng food and other useful materials. and roots. Because the category is broad, on. They can also generate income through sale careful consideraon must be given to ex- of gathered materials or value-added prod- actly what is harvested and how harvest Individual: One of a par‐ ucts made from them. This handbook en- might affectd present an future plant condi- cular species. courages responsible, sustainable harvest on. For example, collecng the apical buds pracces. Responsible harvest begins with a may substanally influence future plant Populaon: A group of basic understanding of the biology and ecol- growth and structure. Cung stems triggers ogy of harvested plants and animals. new growth in certain plant species, but in organisms of the same others it may kill the plant. Some tree spe- species that occupy the What are you harves ng? cies, such as paper birch, can easily survive a same area. properly done bark harvest, while other It is usual to think of harvested plants and trees will not. In all plants, roots provide Community: Any group‐ animals as products: wreaths, baskets, jam . structure and funcon, but in some, roots ing of populaons of . . or dinner! Yet, responsible harvest re- also represent an important mechanism for quires that we recognize exactly what we different organisms living new growth. are taking, biologically speaking, and how together.

our harvest aﬀects the health/growth of the SAPS individual plant/animal and the broader Apical: The bud from This term refers to various substances se- populaon and community of which it is a which new growth oc‐ part. In short, responsible harvest requires curs. that we understand not only what we get, but also what we take. For this, harvesters should consider four basic categories.

REPRODUCTIVE PARTS This category refers to plant parts associated with reproducon of the plant populaon: fruits, nuts and cones, all of which are seeds or seed vessels or, in the case of mushrooms, spore vessels. Oen these parts have high nutrional value in the form of oils, proteins and sugars. Simply put, some of the things that humans most appreciate, such as sugars, fats and even beauty, are the incenves that plants, which cannot

move, oﬀer to get animals (including humans) to distribute their seeds to new locaons. Our fruit and nut harvests are actually Above: Frozen maple sap. Photo by seed harvests. Also, these fruits and nuts are J. Peterson. HARVESTER HANDBOOK

BIOLOGY & ECOLOGY

Habitat: The living place creted by plants. In Minnesota, maple and you might want to know when certain pine birch produce the saps most likely to be of cones release their nuts/seeds so that you of an organism, charac‐ interest to harvesters. Tree sap flows most can properly me your decorave cone har- terized by its living heavily in spring months when trees are vest. (bioc) and physical coming out of winter dormancy. The sap (abioc) properes. brings stored sugar, other compounds and How are you harves ng? water to areas of new growth. Historically, Technique refers to how a plant or animal is certain pine trees were also tapped for their harvested and is another important consid- saps, which were dislled into various prod- era on for responsible harvest. One aspect ucts such as turpenne. of technique relates to the actual harvest WHOLE PLANTS OR ANIMALS method. For example, bough pickers might break or snip them from the branch. Collec- Somemes, harvesng means taking the on of whole plants might involve cu ng at whole plant or animal. In such cases, under- the base of the stem or pulling out the plant standing what you are taking is just as im- with its roots. Di erent techniques yield portant: male or female, adult or juvenile, ff di erent results, both in terms of product rare or abundant. In some cases, it may be ff quality and e ect on the plant and plant advantageous to only harvest females to ff habitat. manage populaon growth, as in the case of deer. Likewise, it may be beneficial for the Another aspect of technique is disturbance, populaon to harvest only juveniles so that which refers to the harvester’s influence on strong adult plants may connue to reseed plant habitat, the local environment in which the area. the plant or animal lives. Disturbance is not

necessarily negave, and some level of dis- When are you harvesng? Plants and animals are living things that re- spond to seasonal changes and develop over me. For these reasons, when we harvest can be as important as what we harvest. Important consideraons include periods of growth and dormancy, periods of reproducon, and life stages and cycles. For example,

Above: Watch your step in the spring! UNIVERSITY OF MINNESOTA Above: This cone is ready for a wreath. Blueberries are ﬂowering. Photo by EXTENSION Photo by D. Wilsey. D. Wilsey.

BIOLOGY & ECOLOGY

turbance is unavoidable. At its worst, sub- Other harvesters? stanal disturbance can limit future viability The third element of intensity is the recogni- of a populaon in a parcular locale, either on that, although we oen gather in soli- by impeding new growth or favoring growth tude, we typically share natural resources of another species, including invasive spe- with other beings, human and non-human, cies that might like disturbed soil. who may have similar interests. A clear understanding of harvest intensity requires Harvesters who recognize the importance consideraon of the acons of other har- and potenal effects of technique and dis- vesters we may never see, but whose ac- turbance can, and oen do, act to minimize ons combine with our own to influence the negave or undesirable outcomes. Harvest- condion and abundance of the resource ers learn about, develop and share best we gather. pracces through word of mouth and publicaons such as this one. Examples of good Concluding thoughts harvesng pracces that help reduce nega- The prac ce of harves ng is as old as hu- ve impacts include, but are not limited to: manity, and you don’t need to be a biologist  encouraging loose seed to fall to soil or ecologist to do it right! Sustaining your  tamping the soil aer harvest preferred harvest acvies over me and  using an open basket to allow mush- space, however, requires some considera- room spores to spread on of plant biology and ecology, even if  leaving a proporon of harvestable ma- called by some other name. Take some me terial behind to reflect on what you are harvesng and to  avoiding harvesng in some areas learn about the techniques and pracces  replan.ng that have been developed over me to en-

sure the ecological, economic and social HARVEST INTENSITY sustainability of harvest. Responsible harvest requires consideraon

of harvest intensity, which includes three diﬀerent aspects:

How much? Understanding harvest intensity in a parcular locaon begins with understanding how much you are taking when you gather. This might be measured in pounds, gallons, bushels or some other measure. It also relates to how much is actually present at the site.

How oen? The second component of harvest intensity Harvest only what you need and think in a parcular locaon is how oen you about those who will follow. gather in that area. (How much) X (How oen) is the simplest way to determine your own harvest intensity for a given area.

HARVESTER HANDBOOK

Notes

UNIVERSITY OF MINNESOTA EXTENSION

SOCIAL

Much like our abundant lakes, forests and or consumer. These idenes are demon- forest resources help deﬁne Minnesota and strated and reinforced through acons, such its people. While Minnesota has but one as taking deer or grouse, seeking morels,

forest resource, its large and diverse human gathering boughs to make holiday wreaths. populaon collecvely stewards that re- These acons represent crical interacons source’s value and connuously challenges between individuals and their environment. its limits, by showcasing diﬀerent and new They have tremendous value to the individu- uses. This handbook provides an opportuni- als involved, oen symbolizing independ- ty for natural resource harvesters and gath- ence, skill, tradional knowledge, and long- erers, regardless of their parcular interests, standing connecons to place. to achieve a beer understanding of the countless and emerging uses of our shared Forests and forest resources also contribute forest resource. In doing so, readers have to Minnesota’s social fabric through creaon the opportunity to further develop individu- of shared idenes, such as family, commu-

al and shared idenes and livelihoods that nity or culture. Just as an individual would feature and celebrate the products that are have difficulty claiming the tle of forager special to our region. without actually foraging, a social group would have difficulty claiming such idenes without the ability of its members to pracce certain acvies on at least on some level. It is essenal to bear in mind the importance that parcular groups place on the ability and/or rights to pracce those natural resource acvies that help to define, at least in part, who they are.

Shared connecons to natural resources represent potenal cultural bridges between Nave American communies, more recently established communies of varied ancestry, and the many new cultures that increasingly characterize the changing face of Minnesota. Oen, interest in resources and resource related acvies overlap, a fact that can lead to cooperaon in the best Above: Family tradiƟons. Photo by instances, or conﬂict in the worst. A beer D. Wilsey. understanding of some of the social issues related to natural resource harvest can Connecons to the land form at individual strengthen the social fabric that bonds the and societal levels. In many cases, people state’s diverse inhabitants. In contrast, chal- use natural resource acvies such as gath- lenges or threats to access and harvest ering and hunng to create and demon- rights are oen met with dramac respons- strate individual idenes. Many of us know es. Ignoring these issues has the potenal to someone who idenﬁes him or herself as a weaken and undermine these es between hunter, a forager, a wild craer, or some groups and to the land. For these reasons, it other similar type of natural resource user is essenal to understand the ways that nat- HARVESTER HANDBOOK

SOCIAL

Livelihood: The capabili‐ ural resources and related acvies contrib- sources realm. Scarcity refers to limited re- es, resources, and acv‐ ute to our own individual and social iden- sources, of course, but also to limited access es as well as those of others. to abundant resources, which results, in ies required to create a part, from things like land ownership, man- for a means of living. Livelihood can be an important component agement priories and regulaons on public of both individual and social identy. Threats lands, limited knowledge and other informal Contemporary subsist‐ to livelihoods, therefore, represent a sub- barriers to access and use of natural re- ence: The incorporaon stanal social challenge. Although mber sources. Throughout, this handbook advo- of subsistence‐oriented and non-mber resource harvest can be cates posive acons like educaon, re- acvies into contempo‐ compable, issues such as liability, incidental specul communicaon and sharing of rary livelihood strategies, damage to valuable resources or high trans- knowledge as strategies to overcome some which may include acvi‐ acon costs oen make it easier to limit re- of these actual and perceived barriers. es and resources not source access and use as a means to retain the economic viability of important liveli- In conclusion, this handbook provides an viewed as tradional. hood acvies. Respecul communicaon, opportunity for natural resource harvesters

sharing of knowledge and paence are tools and gatherers, regardless of their parcular that can lead to more diverse and sustaina- interests, to achieve a beer understanding REFERENCES ble natural resources uses. of the lifestyle and livelihood movaons Pierce, A.R. (2002). Social that may drive themselves and others to act A related concept—contemporary subsist- and react in certain ways. Minnesota’s natu- Issues. In P. Shanley, A.R. ence—may be unfamiliar to many readers. ral resources are abundant and offer a Pierce, S.A. Laird, & A. The term refers to the use of one or several means to develop compable idenes and Guillen (Eds.). Tapping natural resource acvies to support broad- livelihoods that feature and celebrate the the green market: Cerfi‐ er livelihood strategies. Contemporary sub- products that are special to our region. caon and management sistence might describe approaches taken, of non–mber forest willingly or out of need, by many rural resi- products. London, UK: dents and members of culturally defined Earthscan, Ltd. communies, such as the Anishinabe. In contemporary subsistence livelihoods, natural Jones, E.T., McLain, R.J., resource use is not a means to make a living, so to speak, but it is a pracce that may con- & Weigand, J. (Eds.). tribute substanally to a person’s life or live- (2002). Nonmber Forest lihood, economically, socially and/or spiritu- Products in the United ally. In such cases it is less oen a queson States. Lawrence, KS: of how much (product, money) than of in- University Press of Kan‐ tenonally acng in a way that reinforces sas. identy or culture. Some recognizable examples in Minnesota might include members of immigrant or established Hmong communies fishing urban rivers, Tribal Band members spearing and neng walleye and the proliferaon of raised-bed gardens on urban lots.

In reality, scarcity likely represents the great- UNIVERSITY OF MINNESOTA est underlying challenge to harmonious and EXTENSION cooperave behavior in the natural re-

MARKETS

Minnesota lifestyles and livelihoods are en‐ sequences of commercial harvesng acvi‐ CAUTIONS riched by the harvesng of natural resources es on plant or animal populaons, the Minnesota statutes oen – including gathering, hunng and trapping. broader bioc community and the greater allow for harvest of cer‐ Livelihood benefits accrue directly, though ecosystem. Effects can be direct, as would use and consumpon of harvested products, be the case over me if a plant were har‐ tain forest products for and indirectly, through the exchange and vested faster than it can reproduce, such as personal use but do not sale of harvested products, in raw or pro‐ was the case with American ginseng. They allow collecon for com‐ cessed forms. There is no reason to assume can also be indirect. One example might be mercial uses. that sustainable harvesng and market‐ that poor harvest techniques make plant oriented harvesng are incompable. How‐ populaons more suscepble to predatory ever, sustainable market‐oriented har‐ insects or diseases, such as in the case of Bioc: Pertaining to living vesng requires basic understanding of mar‐ birch bark. things. ket consideraons. ECONOMIC ISSUES Ecosystem: A community Economic issues relate to potenal setbacks or failures of commercial strategies relang of living and nonliving to factors such as supply and demand or things. economies of scale, to name a couple. For example, a buyer may refuse to do business Ceded territory: Lands with you because you cannot provide suffi‐ ceded to the United cient product to jusfy a pickup. Likewise, States government by you may find that you cannot foresee Nave American naons, enough sales to jusfy the cost of permits through various Treaes, and harvesng equipment. in exchange for certain

rights to hunt, fish and SOCIAL AND POLITICAL ISSUES Social and polical issues relate to wrien gather on ceded lands. and unwrien claims to parcular resources and associated customs. A recreaonal mushroom gatherer in a public space, for example, might receive a much different recepon from park officials or other gather‐ Above: A buyer solicits balsam boughs on ers should his or her gathering become com‐ a public thoroughfare. Photo by D. Wilsey. mercial. Cultural and ethnic differences in resource harvest and use might also lead to misunderstanding and challenges. One of Issue areas the most important social/polical consider‐ Four general issues influence the success of aons (and misunderstandings) in Minneso‐ markets for natural resources and natural ta pertains to Nave American gathering resource based products. Should you decide ‐ rights on ceded territories around the state to pursue market oriented harves ng, you ‐ (see image next page) and treaty rights asso‐ will most likely encounter one or all of these ciated with these territories. issues, at least to some extent. In pracce,

many of these issues are interconnected. MANAGEMENT COMPATIBILITY Finally, it is important to consider the com‐ ECOLOGICAL ISSUES pability of management of public and pri‐ Ecological issues relate to the potenal con‐ HARVESTER HANDBOOK

MARKETS

Formal markets: Markets think, “I should consider doing this to make some money every year.” In the la er case, governed by regulaon it pays to do some basic market research. in which parcipants re‐

port transacons, pay taxes and generally ad‐ Market research ‐ here to legal require‐ four basic quesons ments. There are lots of materials and guides availa‐ ble to help with business planning and mar‐ Informal markets: Mar‐ ket research. One goal of this publicaon is kets that are unregulated to keep it simple, to give you an easy way to or that operate in spite start thinking about topics that might seem of regulaons. complicated at first. Market research essen‐ allyn boils dow to asking four quesons. Market: A market is one 1. WHAT DO I SELL? of a variety of systems, Is it a raw material (like berries)? A value‐ instuons, social rela‐ added product (like jam)? Think seriously ons, procedures and Above: Ceded territories in Minnesota, about what your product is to the end‐ infrastructures through Source: keepersohewater.org. customer. Is it really just jam, or is it north‐ which goods and services ern Minnesota in a jar? Is it forest steward‐ are exchanged. vate lands with commercial harvest and ship through sustainable harvest? Is it a local gathering. While resource management job? Is it the Minnesota lifestyle? Knowing goals and gathering objec ves may be mutu Structure: The physical ‐ what you sell can help you decide how best ally beneficial in some cases, incompability arrangement of the mar‐ to sell it and, therefore, create demand for may undermine commercial harvest ven‐ your product. ket that results from in‐ tures. For example, habitat restoraon areas teracons and relaon‐ with valuable products might be highly vul‐ 2. HOW DO I CONNECT TO THE MARKET? ships. nerable to disturbances caused by harvest. It is important to understand market struc‐ ture and how you connect to the final con‐ Scale: The volume of Markets decoded sumer. Do you sell directly? To an intermedi‐ product bought or sold ary? Online? Knowing how you connect is We directly and indirectly encounter mar‐ important because it influences costs, mar for a given period of kets every day: the grocery store, a farmers ‐ ket access and price. Selling to an intermedi me. market, online shopping or at the gas pump. ‐ ary may result in a lower price but likely What exactly is a market? Rather than as a takes far less me than making many individ Value‐added: Physical or place, think about a market as a variety of ‐ ual sales. On the other hand, telling your or other transformaons to systems, instuons, relaonships, proce‐ your product’s story may be far more diffi‐ raw materials that in‐ dures and infrastructures through which cult through an intermediary. crease their value. goods and services are exchanged.

A related considera on is market formality. Somemes we just come across an oppor‐ Laws and regula ons govern formal markets, tunity to sell raw materials or value‐added where transac ons are reported in some products. Someone noces that you make manner. In contrast, social understandings beauful holiday greens arrangements and and agreements typically govern informal UNIVERSITY OF MINNESOTA oﬀers to buy 20 for a community event. You markets, and transac ons are less likely to might do it, and that is that; or, you might EXTENSION be reported. Consider the degree of formali‐

MARKETS

ty for your market, why it may be the way it Scope: The geographic is, and the potenal social, economic and extent of the market, ecological implicaons of the way the mar‐ both in terms of obtain‐ ket funcons. For example, product buyers ing supply and meeng and other important intermediaries may not call speciﬁc aenon to their existence if demand. the market is informal.

3. HOW DO I FIT IT? Likewise, you should understand how what you sell and how you connect ﬁt within the larger market system. Market scope refers to the geographic extent – both for supply and demand ‐ of the market: local, regional, Selling to a wholesaler (above) versus sell‐ naonal, internaonal. Scale refers to the ing directly to end consumers (below) in‐ amount (or volume) that is sold in a given volves fewer transacons, but typically period of me. Time is another considera‐ entails a lower price. on. Is the market seasonal? Is it growing or shrinking over me? Does anyone else do what you do? To put it simply: Understand the big picture but operate at your speciﬁc level.

4. IS IT WORTH DOING? In the end, you will need to determine if the acvity is worth doing, whether for ﬁnancial or other reasons. Making money is not the only reason to harvest wild products; for many harvesters, it’s not their main mova‐ on. ucts and make samples of your own to show There are many diﬀerent ways to begin to potenal buyers and others who can pro‐ answer the above quesons: vide construcve feedback.

TALK INVESTIGATE Talk to harvesters, growers, brokers, buyers, Invesgate competors, challenges faced by vendors, store owners and employees, for‐ others in the business, compeng products esters, neighbors, friends and anyone else (substutes), prices (at all stages of the mar‐ who has potenally useful informaon on ket chain), year‐to‐year trends, seasonality, how markets for your product(s) work and value added opons, producon and quality why. standards, common and unexpected prob‐ lems. USE Use phone calls, personal visits, libraries, the Concluding thoughts Internet, the Chamber of Commerce, univer‐ Market oriented or commercial harves ng is sies and local businesses. Buy similar prod‐ ‐ not for everyone. Many livelihood beneﬁts HARVESTER HANDBOOK

MARKETS

accrue to harvesters of wild goods without when you do so commercially, it is important REFERENCES them ever entering the market. However, for to understand the market and the potenal Neumann, R. P., & Hirsch, some harvesters, markets represent an ap‐ that market demands might have to posive‐ E. (2000). Commercializa‐ pealing opon for generating income or ly or negavely inﬂuence good harvesng on of non‐mber forest even oﬀseng the expenses associated with pracces. products: Review and their favorite gathering acvies. Whenever analysis of research. Bo‐ you harvest natural resources, but especially gor, Indonesia: CIFOR.

Wilsey, D.S., & Miedtke, Notes J. (2009). Management and markeng of non‐ mber forest products. In What do I sell or want to sell? M. J. Baughman, C. R.

Blinn, J. G. DuPlissis, E. Sagor, A. S. Gupta, D. Drake, . . . G. Wya.

(Eds.). Woodland stew‐ ardship: A praccal guide for Midwestern landown‐ How do I connect to the market? ers. Saint Paul, MN: Uni‐ versity of Minnesota Ex‐ tension.

How do I ﬁt into the market system?

Is it worth doing?

Advantages: Disadvantages:

UNIVERSITY OF MINNESOTA EXTENSION

POLICY

There are many places, urban and rural, open to the public, but one must determine if CAUTIONS harvesng plants is legal before collecng on these lands (or be ready to run and hide). Get permission — and ‐ Sam Thayer in Foragers’ Harvest (2006: p.19) somemes a permit — before you harvest. Be certain that you have permission before products, fixed periods of me appropriate you harvest. It sounds simple but, in prac‐ for harvest are codified in formal or informal Minnesota statutes oen ce, this maxim can be quite complex. regulaons. They may relate to biology, as in growth or reproducon, as well as social allow for harvest of cer‐ Permission to harvest begins with a clear consideraons, such as safety and accessibil‐ tain forest products for understanding of where you intend to har‐ ity. personal use but do not vest or, more to the point, on whose land. allow collecon for com‐ Land ownership and use rights are some‐ Finally, permission to harvest, with or with‐ mercial uses. mes referred to as land tenure. At the sim‐ out a permit, oen depends on the intended plest level, is the land private or public? use of harvested material. In the case of Within these designaons exist numerous fruits, berries, and mushrooms, harvest is Land tenure: Land owner‐ addi onal categories that influence access o en allowed without a permit, so long as ship and use rights as and harvest rights. Those categories will be the intended use is personal consumpon. defined by law or other addressed in greater detail below. Policies oen change once harvest becomes a commercial endeavor. Changes in intend‐ accepted social instu‐ Another important thing to understand is ed use may dictate need for a free or fee ons. that permission to harvest is a funcon of permit or may lead to outright prohibion. what you intend to harvest. Different own‐ Harvest for educaonal use is somemes Personal consumpon: erships and even management units within permied within published regulaons. Use of a product or prod‐ ownerships typically have different manage‐ ucts by the individual ment objecves and, consequently, rules Land tenure harvester, his or her fam‐ and regulaons for harvesng. And even if a Complexity lies in iden fying and under ily, or similar uses not landowner gives you a wrien authorizaon ‐ standing whose land you are on, harvest income‐oriented. to harvest on her land, you sll cannot gath‐ policies for that ownership, and determining er bird nests, to offer one example, as most whom to ask for clarifica on and, ul mately, Minnesota birds are migratory and there‐ Commercial endeavor: permission. fore fall under the United State’s Fish and Use of a product or prod‐ Wildlife Services Migratory Bird Treaty Act. ucts for the purpose of PRIVATE LANDS The same is true for rare or endangered income generaon or Over 75 percent of Minnesota’s land is pri plant and animal species. ‐ some other market‐ vately owned, according to the Minnesota based benefit. Department of Natural Resources. Regard In some cases, when you harvest represents ‐ less of ownership, it is necessary to obtain a third consideraon. For many natural permission before entering private lands. Trespassing is a misdemeanor; all conserva‐ on and peace officers enforce trespass laws.

The process for obtaining permission to har‐ vesng on private land is straighorward and essenally the same whether you see an area that you’d like to explore or see a Image courtesy of Minnesota Department resource that you’d like to gather. of Natural Resources. HARVESTER HANDBOOK

POLICY

Plat map: A scale map First, idenfy the property owner. This might meframe for harvest permission and the be done through direct inquiry, asking landowners name, phone number and signa showing legal divisions ‐ around town, consulng local land depart‐ ture. and subdivisions of land. ments or by checking plat maps. Private land includes ownership by individuals as well as PUBLIC LANDS Private land: Land deed‐ non‐government legal enes and business‐ Around one‐quarter (12.8 million acres) of ed to an individual or es. Large private industrial landowners con‐ land in Minnesota is held in public ownership other legal enty. trol substanal acreage and it may be of val‐ status. Most federal land (3.4 million acres) ue to learn more about their specific rules falls within the boundaries of the Chippewa Public ownership: Public for access and resource use. In any case, and Superior Naonal Forests in north cen‐ resources held and man‐ contact the land owner in person or in some tral and northeast Minnesota and are man‐ aged in trust by a govern‐ other way, such as by phone or email. Re‐ aged by the United States Forest Service. gardless of method, you should approach State land (8.4 million acres) is primarily ment agency — federal, the individual respecully and prepared to managed by the Department of Natural Re‐ state, county — for the share informaon about who you are, what sourcesd an is distributed among various benefit of the public. you are doing and why. management units. The remaining public acreage is held by county and local land There is a chance they will not know what management agencies. the product is or how it is used. You have an opportunity to educate that landowner Though straighorward, the federal, state about a valuable resource that they own. and local designaons for public land Understand that obtaining permission oen “ownership” are likely insufficient for har‐ depends on quickly developing a rapport vester needs. Each public ownership catego‐ with the landowner such that they don’t feel ry contains within itsnumerou management

taken advantage of, vulnerable or threat‐ categories that typically have diﬀerent man‐

ened. You might offer to share some of what agement objecves, strategies and, conse‐ you collect or, if the product is of substanal quently, guidelines for use. economic value, an amount of money. For example, if you are asking for permission to Federal lands include: tap a sugar maple stand, you might offer a  naonal forests quart or two of maple syrup.  naonal parks  naonal monuments Ideally,u yo should get permission in wring.  wildlife management areas, and This formality is especially important if you  Indian Reservaons. plan to return at a later me or another day Land designaons have their own regula‐ when the landowner might not be there. ons for harvest of non‐mber and other Wri en permission is also important if you forest resources. For example, gathering of intend to sell certain products. For example, edible fruits and nuts for personal consump‐ licensed balsam bough buyers dare require on is allowed in naonal forests, but tap‐ to see and record a seller’s permit (for public ping maple trees is not allowed without a lands) or wri en permission from a private permit. Indian Reservaon lands have their landowner before transac ng. If you harvest own management objecves and regulaons regularly on private lands, it might be a good in place, typically excluding acvies of non‐ idea to develop and bring a basic form that Band members. Check with local manage‐ can be brought along. The document should ment contacts to get specific informaon for UNIVERSITY OF MINNESOTA include your name, a descrip on of the federal land use rights and regulaons. EXTENSION property, products to be harvested, a

POLICY

ment districts, such as the Three Rivers Park District in the western metropolitan area. The Three Rivers Park system manages al‐ most 27,000 acres of regional parks, trails and facilies, including land under the juris‐ dicon of counes and cies within the ar‐ ea. Three Rivers does not permit any type of harvesng on district lands.

Above: State balsam bough permit, $48 for up to 4 tons in 2012. Image courtesy of Recommendaons Minn. Department of Natural Resources. Learn the regulaons for the types of prod‐ ucts that interest you at each management State lands include: level applicable to your harvest region.  state forests

 state parks Relaonships, relaonships, relaonships!  state trails Invest in building relaonships with both  wildlife management areas, and private landowners and public land manag‐  scienfic and natural areas. ers. State parks, forests and trails generally allow personal‐use harvest of fruits and mush‐ When interacng with private landowners, rooms but prohibit commercial harvest and let them know who you are, what you are harvest of plants and plant parts, such as doing, and which resources are available. foliage. Scienfic and natural areas are the Recognize that in your role as a harvester most sensive units within the state out‐ you may become a teacher — embrace it door recreaon system and don’t permit within your level of confidence and experi‐ harvest as expressed by this DNR statement: ence. Remember to seek and carry wrien Leave wildflowers, plants, animals, rocks, permission whenever you are able. and other elements in place to fulfill their life cycle and role in the environment . When dealing with public land managers, understand that many may not be familiar County lands include: with what you are doing nor the specific  county forests rules and regulaons associated with your  county parks interests. Do your homework. Ask quesons.  county trails Bring informaon and printed regulaons.  forest roads Rather than declare access rights, ask for  fee lands assistance understanding and interpreng  tax forfeit lands, and known rules. As with private landowners,  waysides. you may be educang public land managers Oen, counes adopt state statutes in man‐ about lile known or obscure regulaons agement of these resources. that address infrequently encountered acv‐ ies. Understand that, like anyone, manag‐ City lands include: ers are likely to be most familiar with the  city parks and trails, and needs and demands of the majority of re‐  roadways. source users or visitors and less likely to know the intricacies of uncommon user Other lands include consolidated manage needs. ‐ HARVESTER HANDBOOK

POLICY

REFERENCES Helland, J. (2002). State Policy Notes owned land in Minneso‐ ta. House Research: Management Management Management Management Short Subjects. Saint Designaon: Designaon: Designaon: Designaon: Paul, MN: Minnesota House of Representaves Ex. State forest Research Department. Product:

Thayer, S. (2006). The Ex. Balsam Ex. Permit, forager’s harvest: A boughs $ / tons guide to idenfying, har‐ vesng, and preparing edible wild plants. Oge‐ Product: ma, WI: Forager’s Har‐ vest.

Wilsey, D.S., & Miedtke, J. (2009). Management Product: and markeng of non‐ mber forest products. In M. J. Baughman, C. R. Blinn, J. G. DuPlissis, E. Sagor, A. S. Gupta, D. Product: Drake, . . . G. Wya. (Eds.). Woodland stew‐ ardship: A praccal guide for Midwestern landown‐ ers. Saint :Paul, MN Uni‐ Product: versity of Minnesota Ex‐

tension.

Product:

UNIVERSITY OF MINNESOTA EXTENSION

MAPLE SYRUP SPRING S & S

LIFE FORM Tree

PART USED Sap

SCIENTIFIC NAME Acer saccharum (sugar) Acer saccharinum (silver) Acer rubrum (red) Acer negundo (box elder)

COMMON Maple syrup

OJIBWE Ziiwaagamizigan

HMONG Not available Above: Sugar bush, family style. Below le: Unﬁltered and ﬁltered syrup. Below right: SPANISH Boiling maple syrup in the tradional kele. Jarabe de arce Photos by D. Wilsey.

HARVESTER HANDBOOK

MAPLE SYRUP SPRING S & S

Key Characteriscs

PRODUCT

 Maple syrup is produced in four Canadian provinces and 14 northern U.S. states, with the largest U.S. producers being Vermont, New York, Maine, Wisconsin and Pennsylvania.  Maple sap is used to produce syrup, cream and sugar.

HARVEST  Harvest maple sap when the night temperatures are below freezing and the day temperatures are above freezing.

 Sap harvest ends when leaf buds emerge and open.

SOCIO-ECONOMIC

 It is generally agreed that Minnesota’s maple resource is an untapped commercial

resource.

REGULATORY  Permits are required to tap maple on public lands.

Crown: The part of a tree Loca on When sugar maple is growing in a dense forest, it develops a clean or limb‐free trunk. bearing the live branches DISTRIBUTION If it grows in the open, allowing branches and/or foliage; oen re- Maple syrup is produced in 14 northern U.S. and tree crowns to receive sunlight, it will ferred to as the top of states and four Canadian provinces, with form a dense, round‐topped crown, which is the tree. Quebec producing approximately 70 percent a very desirable tree for sap producon. of all maple syrup in the world. In the United

States, Vermont, New York, Maine, Wiscon‐ sin and Pennsylvania produce the most ma‐ Idenﬁcaon ple syrup. It is generally agreed that Minne‐ DESCRIPTION sota’s maple resource is an ‘untapped’ re‐ There are at least 100 species of maple in source. the world. Four species of maple found in Minnesota can be used for sap producon. HABITAT With a sugar content of 2 percent, sugar Sugar maple is a common tree throughout maple or hard maple (Acer saccharum) are the forested regions of Minnesota, except in generally preferred by commercial produc‐ the extreme western counes. It is most ers as they produce the sweetest sap. Be‐ abundant in the eastern and northern por‐ cause sap from other maple species is usual‐ ons of the state. On beer soils, sugar ma‐ ly lower in sugar content, it takes approxi‐ ple will reach heights of 60 to 100 feet, with mately twice as much sap to yield the same UNIVERSITY OF MINNESOTA trunk diameters in excess of three feet. amount of ﬁnished syrup. EXTENSION

MAPLE SYRUP SPRING S & S

Uses Opposite branching: GENERAL Refers to growth habit of Maple syrup is the primary product created leaves and branches on a from maple sap. Maple syrup may be con‐ verted into other products, including maple tree when they occur candy, maple cream (also referred to as ma‐ directly across from one ple buer or maple spread) and maple another. This is in con- fudge. Basically, these are produced by con‐ trast to ‘alternate’ centrang ﬁnished syrup to a greater densi‐ branching. ty and srring the highly concentrated syr‐ up. There is also some interest in using pure Samaras: A fruit type maple sap as a natural beverage. characterized by a seed encased by a papery SOCIO-CULTURAL wing, which enables the Maple sugar stands were an important com‐ ponent of the Ojibwe seasonal migraon seed to disperse from the and remain a culturally signiﬁcant food crop source more broadly. for these communies.

Above: Direct sap consumpon. Photo by ECONOMIC D. Wilsey. Established markets exist for maple syrup, maple cream, maple candy and other con If processed carefully, syrup from any of the ‐ fec ons prepared with maple sweeteners, maples described will have good flavor, in‐ such as coated nuts. It is believed that sup cluding sap gathered from red maple (Acer ‐ ply falls well short of demand. rubrum), silver maple (Acer saccharinum), and box elder (Acer negundo). Harvest Yard trees, street trees and open‐grown WHEN TO HARVEST trees in pastures or woodlands can be used To obtain the earliest runs of sap, tapping for maple csap produ on. Maples are easy should be completed by mid‐February in to idenfy because of their opposite branch‐ central and southern Minnesota, and by the ing leaf shape and unique fruit or samaras. second week in March in the northern part of the state. One longme maple tapper The four maples have leaves of similar shape says that when the crows return to his sugar ‐ a single leaf blade with the characterisc bush,s he know that his maple are running. maple shape. The leaves, buds and twigs of all maple species are arranged in pairs oppo‐ Sap does not flow from maple trees every site each other along the branches. All four day throughout the tapping season. It flows produce samaras. on days when a rapid warming trend in early to midmorning follows a night when the CAUTION (LOOK-ALIKES) temperature drops near or below freezing. There are ornamental maples, such as the Thus, the amount of sap produced varies Norway maple and the Schwedler maple, from day to day. Normally, a single tap hole that have a milky sap and generally cannot produces from one quart to one gallon of be used for syrup producon. sap per flow period, with a seasonal accu‐ HARVESTER HANDBOOK

MAPLE SYRUP SPRING S & S

DBH: Diameter at breast height. A common forestry term measuring the diameter of a tree at four feet above ground.

Bole: The trunk of a tree.

Spile: A small peg used to draw sap from the tree. Historically spiles were notched wood but today they tend to be made from hollow metal or plasc.

Maple “cookie” ‐ a cross secon of a tree that has been tapped numerous mes. Photo by D. Wilsey.

mulaon of 10 to 12 gallons. Sap runs for a bags. few hours to a day or more. Commercial operaons somemes employ A tree suitable for tapping should have a vacuum tubing that allows for more eﬃcient trunk diameter no smaller than 8 to 10 inch‐ collecon at a central locaon. Taps are set es measured at four feet above ground level. by drilling holes in the tree to reach the sap‐ This measurement is known as “DBH” or wood. New taps must be set each collecon diameter at breast height. Use of one tap is season to access acve sap wood, as the tree typical and recent studies suggest that no produces new cell growth to compart‐ more than two taps should be placed in any mentalize previous tap wounds. tree greater than 20 inches in diameter. For the best sap producon, a tree should have a Handling short bole topped with abundant foliage. STORAGE, PREPARATIONS AND PRO-

HOW TO HARVEST CESSING Sap is perishable and should be collected Maple sap is harvested by tapping the trunk and boiled down as soon as possible to pro of mature maple trees and collecng the sap ‐ duce high quality syrup. When this is not in containers. Harvest technique has devel‐ possible, sap should be collected at least oped from the use of wooden spiles, oen every two to three days. When tempera carved from sumac, and birch bark buckets ‐ tures are low and storage condi ons are to use of metal and, more recently, plasc UNIVERSITY OF MINNESOTA favorable, sap may be kept one to two days spiles and food‐grade plasc buckets and EXTENSION

MAPLE SYRUP SPRING S & S

 Storage facilies and containers for the ﬁnished syrup (use metal, glass or plas‐ c food grade only).

Producing Maple Syrup: The process of mak‐ ing maple syrup is essenally one of concen‐ trang the sap to a pre‐determined level by boiling eit. Th heat applied in the process develops the characterisc color and ﬂavor that makes maple syrup highly desirable. The average sugar concentraon of sap is 2 percent. At that concentraon, 43 gallons of sap are required to produce one gallon of syrup. You will need less esap when th sugar concentraon is high.

Boiling the Sap to Make Syrup: Fill the evap‐ orang container with sap. A large pan (food Above: Sap frozen in the early morning grade stainless steel) with high sides is pre‐ before the thaw. Photo by J. Peterson. ferred. Begin heang the sap. As the level of sap in the pan is reduced through evapora‐ with minimal reducon in quality. If sap is on, add more sap. Occasionally skim the allowed to become warm before boiling, a surface of the boiling liquid to remove sur‐ darker, off‐flavor syrup of poor quality may face foam and other materials. Boiling result. should be done outdoors or in a well‐ venlated area to allow large amounts of TOOLS steam to escape. Maple syrup can be produced with minimal equipment. A few standard items, such as Connue the process unl the sap changes those listed below, will increase efficiency of color and the boiling point begins to rise the operaon and quality of the product: above the boiling point of water. Finished  Drill with 5/16” bit. syrup boils at 7 degrees Fahrenheit above  Collecon spouts (5/16” tree saver the boiling point of water. As the tempera‐ spiles, taps) for each tap hole. ture of the boiling sap approaches this point,  Collecon container (bucket or plasc boiling should be carefully controlled to pre‐ bag) or tubing line for each tap hole— vent burning and overheang. The process use food grade material only! may take several hours to complete.  Metal cans with plasc liners (food grade) for sap storage. Once the desired boiling point has been  Large food grade stainless steel boiling reached, the syrup is ready for filtering and container and heat source for boiling packaging. The hot syrup should be poured down the sap. through a suitable pre‐filter paper and a  Large‐scale thermometer calibrated at wool or orlon filter designed for maple syr‐ least 15 degrees above the boiling point up. Filtering will remove most suspended of water (candy thermometer). parcles, some sugar sand, and will improve  Wool, orlon or other type of filters for the appearance of the syrup. Aer filtering, filtering finished syrup while it is hot. the syrup should be packaged at a tempera‐ HARVESTER HANDBOOK

MAPLE SYRUP SPRING S & S

REFERENCES ture above 185 degrees Fahrenheit so that CAUTION Koelling, M.R., & Heilig- the heat sterilizes the container. The pre‐ As with any natural‐resource‐based enter‐ mann, R.B. (2006). North ferred temperature is 190 degrees Fahren‐ prise, the availability of raw materials, in this American maple syrup heit. Lay ﬁlled and capped containers on one case sap, varies with annual weather and producers manual. Bulle- side so the hot syrup sterilizes the cap. Aer other condions. Larger syrup operaons n 856. Ohio State Uni- cooling, store in a cool, dry place. tend to require substanal capital invest‐ versity Extension. ments, and yearly proﬁtability can be highly CAUTION vulnerable to variaons in annual sap runs. Vogt, C. (1994). Idenfy- Take necessary steps to minimize the me between sap collec on and processing, and ing maple trees for syrup Regula ons ensure that sap remains cold during delays. producon. In University Permits are required to tap maple on public of Minnesota’s Minneso- lands. Check with the appropriate land man‐ ta maple series. Re- Markets ager (city, county, state, federal) for details. trieved from There is a growing interest in specializaon hp:// within the maple industry. Examples include www.extension.umn.edu specializing in sap collecon or in the pro‐ /distribuon/ cessing of large volumes of sap consolidated naturalresources/ from various sap collectors within a network. DD6286.html

Vogt, C. (2008). Home- made maple syrup. In University of Minnesota’s Minnesota maple series. Retrieved from hp:// www.extension.umn.edu /distribuon/ naturalresources/ DD1067.html

UNIVERSITY OF MINNESOTA Mulple sap lines running from the sugar bush into the Timber Sweet pump house, a vacuum‐ tap commercial operaon. Photo by D. Wilsey. EXTENSION

OSTRICH FERN FIDDLEHEADS SPRING EG&B

LIFE FORM Fern

PART USED Immature fern frond

SCIENTIFIC NAME Maeucia struthiopteris

COMMON Ostrich fern ﬁddlehead

OJIBWE Wewaagaagin Above (L): Fiddleheads just bursng from their HMONG crown in springme. Suab Above (R): Ferns ready for harvest. Photos by SPANISH D. Wilsey. Below: Fid‐ Helechos de áquila dleheads at market fetch a nice price! Photo by D. Fuller.

HARVESTER HANDBOOK

OSTRICH FERN FIDDLEHEADS SPRING EG&B

CAUTIONS There are numerous Key Characteriscs types of ferns, and most begin growth as fiddle‐ PRODUCT heads. It is important to be able to recognize the  Look for ostrich ferns in floodplains and in soils with high organic maer. following key characteris‐ HARVEST cs of the ostrich fern: ‐ U‐shaped groove  Fiddleheads emerge in early spring; the ming of their emergence varies by site. ‐ Papery scales on early SOCIO‐ECONOMIC growth  In some places, fiddleheads are much appreciated by market consumers. ‐ Groove on ferle frond.  Fiddlehead consumpon is quite popular among certain populaons of Asian de‐ scent and in immigrant communies, parcularly in the Pacific Northwest. Crown: The clump from REGULATORY which fiddleheads emerge each spring. The  Get landowner permission before picking fiddleheads. crowns remain aer the CAUTIONS delicate green ferns die back.  While a toxin has not been idenfied in the fiddleheads of the ostrich fern, it is rec‐ ommended that fiddleheads be cooked thoroughly before eang. Alluvial: Fine grain soil that results from rivers— past or present—flowing over flood plains. Locaon Idenficaon DISTRIBUTION DESCRIPTION

Ostrich fern is widely distributed across the Ostrich fern is a perennial fern that grows in Perennial: A plant for United States from Maine to Virginia and a clump called a crown that dies back to the which growth recurs northwestward to Washington. Likewise, ground each fall. The fern produces both yearly from the same ostrich ferns can be found throughout Min‐ sterile and ferle fronds, though the laer is root stock, as compared nesota, but only where site condions are not produced on all crowns. Mature sterile to plants that reseed and appropriate. Cold temperatures can kill ex‐ frond height is 3‐5 feet tall and the ferle begin anew each spring. posed crowns that do not have adequate frond is 1‐2 feet tall.r The fe le frond turns snow cover. brown later in the season and can persist for one year or more. There are three ways to HABITAT idenfy ostrich fern ﬁddleheads in spring: Ostrich fern prefers moist not wet sites  ‐ ‐ The deep, u‐shaped groove on the in‐ with alluvial soils in ﬂoodplains of rivers and side of the stem (see image next page).

streams in associaon with silver and red  The thin, brown, paper‐like scales that maples and brown ash. They will also grow cover the newly emerging fiddleheads. successfully on upland soils with high levels The scales fall off as the fiddlehead of organic maer in light to medium shade. grows and elongates. UNIVERSITY OF MINNESOTA  The ferle frond that bears spores is dis nc ve in shape and also has a EXTENSION

OSTRICH FERN FIDDLEHEADS SPRING EG&B

Uses GENERAL Fiddlehead ferns are typically eaten as a cooked vegetable.

SOCIO‐CULTURAL Fiddleheads long have been important to North America’s indigenous peoples. They use ﬁddleheads for food and some use them as medicine for backaches.

ECONOMIC Although the market for fiddleheads in Min‐ nesota is not well developed, fiddleheads are an important source of income for har‐ vesters and woodlot owners in other states, parcularly in the northeastern United Above: The U‐shaped groove and remnant States. Retail prices vary from a low of of the papery scale of a harvested ostrich $2.50/pound roadside in Maine to $15/ fern fiddlehead. Photo by D. Wilsey. pound at upscale markets in Oregon.

groove on the inside of the stem. When Harvest present during harvest me, the previ‐ WHAT TO HARVEST ous year’s ferle frond will be dark Fiddleheads are harvested just as they begin brown in color. Not all ostrich fern to grow from the crowns. The ghtly coiled crowns will have ferle fronds. fern and 2‐6 inches of stem are the edible poron. Later in the season, fully grown ostrich ferns have other idenfying features. With the WHEN TO HARVEST help of a field guide, you can beer idenfy Fiddleheads emerge in early spring. Oen mature ostrich ferns for future harvest. the only green visible in the early spring woods is from the emerging ramps and fid‐ CAUTION (LOOK‐ALIKES) dleheads. It is important to properly idenfy ostrich ferns. Bracken ferns, for example, can cause HOW TO HARVEST cancer and other problems in livestock. Not Fiddleheads can be picked either by snap‐ enough is known about other ferns to rec‐ ping them off or by cung them. Be careful ommend eang them. Ostrich fern fiddle‐ not to cut remaining fiddleheads, which will heads are neither toxic nor carcinogenic. produce food for the next year’s crop. Bracken fern fiddleheads are fuzzy, lack the brown paper‐like covering and U‐shaped CAUTION groove on the inside of the stem. Research by the University of Maine sug‐ gests that picking all the fiddleheads on a crown over a series of four years results in the decline and oen death of the fern. Pick‐ HARVESTER HANDBOOK

OSTRICH FERN FIDDLEHEADS SPRING EG&B

REFERENCES ing up to one‐half of the emerged fiddle‐ kets, restaurants, roadside stands, super‐ Bolton, J., Bushway, A., heads, with no follow up harvest of later‐ markets and mail order. Sellers can charge Fuller, D., & El‐Begearmi, emerging fiddleheads, appears to be sustain‐ higher prices for dry ‐ not dried ‐ fiddleheads M. (2012). Bullen able. It is further suggested harvesng from whose papery covering has been removed. #4198, Facts on Fiddle‐ crowns having at least four fiddleheads. The Include cooking direcons when markeng heads. University of harvest impact on young or weak crowns directly to the consumer. Maine Cooperave Ex‐ having fewer fiddleheads is not known.

tension Publicaons. Re‐ Regulaons trieved from hp:// Handling As responsible stewards of our lands, individ‐ umaine.edu/ STORAGE AND TRANSPORT uals are responsible for checking all regional publicaons/4198e/ Quality is best when fiddleheads are kept dry and local park rules to ensure compliance and cool. Make sure to harvest into clean with the law. Fuller, D. (2012). Bullen containers. Use potable water to wash fid‐ dleheads, never stream or river water. Fid‐ Fiddleheads may not legally be gathered #2540. Ostrich Fern Fid‐ dleheads can be stored under refrigeraon from state forests, parks, recreaon areas or dleheads. University of for up to one week. waysides in Minnesota. Minnesota Rule Maine Cooperave Ex‐ 6100.0900 Subpart 2E states that, tension Publicaons. Re‐ PREPARATIONS AND PROCESSING “Collecng or possessing naturally occurring trieved //from hp: Fiddleheads can be blanched and frozen. plants in a fresh state in state parks is pro‐ umaine.edu/ They can also be pickled. For preparaon hibited.” Likewise, Minnesota Rule publicaons/2540e/ instrucons and food safety informaon, 6136.0400 Subpart 2 prohibits foraging of all please refer to University of Maine Coopera‐ edibles in scienfic and natural areas (SNA). ve Extension’s Bullen #4198, “Facts on “It is unlawful for any person to destroy, Fiddleheads”. injure, damage, molest, or remove any natu‐ ral resources within scienfic and natural The papery covering on fiddleheads is most areas. . . .” easily removed when it is dry. Small amounts of fiddleheads can be cleaned by rubbing the Minnesota trespass laws prohibit individuals covering loose. Larger amounts can be win‐ from foraging on private lands. Minnesota nowed in front of a fan which helps blow the Statute 609.605 states, “A person is guilty of papery covering off. a misdemeanor if [that] person intenonal‐ ly . . . enters the premises of another with CAUTION intent to take or injure any fruit, fruit trees, The Centers for Disease Control has inves‐ or vegetables growing on the premises, with‐ gated a number of food‐borne illness out‐ out the permission of the owner or occu‐ breaks associated with fiddleheads. The im‐ pant.” plicated ferns were eaten either raw or light‐ ly cooked (sautéed, parboiled or micro‐ Always seek wrien permission of private waved). Although a toxin has not been iden‐ landowners and do your part to build posi‐ fied, the findings suggest that you should ve relaonships. Many landowners, if cook fiddleheads thoroughly before eang asked, would be happy to allow foraging on (boil them for at least 10 minutes). their lands. Consider offering the landowner a price per pound or some cleaned fiddle‐ heads in exchange for access. UNIVERSITY OF MINNESOTA Markets EXTENSION Market fiddleheads through farmers mar‐

YELLOW MOREL SPRING ED‐M

LIFE FORM Fungus

PART USED Mushroom fruing body

SCIENTIFIC NAME Morchella esculenta

COMMON Yellow morel

OJIBWE Genwaakizid waazashkwedowin

Above: Morel among leaf liƩer. Right: HMONG Morel emerging from mossy growth. Nceb Below: A stately pair of yellow morels. (Mushroom, general) Photos by M. Kempenich. SPANISH Colmenilla

HARVESTER HANDBOOK

YELLOW MOREL SPRING ED‐M

CAUTIONS Raw and undercooked Key Characteriscs morels will cause severe gastro‐intesnal distress. PRODUCT

Morel lookalikes:  Look for yellow morels in hardwood forests; occasionally found with conifers.  Most frequently associated with elms. False morel Gyromitra esculenta HARVEST  Blooming lilacs and dandelions oen signal the start of morel season. Early morel SOCIO‐ECONOMIC Verpa bohemica  Hard to ﬁnd and with a short season, morel mushrooms fetch excellent prices at Half‐free morel farmers’ markets and cooperaves. Morchella semilibera REGULATORY

 Minnesota statute regulates commercial mushroom harvest. CAUTIONS

 Though generally easily idenﬁed, yellow morels are somemes confused with other mushroom species.  DO NOT EAT any mushroom unless you are certain of a posive idenﬁcaon.

Loca on season. Their colors are variable: yellow, yellow brown or darker, somemes grayish. DISTRIBUTION and HABITAT

Morels are found throughout Minnesota in There is no separaon between the cap and hardwood forests and occasionally in conifer the stem porons, and the enre fruing woods. They are most frequently found body is hollow inside. around elms when the bark is sloughing o ff the tree. Some mes they are found around The stem is off‐white to buff and somemes dying co onwood trees along rivers. Note: covered with short, fine hairs giving it a vel‐ The black morel is more prevalent under vety appearance. aspen trees and, in the northern part of the

state, in conifer woods. CAUTION (LOOK‐ALIKES)

The ability to recognize morel look‐alikes is Idenﬁcaon essenal when collecng morels for food. DESCRIPTION Morels are conical, oval or pinecone shaped. Gyromitra esculenta, false morel, is some‐ Their surfaces are covered with pits that are mes confused with morels. This mushroom irregular in shape, giving it a honeycomb contains a toxin that accumulates in the UNIVERSITY OF MINNESOTA appearance. They are up to 6 inches or more body, and may eventually cause severe gas‐ EXTENSION in height, larger during the laer part of the trointesnal distress requiring hospitaliza‐

YELLOW MOREL SPRING ED‐M

esculenta. While this species is edible, it is of REFERENCES lesser quality than the yellow morel. Arora, D. (1979). Mush‐ rooms demysfied. Uses Berkeley, CA: Ten Speed GENERAL Press. Morels are prized for culinary uses. Barron, G. (1999). Mush‐ SOCIO‐CULTURAL rooms of northeast North Difficult to find and with a short gathering America. Auburn, WA: season, morels are legendary among mush‐ Lone Pine Publishing. room appreciators. Their arrival is eagerly awaited and celebrated with forays, fesvals and feasts. Bessee, A. E., Bessee, A. R., & Fischer, D. W. ECONOMIC (1997). Mushrooms of Markets are well‐established for wild gath‐ northeastern North ered morels, which are difficult to culvate. America. Syracuse, NY:

Above: False morel, Gyromitra escueleta. Syracuse University Photo by D.Wilsey. Harvest Press. WHAT TO HARVEST on. It is also known to cause death. The Harvest the caps and stems above the Kuo, M. (2007). 100 edi‐ convoluted surface gives this mushroom a ground. Do not pick fruing bodies below ble mushrooms. Ann Ar‐ brain‐like appearance. In contrast to morels 1.5 inches high; allow them to mature. Do bor, MI: University of that are completely hollow inside, this not harvest fruing bodies that are brown or Michigan Press. mushroom shows mulple chambers when reddish and crumbly, as they are past their cut in half. Gyromitra’s very irregular shape prime and not usable. Morels should not be Lincoff, G. (Ed.). (1981). contrasts with the generally uniform shape collected in or near areas where chemical Naonal Audubon Socie‐ of a true morel. pescides may have been used, such as golf courses and agricultural lands. ty field guide to North Verpa bohemica is a small morel that has a American mushrooms. cap not larger than one inch. The surface is WHEN TO HARVEST New York, NY: Alfred A. ridged and somewhat folded. When cut in Reports of fruing morels range from late Knopf. half the inside appears to contain a so, April through the end of May. The farther coon‐like stuffing. This species may cause north you go, the later the fruing. The Lincoff, G. (1984). Mush‐ mild gastrointesnal distress and should blooming of lilacs and dandelions is some‐ rooms. New York, NY: therefore be avoided. mes used as a cue that condions are right Chancleer Press.

for morel fruing to begin. Morchella semilibera, the half‐free morel, is

another small morel with a cap barely, if at HOW TO HARVEST all, larger than one inch. The cap is conical, Use a plain sharp knife, such as a pocket‐ (Connued) and has a pied surface not unlike the yel‐ knife. Cut the stem cleanly above ground low morel. In contrast to the yellow morel, level. Lacking a knife, pinch oﬀ at the the cap is fused to the stem only along its boom of the stems, but using a knife is upper half. In addion, the stem of M. preferable. semilibera is relavely longer than that in M. HARVESTER HANDBOOK

YELLOW MOREL SPRING ED‐M

McFarland, J., & Mueller, CAUTION forests, parks, recrea on areas or waysides G. M. (2009). Edible wild Older mushrooms can be wormy. in Minnesota. Minnesota Rule 6100.0900 Subpart 2E states that, “Collec ng or pos mushrooms of Illinois and ‐ sessing naturally occurring plants in a fresh surrounding states. Handling state in state parks is prohibited, except that STORAGE Champaign, IL: University edible fruit and mushrooms may be harvest‐ Morels may be brushed with a so brush to of Illinois Press. ed for personal, non‐commercial use.” remove surface debris. You must also check

the mushrooms for insects, especially inside Sinclair, W. A., & Lyon, H. Minnesota Rule 6136.0400 Subpart 2 prohib‐ the cap. Store in a well ven lated, cool and H. (2005). Diseases of its foraging of all mushrooms in scienfic and dry loca on such as a refrigerator. Morels nd natural areas. “It is unlawful for any person trees and shrubs. 2 ed. should not be wet before storage. Allow to destroy, injure, damage, molest, or re‐ Ithaca, NY: Comstock them to air dry, but do not dehydrate. Re ‐ ‐ move any natural resources within scienfic Publishing Associates, frigerated storage can extend their shelf life and natural areas. . . .” Cornell University Press. one or two days and help retain their flavor.

Minnesota trespass laws prohibit individuals TRANSPORT from foraging mushrooms on private lands. Transport during harvest in a ﬂat bo omed ‐ Minnesota Statute 609.605 states, “A person basket so as not to compact or break morels. is guilty of a misdemeanor if [that] person Baskets should be porous even on the intenonally . . . enters the premises of an‐ bo om to allow for spore dispersal, which other with intent to take or injure any fruit promotes mushroom establishment and [a mushroom would be considered a fruit], future supply. Although less desirable, you fruit trees, or vegetables growing on the may use paper bags. Never use plas c bags premises, without the permissione of th as they promote condensa on. owner or occupant.”

Markets Always seek wrien permission of private Consider farmers markets and restaurants, landowners and do your part to build posi‐ but recognize that mushroom commerciali‐ ve relaonships with them. Many landown‐ zaon is regulated by Minnesota Food Code ers, if asked, would be happy to allow forag‐ (Chapter 4626.0155 Wild Mushrooms). ing for mushrooms on their lands.

Regulaons Foraging regulaons vary by land manage‐ ment unit. As responsible stewards of our lands, individuals are responsible for check‐ ing all regional and local park rules to ensure compliance with the law.

Morel and other mushrooms may be legally gathered for non‐commercial use from state

UNIVERSITY OF MINNESOTA EXTENSION

BIRCH BARK SUMMER BS&W

LIFE FORM Tree

PART USED Bark

SCIENTIFIC NAME Betula papyrifera Marsh

COMMON NAME Paper birch

OJIBWE Wiigwaas

HMONG Not available

Above: Birch stand in winter. Right: Birch SPANISH bark harvest. Photos by J. Zasada. Abedul americano Below: Birch bark winnowing baskets. Arst: J. Northrup. Photo by D.Wilsey.

HARVESTER HANDBOOK

BIRCH BARK SUMMER BS&W

CAUTIONS Properly done, birch bark Key Characteriscs can be harvested without

damage to the tree. Done PRODUCT improperly, harvest can weaken or kill the tree.  There are 18 species of the birch genus Betula in North America, with ﬁve species growing in Minnesota.  Look for paper birch in northeastern Minnesota. Early successional: As environmental condi‐ HARVEST ons change over me,  Bark is best harvested between late June and early July when trees are acvely so do the types of plants growing. that make up the forest. Birch are ‘early succes‐ SOCIO‐ECONOMIC sional’; that yis, they ma  Ojibwe birch bark canoes are displayed at the Fond du Lac Cultural Center and Muse‐ be the ﬁrst plants to um in Cloquet, MN, and at the Naonal Museum of the American Indian in Wash‐ begin to inhabit an area ington, D.C. that has been disturbed by such events as logging REGULATORY or windstorms.  There is no uniform set of regulaons regarding the harvesng of bark.

Deciduous: Plants that CAUTIONS lose all foliage seasonally  Before harvesng bark, consider its use today as well as its potenal future use. or during a parcular Minnesota’s once plenful “canoe” trees are now scarce. season, typically autumn.

Locaon Idenﬁcaon DISTRIBUTION DESCRIPTION There are 18 species of the birch genus Betu‐ Paper birch are deciduous trees with single la in North America. Five species grow in or mulple stems with a narrow crown. As Minnesota, including yellow birch, heart‐ young trees, paper birch have the ability to leaved birch, river birch, paper birch and bog grow rapidly and display a reddish‐brown birch (bog birch is a shrub). colored bark. As trees mature, the bark tran‐ sions to a chalky white color when the

HABITAT trees are approximately 15 to 20 years old. Paper birch trees have the ability to grow in In Minnesota, mature trees stand 60 to 70 a wide range of soil condions, such as feet tall. sandy, rocky or loamy soils, and organic peat. Birch may be found growing in stands, Leaves of the paper birch are oval shaped but it is commonly mixed with other tree with doubly serrated margins that are ar‐ species. It prefers full sun and is an early‐ ranged alternately along the branches. Paper successional species, readily occupying land birch have shallow roong systems, leaving UNIVERSITY OF MINNESOTA disturbed by wind events, forest ﬁres or log‐ them prone to drought. EXTENSION ging.

BIRCH BARK SUMMER BS&W

deep brown tone to it, is harvested when Uses Betulin: A chemical sub‐ the tree is not acve. This can be during GENERAL winter, but is more likely to occur during the stance that appears in The bark grows along with the tree and is months of April or May before the leaves powdery form in the bark made up of several thin layers. The powdery are fully developed or in later summer or of birch trees. It has been substance found on the outer bark is called early autumn when the leaves begin to die. extracted from bark and betulin. HOW TO HARVEST used in some medica‐

SOCIO‐CULTURAL ons. Birch bark has been gathered and used by people across its nave range for centuries. Dieback: The progressive In Minnesota, Ojibwe people use birch bark dying from the extremity to make lodges, eang and drinking vessels, of any part of a plant, in winnowing baskets to prepare rice, and as this case usually the top buckets to collect maple sap in the spring. of the tree or the Birch bark canoes provided transportaon ‘crown’. Dieback may or and required the highest quality of bark. A may not result in the contemporary Ojibwe birch bark canoe can death of the enre tree. be seen at the Fond du Lac Cultural Museum

near Cloquet, MN.

ECONOMIC REFERENCES Birch bark contains a complex blend of Minnesota Department chemical substances (xylitol, betulin and of Natural Resources and suberin) that make the bark resistant to de‐ University of Minnesota cay and water. The chemicals are the sub‐ Extension. (2005). Careful ject of several research projects. Companies Above: Tesng bark thickness and readi‐ harvest fact sheet. Re‐ are learning to extract the bark’s complex ness before harvest. Photo by D. Wilsey. trieved from hp:// compounds for use in medicines, lubricants files.dnr.state.mn.us/ and seed coangs to protect agricultural forestry/um/ crops. Tools: A knife or box cuer is commonly used to remove bark. Other simple tools, carefulhar‐ like a puy knife or a spud, will help gently vest_brochure.pdf Harvest pry off more stubborn bark. WHAT TO HARVEST Demchik, M., Miedtke, J., Mature, healthy trees are preferred. Mature Techniques: Inially, harvesters should test Preece, K., & Zasada, J. birch frequently display dieback in the the bark by making a small incision, a slit or (2005). Careful harvest crown area due to environmental stress or the shape of a “T”, to determine if the indi ‐ fact sheet. Saint Paul, from disease. This health condion may vidual tree is ready to readily release its MN. Minnesota Depart‐ make the bark difficult to remove. bark. Once you have determined the tree is ready, make a long slit down the trunk, be‐ ment of Natural Re‐ WHEN TO HARVEST ing careful not to cut any deeper than the sources and University of Summer bark, which is generally lighter in outer bark layers. During the peak season, Minnesota Extension. color, is gathered during the most tradion‐ you will noce an immediate separaon of al me of harvest from mid‐June to early bark, and in some cases a popping noise as July, when the trees are most acvely grow‐ the inner and outer bark separates. Ambi‐ (Connued) ing. In contrast, winter bark, which has a ous harvesters frequently use ladders to HARVESTER HANDBOOK

BIRCH BARK SUMMER BS&W

North House Folk School. opmize harvest. Harvesng ps include: allowing it to absorb moisture from the (2007). Celebrang birch:  Get permission prior to harvesng, and be ground. Bark can be kept for years if stored The lore, art and cra of sure you know your locaon. in a dry place out of direct sunlight. an ancient tree. East Pe‐  Ask an experienced harvester to assist you tersburg, PA: Fox Chapel if you have no experience harvesng bark. Markets Publishing.  Removing birch bark may kill the tree, There is strong interest in using birch bark making best harvesng pracces a must. for cras, arstry and architectural design.  Consider the locaon of harvest area and Smith, W. R. (2008). Addionally, there is a strong cultural inter‐ distance to road both for aesthecs and Trees and shrubs of Min‐ est in bark. The internet and local farmers because carrying bark out of the woods nesota (The complete markets and cra shows represent potenal requires effort. guide to species idenfi‐ market outlets for raw and finished prod‐  Refrain from indiscriminate harvesng. caon). Minneapolis, ucts. Adversing products in local newspa‐ DO NOT remove birch bark in parks, way‐ pers may also be effecve. MN: University of Minne‐ side rests or along roadsides.

sota Press. CAUTION Regulaons Yarish, V., Hoppe, F., & Removing the bark may affect the tree’s There is no uniform set of regulaons re‐ Widess, J. (2009). Plaited lumber quality. Therefore, if the trees are garding the harvesng of bark. It is im‐ basketry with birch bark. being grown for paneling or veneer, it is im‐ portant to respect the wishes and require‐ New York, NY: Sterling portant to coordinate removing bark with ments of landowners. Some public land Publishing Company, Inc. the ming of the mber harvest. agencies require permits prior to harvesng. Others prefer harvesters to connect directly with loggers. It is very important to obtain Burns, R.M., & Honkala, Handling permission prior to harvesng and to follow B.H. (1990). Silvics of STORAGE all applicable rules. If properly coordinated, North America, Vol. 2. Many birch bark harvesters store bark for bark can be harvested from living trees be‐ Washington D.C.: United extended periods of me by flaening fore or aer they are scheduled for final har‐ States Department of sheets using a sheet of plywood and vest. Agriculture, Forest Ser‐ weights. The bark may be kept outside in a vice. cool, dry space like a shed or garage. Other harvesters prefer to leave the bark outdoors,

Mazinibaganjigan

Mazinibaganjigan (plural: mazinibaganjiganan) is an ancient folk art made by the Ojibwe (Anishinaabe), Cree and other Algonquian peoples who use birch bark, by bing down on small pieces of birch bark to form intricate designs.

Source: Wikipedia.org.

UNIVERSITY OF MINNESOTA Contemporary bark bing by Kelly Church. Photo taken from Wikipedia.org. EXTENSION

OYSTER MUSHROOM +SUMMER+ ED‐M

LIFE FORM Fungus

PART USED Fruing body—the fans above the stems

SCIENTIFIC NAME Pleurotus ostreatus

COMMON Oyster mushroom

OJIBWE Migo‐pikwajish

HMONG Not available

SPANISH Champiñónes ostra

Above: Oyster from below. Below leŌ: Oysters from above. Photos by M. Kempenich.

Below right: Oysters nestled within a tree deformity. Photo by A. Gerenday.

HARVESTER HANDBOOK

OYSTER MUSHROOM +SUMMER+ ED‐M

CAUTIONS Possible look‐alikes in‐ Key Characteriscs clude:

PRODUCT Orange mock oyster Phyllotopsis nidulans  Look for oyster mushrooms in hardwood forests, especially on dead trees in low, damp woodlands. Bear lennus HARVEST Lennellus ursinus and Lennellus vulpinus,  Mul‐season. Oysters fruit from early spring through late fall. Crepidotus applanatus REGULATORY and Panellus seronous  Minnesota statute regulates commercial mushroom harvest. CAUTIONS

 Oysters have some look‐alikes, but none that are reported poisonous.

 DO NOTy EAT an mushroom unless you are certain of a posive idenﬁcaon.

Loca on less than one inch. It is ﬁrm, tough and col‐ ored like the cap. The gills are thin, white to DISTRIBUTION and HABITAT cream in color, and they run down the stem. Oyster mushrooms can be found throughout

Minnesota, mostly in hardwood forests, and The spore print is white to pale lilac and nev‐ especially in low land, damp woods of ma ‐ ‐ er dark colors. The spore deposit somemes ple, oak, birch, poplar, willow, co onwood can be seen on individual caps growing in and basswood. Oyster mushrooms are o en the lower layers of the cluster. found on downed trees, logs or stumps. They

are found less frequently on live trees. CAUTION (LOOK‐ALIKES) Angel wing (Pleurocybella porrigens) is a Idenﬁcaon small white‐gilled mushroom without stem DESCRIPTION growing on conifers. It is frequently collected The oyster mushroom cap is 3‐12 inches for food, but recently it was found to cause across, oyster‐shell shaped, convex, becom‐ serious poisonings and death. Avoid all ing ﬂat, more or less depressed near the mushrooms that grow on conifers and re‐ point of aachment. The margin is down semble Oyster mushrooms. curved, becoming straight, undulate or lobed, somemes spling on the edge. The Possible other look‐alikes are the orange surface is smooth and somewhat velvety mock oyster (Phyllotopsis nidulans) and the near the point of aachment. It is white to bear lennus (LenƟnellus ursinus as well as L. silver gray, tan or brownish in color. vulpinus). The orange mock oyster has or‐ ange gills and a fuzzy, light‐orange cap. It also has a rather unpleasant odor. Bear len‐ UNIVERSITY OF MINNESOTA The oyster mushroom may not have a stem. The stem, when present, is short, frequently nus is white, but has dark hairs especially EXTENSION near the point of aachment. L. vulpinus

OYSTER MUSHROOM +SUMMER+ ED‐M

WHEN TO HARVEST REFERENCES The harvest season for oyster mushrooms Arora, D. (1979). Mush‐ runs from early spring to late fall, depending rooms demysﬁed. on weather condions. Even early snowfalls Berkeley, CA: Ten Speed seem not to discourage fruing, but succes‐ sive hard frosts will likely end their season. Press.

HOW TO HARVEST Barron, G. (1999). Mush‐ Cut oyster clusters just above the point of rooms of northeast North juncture with the wood, leaving behind the America. Auburn, WA: very young mushrooms. Harvested this way, Lone Pine Publishing. Above: Oyster mushrooms (leŌ) along- the young oysters will connue to grow, side a giant puĪall (CalvaƟa gigantean) producing a new crop. Harvest should not harvested in August. Photo by D. Wilsey Bessee, A. E., Bessee, be done on clusters having only small fans A. R., & Fischer, D. W. (less than 1 inch across). (1997). Mushrooms of looks more like the true oyster mushroom. It lacks the dark hairs of L. ursinus. Both LenƟ- CAUTION northeastern North nellus species have gills with saw‐tooth‐like Examine caps for presence of insects. A ny America. Syracuse, NY: (serrated) edges. They are extremely spicy fungus beetle is specific to this mushroom. Syracuse University tasng and not edible. When the mushroom is held gill side up the Press. beetles come to the surface and may be Two other possible look‐alikes are Crepi- brushed off or blown off. When infestaon Kuo, M. (2007). 100 edi‐ dotus applanatus (as well as other Crepi- is heavy, damage to the caps may be sub‐ ble mushrooms. Ann Ar‐ dotus species) and Panellus seroƟnus. C. stanal. Damaged caps should be discarded. bor, MI: University of applanatus is a small, white, thin fleshed, Oysters are somewhat tolerant of drought Michigan Press. stem less mushroom growing as overlapping and do quite well in chilly temperatures, but

individual caps. A brown spore deposit can do not do well in freezing temperatures. occasionally be seen on caps in the lower Excessive heat or cold may cause them to Lincoff, G. (Ed.). (1981). layers. It lacks the pleasant odor usually as‐ deteriorate. Naonal Audubon Socie‐ sociated with oyster mushrooms. P. seroƟ- ty field guide to North nus is a late fall mushroomn and ca be dis‐ Handling American mushrooms. nguished from true oyster mushrooms by New York, NY: Alfred A. STORAGE its colors ‐ greenish nts in the cap and yel‐ Knopf. Clean adhering debris from cap with a so lowish gills. brush. Cut away any insect‐damaged part. Do not dehydrate. Fresh oyster mushrooms Lincoff, G. (1984). Mush‐ Uses may be frozen (preferably pre‐sliced), but do rooms. New York, NY: GENERAL not thaw prior to cooking. This mushroom Chancleer Press. The oyster mushroom is a good edible, and must be added to the pan while sll frozen. health benefits associated with consumpon have been reported. TRANSPORT (Connued) Transport in a large flat‐boomed box or Harvest basket. Oyster mushrooms do not pack well because of their fragility. WHAT TO HARVEST Harvest the fruing mushroom body. HARVESTER HANDBOOK

OYSTER MUSHROOM +SUMMER+ ED‐M

McFarland, J., & Mueller, PREPARATIONS AND PROCESSING edible fruit and mushrooms may be harvest‐ G. M. (2009). Edible wild Oyster mushrooms release substanal mois‐ ed for personal, non‐commercial use.” ture when cooked. It may be a good idea to mushrooms of Illinois and sauté the mushrooms brieﬂy to release surrounding states. Minnesota Rule 6136.0400 Subpart 2 prohib‐ some of the stored moisture prior to adding Champaign, IL: University its foraging of all mushrooms in scienﬁc and them to recipes. of Illinois Press. natural areas. “It is unlawful for any person

to destroy, injure, damage, molest, or re‐ Sinclair, W. A., & Lyon, H. Markets move any natural resources within scienﬁc H. (2005). Diseases of Consider farmers markets and restaurants, and natural areas. . . .” nd but recognize that mushroom commerciali trees and shrubs. 2 ed. ‐ za on is regulated by Minnesota Food Code Ithaca, NY: Comstock Minnesota trespass laws prohibit individuals (Chapter 4626.0155 Wild Mushrooms). Publishing Associates, from foraging mushrooms on private lands. Cornell University Press. Minnesota Statute 609.605 states, “A person is guilty of a misdemeanor if [that] person Regulaons intenonally . . . enters the premises of an‐ Foraging regulaons vary by land manage‐ other with intent to take or injure any fruit ment unit. As responsible stewards of our [a mushroom would be considered a fruit], lands, individuals are responsible for check‐ fruit trees, or vegetables growing on the ing all regional and local park rules to ensure premises, without the permissione of th compliance with the law. owner or occupant.”

Oyster and other mushrooms may be legally Always seek wrien permission of private gathered for non‐commercial use from state landowners and do your part to build posi‐ forests, parks, recrea on areas or waysides ve relaonships with them. Many landown‐ in Minnesota. Minnesota Rule 6100.0900 ers, if asked, would be happy to allow forag‐ Subpart 2E states that, “Collecng or pos‐ ing for mushrooms on their lands. sessing naturally occurring plants in a fresh state in state parks is prohibited, except that

Notes

UNIVERSITY OF MINNESOTA EXTENSION

KING BOLETE SUMMER ED‐M

LIFE FORM Mushroom fruing body

PART USED Caps and stem

SCIENTIFIC NAME Boletus edulis

COMMON King bolete or Porcini

OJIBWE Ogimaawikwaan wazaashkwedoowin

HMONG Not available Above: King bolete. Photo by M. Kempenich. Below: A cluster of varied sizes. Photo by SPANISH A. Gerenday at Lee and Rose Warner Nature Center. Not available

HARVESTER HANDBOOK

KING BOLETE SUMMER ED‐M

CAUTIONS Some other boletes Key Characteriscs closely resemble the king bolete and some may be PRODUCT poisonous.  Look for king boletes throughout Minnesota in conifer forests and beneath oak in Avoid boletes that bruise hardwoods. blue. HARVEST

 In Minnesota, boletes emerge in early August through September. SOCIO‐ECONOMIC

 This species is an excellent edible. It can be sliced and dried and retains ﬂavor in dried form. REGULATORY

 Minnesota statute regulates commercial mushroom harvest.

CAUTIONS  DO NOT EAT any mushroom unless you are certain of a posive idenﬁcaon.

Loca on straight with a bulbous base. The stem is ﬁrm and solid, light tan to brown, and is DISTRIBUTION and HABITAT overlaid with light colored neng at least at King boletes may be found throughout Min ‐ the top of the stem or along its enre length. nesota. They usually grow singly on the

ground in conifer forests and under oak in Spore print is yellowish brown to dark olive. hardwood forests.

CAUTION (LOOK‐ALIKES) Idenﬁcaon Some other boletes closely resemble the DESCRIPTION King bolete. Avoid boletes that bruise blue on ﬂesh or tubes as some of them may be Cap is 2‐8 inches across. Its color is brown, reddish brown, yellow brown or beige, poisonous. Make sure that the neng is

brownish orange or reddish brown. Its shape present on the stem and that it is light in is convex with margin rolled under in young color. specimens, straight in mature ones. The un‐ dersurface of the cap has pores that may One look‐alike, the bier bolete (Tylopilus

appear as tubes. The pore surface is white to felleus), has dark, black or almost black cream colored in young specimens, but turns neng on its stem. In this species the young greenish olive with maturity. Flesh is ﬁrm, tubes have a pinkish color that gradually white and unchanging. The enre mushroom becomes reddish brown as they mature. The may be 5‐8 inches tall when mature. bier bolete is not poisonous, but it is ex‐ UNIVERSITY OF MINNESOTA tremely bier. EXTENSION Stem is 3‐6 inches long, club shaped or

KING BOLETE SUMMER ED‐M

Harvest REFERENCES WHAT TO HARVEST Lincoff, G. (Ed.). (1984). Enre fruing body. Naonal Audubon Socie- ty field guide to North WHEN TO HARVEST American mushrooms. This mushroom generally fruits from late New York, NY: Chan‐ July through late September, depending on cleer Press. weather condions. Picking is best under dry weather condions. Moisture from rain or Lincoff, G. (1984). Mush- humidity in the air is easily absorbed by this rooms. New York, NY: mushroom. Chancleer Press. HOW TO HARVEST With a knife, cut the stems cleanly just Arora, D. (1979). Mush- above ground level. Pulling the mushroom rooms demysfied. up by hand is not recommended as it may Berkeley, CA: Ten Speed cause the cap to separate from the stem. Press.

Above: So good they made a hat. Steve Netzman, past‐president of the Minnesota Handling Kuo, M. (2007). 100 edi- Mycological Society, shows off a nice king STORAGE ble mushrooms. Ann Ar‐ bolete. Store in a well venlated, cool and dry loca‐ bor, MI: University of on, such as a refrigerator. King boletes Michigan Press. should not be wet. Refrigeraon can extend Uses the shelf life one or two days at the most, McFarland, J., & Mueller, GENERAL but these mushrooms are more perishable G. M. (2009). Edible wild than many others, and storage me should This mushroom may be used as a meat sub‐ mushrooms of Illinois and be limited. Dehydrang this mushroom aer stute or as flavoring and is excellent when surrounding states. slicing is the best op on for lengthier stor used in soups. ‐ age. Champaign, IL: University of Illinois Press. SOCIO‐CULTURAL TRANSPORT Because it dries without losing its flavor, you Transport during harvest in a flat bo omed Bessee, A. E., Bessee, can enjoy it during any season. ‐ basket. Caps of king boletes are not strongly A. R., & Fischer, D.W. ECONOMIC aached to their stems and easily detach. (1997). Mushrooms of They must be handled and transported This is another highly priced edible and is northeastern North somewhat delicately to keep them intact. sought a er by high‐end restaurants. America. Syracuse, NY: Do not use plas c bags. Syracuse University

CAUTION Press. PREPARATIONS AND PROCESSING Examine each individual mushroom to avoid King boletes may be gently brushed to re inadvertently mixing in a bier bolete, its ‐ move surface debris. Care must be taken closest lookalike. A single specimen could when brushing the underside of the cap to (Connued) ruin the pot. not damage the tubes, especially in mature

specimens. Check the surface and the cut

end of the stem for signs of insect infesta‐ HARVESTER HANDBOOK

KING BOLETE SUMMER ED‐M

Barron, G. (1999). Mush- on. Another indicaon of insect infestaon edible fruit and mushrooms may be harvest‐ rooms of northeast North is that the mushroom feels light, or that it is ed for personal, non‐commercial use.” America. Auburn, WA: not firm. When insect infestaon is slight, Lone Pine Publishing. parts of the mushroom may sll be used. Minnesota Rule 6136.0400 Subpart 2 prohib‐ its foraging of all mushrooms in scienfic and Markets natural areas. “It is unlawful for any person to destroy, injure, damage, molest, or re‐ Consider farmers markets and restaurants, move any natural resources within scienfic but recognize that mushroom commerciali ‐ and natural areas. . . .” za on is regulated by Minnesota Food Code (Chapter 4626.0155 Wild Mushrooms). Minnesota trespass laws prohibit individuals from foraging mushrooms on private lands. Regulaons Minnesota Statute 609.605 states, “A person Foraging regulaons vary by land manage‐ is guilty of a misdemeanor if [that] person ment unit. As responsible stewards of our intenonally . . . enters the premises of an‐ lands, individuals are responsible for check‐ other with intent to take or injure any fruit ing all regional and local park rules to ensure [a mushroom would be considered a fruit], compliance with the law. fruit trees, or vegetables growing on the premises, without the permissione of th Boletes and other mushrooms may be legally owner or occupant.” gathered for non‐commercial use from state forests, parks, recrea on areas or waysides Always seek wrien permission of private in Minnesota. Minnesota Rule 6100.0900 landowners and do your part to build posi‐ Subpart 2E states that, “Collecng or pos‐ ve relaonships with them. Many landown‐ sessing naturally occurring plants in a fresh ers, if asked, would be happy to allow forag‐ state in state parks is prohibited, except that ing for mushrooms on their lands.

Notes

UNIVERSITY OF MINNESOTA EXTENSION

JUNEBERRY SUMMER EG&B

LIFE FORM Tree

PART USED Fruit

SCIENTIFIC NAME Amelanchier spp.

COMMON Juneberry Serviceberry Saskatoon

OJIBWE Above: Juneberry in ﬂower. Photo by Aniibiimin C. Evans, Illinois Wildlife Acon Plan, Bug- wood.org. Right: Juneberry bearing fruit HMONG of varied maturity. Photo by M.E. Harte, Not available Bugwood.org. Below right: A loaded juneberry tree. Photo by G. Johnson. Below SPANISH le: Juneberry pie. Photo by K. Korczak, Not available Motherminnesota.blogspot.com.

HARVESTER HANDBOOK

JUNEBERRY SUMMER EG&B

Deciduous: Plants that lose their leaves season‐ Key Characteriscs ally, typically in autumn.

PRODUCT

 Look for juneberries in mixed forests.

HARVEST  Juneberries are usually ready to harvest from early to late summer, depending on the locaon and site.

SOCIO‐ECONOMIC  Juneberries are reputed to make excellent pies.

REGULATORY  Minnesota statute allows harvest of edible fruits for personal consumpon on most state lands.

Locaon Uses DISTRIBUTION and HABITAT GENERAL Juneberry variees can be found throughout Juneberries are excellent when eaten fresh, Minnesota and the region. All variees pro- and when they can be found in suﬃcient duce edible fruits, though quality of ﬂavor quanty, they are ideal for jams, preserves, varies by variety and site condions. syrups and in baked goods. The fruit also can be frozen.

Idenﬁcaon SOCIO‐CULTURAL DESCRIPTION Juneberry wood is hard and heavy, and has Juneberry plants grow as small trees or been used historically for tool handles, ar- shrubs. They have showy white ﬂower clus- row shas and other wood cras. ters in the spring. The leaves are simple, oval

to oblong, grow alternately and are decidu- Some juneberry variees are used as orna- ous. Fruit is rose-colored when ripening and mentals in landscaping, as they are cold har- red to purple at maturity. Juneberry fruits dy, have showy ﬂowers and provide food for are small — about the size of a blueberry — wildlife. and taste sweet, though not as sweet as a

blueberry. ECONOMY In the United States, juneberries are seldom, Ripe fruit can be found and collected in early if at all, encountered in markets, though summer through late August, though actual numerous eﬀorts have been made to com- ming depends on species and loca on. mercialize the fruit. Canada, however, hosts commercial producon. UNIVERSITY OF MINNESOTA EXTENSION

JUNEBERRY SUMMER EG&B

Regulaons Blickey: A container, fas‐ Foraging regulaons vary by land manage- tened to the waist or ment unit. As responsible stewards of our belt, that facilitates har‐ lands, individuals are responsible for checking all regional and local park rules to ensure vest by freeing use of compliance with the law. both hands.

Juneberries and other fruits may be legally Racemes: Long clusters of gathered for non-commercial use from state fruit aached to a single, forests, parks, recreaon areas or waysides un‐branched axis that in Minnesota. Minnesota Rule 6100.0900 connects to main branch Subpart 2E states that, “Collecng or pos- at a single point. sessing naturally occurring plants in a fresh state in state parks is prohibited, except that

edible fruit and mushrooms may be harvested for personal, non-commercial use.” REFERENCES Cocksedge, W., & Above: Potenal look‐alike, chokecherry Minnesota Rule 6136.0400 Subpart 2 pro- Schroeder, M. (2006). A fruit, grows on racemes. Photo by hibits foraging in scien fic and natural areas Harvester’s handbook: A R. Routledge, Sault College, (SNA). “It is unlawful for any person to de- guide to commercial non‐ Bugwood.org. stroy, injure, damage, molest, or remove mber forest products in CAUTION any natural resources within scienfic and Brish Columbia. Victo‐ natural areas . . . . “ Chokecherry has similar leaves, but its fruit ria, BC. Royal Roads Uni‐ grows on racemes. versity Center for Non‐ Minnesota trespass laws prohibit individuals Timber Resources. from foraging fruits on private lands. Minne- Harvest sota Statute 609.605 states, “A person is Harvest ripe fruit from early summer guilty of a misdemeanor if [that] person in- Nelson, G. (2006). Downy through late August, depending on region, tenonally . . . enters the premises of anoth- serviceberry. Baton seasonal weather condions and site condi- er with intent to take or injure any fruit, fruit Rouge, LA. USDA NRCS ons, such as aspect and shade. Collect ripe trees, or vegetables growing on the premis- Naonal Plant Data Cen‐ fruit by hand using a blickey or bowl. es, without the permission of the owner or ter. occupant.” Handling Strang, J. (2009). June‐ Always seek wrien permission of private STORAGE, TRANSPORT and PROCESSING berry. Lawrence, KS. Uni‐ landowners and do your part to build posi- Cool berries shortly a er picking to maintain versity of Kansas Cooper‐ ve relaonships with them. Many land- quality. Do not wash prior to refrigera on or owners, if asked, would be happy to allow ave Extension Service. freezing. If you plan to make preserves, foraging for edible fruits on their lands. freeze berries first to promote breakdown of Marone, T. (2009). Wild the cells. berries and fruits: Field guide. Cambridge, MN. Markets Adventure Publicaons, Most commercial producon occurs in Inc. Canada, but efforts connue to establish markets in the United States. HARVESTER HANDBOOK

HARVESTER HANDBOOK

Notes

UNIVERSITY OF MINNESOTA EXTENSION

THIMBLEBERRY SUMMER EG&B

LIFE FORM Shrub

PART USED Fruit

SCIENTIFIC NAME Rubus parviﬂorus

COMMON Thimbleberry

OJIBWE Odatagaagomin

HMONG Not available Above: A thimbleberry thicket. Below le: Fruits extending above the foliage. Below right: Ripe fruit (foreground) exhibits deep, bright red color versus an unripe and underdeveloped speci‐ SPANISH men in the background. Photos by D. Wilsey. Not available

HARVESTER HANDBOOK

THIMBLEBERRY SUMMER EG&B

Aspect: The direcon to- Key Characteriscs ward which a slope faces. PRODUCT  Look for thimbleberries along trails in wooded areas, parcularly in damp areas with rich soil.

HARVEST  Thimbleberries are usually ready to harvest in late July into early August.

SOCIO-ECONOMIC  It can be challenging to ﬁnd a large quanty of ripe berries in one oung.

REGULATORY  Minnesota statute allows harvest of edible fruits for personal consumpon on most state lands.

CAUTIONS  Thimbleberries are quite delicate.

Locaon Uses DISTRIBUTION and HABITAT GENERAL Thimbleberries are found in northeastern Eat thimbleberries fresh, just as you would Minnesota in wooded openings and along eat raspberries. When they can be found in many rivers and trails. Thimbleberries typi‐ suﬃcient quanty, the berries have good cally grow in patches or thickets. potenal for use in preserves.

Iden fica on ECONOMY There is no well established market for thim‐ DESCRIPTION bleberries, probably due to the delicate na‐ The plant’s large leaves resemble giant ma ‐ ture of the fruit and the difficulty of finding ple leaves and are so , fuzzy and appear fruit in quanty. wrinkled. The flowers are white. Like straw ‐ berries and raspberries, the fruit begins light CAUTION green and hard and progressively takes on a Fruit is extremely delicate and becomes rose colored hue before becoming deep red, mushy quickly, parcularly if piled up in a so and quite delicate. Ripe fruit can be container. found and collected near the end of July and

early August, though actual me depends on weather and locaon. Harvest Harvest ripe fruits in late July into early Au‐ UNIVERSITY OF MINNESOTA gust, depending on region, seasonal weather EXTENSION condions and site condions such as aspect

THIMBLEBERRY SUMMER EG&B

rally occurring plants in a fresh state in state Blickey: A container, fas- parks is prohibited, except that edible fruit tened to the waist or and mushrooms may be harvested for per‐ belt, that facilitates har- sonal, non‐commercial use.” vest by freeing use of Minnesota Rule 6136.0400 Subpart 2 pro‐ both hands. hibits foraging in scienfic and natural areas (SNA). “It is unlawful for any person to de‐ stroy, injure, damage, molest, or remove REFERENCES any natural resources within scienfic and Cocksedge, W., & natural areas . . . .” Schroeder, M. (2006). A harvester’s handbook: A Minnesota trespass laws prohibit individuals guide to commercial non‐ from foraging fruit on private lands. Minne‐ mber forest products in Above: Berries in various stages of ripen‐ sota Statute 609.605 states, “A person is ing. Photo by D. Wilsey. guilty of a misdemeanor if [that] person in‐ Brish Columbia. Victo- tenonally . . . enters the premises of anoth‐ ria, BC. Royal Roads Uni- and shading. er with intent to take or injure any fruit, fruit versity Center for Non- trees, or vegetables growing on the premis‐ Timber Resources. Collect the berries gently by hand and place es, without the permission of the owner or them into a wide blickey or bowl, spreading occupant.” Marone, T. (2009). Wild ‐ not piling ‐ the berries. Do not shake the berries and fruits: Field bushes, as the ripe berries are very loosely Always seek wrien permission of private guide. Cambridge, MN. a ached and can fall o easily. landowners and do your part to build posi ff ‐ Adventure Publicaons, ve relaonships with them. Many land‐ Inc. Handling owners, if asked, would be happy to allow foraging for edible fruits on their lands. STORAGE, TRANSPORT AND PROCESSING Cool berries shortly aer picking to maintain quality. Do not wash prior to refrigeraon or freezing. If you plan to make preserves, freeze berries first to promote breakdown of the cells.

Fruits may be legally gathered for non‐ commercial use from state forests, parks, recreaon areas, or waysides in Minnesota. Minnesota Rule 6100.0900 Subpart 2E states that, “Collecng or possessing natu‐ HARVESTER HANDBOOK

HARVESTER HANDBOOK

Notes

UNIVERSITY OF MINNESOTA EXTENSION

WILD RICE SUMMER EG&B

LIFE FORM Grass, aquac

PART USED Seed

SCIENTIFIC NAME Zizania palustris

COMMON Wild rice

OJIBWE Manoomin

HMONG Not available

SPANISH Arroz silvestre Above: View of a rice ﬁeld from a canoe. Photo by E. Sagor. Below: Parched rice displaying varying degrees of ripeness. Photo by D. Wilsey.

HARVESTER HANDBOOK

WILD RICE SUMMER EG&B

CAUTIONS Wild rice ripens gradual‐ Key Characteriscs ly. When harvesng, take care to ensure the plants’ PRODUCT well‐being so that unripe rice has the chance to  Wild rice is found across central and northern Minnesota and northern Wisconsin. mature for future har‐ HARVEST vest.  Rice is harvested by canoe, using push poles and knockers. SOCIO‐ECONOMIC Push poles: Long poles,  The Ojibwe name for wild rice, manoomin, translates as “the good berry”. oen young tree stems, with a natural or arﬁcial REGULATORY forked end used to pro‐  Minnesota requires a license to harvest wild rice on public waters; the harvest of pel canoes through rice green (unripe) rice is unlawful. ﬁelds, thereby minimiz‐ ing the damage that  Rice harvest within tribal boundaries is regulated by the respecve departments of might be sustained by natural resources. paddle use. CAUTIONS

Knockers (or flails):  Ripeness varies by locaon. Do not harvest rice before it is ripe. These smooth, tapered wooden scks are used to draw rice over canoe Loca on annual plant and grows from seed dropped in previous years. Changing water levels, and knock ripe grain DISTRIBUTION weather and the previous year’s growth can from the seed head. Wild rice is found primarily across central influence annual wild rice producon. Knocker dimensions are and northern Minnesota, northern Wiscon‐ regulated by the Depart‐ sin (see map) and extending north into Cana‐ ment of Natural Re‐ da. Small pockets of wild rice can also be sources and may not ex‐ found in the Upper Peninsula of Michigan. ceed 30 inches length Note that while watersheds may contain and one pound. rice, individual bodies of water may not. The Minnesota Department of Natural Resources maintains a list of Minnesota lakes with wild Watershed: All of the rice on their website: www.dnr.state.mn.us. land having in common drainage into a parcular HABITAT body of water. Naturally occurring wild rice grows in shal‐ (Connued) low waters across the state, especially in areas with flowing water such as inlets and Above: Watersheds containing wild rice outlets of lakes, rivers and slow moving depicted in blue. Map by A. Drewes. streams. Shallow lakes may be covered in UNIVERSITY OF MINNESOTA wild rice as opmum depth for growth is EXTENSION typically 0.5 to 3 feet of water. Wild rice is an

WILD RICE SUMMER EG&B

SOCIO‐CULTURAL Watersheds are typically Human use of wild rice as a food dates back nested, in that several several thousand years, with a long history of smaller watersheds com‐ stewardship and use by various Nave Ameri‐ prise one large water‐ can cultures. For example, oral tradions within the Ojibwe culture describe an historic shed. Also referred to as migraon of the people westward to where basins. “food grows on the water”. This food, ma‐ noomin, or wild rice, is considered a gi from Shaering: The process the creator and connues to be an important by which grains and element in tradional ceremonies and cus‐ grasses disperse seed. toms today. Wild rice is also an iconic symbol Non‐shaering variees of northern Minnesota, oﬀered at many res‐ are favored in culvaon taurants in products, like soups and breads. because seeds ripen syn‐

Above: Harvested rice in a canoe. Photo chronously and are re‐ ECONOMIC by D. Wilsey. Naturally occurring wild rice is either sold tained by the plant. right aer the harvest (green) to buyers or Idenficaon rice processors or kept and processed for DESCRIPTION personal use or later sale. In late May and early June, wild rice appears as ribbons of green floang on the water sur‐ CAUTION face. This floang leaf stage is a me when The name wild rice is misleading. Originally, the rice is very suscepble to uproong from the name referred to naturally occurring rice waves, disturbance or quick changes in water found in the region’s water bodies. As the product became popular commercially, wild levels. Beginning in late June wild rice stems emerge and start to flower. Since they are on rice came to include paddy‐culvated agricul‐ the top of the emerging stalk, the female tural product. While so called paddy rice orig‐ flowers emerge first and are recognizable by inates from the same genec stock, it is not small white tus protruding from them. Once truly wild. ferlized, these will develop into the wild rice grains or seeds. Wild rice plants have both Harvest male and female flowers, with the male flow‐ WHAT TO HARVEST ers being much showier and developing on Only harvest ripe wild rice seeds. This is not the stalk a er and below the female flowers. as easy as it seems. Wild rice seeds ripen at

different mes on the same stalk and fall off CAUTION (LOOK‐ALIKES) the stalk easily when they are ripe. This Wild rice may be difficult to disnguish from shaering trait helps disperse seeds over a other grasses in its early growth stages. Ma‐ wide me frame, ensuring greater success in ture stems range in height from one to sever‐ re‐seeding. This trait is also what allows wild al feet above the water level. rice to be harvested on the same lake mul‐ ple mes over an average two‐week period. Uses GENERAL WHEN TO HARVEST Wild rice seeds mature at di erent mes on Wild rice is an edible grain enjoyed by both ff different lakes and even within a lake. Just humans and wildlife, notably birds. HARVESTER HANDBOOK

WILD RICE SUMMER EG&B

Hulled: Removal of the because seeds are ripe on one lake does not chaff from the seeds. Tra‐ mean they are ready to harvest on another dionally done by lake. Running your hand up the stalk and “dancing” on parched seeing if any grains come off easily is one assessment. If the grains sink in the water, rice while wearing moc‐ they are usually ripe. The early turning of casins. maple leaves is a sign that the rice is ripen‐ ing. Unripe rice seeds are milky inside and Parched: Dried by a pro‐ so when broken open, while a ripe seed cess that removes residu‐ will be firm and will snap in half cleanly. al moisture from the Above: Ricing push pole. Sketch by grain, typically done by HOW TO HARVEST D. Wilsey. wood or natural gas fire. Tools for harvesng wild rice include a ca‐ noe, knocking scks (hand‐held wooden Winnowing: Separaon flails) and a push pole. Check state regula‐ PREPARATIONS AND PROCESSING ons for specifics on weight and length re Typically, wild rice is air dried, parched, of the chaff from the ‐ stricons for equipment. hulled and then cleaned by a process of win‐ seeds once it has been nowing. Processed wild rice keeps for a year removed. Tradionally Rice harvest is best learned from an experi‐ or more. Rice can be processed by hand. done with broad, shallow enced harvester. Basically, the wild rice Finished wild rice can exhibit a variety of birch bark baskets. stalks are drawn over the canoe with one coloraons and can be almost black to a light sck, while the other sck is used to knock brown/tan. Mechanized processors typically (using a sweeping moon) ripe seeds into require a minimum amount of unprocessed REFERENCES the boat. The push pole propels the canoe. rice, around 300 pounds. Plan your pro‐ Vennum, T. (1988). Wild Ripe wild rice comes easily off the stalks. cessing strategy before harvesng! It is best rice and the Ojibway peo‐ Damage (such as bending and breaking to talk to a processor early to determine stalks) is frowned upon as it prevents further storage and weight requirements. ple. St. Paul, MN: Minne‐ ripening of the seed. sota Historical Society

Press. CAUTION Markets Clean, unbroken wild rice grain sells at a pre Wild rice ripens gradually. When harvesng, ‐ mium at farmers markets. The higher the take care to ensure the plants’ well‐being so percentage of broken grains in the package, that unripe rice has the chance to mature for the lower the price. Preference and also pre future harvest. ‐ mium pricing are some mes given to wood parched wild rice over wild rice parched us‐ Handling ing gas. STORAGE AND TRANSPORT Use seed bags to transport wild rice. If keep‐ Regula ons ing unprocessed rice for more than a few Minnesota requires a state license to harvest days, dry it by simply spreading it on a tarp wild rice on public lakes. Harvest of lakes in the sun. Maintain good air circulaon. within Ojibwe Reserva ons are set and regu Keep the seeds cool if hauling it to sell: ‐ lated by tribal natural resource departments. freshly harvested wild ricen ca heat up and License requirements vary by Bands, so begin to mold if le bagged too long. members should check with tribal resource UNIVERSITY OF MINNESOTA managers. EXTENSION

SWEET TOOTH MUSHROOM SUMMER+ ED‐M

LIFE FORM Fungus

PART USED Mushroom fruing body

SCIENTIFIC NAME Hydnum repandum (Dennum repandum)

COMMON Sweet tooth mushroom Hedgehog mushroom

OJIBWE Pikojish

HMONG Not available

SPANISH Not available

Above: Sweet tooth

or hedgehog mush‐ room. Le: Charac‐ terisc shag on the mushrooms under‐ side. Photos by M. Kempenich.

HARVESTER HANDBOOK

SWEET TOOTH MUSHROOM SUMMER+ ED‐M

Key Characteriscs

PRODUCT

 Look for sweet tooth mushrooms, also known as hedgehog mushrooms, on the ground in hardwood and mixed forests. HARVEST

 Gather sweet tooth mushrooms from July through October.  If you ﬁnd one, there are likely others located nearby.

SOCIO‐ECONOMIC  Hedgehog mushrooms are not commonly encountered and therefore not well known.

REGULATORY

 Minnesota statute regulates commercial mushroom harvest. CAUTIONS

 DO NOT EAT any mushroom unless you are certain of a posive idenﬁcaon.

The stem is 1‐4 inches long, 0.5‐1 inch thick, Loca on and equal in width along its length. It is simi‐ DISTRIBUTION and HABITAT lar to cap in color, but lighter. The ﬂesh is May be found throughout Minnesota on the ﬁrm, white and bruises darker. The spore ground in deciduous and mixed conifer and print is white. deciduous forests. Appears to prefer oak and

younger growth forests. CAUTION (LOOK‐ALIKES)

A closely related species, H. umbilicatum, Idenﬁcaon has the same common name as H. re‐ DESCRIPTION pandum, but is smaller in size (cap at most Cap is 1‐6 inches across, convex to ﬂat, and 2.5 inches), has a thinner stem, and its cap has a deep, navel‐like depression in the cen‐ at mes somewhat depressed. Surface be‐ ter. It is also a good edible. Occasionally, it is comes uneven and pied with age. It is dry and felt‐like to the touch. Its color is varying reported to have a slight peppery taste. It is

degrees of orange hue, such as pale orange‐ found rin conife woods. buﬀ, orange‐tan, apricot‐ orange or ruddy orange. It stains dark orange when bruised. The sweet tooth may resemble a chante‐ Its margin becomes wavy or somemes relle, a choice edible, to which it is related. lobed as the cap expands. The cap’s under‐ However, the undersides of the caps readily disnguish the two: chanterelles have gill‐ UNIVERSITY OF MINNESOTA side has spines or teeth that are the same color as the cap, but lighter. The spines are like structures and sweet tooth mushrooms EXTENSION very fragile. have spines.

SWEET TOOTH MUSHROOM SUMMER+ ED‐M

Harvest REFERENCES WHAT TO HARVEST Arora, D. (1979). Mush‐ Harvest the enre fruing body. rooms demysﬁed. Berkeley, CA: Ten Speed WHEN TO HARVEST Press. The sweet tooth mushroom can be found

from July through October. They are found Barron, G. (1999). Mush‐ in groups or scaered. When one is found, the surrounding area should be carefully rooms of northeast North checked for others. America. Auburn, WA: Lone Pine Publishing. HOW TO HARVEST Cut at the base just above ground level or Bessee, A. E., Bessee, push the fruit over from its stem unl it A. R., & Fischer, D. W. breaks cleanly. (1997). Mushrooms of northeastern North CAUTION America. Syracuse, NY: Above: Sweet tooth specimen. Photo by Insect damage is not a problem with this Syracuse University M. Kempenich. mushroom early in the season, but as the season progresses, check for damage more Press. diligently, especially at the center of the cap There are other fleshy mushrooms with and base of the stem. Kuo, M. (2007). 100 edi‐ spines on the underside of the cap that also ble mushrooms. Ann Ar‐ grow on the ground in similar habitats. Their colors are darker and usually some shades Handling bor, MI: University of of brown. These are inedible or of poor culi‐ STORAGE Michigan Press. nary quality, but none are known to be poi‐ Store harvested mushrooms in a rigid con‐ sonous. tainer in the refrigerator. Lincoff, G. (Ed.). (1981). Naonal Audubon Socie‐ Uses TRANSPORT ty field guide to North GENERAL Transport in a flat‐boomed container, ar‐ American mushrooms. ranged individually to prevent transfer of The sweet tooth mushroom has a firm tex‐ New York, NY: Alfred A. debris from one individual to another. ture and is an excellent edible. Knopf. Sweet tooth mushrooms are unusually frag ‐ ile. They should be handled individually for SOCIO‐CULTURAL Lincoff, G. (1984). Mush‐ storing and should never be stacked very This mushroom is not as frequently encoun‐ deep in order to avoid breaking those at the rooms. New York, NY: tered as other edibles and is therefore less bo om. Chancleer Press. well known.

CAUTION PREPARATIONS AND PROCESSING Clean individual mushrooms as soon as (Connued) This mushroom is very disnct because of its picked to avoid ge ng dirt among the overall coloraon and the teeth under the spines from contact with the other speci cap — thus “sweet tooth”. ‐ mens during transport. The teeth are ex ‐ tremely fragile and hard to clean. If neces ‐ sary, clean dirt caught among the teeth by HARVESTER HANDBOOK

SWEET TOOTH MUSHROOM SUMMER+ ED‐M

McFarland, J., & Mueller, blowing on it. Minnesota Rule 6136.0400 Subpart 2 prohib‐ G. M. (2009). Edible wild its foraging of all mushrooms in scienﬁc and mushrooms of Illinois and Markets natural areas. “It is unlawful for any person surrounding states. to destroy, injure, damage, molest, or re‐ Consider farmers markets and restaurants, Champaign, IL: University move any natural resources within scienﬁc but recognize that mushroom commerciali‐ of Illinois Press. and natural areas. . . .” za on is regulated by Minnesota Food Code (Chapter 4626.0155 Wild Mushrooms). Minnesota trespass laws prohibit individuals Sinclair, W. A., & Lyon, H. H. (2005). Diseases of from foraging mushrooms on private lands. Minnesota Statute 609.605 states, “A person trees and shrubs. 2nd ed. Regulaons is guilty of a misdemeanor if [that] person Ithaca, NY: Comstock Foraging regulaons vary by land manage‐ ment unit. As responsible stewards of our intenonally . . . enters the premises of an‐ Publishing Associates, lands, individuals are responsible for check‐ other with intent to take or injure any fruit Cornell University Press. ing all regional and local park rules to ensure [a mushroom would be considered a fruit], compliance with the law. fruit trees, or vegetables growing on the premises, without the permission of the Sweet tooth and other mushrooms may be owner or occupant.” legally gathered for non‐commercial use from state forests, parks, recreaon areas or Always seek wrien permission of private waysides in Minnesota. Minnesota Rule landowners and do your part to build posi‐ 6100.0900 Subpart 2E states that, ve relaonships with them. Many landown‐ “Collecng or possessing naturally occurring ers, if asked, would be happy to allow forag‐ plants in a fresh state in state parks is pro‐ ing for mushrooms on their lands. hibited, except that edible fruit and mush‐ rooms may be harvested for personal, non‐ commercial use.”

Notes

UNIVERSITY OF MINNESOTA EXTENSION

LOBSTER MUSHROOM SUMMER+ ED‐M

LIFE FORM Fungus

PART USED Parasized fruing body

SCIENTIFIC NAME Hypomyces lacƟﬂuorum

COMMON Lobster mushroom

OJIBWE Ozhawe‐wazashkwedi

HMONG Not available Above le: Short‐stemmed russula (Russula brevipes) — the host species for Hypomyces lac‐ ﬂuorum. Photo by D. Wilsey. Above right and below: The parasized R. brevipes becomes SPANISH the lobster mushroom, displaying the disnct orange hue and deformed appearance. Photos Not available by M. Kempenich.

HARVESTER HANDBOOK

LOBSTER MUSHROOM SUMMER+ ED‐M

Key Characteriscs

PRODUCT

 Look for lobster mushrooms growing on the ground throughout Minnesota. HARVEST

 Lobster mushrooms emerge around mid‐July through the end of September. REGULATORY  Minnesota statute regulates commercial mushroom harvest.

CAUTIONS

 DO NOT EAT any mushroom unless you are certain of a posive idenﬁcaon.

Loca on crisp consistency. When cut in half, the white inside contrasts sharply with the or‐ DISTRIBUTION and HABITAT ange shell around it (see image on next Lobster mushrooms are found throughout page). Minnesota growing on the ground scaered

over small open areas, occasionally singly, CAUTION (LOOK‐ALIKES) under conifers and deciduous trees. The lobster mushroom does not have a look‐ alike. Since the identy of the parasized Idenﬁcaon mushroom is hidden by the parasite, some DESCRIPTION authories cauon against using it as food. The lobster mushroom’s size ranges from 2‐6 However, it is well known that H. lacﬂuor‐

inches or more. The mushroom’s orange‐red um parasizes a white Russula and, possibly, to deep vermillion color results from the some Lactarius species that are not poison‐ fruing bodies of the maturing parasite, H. ous and lack culinary value without the para‐ lacﬂuorum, that completely encases the site. They do not present a health hazard.

host, forming an orange shell around it. The host is a gilled mushroom, but the parasite Uses obscures the shape of the gills, and they may GENERAL be discerned only as low ridges on the un ‐ This mushroom is an edible. derside.

Mycologists who have succeeded in deter‐ Harvest mining the host species of some fruing bod‐ WHAT TO HARVEST ies have so far idenﬁed only Russula brevi‐ Harvest the enre parasized fruing body. pes as host, but the presence of non‐ parasized Lactarius piperatus is frequently WHEN TO HARVEST present near mature lobster mushrooms, Harvest mid‐July through the end of Septem‐ UNIVERSITY OF MINNESOTA raising the possibility that it too may serve as ber, depending on weather condions. The EXTENSION the host. The lobster mushroom has a solid, ﬁrm texture and durable skin make this

LOBSTER MUSHROOM SUMMER+ ED‐M

TRANSPORT REFERENCES Transport aer harvest in a flat‐boomed Lincoff, G. (Ed.). (1984). box or basket is recommended, but lobster NaƟonal Audubon Socie- mushrooms will not be significantly dam ‐ ty field guide to North aged if carried in any type of container for a American mushrooms. short me. Special handling should be em‐ ployed in the case of large specimens to New York, NY: Chan‐ keep them intact. cleer Press.

PREPARATIONS AND PROCESSING Lincoff, G. (1984). Mush- Only solid, firm fruing bodies should be rooms. New York, NY: kept. To clean, they may be brushed with a Chancleer Press. so brush. Check the enre mushroom for the presence of insects. Molds may also be Arora, D. (1979). Mush- present in crevices on the lower part of the rooms demysƟfied. mushroom, and these would have to be cut Berkeley, CA: Ten Speed away. Press. Above: A piece of lobster mushroom with the stem cut away. Photo by D. Wilsey. Markets Kuo, M. (2007). 100 edi- Consider farmers markets and restaurants, ble mushrooms. Ann Ar‐ mushroom somewhat waterproof, and it but recognize that mushroom commerciali‐ bor, MI: University of may be collected soon aer rain. zaon is regulated by Minnesota Food Code Michigan Press. (Chapter 4626.0155 Wild Mushrooms). HOW TO HARVEST McFarland, J., & Mueller, Use a plain sharp knife, such as a pocket ‐ Regulaons G. M. (2009). Edible wild knife to cut the fruing body cleanly above mushrooms of Illinois and ground level. If the cap feels solid enough, it Foraging regulaons vary by land manage‐ may somemes be broken off cleanly by ment unit. As responsible stewards of our surrounding states. bending or twisng unl it separates. The lands, individuals are responsible for check‐ Champaign, IL: University lobster has the tendency to accumulate dirt ing all regional and local park rules to ensure of Illinois Press. and debris, and it needs to be cleaned in the compliance with the law. field. Bessee, A. E., Bessee, Lobster and other mushrooms may be legal‐ A. R., & Fischer, D.W. Handling ly gathered for non‐commercial use from (1997). Mushrooms of STORAGE state forests, parks, recreaon areas or way‐ northeastern North Store in a well‐venlated, cool and dry loca‐ sides in Minnesota. Minnesota Rule America. Syracuse, NY: 6100.0900 Subpart 2E states that, on, such as a refrigerator. Lobster mush‐ Syracuse University rooms should not be wet, but allowed to air‐ “Collecng or possessing naturally occurring plants in a fresh state in state parks is pro‐ Press. dry before storage. Refrigerated storage can extend their shelf life to around two weeks, hibited, except that edible fruit and mush‐

depending on how solid and clean the rooms may be harvested for personal, non‐ mushrooms are. However, storing mush‐ commercial use.” (ConƟnued)

rooms longer than a week is not recom‐ mended. Minnesota Rule 6136.0400 Subpart 2 pro‐ hibits foraging of all mushrooms in scienﬁc HARVESTER HANDBOOK

LOBSTER MUSHROOM SUMMER+ ED‐M

and natural areas. “It is unlawful for any per [a mushroom would be considered a fruit], Barron, G. (1999). Mush- ‐ son to destroy, injure, damage, molest, or fruit trees, or vegetables growing on the rooms of northeast North remove any natural resources within scien‐ premises, without the permission of the America. Auburn, WA: ﬁc and natural areas. . . .” owner or occupant.” Lone Pine Publishing.

Always seek wrien permission of private Minnesota trespass laws prohibit individuals landowners and do your part to build posi‐ from foraging mushrooms on private lands. ve relaonships with them. Many landown‐ Minnesota Statute 609.605 states, “A person ers, if asked, would be happy to allow forag‐ is guilty of a misdemeanor if [that] person ing for mushrooms on their lands. intenonally . . . enters the premises of an‐ other with intent to take or injure any fruit

Notes

UNIVERSITY OF MINNESOTA EXTENSION

CHICKEN‐OF‐THE‐WOODS SUMMER+ ED‐M

LIFE FORM Fungus

PART USED Mushroom fruing body

SCIENTIFIC NAME Laeporus sulphureus Laeporus cincinnatus

COMMON Chicken‐of‐the‐woods Sulfur shelf

OJIBWE Ojishtad (a general term)

HMONG Not available

Above: Chicken‐of‐the‐woods growing on a standing tree. Below: Close up of the sulfur SPANISH shelf mushroom. Photos by A. Gerenday at Lee and Rose Warner Nature Center. Not available

HARVESTER HANDBOOK

CHICKEN‐OF‐THE‐WOODS SUMMER+ ED‐M

CAUTIONS Do not gather from coni‐ Key Characteriscs fers (pine trees); may cause gastric upset when PRODUCT growing on this sub‐ strate.  Chicken‐of‐the‐woods is a bright orange and yellow mushroom growing on toppled trunks or sll standing live trees.  Most oen associated with oak trees.

HARVEST  Chicken‐of‐the‐woods is found following wet periods from late spring to fall.

REGULATORY  Minnesota statute regulates commercial mushroom harvest.

CAUTIONS

 Chicken‐of‐the‐woods is easy to idenfy but should not be collected from conifers (pines) due to potenal for gastric upset.  DO NOT EAT any mushroom unless you are certain of a posive idenﬁcaon.

CAUTION (LOOK‐ALIKES) Loca on Chicken‐of‐the‐woods collected from conifer DISTRIBUTION and HABITAT woods should be avoided. Do not use for Chicken of the woods can be found through ‐ ‐ ‐ ‐ food if mushroom is old and breaks easily. out Minnesota in hardwood forests and oc‐ casionally in conifer forests on downed or sll standing dead wood or on trunks and Uses larger branches of live trees. SOCIO‐CULTURAL This mushroom is popular as a meat subs‐ Iden ﬁca on tute. DESCRIPTION Chicken‐of‐the‐woods (somemes referred Harvest to as a chicken mushroom) is a bright, color‐ WHAT TO HARVEST ful mushroom that grows in large clusters or Harvest individual fans or clusters while sll as single fans. A single cluster may weigh as brightly colored and sll fresh and pliable. much as 10 pounds. The top poron is or‐

ange, and the lower part is bright lemon yel‐ WHEN TO HARVEST low. Occasionally, rosees in which the un‐ The harvest season for chicken‐of‐the‐woods derside is white or cream colored (L. cincin‐ runs from mid‐May through early October, natus) may be found at the base of trees. depending on exact locaon and weather Young specimens are so. As the mushroom condions. Since it is a sturdy and firm UNIVERSITY OF MINNESOTA ages it becomes firmer: first sll pliable but mushroom, it is less affected by precipitaon then turning tough and woody. Eventually, and may be picked soon a er rainfall. In ad EXTENSION ‐ the mushroom becomes white and crumbly. dion, the mushroom gets moisture from

CHICKEN‐OF‐THE‐WOODS SUMMER+ ED‐M

PREPARATIONS AND PROCESSING REFERENCES The top surface of the brackets may be gen‐ tly brushed with a so brush. Occasional Arora, D. (1979). Mush‐ embedded twigs and leaves may be re‐ rooms demysﬁed. moved with a knife. Although insect infesta‐ Berkeley, CA: Ten Speed on is rare, the enre cluster should be Press. checked. Trimming insect damaged parts with a knife may be possible. Chicken‐of‐the Barron, G. (1999). Mush‐ ‐woods does not break cleanly, use a knife. rooms of northeast North America. Auburn, WA: Markets Lone Pine Publishing. Consider farmers markets and restaurants, but recognize that mushroom commerciali‐ Bessee, A. E., Bessee, zaon is regulated by Minnesota Food Code A. R., & Fischer, D. W. (Chapter 4626.0155 Wild Mushrooms). Above: Chicken‐of‐the‐woods in its glory! (1997). Mushrooms of

Photo by M. Kempenich. northeastern North Regulaons America. Syracuse, NY: the damp wood on which it grows and is Foraging regulaons vary by land manage‐ Syracuse University therefore less aﬀected by drought than ment unit. As responsible stewards of our Press. mushrooms growing on soils. lands, individuals are responsible for check‐

ing all regional and local park rules to ensure Kuo, M. (2007). 100 edi‐ HOW TO HARVEST compliance with the law. Use a sharp, heavy duty blade to cut clusters ble mushrooms. Ann Ar‐ just above the aachment to the wood. bor, MI: University of Chicken‐of‐the‐woods do not break cleanly; Chicken‐of‐the‐woods and other mush‐ Michigan Press. aempts to break them may cause damage. rooms may be legally gathered for non‐ commercial use from state forests, parks, Lincoff, G. (Ed.). (1981). CAUTION recreaon areas or waysides in Minnesota. Naonal Audubon Socie‐ Minnesota Rule 6100.0900 Subpart 2E Older mushrooms become tough and even‐ ty field guide to North tually turn white and powdery. Older mush‐ states that, “Collecng or possessing natu‐ rally occurring plants in a fresh state in state American mushrooms. rooms may be difficult to digest and may New York, NY: Alfred A. cause gastro‐intesnal problems. parks is prohibited, except that edible fruit Knopf. and mushrooms may be harvested for per‐ sonal, non‐commercial use.” Handling Lincoff, G. (1984). Mush‐ STORAGE Minnesota Rule 6136.0400 Subpart 2 pro‐ rooms. New York, NY: Store in a well‐venlated, cool, dry place. hibits foraging of all mushrooms in scienfic Chancleer Press. Refrigerated storage can extend shelf life up and natural areas. “It is unlawful for any to a week. Chicken‐of‐the‐woods should be person to destroy, injure, damage, molest, wet, but allowed to air‐dry to remove excess or remove any natural resources within sci‐ moisture. (Connued) enfic and natural areas. . . .”

TRANSPORT Transport during harvest in a large, ﬂat‐ Minnesota trespass laws prohibit individuals boomed box or basket. from foraging mushrooms on private lands. Minnesota Statute 609.605 states, “A per‐ HARVESTER HANDBOOK

CHICKEN‐OF‐THE‐WOODS SUMMER+ ED‐M

McFarland, J., & Mueller, son is guilty of a misdemeanor if [that] per‐ Always seek wrien permission of private G. M. (2009). Edible wild son intenonally . . . enters the premises of landowners and do your part to build posi‐ mushrooms of Illinois and another with intent to take or injure any ve relaonships with them. Many landown‐ surrounding states. fruit [a mushroom would be considered a ers, if asked, would be happy to allow forag‐ Champaign, IL: University fruit], fruit trees, or vegetables growing on ing for mushrooms on their lands. of Illinois Press. the premises, without the permission of the owner or occupant.” Sinclair, W. A., & Lyon, H. H. (2005). Diseases of trees and shrubs. 2nd ed. Notes Ithaca, NY: Comstock Publishing Associates, Cornell University Press.

UNIVERSITY OF MINNESOTA EXTENSION

CHANTERELLE SUMMER+ ED‐M

LIFE FORM Fungus

PART USED Mushroom fruing body, caps and stem

SCIENTIFIC NAME Cantharellus cibarius

COMMON Chanterelle

OJIBWE Not available

HMONG Not available

SPANISH Hongo chanterelle Above: Chanterelles among the leaf lier. Below le: Harvested chanterelle. Photos by Rebozuelo A. Gerenday at Lee and Rose Warner Nature Center. Below right: Chanterelle before harvest.

Photo by M. Kempenich.

HARVESTER HANDBOOK

CHANTERELLE SUMMER+ ED‐M

CAUTIONS Chanterelles have at Key Characteriscs least three look‐alikes that need to be avoided: PRODUCT

Jack‐o‐lantern  Look for chanterelles throughout Minnesota in both hardwood and conifer forests. (Omphalatus illudens), HARVEST

False chanterelle  Chanterelles emerge between July and September. (Hygrophoropsis auran- SOCIO‐ECONOMIC acum) and  Chanterelles are known to be some of the ﬁnest edible mushrooms.

Woolly chanterelle REGULATORY (Gomphus ﬂoccosus).  Minnesota statute regulates commercial mushroom harvest.

All three may cause mild CAUTIONS to severe gastric upset  Chanterelles have at least three look‐alikes dthat nee to be avoided! when eaten.

Loca on Stem ranges from 1‐3 three inches in length. It is equal or narrower at the base, solid, DISTRIBUTION and HABITAT ﬁrm, dsmooth an either the same color as Chanterelles grow throughout Minnesota on the cap or paler. the ground in both hardwood and conifer

forests. They grow singly, in loose groups or The ﬂesh of chanterelles tends to be thick, widely sca ered. In deciduous woods, they ﬁrm, yellowish or white. Odor is fragrant, prefer oak; in conifer woods they grow in fruity and oen described as apricot. Spore moss or near water. print white or cream.

Idenﬁcaon CAUTION (LOOK‐ALIKES) DESCRIPTION Chanterelles have at least three lookalikes Cap is 1‐6 inches in diameter, convex or that need to be avoided: Jack‐o‐lantern

plane, becoming depressed and funnel (Omphalatus illudens), false chanterelle shaped in age. The margin is in‐rolled at ﬁrst, (Hygrophoropsis auranacum) and woolly then straight, becoming wavy or lobed. It has chanterelle (Gomphus ﬂoccosus). All three a smooth surface and has dull, egg yolk yel‐ may cause mild to severe gastric upset when eaten. To avoid mistakes, read carefully the low, yellow orange or lighter color. The un‐ dersurface has ridges that descend on the descripon of each below. stem and that resemble gills. Chanterelles always grow on the ground and Gills are colored like the cap. They may fork, the stems are not fused. In addion, the fra‐ and, frequently, they will have cross walls grant fruity odor is an important character in UNIVERSITY OF MINNESOTA between them. disnguishing it from its three lookalikes. EXTENSION However, note that chanterelles are not edi‐

CHANTERELLE SUMMER+ ED‐M

rooms are about the same size as the chan‐ terelle, but diﬀer in the presence of scales REFERENCES on the cap, i.e., inside the cone. The outside Arora, D. (1979). Mush- of the funnel has whish ridges, and the rooms demysﬁed. stem is hollow. Berkeley, CA: Ten Speed

Press. Uses GENERAL Barron, G. (1999). Mush- Chanterelles are used in sauces served over rooms of northeast North pasta or cooked in gravy served over chicken America. Auburn, WA: or beef. Parsley, garlic and onion are the Lone Pine Publishing. most common culinary companions.

SOCIO‐CULTURAL Bessee, A. E., Bessee, Because of its delicate flavor, chanterelles A. R., & Fischer, D. W. lend themselves well to experimentaon in (1997). Mushrooms of different culinary forms. They have been northeastern North used as flavorings in ice cream and cake America. Syracuse, NY: Above: Poisonous Look-alike: Jack‐o‐ cream filling. Syracuse University lantern mushroom (Omphalatus illudens). Press. Photo by A. Gerenday. ECONOMIC Chanterelles fetch a good price. Those found Kuo, M. (2007). 100 edi- in supermarkets in Minnesota are primarily ble raw; in this state they can cause serious ble mushrooms. Ann Ar‐ imported from other states, likely due to gastrointesnal problems. barriers to commercializa on of wild bor, MI: University of ‐ harvested mushrooms in Minnesota. Michigan Press. Jack‐o‐lantern is usually found under oak trees, growing in clusters on wood that may CAUTION Lincoff, G. (Ed.). (1981). be buried and not readily noced. The enre Do not eat raw. mushroom is dark orange, darker than a Naonal Audubon Socie- chanterelle. The cap has a regular round ty field guide to North shape, and it has a depression in the center. Harvest American mushrooms. The gills are thin and run down the stem. WHAT TO HARVEST New York, NY: Alfred A. The stems are much longer than on a chan‐ Harvest fresh, firm, fruing bodies only. Knopf. terelle, and they taper toward the base where they are usually fused together. WHEN TO HARVEST Lincoff, G. (1984). Mush- Generally, chanterelles fruit mid‐July rooms. New York, NY: False chanterelle is found in conifer woods, through mid‐September, depending on Chancleer Press. rarely with hardwoods. It grows on stumps weather condions. Picking is best if mush‐ and rong wood. It is dark orange to orange rooms are not wet. ‐brown. The gills are bright orange, very (Connued) close together, thin and run down the stem. HOW TO HARVEST This mushroom does not have a disncve Cut stems above ground level using a plain, odor or taste. sharp knife.

Woolly chanterelles are usually found in CAUTION conifer forests. These funnel‐shaped mush‐ Older mushrooms can be wormy. HARVESTER HANDBOOK

CHANTERELLE SUMMER+ ED‐M

lands, individuals are responsible for check McFarland, J., & Mueller, Handling ‐ ing all regional and local park rules to ensure G. M. (2009). Edible wild STORAGE compliance with the law. Store in a well ven lated, cool, dry loca on mushrooms of Illinois and ‐ such as a refrigerator. Chanterelles should surrounding states. Chanterelles and other mushrooms may be not be wet; allow to air dry before storage. Champaign, IL: University ‐ legally gathered for non‐commercial use Refrigera on will extend their shelf life three of Illinois Press. from state forests, parks, recreaon areas or or four days, and will help to preserve the waysides in Minnesota. Minnesota Rule flavor. Chanterelles store well refrigerated, 6100.0900 Subpart 2E states that, Sinclair, W. A., & Lyon, H. but may dry at the margins under extended “Collecng or possessing naturally occurring H. (2005). Diseases of storage. To extend shelf life during refrigera‐ nd plants in a fresh state in state parks is pro‐ trees and shrubs. 2 ed. on, you may cover the container with a hibited, except that edible fruit and mush‐ Ithaca, NY: Comstock damp paper or cloth towel. rooms may be harvested for personal, non‐ Publishing Associates, commercial use.” TRANSPORT Cornell University Press. Transport preferably in a flat bo omed ‐ Minnesota Rule 6136.0400 Subpart 2 prohib‐ basket, but may be transported in a paper its foraging of all mushrooms in scienfic and bag. Take care not to stack the mushrooms natural areas (SNA). “It is unlawful for any in too many layers; the weight could damage person to destroy, injure, damage, molest, those on the bo om. Do not use plas c or remove any natural resources within sci‐ bags. enfic and natural areas. . . .”

PREPARATIONS AND PROCESSING Minnesota trespass laws prohibit individuals Remove surface debris with a so brush. The from foraging mushrooms on private lands. mushroom should feel ﬁrm throughout; if it Minnesota Statute 609.605 states, “A person does not, inspect more closely for the pres ‐ is guilty of a misdemeanor if [that] person ence of insects ateth base of the stem and intenonally . . . enters the premises of an‐ in the center of the cap. Do not dehydrate other with intent to take or injure any fruit chanterelles; they do not recons tute well. [a mushroom would be considered a fruit], fruit trees, or vegetables growing on the Markets premises, without the permission of the Consider farmers markets and restaurants, owner or occupant.” but recognize that mushroom commerciali‐ zaon is regulated by Minnesota Food Code Always seek wrien permission of private (Chapter 4626.0155 Wild Mushrooms). landowners and do your part to build posi‐ ve relaonships with them. Many landown‐ ers, if asked, would be happy to allow forag‐ Regulaons ing for mushrooms on their lands. Foraging regulaons vary by land manage‐ ment unit. As responsible stewards of our

The Paciﬁc golden chanterelle is the oﬃcial state UNIVERSITY OF MINNESOTA mushroom of Oregon. Minnesota’s is the morel. EXTENSION

BALSAM BOUGHS FALL HD

LIFE FORM Tree

PART USED Foliage

SCIENTIFIC NAME Abies balsamea

COMMON Balsam ﬁr

OJIBWE Zhingob

HMONG Not available Above le: Balsam stand. Photo by J. Miedtke. Above right: Balsam needles and node. Photo by D. Wilsey. Below: Balsam wreath. Photo by D. Fuller. SPANISH Abeto balsámico or Abeto de navidad

HARVESTER HANDBOOK

BALSAM BOUGHS FALL HD

Key Characteriscs

PRODUCT

 Look for balsam in the shaded understory of forests in northeast and southeast Minnesota. HARVEST  To ensure needle retenon, bough harvest begins aer the second hard frost.

SOCIO‐ECONOMIC  Minnesota is a naonal leader in balsam wreath producon, generang $20 million per year, with most sales outside Minnesota.  Seasonal bough harvest and wreath producon provides income and employment for hundreds of people throughout the state.

REGULATORY  Minnesota statutes regulate the harvest, transport and bulk purchase of balsam boughs.

CAUTIONS  A properly harvested tree will connue to grow and produce harvestable boughs.

Locaon Idenficaon DISTRIBUTION DESCRIPTION Nave to Minnesota, balsam fir is found in Balsam fir is a small to medium-sized tree, the northeast and southeastern regions of typically 50-60 feet high. It has a disncve the state. pyramidal or conical shape. Its bark is smooth and silvery-gray. The needles are flat HABITAT with smooth margins. A disnguishing char- Balsam fir grows in shady condions — a acterisc on the lower surface of the balsam characterisc referred to as “shade toler- fir needle is a prominent midrib and two ant”. It can be found growing on a variety of rows of white colored bands. These are soil condions, including sandy, rocky or called “stomata,” and they serve as pores for loamy soils, and in peat. Balsam fir grows in the needles. The needles remain on the pure stands or mixed with other tree spe- branches for 8-13 years. Its cones are erect cies. It is commonly associated with white and stand upright on the branches. spruce (Picea glauca) and northern white cedar (Thuja occidentalis). CAUTION (LOOK‐ALIKES) Spruce is commonly mistaken for balsam. UNIVERSITY OF MINNESOTA One way to tell balsam fir from the similar EXTENSION looking spruce is that the balsam fir needles

BALSAM BOUGHS FALL HD

Because the harvest of boughs became so pervasive over the years, and concerns about the sustainability of the resource arose, Minnesota established the Balsam Bough Partnership. This is a cooperave group of public and private agencies and industry focused on ensuring the sustainability of the resource and strengthening the industry.

ECONOMIC In Minnesota, there is a long heritage of harvesng boughs for personal use or for supplemental income. Balsam is preferred for wreath making because of its strong and persistent fragrance. Gathering balsam boughs for the producon of holiday wreaths has become a coage industry in Above: Roadside sign placed by a local the state. bough buyer. Photo by D. Wilsey.  Minnesota is one of the naon’s leaders in wreath producon. are ﬁxed directly on the branch, while  Boughs and wreaths are a $20 million spruce needles fasten with a peg-like base. per year industry, with most of the sales going outside of Minnesota. Uses  Bough harvest and wreath making provide seasonal income and employment GENERAL to hundreds of Minnesotans. Balsam ﬁr is used for pulpwood and lumber,

and is chipped for woody biomass. Some companies extract oils from the boughs for Harvest use in cosmecs. Needles can be used as a WHAT TO HARVEST room fragrance by simmering them in hot A quality wreath is dependent on quality water. boughs.  Boughs should be dense with needles SOCIO‐CULTURAL that are dark green in color. Historically, people used balsam ﬁr resin  Harvest from the boom half of the (found in the blisters on tree trunks) as a tree. Boughs at the top of mature trees salve prized for its ansepc and analgesic are considered unsuitable by many qualies that keep small wounds from fes- wreath makers. tering.  Harvest ﬂat or semi-rounded boughs.

In the northeastern United States, parcu- WHEN TO HARVEST larly in Maine, dried balsam fir needles are Boughs cannot be collected unl there are used as stuffing for small pillows used as two hard frosts that firmly ‘set’ the needles fragrant decoraons and drawer sachets. onto the branch. Generally, in northern Min- nesota, boughs are harvested from late Sep- HARVESTER HANDBOOK

BALSAM BOUGHS FALL HD

REFERENCES tember/early October through the beginning Markets Minnesota Department of December. Prices o ered for boughs o en depend on of Natural Resources and ff bough quality and the rela onship between University of Minnesota HOW TO HARVEST the buyer and harvester. As with most busi- Boughs can be snipped with pruners or, Extension. (2005). Careful nesses, bough buyers appreciate good quali- when colder, snapped off the branch. The harvest fact sheet. Re‐ ty, consistent quan ty and reliability. It is Balsam Bough Partnership established the trieved from hp:// also a good idea to iden fy a buyer before following recommended guidelines for sus- files.dnr.state.mn.us/ harves ng. tainable harvest: forestry/um/  Harvest boughs from trees that are over Minnesota’s balsam resource is ample and carefulhar‐ 7 feet tall. allows for growth in markets for wreaths and vest_brochure.pdf  When harvesng from smaller, young other value-added products, including mixed trees, leave at least 50 percent of the -species wreaths, swags, garlands, etc. Smith, W. R. (2008). limbs intact in the upper poron of the

Trees and shrubs of Min‐ tree. nesota. Minneapolis,  Harvest branches that are no larger than Regulaons MN: University of Minne‐ the diameter of a pencil. Minnesota statutes regulate the harvest,  Only harvest a por on of the branch. Do sota Press. transport and bulk purchase of balsam not remove the enre branch. boughs.

 Harvest (88.642.1): “No person shall cut, Wilsey, D.S., & Miedtke, Handling harvest, remove, transport, or possess J. (2009). Management for decorave purposes or for sale more STORAGE and markeng of non‐ than three decorave trees, more than Once collected, boughs need to be kept cool mber forest products. In 100 pounds of decorave boughs, or and out of direct sunlight and wind to retain M. J. Baughman, C. R. more than 100 pounds of any other dec‐ color and prevent drying. Garages or out- Blinn, J. G. DuPlissis, E. orave materials without the wrien buildings provide good storage areas. consent of the owner or authorized Sagor, A. S. Gupta, D. agent of the private or public land on Drake, . . . G. Wya. TRANSPORT which the decorave materials were cut (Eds.). Woodland stew‐ Many harvesters bundle boughs in roughly or harvested.” ardship: A praccal guide 25-pound bundles to bring them out of the  “Wrien consent . . . must be carried by for Midwestern landown‐ woods. every person cung, harvesng, remov‐

ers. Saint Paul, MN: Uni‐ ing, possessing, or transporng any dec‐ PREPARATIONS AND PROCESSING versity of Minnesota Ex‐ orave materials. . . .” Boughs are formed into wreaths by clipping tension.  Transport (88.642.3): “No person, com‐ to the appropriate length and either wrap- mon carrier, bough buyer, or authorized ping by hand around a hoop or by using a agent shall purchase or otherwise re‐ machine called a crimper. Adding decora- ceive for shipment or transportaon any ons like a bow, pine cones or other embel- decorave materials without recording lishments is the ﬁnal step. the seller's or consignor's name and ad‐

dress and the wrien consent on a form CAUTION furnished or otherwise approved by the Keep harvested boughs cool and out of sun- commissioner of natural resources.” light. UNIVERSITY OF MINNESOTA

EXTENSION

HEN‐OF‐THE‐WOODS +FALL ED‐M

LIFE FORM Mushroom fruing body

PART USED Caps and stems

SCIENTIFIC NAME Grifola frondosa

COMMON Hen‐of‐the‐woods

OJIBWE Wapun ojishtad HMONG Not available SPANISH Not available

Above: Hen‐of‐the‐woods close up on open ground. Below: Hen‐of‐the‐woods nestled within the base of a tree. Photos by M. Kempenich.

HARVESTER HANDBOOK

HEN‐OF‐THE‐WOODS +FALL ED‐M

CAUTIONS Two possible look‐alikes: Key Characteriscs

Meripilus giganteus and PRODUCT Polyporus umbellatus.  Look for hen‐of‐the‐woods in the hardwood forests of central and southern Minne‐ sota. HARVEST

 Hen‐of‐the‐woods begins emerging in August and persists through mid‐November. REGULATORY

 Minnesota statute regulates commercial mushroom harvest. CAUTIONS

 Hen‐of‐the‐woods has two edible look‐alikes.

T DO NO EAT any mushroom unless you are certain of a posive idenﬁcaon.

Loca on white or cream colored with rounded or an‐ gular pores that run down the stem. DISTRIBUTION and HABITAT Stems and branches are white with ﬁrm, Hen of the woods is found mostly in the ‐ ‐ ‐ slightly ﬁbrous consistency. The mushroom’s lower two thirds of the state in hardwood ‐ odor is mealy, and it tastes somewhat pep‐ forests, mostly with mature oak. Hen of the ‐ ‐ ‐ pery, but pleasant. woods clusters are found at the foot of large,

mature oaks and appear to favor white oaks. CAUTION (LOOK‐ALIKES) There are two possible look‐alikes: Meripilus Idenficaon giganteus and Polyporus umbellatus. Meripi‐ DESCRIPTION lus is larger overall and has larger caps than The hen of the woods mushroom grows on hen‐of‐the‐woods. The under surface of its ‐ ‐ ‐ the ground as a cluster and, occasionally, on cap bruises disnctly black. P. umbellatus, as its name suggests, has umbrella shaped caps exposed tree roots. It is 8‐25 or more inches ‐ in diameter, arising from a single short, trunk that are centrally posioned on the ps of ‐like base that branches repeatedly. The p branches. These two mushrooms are also of each branch opens up into a spatula, or edible and present no threat of poisoning. leaf‐shaped cap. The mushroom’s common name is derived from its visual similarity to Uses the feathered body of a sing hen. GENERAL The hen‐of‐the‐woods is an excellent edible Caps are 1 3.5 inches in diameter and are ‐ and is reputed to have health benefits. firm but supple. The upper surface is rough

UNIVERSITY OF MINNESOTA or ﬁnely ﬁbrillose and is light tan to dark SOCIO‐CULTURAL grayish brown in color. The underside is EXTENSION This mushroom is used as a side or main dish

HEN‐OF‐THE‐WOODS +FALL ED‐M

pores. Ideally, you should harvest this mush ‐ REFERENCES room 2‐4 days aer a rainfall in order to allow some of the grit to fall away naturally Lincoff, G. (Ed.). (1984). as the fruing body expands in size. Naonal Audubon Socie- ty field guide to North HOW TO HARVEST American mushrooms. Harvesng hen‐of‐the‐woods requires a New York, NY: Chan‐ sharp knife. Cut clusters low at the base, just cleer Press. above the ground or near the point of a achment when it is growing on wood. It is Lincoff, G. (1984). Mush- not recommended to pull or twist off the rooms. New York, NY: cluster, because it is likely to fracture, and it would not separate from the substrate in‐ Chancleer Press. tact. Arora, D. (1979). Mush- Handling rooms demysfied. Berkeley, CA: Ten Speed STORAGE Above: Hen‐of‐the‐woods at the base of a Press. Hen‐of‐the‐woods store well refrigerated standing tree. Photo by M. Kempenich. and may be safely kept for a week or slightly longer. To extend their shelf life during re Kuo, M. (2007). 100 edi- as a meat substute. Occasionally, it is pick‐ ‐ frigera on, you may cover them with a ble mushrooms. Ann Ar‐ led. damp paper or cloth towel that has been bor, MI: University of

ECONOMIC weed with clean water. You may also store Michigan Press. them in a rigid container with a cover. This mushroom has potenal market value. McFarland, J., & Mueller, CAUTION TRANSPORT G. M. (2009). Edible wild Transport during harvest in a large, ﬂat The known look‐alikes of this mushroom ‐ mushrooms of Illinois and bo omed box or basket. Do not stack mush pose no threat to human health. ‐ rooms on top of one another. surrounding states.

Champaign, IL: University Harvest PREPARATIONS AND PROCESSING of Illinois Press. WHAT TO HARVEST With reasonable care, the top surface of the The enre cluster, including the base, is edi‐ caps may be brushed fairly vigorously with a Bessee, A. E., Bessee, ble and can be harvested. Although the base so brush. Some people use a spoon to A. R., & Fischer, D.W. is somewhat tough, it has a crisp quality that scrape the under‐sides of individual caps to (1997). Mushrooms of some consumers ﬁnd desirable. eliminate the chance of leaving grit in the northeastern North pores. America. Syracuse, NY: WHEN TO HARVEST Syracuse University The harvest season for hen‐of‐the‐woods is Because hen‐of‐the‐woods frequently grow Press. August to mid‐November, depending on on the ground, they oen embed twigs, weather condions. Since the caps of the leaves and other debris into the caps as they hen‐of‐the‐woods do not absorb moisture grow. These areas should be cut away, but readily, it may be harvested soon aer rain. somemes this will result in the loss of a (Connued) However, be on the lookout for sand and large poron of the cluster. The enre clus‐ grit that may have splashed onto the under‐ ter must be checked for insect damage, and side of the mushroom and lodged in the these areas should be cut away as well. Be HARVESTER HANDBOOK

HEN‐OF‐THE‐WOODS +FALL ED‐M

Barron, G. (1999). Mush- rooms of northeast North Notes America. Auburn, WA: Lone Pine Publishing.

on the lookout for earwigs, in parcular, as natural areas. “It is unlawful for any person they like to nestle around the base. to destroy, injure, damage, molest, or re‐ move any natural resources within scienﬁc Regula ons and natural areas. . . .” Foraging regula ons vary by land manage ‐ Minnesota trespass laws prohibit individuals ment unit. As responsible stewards of our from foraging mushrooms on private lands. lands, individuals are responsible for check ‐ Minnesota Statute 609.605 states, “A person ing all regional and local park rules to ensure is guilty of a misdemeanor if [that] person compliance with the law. intenonally . . . enters the premises of an‐ other with intent to take or injure any fruit Hen of the woods and other mushrooms ‐ ‐ ‐ [a mushroom would be considered a fruit], may be legally gathered for non commercial ‐ fruit trees, or vegetables growing on the use from state forests, parks, recrea on are ‐ premises, without the permission of the as or waysides in Minnesota. Minnesota Rule owner or occupant.” 6100.0900 Subpart 2E states that,

“Collec ng or possessing naturally occurring Always seek wrien permission of private plants in a fresh state in state parks is pro ‐ landowners and do your part to build posi‐ hibited, except that edible fruit and mush ‐ ve relaonships with them. Many landown‐ rooms may be harvested for personal, non ‐ ers, if asked, would be happy to allow forag‐ commercial use.” ing for mushrooms on their lands.

UNIVERSITY OF MINNESOTA Minnesota Rule 6136.0400 Subpart 2 prohib‐ EXTENSION its foraging of all mushrooms in scienﬁc and

PRINCESS PINE FALL HD

LIFE FORM Forest ground cover

PART USED Mature aerial stems

SCIENTIFIC NAMES Lycopodium dendroideum

Lycopodium obscurum

COMMON Princess pine Ground pine Club moss Lycopodium

OJIBWE Gaagigebag, ‐oon (evergreen, princess pine) Above: Princess

pine with spring HMONG growth on the Not available forest ﬂoor. Photo by SPANISH D. Wilsey. Le: Not available A princess pine holiday wreath, on an ash hoop ed with basswood inner bark made by E. Nauertz. Photo by J. Miedtke.

HARVESTER HANDBOOK

PRINCESS PINE FALL HD

CAUTIONS There is great concern Key Characteriscs about the eﬀects of har‐ vest on populaon size, PRODUCT diversity and sustainabil‐ ity.  Look for princess pine in northeastern Minnesota. HARVEST

Aerial stems: Erect or  Ground pines are most frequently harvested in the fall. vercal stem growth. SOCIO‐ECONOMIC

 The first photographers used Lycopodium spores for flash powders. Rhizomes: A plant stem that grows outward from CAUTIONS the plant, frequently on  There is great concern about the effects of harvest on populaon size, diversity and or underground, that is sustainability. capable of producing new plants sby a proces  Any abrupt or intensive alteraon of growing condions can make it difficult for the known as vegetave re‐ survival of any type of exisng ground vegetaon. producon.

to ferns as they reproduce through spores. Strobili: A plant’s struc‐ Locaon DISTRIBUTION ture that contains the There are a variety of Lycopodium species Princess or ground pines are common reproducve organs of encountered in the northern forests of the throughout Canada and the eastern United non‐ﬂowering plants. Great Lakes region. The two most commonly States, extending southward to Alabama. In harvested are Lycopodium dendroideum Minnesota, princess pine can be found in (round‐branched ground pine) and Lycopodi- northeastern counes, with a few outlier um obscurum (ﬂat‐branched ground pine). populaons located in southeast Minnesota. This publicaon focuses on these two spe‐ cies. HABITAT Lycopodium species are typically found in Ground pine species have rhizomes that cool, moist condions. They can tolerate a commonly grow 4‐6 inches below ground. range of nutrient availability and can with‐ Mature stems that are between 4‐6 years

stand a wide range of light condions. Oen, and may produce strobili, or cones, that in they are found under stands of maple and turn form spores that are necessary in the basswood or under mixed pine and hard‐ sexual reproducve cycle of the plant. woods. They are associated with balsam fir. Several of the Lycopodium species have a characterisc “tree‐like” branching that re‐ Idenficaon sembles a small pine tree (see photo on first DESCRIPTION page of this fact sheet), hence the common Lycopodium comes from the Greek words name of princess pine or ground pine. “luko” (wolf) and “podos” (foot). Although UNIVERSITY OF MINNESOTA commonly called club moss, Lycopodium CAUTION (LOOK‐ALIKES) EXTENSION species are not related to mosses, but rather Other species not addressed in this publica‐

PRINCESS PINE FALL HD

ﬁne texture, the spores were used in toilet powders, makeup and pill coangs.

ECONOMIC Princess pine wreaths and décor fetch a pre‐ mium price relave to more common ﬁr wreaths.

CAUTION Carefully consider harvest sustainability be‐ fore planning market endeavors requiring princess pine species.

Harvest WHAT TO HARVEST Harvest aerial growth of ground pines. Do not harvest or uproot through harvest the below‐ground components of the plant. Above: Princess pine wreath and garland decorang an entry. Photo by J. Miedtke. WHEN TO HARVEST Ground pines are most frequently harvested in the fall, beginning around September, on include running club moss (Lycopodium which is also when the Lycopodium spores clavatum), sﬀ club moss (Lycopodium an- are mature and ready for dispersal. Harvest nonum) and ground cedar (Diphasiastrum season ends with snowfall. complanatum). Note: These species are not typically permied for harvest on public HOW TO HARVEST lands, although private landowners may Take only the mature aerial stems, recog consent. ‐ nizable by the strobili, or cones. Leave the

immature stems for a future harvest. Uses GENERAL The most efficient way to harvest princess Lycopodium species are used in seasonal ground pine is to pluck or clip the mature decoraons, in the floral industry, in medici‐ aerial stem near the base at ground level, nal and homeopathic remedies and natural‐ leaving the below‐ground poron of the izing of landscapes. plant undisturbed. Because it has not yet been determined whether it is less stressful SOCIO‐CULTURAL to the plant to have the aerial stem plucked, The spores, when mature, are highly flam‐ it is recommended that they be clipped with mable and have historically been used for a sharp instrument such as a scissors or pyrotechnics and for special effects. The first sharp hand‐held pruners. photographers used Lycopodium spores for flash powders, and one of the first photo‐ Harvesng the individual mature aerial copy machines used Lycopodium spores as a stems without disturbing the underground carbon source. In addion, due to their very rhizome may enhance the survival of the HARVESTER HANDBOOK

PRINCESS PINE FALL HD

REFERENCES plant and may increase or even smulate Harvest (88.642.1): “No person shall cut, Demchik, M., Miedtke, J., below ground rhizome branching, creang harvest, remove, transport, or possess for Preece, K., & Zasada, J. the increased potenal for future harvest decorave purposes or for sale more than (2005). Careful harvest opportunies. three decorave trees, more than 100 fact sheet. Saint Paul, pounds of decorave boughs, or more than MN. Minnesota Depart‐ CAUTION 100 pounds of any other decorave materi‐ ment of Natural Re‐ Any abrupt or intensive alteraon of growing als without the wrien consent of the owner sources and University of condions can make it diﬃcult for the surviv‐ or authorized agent of the private or public Minnesota Extension. al of any type of ground vegetaon. land on which the decorave materials were cut or harvested.” At least two years should be alloed be‐ Nauertz, E., & Matula, C. tween harvests in the same area to allow “Wrien consent . . . must be carried by eve‐ (2002). Lycopodium man‐ enough me without disturbance for possi‐ ry person cung, harvesng, removing, pos‐ agement. In M. Reichen‐ ble spore germinaon to occur and for an sessing, or transporng any decorave ma‐ bach, J. Krantz, & K. increase in ground cover. terials. . . .”

Preece (Eds.), Non‐mber When considering whether to gather any Transport (88.642.3): “No person, common forest products and impli‐ forest product, it is important to consider carrier, bough buyer, or authorized agent caons for forest manag‐ taking moderate quanes. shall purchase or otherwise receive for ship‐ ers. Saint Paul, MN: Uni‐ ment or transportaon any decorave mate‐ versity of Minnesota Ex‐ Handling rials without recording the seller's or con‐ tension. Retrieved from signor's name and address and the wrien STORAGE hp:// consent on a form furnished or otherwise Harvested princess pine should be stored in approved by the commissioner of natural www.extension.umn.edu a cool place out of direct sunlight. /specializaons/ resources.”

environment/np.html TRANSPORT Harvesters generally use burlap bags or con‐ tainers that are well venlated to contain harvested product for transport.

Markets Princess pine most oen enters the market as a raw material for decorave greens or as part of value added products such as wreaths and garlands.

Regulaons Throughout the Lake States region a permit is required if you plan to harvest Lycopodium species on public lands. Minnesota statutes regulate the harvest , transport and bulk purchase of decorave materials. UNIVERSITY OF MINNESOTA EXTENSION

RED OSIER DOGWOOD FALL BS&W

LIFE FORM Shrub

PART USED Stems

SCIENTIFIC NAME Cornus sericea L. Cornus stolinifera

COMMON Red osier dogwood Red “willow”

Above: Flowering dogwood. Right: Red OJIBWE bark and recently emerged leaves. Pho‐ Miskwaabiiminzh(iig) tos at Wikimedia.org. Below: Red osier creates a capvang center in this holi‐ HMONG Not available day decorave piece. Photo by

J. Miedtke. SPANISH Cornejo (dogwood)

HARVESTER HANDBOOK

RED OSIER DOGWOOD FALL BS&W

CAUTIONS The oils or sap produced Key Characteriscs by the dogwood species may cause a skin rash. PRODUCT

 Red osier dogwood is found in nearly every region of Minnesota. HARVEST

 It is said that one should not harvest red osier unl you can see your breath in the fall. SOCIO‐ECONOMIC

 The “osier” in red osier dogwood is derived from the French language; it means “willow‐like”.

CAUTIONS  The oils or sap produced by the dogwood species may cause a skin rash.

Loca on color of the stems of red willow gives it its name. The branches and twigs are red to DISTRIBUTION purple in color, although in a shaded area it Red osier dogwood is found in nearly every somemes will lack this coloraon. Aer the region of Minnesota – from the brush and leaves have fallen oﬀ, the deep burgundy forested lands in the north to its na ve branches add color to winter landscapes. ground in southern Minnesota. This shrub is

na ve to most of North America, with wide The leaves are opposite to one another and distribu on from California to Alaska and are commonly bright red to purple in the throughout the country to the East Coast autumn. Cluster of small white ﬂowers occur and south to Mexico. It is generally found from June to August. The ﬂowers change to growing at eleva ons below 8,200 feet white berries with smooth faces and furrows (2,500 meters). on the side.

HABITAT Red osier dogwood grows in soils that are Uses saturated with water for at least a poron of GENERAL the growing season. That is why you com‐ Thickets of red osier provide food, cover and monly find this shrub growing within wet‐ nesng habitat for many birds and wildlife. lands and at the edges of lakes, streams and Many songbirds and ruffed grouse eat red ponds. It tolerates fluctuang water tables, osier berries, while deer and rabbits browse thus making it adaptable to these wet areas. the twigs and buds. Dogwoods provide food for mammals such as raccoon, woodchuck Iden fica on and beaver. DESCRIPTION In agricultural areas, many dogwood species UNIVERSITY OF MINNESOTA The word “osier” is derived from the French are used in agroforestry plantings to serve as EXTENSION language and means “willow‐like”. The red

RED OSIER DOGWOOD FALL BS&W

white, sour berries. Others used the branch‐ Kinnikinnick: The term es and shoots to make arrows, stakes and refers generally to vari‐ other tools. Peeled twigs were used as toothbrushes because of their whitening ous smoking mixtures eﬀect and the inner bark was used for tan‐ created by Nave Ameri‐ ning or drying animal hides. can tribes.

ECONOMIC Coppice: The pracce of Red osier dogwood and many other species cung woody plants, of shrubs are used in decorave ﬂoral ar‐ both trees and shrubs, to rangements. Dogwood stems are a familiar the near ground in order and common component of winter indoor to smulate new growth and outdoor landscape arrangements. or suckering.

CAUTION The oils or sap produced by the dogwood species may cause a skin rash.

Above: Decorated tepee stake carved from red osier dogwood. Made by Harvest J. Peterson. Photo by D. Wilsey. WHAT TO HARVEST Cut stems approximately 2‐3 inches (5‐8 cm) from the base before growth begins in windbreaks and living snow fences. spring or harvest in late fall.

SOCIO‐CULTURAL WHEN TO HARVEST Red osier dogwood’s long slim stems were It is o en said that one should not harvest used by Nave Americans for basket weav‐ red osier un l you can see your breath in ing and are sll used by present‐day cra‐ the fall! Red osier dogwood is o en cop ers. Dream catchers, originang with the ‐ piced in late fall a er the leaves turn brown Potawatomi, are made with the stems of the and fall o the stem. Coppicing means sacred red osier dogwood. The Ojibwe use ﬀ cu ng stems near the ground so that new red osier dogwood bark as a dye. The inner stems will be produced from the stump or bark was mixed with other plants or miner‐ roots. In order to harvest sustainably, do not als and used to make a red dye, a light red cut all of the shrubs in one area. dye, a black dye and an ecru or khaki col‐ ored dye. An extract from red osier was It is a good idea to replant stems to start used for treang fevers and coughs. Some new plants for future years. To plant stems, Nave Americans smoked the inner bark of cut a 10 12 inch stem, about ½ inch in diam red osier. Smoking mixtures, oen known as ‐ ‐ eter, and push in the ground so the top bud kinnikinnick, blended the inner bark with (bud poin ng up, not down) is just above tobacco and other plants. More western the ground. tribes added it to the bearberry leaf to im‐ prove taste. HOW TO HARVEST

Cut, do not break, the stems. They should be Red osier dogwood was a useful species to cut using sharp tools, pruning shears or lop many diﬀerent tribes. Some tribes ate the ‐ pers. HARVESTER HANDBOOK

RED OSIER DOGWOOD FALL BS&W

Woody floral: Any woody Handling bundles gathered together. The number of plant with decorave bundles per bunch varies according to buyer STORAGE AND TRANSPORT characteriscs such as and stem size requirements. Harvested woody floral stems should be color, interesng shape and unique flowers or stored in clean water or in a 10 percent wa‐ ter and bleach soluon at 34‐40 degrees Markets leaves. Some examples Fahrenheit. In the Midwest, opportunies exist to mar‐ include dogwood, wil‐ ket decorave woody florals. Retail floral lows, birch and forsythia. Keep the stems cool and in water. Make sure shops, wholesale distributors and consumers that they are not compressed. In this way, at farmers markets and cra shows typically Bundle: A grouping of the stems can be stored for up to three to buy fresh stems. Commercial establishments individual products such four months (un l early spring) in a barn or also purchase stems for poed window dis‐ as scks or twigs. garage under ambient condions. Maintain plays, urban landscaping and other high‐end the water at an adequate level. uses. Bunch: A grouping of bundles. PREPARATIONS AND PROCESSING Regula ons Process harvested stems to meet buyers’ Minnesota statutes regulate the harvest, quality criteria. This is the most labor‐ transport, and bulk purchase of red osier as intensive stage in a woody floral enterprise. a decora ve product. Buyer criteria will include quanty, length (“,”ps “mediums” and “longs,” with the Harvest (88.642.1): “No person shall cut, length of each varying by buyer require‐ harvest, remove, transport, or possess for ments for each species or culvar) and con‐ decora ve purposes or for sale more than dion (color and lack of defects). Defects three decora ve trees, more than 100 might be browse damage, dead ps, scarred pounds of decora ve boughs, or nmore tha stems and/or excessive branching. The most 100 pounds of any other decora ve materi desirable stems are usually young, one or ‐ als without the wri en consent of the owner two year old stems, which are small in diam‐ or authorized agent of the private or public eter for easy pruning. Longer stems are usu‐ land on which the decora ve materials were ally most desirable. cut or harvested.”

The quality of the stem is of key importance “Wri en consent . . . must be carried by eve with species that are sold to the fresh and ‐ ry person cu ng, harves ng, removing, pos dried floral industries. For fresh floral mar‐ ‐ sessing, or transpor ng any decora ve ma kets, stems must be alive, flexible, full of ‐ terials. . . .” color, have no broken or dead ps and must lack insect or animal damage. Transport (88.642.3): “No person, common

carrier, bough buyer, or authorized agent Processed stems are bundled by quanty, shall purchase or otherwise receive for ship length and variety, and are either shipped or ‐ ment or transporta on any decora ve mate stored. A commercial bundle typically con‐ ‐ rials without recording the seller's or con sists of between 5‐20 stems gathered and ‐ signor's name and address and the wri en ed together with string or rubber bands. consent on a form furnished or otherwise For example, stems that are ﬁve feet or long‐ approved by the commissioner of natural er are typically bundled in ﬁves, and stems UNIVERSITY OF MINNESOTA resources.” that are 3‐5 feet long are typically bundled in EXTENSION tens. In contrast, a bunch is a number of

TREE SEEDS AND CONES FALL HD

LIFE FORM Conifer and hardwood trees and shrubs

PART USED Seeds and cones

SCIENTIFIC NAME Various

COMMON Pine cones Pine nuts Acorns Above: First‐year red pine cones (small, Seeds purple) require a second growing season while the larger cones are mature. Right: White pine cones not quite ready for OJIBWE collecon. Photos by C. Pike. Below: A Shingwaakominag fallen cone ready for a wreath. Photo by (Pine cone) D. Wilsey. HMONG Not available

SPANISH Piňa (Pine cone)

HARVESTER HANDBOOK

TREE SEEDS AND CONES FALL HD

CAUTIONS Cones and seeds should Key Characteriscs not be collected nor stored in plasc or other PRODUCT non‐breathable bags.  Tree seeds and cones can easily be found and collected throughout Minnesota. HARVEST

 For seed collecon, only harvest unopened cones. SOCIO‐ECONOMIC

 Seed and cone collecon provides many Minnesotans with important seasonal in‐

come and is an important means of maintaining the quality and diversity of Minne‐ sota forests. CAUTIONS

 Do not collect, transport or store cones and seeds in plasc bags, as this promotes

decomposion and decreases seed viability.

Locaon Uses DISTRIBUTION GENERAL Tree seeds and cones can be found in pro‐ Public and private land managers depend on ducve forested areas of Minnesota but also nursery stock created from harvested tree anywhere that trees have an opportunity to seeds to enhance and restock forested land‐ grow in a healthy environment, such as a scapes. boulevard, yard or city park. Open cones, those that have dropped their Minnesota’s forested regions include the seed, serve as a raw material for wild cra‐ northeast and the diagonal hardwood forest ers. They are used to make and adorn band that runs from the northwest to south‐ wreaths and for other cra projects. east. Sll, most landscapes in Minnesota will produce seed and cones, some with more ECONOMIC abundance than others. Cones and the nuts and seeds of hardwood trees are collected and sold to nurseries or Iden ﬁca on seed brokers. DESCRIPTION Seed and cones are the fruing structure of Harvest trees and shrubs. Cones come from ever‐ WHAT TO HARVEST green trees and nuts, and seeds from hard‐ Both seed and cone buyers typically specify wood trees and shrubs. which species they are interested in purchas‐ ing. It is wise to check with a buyer before UNIVERSITY OF MINNESOTA beginning to collect. For seeds, collect only EXTENSION mature, unopened cones, nuts and seeds.

TREE SEEDS AND CONES FALL HD

Collecon tools include buckets and sacks, usually made of burlap because its breath‐ ability minimizes composng of the seed, cones or nuts. There are some specialized nut collecon tools, such as the Nut Wiz‐ ard™, that can be useful for collecng nuts.

Handling STORAGE Recently collected cones, nuts and seeds oen contain a high amount of moisture and are suscepble to molds and com‐ posng. Heat destroys seed viability and reduces germinaon. It is also important to keep products cool to prevent molding. Store cones, nuts and seeds in a single layer unl ready to transport. It is good pracce Above: Bouquet made with greens and to bring products to the point of sale as dyed pine cones, unknown arst. Photo oen as possible, rather than saving up for by J. Miedtke. one large trip. Most buyers have the proper facilies and condions for maintaining and preserving the viability of seed. For other buyers, such as wreath makers, open and fallen cones may be appropriate. Acorns lose viability if they become dehy ‐ WHEN TO HARVEST drated. Collect them soon aer they drop and consider immersing harvested acorns in Most tree species will mature and be ready a water bath for 24 hours a er collec on. for collecon in the early fall. However, Allow them to drain for 30 minutes then some tree species develop and ripen their store in a cool, dark place. seed in the springme. Each year can be diﬀ erent so expect adjustments in ming. CAUTION The cues for determining when cones, nuts Do not usespla c bags or plas c pails with and seeds are ripe also vary. Some research lids for storage or transporta on of seeds, and learning will be required to become nuts or cones as they promote compos ng familiar with these characteriscs. The cra‐ and mold growth. ing market does not require such aenon to detail, although there will sll be stand‐ TRANSPORT ards about what makes a good cone. Products can be bagged, boxed or placed in

HOW TO HARVEST other suitable containers. Again, the prefer‐ ence is for breathable containers, such as Most collecon is done by hand picking. those with an open weave. Some species have cones that fall to the ground. These can be collected using tarps PREPARATIONS AND PROCESSING or rakes. Collector should become aware of Most o en, cones and seeds are delivered buyers’ standards for clean seeds. It is good unprocessed to buyers. However, cones pracce to note the county in which cones intended for the cra market may fetch and seeds were harvested. HARVESTER HANDBOOK

TREE SEEDS AND CONES FALL HD

REFERENCES higher prices if cleaned, painted, dyed or otherwise altered by value added pro Minnesota Department ‐ ‐ cessing. of Natural Resources.

(2005). A cizens’ guide to DNR forestry. Saint Markets Paul, MN: Department of Consider market demand first, before col‐ Natural Resources. lecng cones, nuts and seeds. Some research will be needed to find buyers. The Minneso ‐ ta Department of Natural Resources (DNR) Olds, J. (2002). Seed col‐ Division of Forestry organizes a yearly seed lecon for direct seeding. and cone collecon effort. Local DNR Forest‐ In M. Reichenbach, J. ry offices make for ad goo first contact. DNR Krantz, & K. Preece Forestry staff should be able to direct collec‐ (Eds.), Non‐mber forest tors to preferred locaons for collecon, Above: Decorave wreath made with cones products and implica‐ based on species representaon and genec and garnished with other natural products. ons for forest manag‐ stock of trees. Arst: D. Goemann. Photo by J. Miedtke. ers. Saint Paul, MN: Uni‐ versity of Minnesota Ex‐ Private buyers also may be interested in pur‐ chasing cones, nuts and seeds. Use inial Regulaons tension. contact to ensure that the proper species are Most state lands allow harvest of cones, nuts being collected and to learn about a buyer’s and seeds without a permit. It is always a specificaons regarding quanes, quality, good idea to get permission before har‐ delivery and other consideraons. Beyond vesng, ideally in wring, regardless of own‐ the nursery market for seeds, other markets ership. include cones for holiday décor, wild cra‐ ers, fire starters and more.

Table: Seed collecon consideraons for select species. Source: MN DNR.

Collecon Ripeness Bearing Price Species Time Indicator Age (2011)

Tamarack August Tan 20‐40 years $120/bushel

Black spruce September Purple 30‐40 years $50/bushel

Jack pine September Tan 3‐15 years $30/bushel

White pine September Reddish–purple 5‐10 years N/A UNIVERSITY OF MINNESOTA EXTENSION

BASSWOOD WINTER BS&W

LIFE FORM Tree

PART USED Trunk and wood, inner bark, ﬂowers and imma‐ ture leaves.

SCIENTIFIC NAME Tilia Americana L.

COMMON American basswood Linden

OJIBWE Wiigob

HMONG Zaub ntoo lab (Tree leaves)

SPANISH Tilo

Above: Figures carved from basswood. ArƟst: Bill Jaeger. Inset: Basswood leaves. Photos by J. Miedtke. The Ojibwe term memeqwesii describes the liƩle people, or elves, above. HARVESTER HANDBOOK

BASSWOOD WINTER BS&W

Mesic: Sites with well‐ balanced moisture. Key Characteriscs

Loam: Soil composed of PRODUCT sand, silt and clay in bal‐ anced composion. Both  Basswood can be found throughout the eastern United States and throughout most ferle and well‐drained. of Minnesota.  According to a local basswood distributor, Itasca County basswood is prized through‐ Alluvial: Fine‐grain soil out the country for its carve‐ability. that results from rivers– past or present– flowing HARVEST over flood plains.  Harvest basswood in the winter when the ground is frozen and the trees are dormant. Late‐successional: De‐ scribes species and spe‐ SOCIO‐ECONOMIC cies composions that  Basswood is a favorite among wood carvers. will remain relavely sta‐  Basswood inner bark is a strong fiber used in Ojibwe basketry. ble in representaon as long as a site remains REGULATORY undisturbed, such as by  Permits to harvest basswood trees on public lands are needed and may be obtained mber harvest or fire. through the land managers.

Loca on allengensis). Basswood can also be associat‐ ed with young forests growing with bur oak DISTRIBUTION (Quercus macrocarpa), aspen (Populous Basswood is distributed throughout the east ‐ tremuloides), paper birch (Betula paperifa) ern United States and is found throughout and ash species (Fraxinus spp.) most of Minnesota. Many communi es plant linden trees as an ornamental shade tree. Idenﬁcaon HABITAT DESCRIPTION Basswood is commonly associated with sites Basswood is a tall tree with a small crown with balanced moisture (mesic sites) and and upward growing branches. On quality thrives on land with rich, loamy soils and sites it can reach 100 feet in height and may favors sites with rich, alluvial soils. Minneso‐ grow to be three feet in diameter. Basswood ta’s rich forest land can produce large bass‐ can grow as an individual tree but is fre‐ wood trees. quently found growing in clusters, or with mulple stems (or suckers) growing on the Basswood is generally considered to be a base of the tree. late‐successional (climax) species and com‐ monly grows in mixed stands with sugar ma‐ During the growing season, basswood has a UNIVERSITY OF MINNESOTA ple (Acer saccharum), northern red oak disncve large leaf that is posioned alter‐ EXTENSION (Quercus rubra) and yellow birch (Betula nately on the stem. The leaf is heart‐shaped

BASSWOOD WINTER BS&W

ments, piano keys, Venean blinds and ve‐ neer. The wood does not produce splinters

and is ideal for making into handles. Bass‐

wood grown inn norther Minnesota is con‐ sidered to be the wood of choice by experi‐ enced woodcarvers who claim that bass‐ wood “carves like buer”.

SOCIO‐CULTURAL Basswood’s inner bark, or bast, consists of long, tough fibers. Basswood bast can be used to produce cordage, rope, mats, fish‐ nets and clothing, all historically significant

uses of the product. The inner bark can also

eaten, as was oen the case during seasons of food shortage. The ﬁber remains promi‐ nent in basketry and in the producon of high quality, hand ed holiday wreaths. Above: Basswood cut and stacked to dry. ‐ ‐

Photo by J. Miedtke. Some cultures, such as tHmong, ea emerg‐ ing basswood leaves or shoots aer steam‐ (cordate), with serrated margins, and the ing or sautéing. base of the leaf is asymmetrical. Basswood trees produce fragrant, yellow ﬂowers in ECONOMIC

July. Aer pollinaon the fruit becomes a Beekeepers seek out basswood trees be‐

gray‐colored “nutlet,” maturing in the fall. cause the yellow, fragrant ﬂowers are some‐

The outer bark of basswood is very thin and is light gray to light brown in color. As the tree matures, the bark has narrow furrows with ﬂaened ridges that are broken into rectangular shaped segments.

Minnesota’s basswood trees are generally free of defect, and the short growing season

produces ght annual growth rings. The

wood from the tree is very light in dcolor an so, with straight grain and even‐textured wood.

Uses

GENERAL

Due to its so, straight grain and even tex‐ ture, basswood is ideal for woodcarving and is commonly used to make musical instru‐ Above: Basswood inner bark hanging to dry. Photo by J. Zasada. HARVESTER HANDBOOK

BASSWOOD WINTER BS&W

REFERENCES mes full of nectar and produce a flavorful, where the bark is soaked in water, and the Haller, J.M. (1995). Tilia light‐colored honey. Interesngly, the nectar moisture soens and separates the fibers. Americana, linden: A ne‐ of some species can be so overpowering that The inner bark is allowed to dry prior to use glected jewel. Arbor Age occasionally the bees can be found inebriat‐ and can be stored indefinitely. 15(7), 32‐33. ed on the ground beneath the tree (Haller, 1995). Handling

United States Depart‐ PREPARATIONS AND PROCESSING Basswood trees, or porons of the tree, may ment of Agriculture. Moisture in the wood needs to be carefully also dbe use for pulpwood or chipped for (2008). The woody plant removed by air or kiln drying. biomass, but these are not the highest value seed manual. Retrieved or best uses for this valuable tree species. from hp:// Markets www.nsl.fs.fed.us/ Harvest The primary markets are for carving wood nsl_wpsm.html and value‐added carved products. WHEN TO HARVEST Typically the wood of basswood is best har‐ Rowe, B.D., & Blazich, vested in winter when soils are frozen. Logs Regula ons F.A. (2008). The woody are generally sawn during March before the Harvesters will need permits to harvest bass‐ plant seed manual. Agri‐ sap thaws, which helps prevent tainng or wood trees on public lands, which can be cultural Handbook 727. staining of the wood. obtained through the land managers. Always Washington, DC: United seek permission before harvesng on private States Department of HOW TO HARVEST land. Agriculture— Forest Ser‐ The inner bark is separated from the outer vice. bark through a process called “reng”

Smith, W.R. (2008). Trees and shrubs of Minnesota. Minneapolis, MN: Uni‐ versity of Minnesota Press.

Wojtech, M. (2011). Bark: A ﬁeld guide to trees of the northeast. Hanover, NH: University Press of New England.

UNIVERSITY OF MINNESOTA EXTENSION Above: Basswood carving. ArƟst: J. Lutgen. Photo by J. Miedtke.

CHAGA (CLINKER POLYPORE) WINTER OTHER

LIFE FORM Sterile conk

PART USED Conk

SCIENTIFIC NAME Inonotus obliquus

COMMON Clinker polypore or Chaga

OJIBWE Wabadoo

HMONG Not available

Above: Chaga growing on paper birch. Photo by M. Kempenich. Below: A broken bit showcas‐ SPANISH Not available ing the inside of the chaga conk. Photo by D. Wilsey.

HARVESTER HANDBOOK

CHAGA (CLINKER POLYPORE) WINTER OTHER

CAUTIONS DO NOT CONSUME un‐ Key Characteriscs less you are certain of a posive idenﬁcaon. PRODUCT

Since, so far, the medici‐  Chaga occurs throughout central and northern Minnesota. nal eﬀects have been HARVEST shown only from conks growing on birch, it is  Although present year‐round, discovery and harvest is easiest in winter when trees important that chaga be are without leaves. harvested only from  Trees with chaga conks are already dying or dead. birch trees. SOCIO‐ECONOMIC  Chaga is a popular folk remedy for various illnesses, and chaga‐deriva ve products Conk: The spore produc‐ are marketed in Russia and Japan as an‐cancer drugs. ing fruing structure of a CAUTIONS fungus.  DO NOT CONSUME unless you are certain of a posive idenﬁcaon.

REFERENCES Arora, D. (1979). Mush‐ Locaon Uses rooms demysfied. DISTRIBUTION and HABITAT SOCIO‐CULTURAL Berkeley, CA: Ten Speed Clinker polypore occurs throughout central Chaga is a popular folk remedy for various Press. and northern Minnesota, mostly on standing illnesses. Persons consuming tea prepared birch, but also on poplar, elm and alder. The from it do so for medicinal purposes. So far, Barron, G. (1999). Mush‐ product chaga refers to the clinker polypore the medicinal effects have been shown only growth on birch trees. from conks growing on birch, making it im rooms of northeast North ‐ portant that chaga be harvested only from America. Auburn, WA: Iden fica on birch trees. Lone Pine Publishing. DESCRIPTION CAUTION The conk is 1 30 inches long and 1 20 inches Bessee, A. E., Bessee, ‐ ‐ tDo no consume unless you are certain of a wide, convex, cracked and deeply pi ed. It A. R., & Fischer, D. W. posive idenficaon. arises from a wound on the tree. The surface (1997). Mushrooms of is dry, extremely hard, with coal black exteri‐ northeastern North or strongly resembling burnt wood. The inte‐ Harvest America. Syracuse, NY: rior is light yellow, deep gold or reddish WHAT TO HARVEST Syracuse University brown. It is praccally without taste or odor. Harvest only the visible outward growth, or Press. conk. This black, charcoal‐like mass that forms on (Connued) the wound of a compromised tree takes sev‐ WHEN TO HARVEST eral years to develop. While chaga may be found all year, spong and harvesng conks is easiest during the UNIVERSITY OF MINNESOTA There are no known look‐alikes of chaga months when there is no foliage and, there‐ EXTENSION found on birch. fore, it is easier to see and access.

100

CHAGA (CLINKER POLYPORE) WINTER OTHER

ing all regional and local park rules to ensure Kuo, M. (2007). 100 edi‐ compliance with the law. ble mushrooms. Ann Ar‐ bor, MI: University of Chaga and other fungi may be legally gath‐ Michigan Press. ered for non‐commercial use from state forests, parks, recreaon areas or waysides Lincoﬀ, G. (Ed.). (1981). in Minnesota. Minnesota Rule 6100.0900 Naonal Audubon Socie‐ Subpart 2E states that, “Collecng or pos‐ ty ﬁeld guide to North sessing naturally occurring plants in a fresh American mushrooms. state in state parks is prohibited, except that New York, NY: Alfred A. edible fruit and mushrooms may be harvest‐ ed for personal, non‐commercial use.” Knopf.

Above: Chaga conk. Photo by D. Wilsey. Minnesota Rule 6136.0400 Subpart 2 pro‐ Lincoff, G. (1984). Mush‐ hibits foraging of all mushrooms in scienfic rooms. New York, NY: and natural areas. “It is unlawful for any Chancleer Press. HOW TO HARVEST person to destroy, injure, damage, molest, Use a hatchet to chop off the visible mass or remove any natural resources within sci‐ McFarland, J., & Mueller, or, when the Chaga extends outward enfic and natural areas. . . .” G. M. (2009). Edible wild enough, you may use a mallet or hammer to mushrooms of Illinois and break it away from the tree. Minnesota trespass laws prohibit individuals surrounding states. from foraging mushrooms on private lands. Trees that have been compromised by Clink‐ Minnesota Statute 609.605 states, “A per‐ Champaign, IL: University er Polypore (I. obliquus), the pathogen that son is guilty of a misdemeanor if [that] per‐ of Illinois Press. causes the tumorous growth known as cha‐ son intenonally . . . enters the premises of ga, are either dead or dying. Removal of another with intent to take or injure any Sinclair, W. A., & Lyon, H. chaga does not further harm its host. fruit [a mushroom would be considered a H. (2005). Diseases of fruit], fruit trees, or vegetables growing on trees and shrubs. 2nd ed. Handling the premises, without the permission of the Comstock Publishing As‐ owner or occupant.” STORAGE sociates, Cornell Univer‐

Store in dry environment with good airﬂow. sity Press. Always seek wrien permission of private Do not refrigerate, and do not dehydrate. landowners and do your part to build posi‐ Chaga will lose 50 70 percent of its weight ‐ ve relaonships with them. Many land‐ during the drying process. owners, if asked, would be happy to allow foraging for fungi on their lands. TRANSPORT Due to chaga’s hard exterior, it is very easy to transport; it does not require special con‐ sideraon with regard to fragility or transfer of debris.

Regulaons Foraging regulaons vary by land manage‐ ment unit. As responsible stewards of our lands, individuals are responsible for check ‐ HARVESTER HANDBOOK

101

HARVESTERCHAGA (CLINKER HANDBOOK POLYPORE)

Notes

UNIVERSITY OF MINNESOTA EXTENSION

102

FIREWOOD WINTER OTHER

LIFE FORM Tree (primary)

PART USED Main trunk and larger branches, usually greater than 2 inches in diame‐ ter; and tree tops, in cas‐ es such as post‐logging operaon.

SCIENTIFIC NAME Various species

COMMON Firewood Fuelwood

OJIBWE Above: Mounds of bucked and split firewood await processing at a firewood seller. Photo by Misan D. Wilsey. Below: Stacking cut firewood for seasoning. Photo by J. Peterson. HMONG Taws

SPANISH Leña

HARVESTER HANDBOOK

103

FIREWOOD WINTER OTHER

CAUTIONS Firewood should be sea‐ Key Characteriscs soned (aged) prior to use.

PRODUCT The presence of new in‐ vasive species in Minne‐  Suitable trees anywhere can be harvested for firewood. sota means you should HARVEST know where your fire‐ wood comes from and  Winter is a great me to harvest firewood. where it is allowed to go. SOCIO‐ECONOMIC

 The forested regions of Minnesota provide the best opportunity for a sustainable

Cord: Although probably business venture. the most common term REGULATORY associated with cut fire‐  Be aware of insect and disease spulaons. Quarannes might limit market haul wood, the term can be distances or may greatly affect final product costs due to controls and processes that confusing in pracce. are intended to limit or prevent the spread of the insect or disease. The legal definion for a CAUTIONS cord of wood specifies  Harvest firewood at least one year before use to ensure proper seasoning. 128 cubic feet of round  Invasive species, such as Emeraldr Ash Bore (EAB), make firewood transport a tricky wood cut in four foot lengths. business. Know where your firewood comes from and where it is allowed to go.

If the wood is sawed, Loca on cut and split into various types of cords. split and stacked, the DISTRIBUTION cord measures 120 cubic Generally speaking, Minnesota’s forested Uses feet. region is the two‐thirds of the state that ex‐ GENERAL cludes the southern and western regions. Firewood is arguably one of the oldest and If the sawed and split That said, anywhere you find trees you have most important forest products on the plan‐ wood is piled loosely, as a potenal source of firewood. et. Around the world, millions of people sur‐ in a truck, the cord vive using firewood to prepare their daily measures 175 cubic feet. For a sustainable firewood business venture, meals. While firewood is seldom used for the forested regions of Minnesota likely pro‐ primary cooking in our region, it remains an vide the best opportunity. However, fire‐ important source of energyr fo heang Source: Minnesota Stat‐ wood producon, especially on a smaller homes, especially in rural areas. utes, Secon 239.33. scale, is possible in localized areas through‐ out the state. SOCIO‐CULTURAL People love fires—indoors and outside. Iden fica on Wood burning fireplaces are common in Midwestern homes, and many people har‐ DESCRIPTION vest or purchase firewood to burn through‐ UNIVERSITY OF MINNESOTA Firewood can come in many di erent forms ff out the winter. In the summer and fall, including tree length, 100 inch lengths, and EXTENSION ‐ campfires and bonfires are an important part

104

FIREWOOD WINTER OTHER

of the North Woods experience. Firewood WHEN TO HARVEST also is an integral part of the historical, re‐ Seasonal consideraons: Trees can be felled Buck / Bucking: The pro‐ gional tradions of making maple syrup and as needed according to forest management cess of cung a felled finishing wild rice. Although both products prescripons or harvested opportuniscally tree into pieces of the rely more on alternave energy sources in as a result of tree death and storm disturb‐ desired length for fire‐ many commercial operaons, home produc‐ ance. Winter affords the ideal condions wood. Bucked logs are ers s ll use firewood because it is prac cal due to tree dormancy, reduced foliage and then split into what we and because it imparts unique qualies to lack of insects in the woods. typically think of as fire‐ the finished products. Planning consideraons: Harvest, buck and wood. ECONOMIC split wood at least one year prior to anci‐ Both homes and business use firewood for pated use. heat. Throughout the region, firewood pro‐ ducers sell cordwood to homeowners and HOW TO HARVEST recreaonal users. Increasingly, restaurants The basic package includes a sharp axe, a are using solid wood for wood‐fired cooking. saw, a spling maul and a partner. A chain‐ saw makes for a quick upgrade. CAUTION Environmental restricons on wood burning CAUTION may affect use in some areas, especially ur‐ Working in the woods can be dangerous. ban zones. Take precauons and work with a partner.

Harvest Handling WHAT TO HARVEST STORAGE Dense hardwoods, such as oak and maple, Protect stacked firewood from rain and are the usual choice for firewood. Less snow and allow for good air movement dense woods are also used as available. around and through the stacked piles. Oen firewood collecon is driven by supply (a fallen tree or clearing project) rather than TRANSPORT specific demand. For a more informed deci‐ Transportaon method depends upon the sion, consider the actual heat output, or form and quanty of firewood needed. Also BTUs, of various woods. Niche markets consider geographic origin of the firewood somemes demand specific species, such as and whether insect and disease quarannes birch, because of its white bark. apply. For commercial acvity, delivery will

Above: The year’s ﬁrewood, stacked and covered. Photo by D.Wilsey. HARVESTER HANDBOOK

105

FIREWOOD WINTER OTHER

Emerald Ash Borer (EAB): odd sck bundle sold by the local gas staon A beetle exoc to the or campground to the commercial operaon United States and North providing full logs to run a boiler. With mar‐ America, EAB (Agrilus ket variaon comes differences in scale, pro‐ planipennis) adults feed cessing requirements, transport needs and on ash foliage while im‐ profitability. While opportunies exist to mature larvae feed on generate revenue, careful consideraon is needed to ensure market success and profit‐ tree inner bark, dis‐ ability. rupng transport of wa‐ ter and nutrients. Iden‐ Regula ons fied in 2002, EAB is re‐ Above: A felled tree that has been de‐ Commercial producers should be knowl‐ sponsible for the death limbed and bucked. Photo by D. Wilsey. of ash trees across the edgeable about measurements and legal definions of firewood units such as “cord”. northeastern United either require a pickup truck and/or trailer, or may need to be contract‐hauled. States and southeastern Some insect and disease outbreaks trigger Canadian provinces. PREPARATIONS AND PROCESSING quaranne condions. Quarannes might limit market haul distances or may greatly Basic processing requires a chainsaw, a ect final product costs due to controls and spling maul and some way to remove ff processes that are intended to limit or pre REFERENCES wood from the harvest site. Equipment vari‐ ‐ vent the spread of the insect or disease. Minnesota Department ety and cost will increase considerably with of Agriculture. (2012). mechanizaon. Firewood restric ons and safe handling Firewood alert! Firewood guidelines are available in a printable format can spread pests: Help Commercial demand varies. Some prefer to on the Minnesota Department of Agriculture prevent the spread of do the bucking and spling themselves; oth‐ website (www.mda.state.mn.us). er buyers prefer a product that is ready to invasive species. Re‐ trieved from use upon delivery. Conscienous vendors www.mda.state.mn.us deliver wood that has been split and air dried for least a year. Some vendors prefer

to dry firewood more quickly by using kilns. Minnesota Department Kilning reduces problems caused by insect of Commerce. (2012). infestaons and reduces drying me, but Buying firewood. Saint requires more energy and raises producon Paul, MN: Minnesota De‐ costs. Weer wood also contributes to creo‐ partment of Commerce. sote buildup in chimneys, a contributor to Retrieved from chimney fires. www.commerce.state.m n.us CAUTION Invasive species such as Emerald Ash Borer (EAB) make firewood transport a tricky busi‐ ness. Know where your firewood comes from and where it is allowed to go. Above: Split firewood sits trailside . . . UNIVERSITY OF MINNESOTA Markets awaing pickup? Photo by D. Wilsey. EXTENSION Firewood markets vary greatly, from the 20‐

106

SMALL DIAMETER WOODS ANYTIME BS&W

LIFE FORM Trees and shrubs

PART USED Branches and stems

COMMON NAMES OF SOME DESIRABLE SMALL DIAMETER SPECIES Alder, green Alder, speckled Aspen Basswood Buckthorn Diamond willow Above: Railing along a trail from Ironwood small diameter wood. Photo by Paper birch J. Miedtke. Right: Wreath made from small diameter secons, arst Tamarack unknown. Below: A young balsam, peeled, makes a good push pole for OJIBWE ricing. Photos by D. Wilsey. Bekanigizijig– migoon (Diﬀerent kinds of wood)

HMONG Not available

SPANISH Not available

HARVESTER HANDBOOK

107

SMALL DIAMETER WOODS ANYTIME BS&W

Lencels: Openings in the bark, oen visible as hor- Key Characteriscs izontal stripes, that allow gas exchange between PRODUCT the air and inner bark ssue.  Small diameter wood is simply immature tree growth, branches and scks, and parts of small stature plants. These can be found just about anywhere. HARVEST

 Harvest small diameter wood when site damage will be minimal and when condions best serve end use.

SOCIO-ECONOMIC  Small diameter wood is the raw material for value-added woodworking found in specialty stores and high-end products.

REGULATORY  Consult with land management agencies before harvesng on public land.

Locaon Harvest and Uses Small diameter wood gathered from shrubs WHAT TO HARVEST or immature and small trees can be found in Shrubs: upland and lowland sites across the state Alder species (Alnus spp.) are members of and region. the birch family (Betulaceae), and are distrib‐ uted through North and South America. In Iden ﬁca on Minnesota, there are two alder species: Speckled alder (A. rugosa) which grows pri‐ DESCRIPTION marily in wetlands, and green alder (A. There are many species of trees and shrubs crispa) is associated with upland forests. that are desirable because of their natural Both species are shrubs that achieve growth a ributes, such as smaller size, bark color or of up to 15 feet. Their bark is generally thin texture, wood strength or aroma. These spe ‐ with lencels. Alder wood is so, even‐ cies are used to create specialty products. grained and is oen used for rusc furniture The tradi onal forest products industry con ‐ and arbors. The mature cones, which are siders many of these products unusable, or very small and similar to a pine cone, are even waste. However, historically small di ‐ used for potpourri and earrings. Harvesng ameter wood has contributed to forest lives alder does not hurt the individual plant as and livelihoods in numerous and diverse they will naturally re‐sprout from the re‐ ways. maining root system.

Common buckthorn (Rhamnus catharca) is a non na ve, invasive shrub that can grow UNIVERSITY OF MINNESOTA ‐ into a small tree, reaching up to 35 feet. This EXTENSION species is currently listed as a restricted,

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ana) is a small tree or shrub of the birch family found throughout most of Minnesota. Ironwood is common in upland forests and

is very shade tolerant. It is a heavy, dense and durable wood used for fence posts, tool handles or arbors. Branches are very slen‐ der, or ﬁne, with gray‐brown bark. Ironwood produces a fall fruit that is hop‐like in ap‐ pearance. Its leaves can persist throughout winter.

Willow (Salix spp.) includes 300‐400 species that exhibit a variety of growth forms that reﬂect the species and site condions, rang‐ ing from low growing shrubs to medium or tall shrubs and trees. Willows are most com‐ monly associated with water, frequenng Above: Chair of small diameter wood habitat along creeks, streams, rivers and made and photographed by G. Mourin. lakeshore. They are valuable for shoreline or stream bank restoraon. They also have the noxious weed and state law prohibits im‐ ability to grow on dry sites with mineral port, sale or transport of plants in Minneso‐ soils. Willow species are oen found grow‐ ta. When young, its bark is thin and gray, ing with other species such as alder. Like becoming rough and scaly with age. Branch alder, willow species re‐sprout from root ends may be pped with a sharp thorn. stock aer harvest.

Common buckthorn grows in both upland Wild craers use willows to build furniture, soil types and saturated soils. cIn‐ past de to fashion fences and arbors, and favor the ades, it was frequently planted for landscap‐ ﬂexible stems and outer bark for basketry. ing and oen displaced nave vegetaon, Smaller branches make good whistles or primarily dispersed by birds through con‐ sumpon of its berries. It has two key fea‐ tures: persistent leaves that remain green through autumn and early winter, and black‐ ish berries that remain on the plant through‐ out winter. If working with buckthorn, pay special aenon to the berries growing on female plants: they should be bagged and removed from the site to prevent spread. The bark of buckthorn yields a yellow, or saﬀron colored dye. Its sapwood is orange and makes beauful spoons, trellises and furniture. Larger pieces can be turned using a lathe. Above: Birch bark baskets trimmed with willow scks. Arst: J. Northrup. Photo by Ironwood or hophornbeam (Ostrya virgini‐ D. Wilsey HARVESTER HANDBOOK

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Peat lands: Land charac- simple ﬂute‐like instruments. The inner bark is strong, but very lightweight. Young trees terized by the accumula- contains salicin, which deters bacteria, fungi make excellent walking scks, poles and rus‐ on of peat, which is and insects. Salacin is also a tradional pain c furniture. Small trees are oen used to densely accumulated and reliever and the precursor to aspirin. decorate commercial retail spaces. packed vegetaon. Most common in wetlands. Diamond willow is a desirable specialty Black spruce (Picea mariana) is a conifer wood named for diamond‐shaped lesions on common to the boreal forest and is found in Catkins: A ﬂower cluster, the stem that expose the heartwood. Its the Great Lakes region of northeast Minne‐ oen drooping, with in- unique visual qualies make it a favorite for sota, Wisconsin and Michigan. Black spruce walking s cks and other cra s, such as ta is abundant on peat lands, swamps and can conspicuous or no petals. ‐ bles and lamps. also be found on sites with mineral soil.

Trees: Black spruce is a small to mid‐size tree, with Aspen (Populus spp.) are considered the gray, scaly bark. Its strong, light‐weight, long fastest growing trees in Minnesota. They are ‐grained and even‐textured wood is used by pioneer species, thriving in full sun, with the the paper industry as pulp. Black spruce ability to sprout profusely from the parent wood is used for ﬁsh traps, snowshoe frames root system. Two of the four members of andg dryin racks. Its pitch, or resin, can be the Populus genus found in Minnesota are chewed and used to dress wounds. A medici‐ frequently used as saplings: big tooth aspen nal tea is made from the inner bark of black (P. grandidentata) and trembling aspen (P. spruce. Its roots serve as lacing for basketry tremuloides). and as a lashing for canoes. Small diameter spruce is commonly used structurally, such At 10‐15 years, aspen saplings have thin, as for garden laces and teepee poles. smooth bark that is white/gray on trembling aspen and a greenish‐yellow on big tooth Paper birch (Betula papyrifera Marsh) is aspen. Both are used for basketry. The wood common throughout Minnesota. It is a rela‐ vely large tree with a small crown and dis‐ ncve white bark. On young stems, howev‐ er, bark is golden brown and covered with horizontal, cream‐colored lencels. The young bark is also very thin. At around 15 years of age, trees begin to shed, revealing the well recognized chalky, white bark .

Young paper birch stems are very desirable décor items when fashioned as candle hold‐ ers, yule logs, curtain rods and other house‐ hold items. Small trees, or saplings, decorate store fronts and shopping centers. Wreaths can be formed from small branch clusters. The winter male catkins are desirable as a winter ﬂoral or decorave material.

UNIVERSITY OF MINNESOTA Northern white cedar (Thuja occidentalis) is Above: Peeled aspen poles. Photo by an evergreen whose range extends from EXTENSION J. Krantz.

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playing pyramidal form. It is found frequent‐ REFERENCES ly in southern Minnesota. The fragrant, de‐ Densmore, F. (1979). cay‐resistant wood oen lines closets and Chippewa customs. Saint storage chests. Other uses include fence Paul, MN: Minnesota His- posts and rails, rusc furniture, sles and torical Society. pencils. Potenal market opportunies exist for products that feature red cedar’s aro‐ Gardner, J. (1996). mac properes, such as landscape mulch, Wooden boats to build pet bedding and potpourri. There is also and use. Mysc, CT: Mys- potenal for extracon of essenal oils. c Seaport Museum.

Tamarack (Larix larcinea) is a medium to large deciduous conifer common to most of Hawkinson, S., & Warren, Minnesota, with a range extending from J. (2003). Timber connec‐ Above: An assortment of items made Alaska, through the Great Lakes region and ons. Saint Augusne, FL: from small birch logs and bark, arst out to the eastern seaboard. Tamarack Bluewater Press. unknown. Photo by D. Fuller. grows on both upland sites and in swamps. Lynch, D., & Mackes, K. northern and east‐central Minnesota Tamarack wood is decay resistant and there‐ (2002). Opportunies for through the Great Lakes into the north east fore valuable for posts, poles, railroad es, ‐ making wood products ern states. It grows to 75 feet and has a con‐ in mine shas and to cra wooden boats. It from small‐diameter ical shape and scale‐like needles. The bark of is also suitable for ﬂooring and, when older trees is thin and silvery gray with ver‐ chipped, for landscaping. Chemicals extract‐ trees in Colorado. RMRS- cal strips separang at its ends from the ed from tamarack have a variety of applica‐ RP-37. Fort Collins, CO: trunk. ons such as dietary supplements, hair USDA Forest Service. products and cosmecs. Branches make nice Northern white cedar originally grew in up‐ arbors, trellises and rusc furniture, and Meeker, J.E., Elias, J.E., & land sites, but now also is common to wreaths. The persistent cones are suitable Heim, J.A. (1994). Plants swamps and other wet sites where it oen for décor applicaons. used by the Great Lakes exhibits a cow’s horn appearance. Its light, Ojibwa. Odanah, Wiscon- decay resistant wood led to its extensive Some cultures favor tamarack wood for to ‐ ‐ sin: Great Lakes Indian historic use in shingles, shakes, siding, poles boggans, snow shoes and canoes. Roots Fish and Wildlife Com- (including telephone poles) andn for woode stripped of bark and boiled (to make them boats. The outer bark is valued for baskets, pliable) are used to create woven bags that mission. mats and (historically) lodging; the inner store medicinal products and wild rice. bark makes good rope or lashing. Cedar Along with spruce, the roots are used in tra‐ Russell, G. R. (2006). roots can be used for baskets and ropes. The dional bark canoes. Nave American com‐ West central Minnesota’s needles make a tea that is rich in vitamin C. munies residing near Hudson Bay devel‐ red cedar resource. Saint The aromac boughs are desirable for oped a means to fashion hunng decoys Paul, MN: Minnesota De- wreaths and other décor featuring fresh from tamarack branches and twigs. Histori‐ partment of Natural Re- greens. Carpenters value curved and twisted cally, tamarack bark was used for tanning. sources. cedar wood for railings, furniture and ar The inner bark is recognized in tradi onal ‐ bors. medicine as a treatment for wounds and

burns. Red cedar (Juniperus virginiana) is a small (Connued) conifer ranging 30‐40 feet in height and dis‐ HARVESTER HANDBOOK

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Smith, W. (2008). Trees WHEN TO HARVEST of technical labor needed to transform wood and shrubs of Minnesota. Species found on weer sites — lowland to finished product also tends to require Minnesota Department conifers, speckled alder, etc. — are best har‐ higher prices than markets may bear. of Natural Resources. vested when soil is frozen. This allows access Saint Paul, Minnesota. and minimizes damage such as compacon Regula ons and rung from res. As responsible stewards of our lands, individ ‐ Wojtech, M. (2011). uals are responsible for checking all regional The bark is retained for many products cre‐ Bark: A field guide to and local park rules to ensure compliance ated from small diameter wood. When bark trees of the Northeast. with the law. removal is desired, there may be parcular Hanover, NH: University harvest seasons or windows of opportunity Most small diameter wood may not be legal Press of New England. aer harvest that are beer suited to the ‐ ly gathered from state forests, parks, recrea process. Typically, bark removal is easiest ‐ on areas, or waysides in Minnesota. Minne immediately following harvest, becoming ‐ sota Rule 6100.0900 Subpart 1 states that, increasingly difficult as the inner bark and “No person . . . shall disturb, destroy, injure, wood dry out. In some cases, soaking may damage, deface, molest, or remove any state prolong the workable meframe. property, including . . . wildflowers or vege ‐ HOW TO HARVEST taon of any kind dead or alive. . . .” When harvesng small diameter wood, en‐ Always seek wri en permission of private sure that your acvity does not damage the landowners and do your part to build posi site through compacon or rung. Addion‐ ‐ ve rela onships. Many landowners, if ally, harvest pracces should not damage asked, would be happy to allow foraging on non‐target plant life, whether un‐harvested their lands. Consider o ering the landowner growthe from th same plant or nearby vege‐ ff something of value in exchange for access. taon.

In all cases, consider using harvest as an op Many harvesters use hand tools, such as ‐ portunity to educate and share value with pruners, hand saws and, in some cases, pow‐ the landowner or land managers. O en the er brush saws. Oen, stems are cut close to value of small diameter wood goes unno the roots. Unwanted tops and branches may ‐ ced or unrecognized. be removed in the ﬁeld, but do not overlook the value of the twigs and cones.

Markets Markets for such a diverse category of prod‐ ucts are likewise diverse. Raw materials are commonly offered for sale in classified ad‐ versements and on the Internet, through eBay and Craigslist. Value‐added products created from small diameter wood can be found anywhere from flea markets to up‐ scale specialty stores. Markeng small diam‐ eter wood or value added products made UNIVERSITY OF MINNESOTA from it can be challenging due to the unpre‐ EXTENSION dictable supply of raw material. High levels

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LIFE FORM Tree (primary)

PART USED Branches, trunks (boles), and roots

COMMON NAMES Character wood Burls Knots Crotch wood Knees Spalted wood Hollow logs From tree to table. Above: Ash burl Figured grains found in the woods. Right: Inial cuts into the ash burl. Below: Bowl from the ash burl, turned by arst OJIBWE Bob Carls. Photos by J. Miedtke. Maanigin (tree that is deformed in a good way)

HMONG Not available

SPANISH Not available

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Burls: Abnormal growths on tree trunks, branches, Key Characteriscs root collars or roots.

PRODUCT

 Character wood exists in some form everywhere trees grow. HARVEST  Harvest character wood anyme, but pay aenon to speciﬁc consideraons related to the product in queson and the implicaons of harvest to the site.

SOCIO‐ECONOMIC  Character wood is the raw material for some of the ﬁnest value‐added woodworking found in specialty stores and high‐end products.

REGULATORY  Consult with land management agencies before harvesng on public land.

CAUTIONS  Character wood is frequently overlooked due to lack of awareness.

Loca on able to recognize these special features in the woods, and to be able to plan for their Character wood exists in some form every ‐ harvest. where trees grow.

Harvest and Uses Idenficaon WHAT TO HARVEST DESCRIPTION Burls are abnormal growths or protuberanc‐ Character wood has unique wood proper es es that may be found on the trunk, branch or created by living things, such as insects or on the roots or root collar of trees. Burls may diseases, or non living condi ons par cular ‐ be found on nearly every tree species. Burls to the site, weather or disturbance. These are desirable because of the unique shapes disturbances influence the growth and and fanciful grain or figuring. structure of a tree. Essen ally, character woods are anomalies found in trees. These Generally, there are two types of burls: anomalies are prized by wood bowl turners,  Eye burls are found at the base of the woodcarvers, arsans, furniture makers, trunk and may somemes extend down boat builders and other appreciators of nat‐ into larger roots below the surface and ural oddies. have an “eyes,” or a spoed appear‐

ance. Eye burls from ash trees have In some cases, speciﬁc tree species may be sharp lile points under the bark. prone to certain types of abnormal tree UNIVERSITY OF MINNESOTA  Layered burls were inially part of the growth or formaon. It is important to be EXTENSION sapwood but eventually transited into

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the direcon of annual ring growth. If Cambium layer: The tran‐ the wood produced at this juncon — sional layer of tree cells between branch and bole — is healthy, located between the xy‐ a live knot will be produced. Fibers from live knots are very strong. lem (heartwood) and  Black, or encased, knots are formed phloem (sapwood). Cam‐ when a branch dies within the trunk. bium layer cells can be‐ Black knots are ﬁlled with pitch or resin come either xylem or separang the dead‐limb wood from phloem cells. the living stem wood.  Knots also occur where a branch breaks Knots: The intersecons oﬀ from the trunk and the tree re‐ of tree branches and the sponds by growing over the wound. This trunk. type of knot is desired by woodcarvers and can be carved into cups or spoons. Crotch wood: Hard,

Knots are desirable for paneling and cabi‐ dense wood at the union netry. Voyageurs during the fur trade era of diverging growth that Above: Burl being cut for use. Photo by would carve drinking cups, called noggins, typically exhibits beau‐ D. Fuller. from wood secons that contained knots. ful grain paerns.

heartwood. These special burls are pro‐ Crotch wood is typically hard, dense wood duced when there is more rapid cell that frequently exhibits unusual grain (see producon in the cambium layer. photo below). It is caused by forces exerted within the tree to support a main branch Both eye and layered burls result from an where it joins, or interfaces, the trunk. The injury or other external smulus which compression process that strengthens the aﬀects the growth paern of the tree, re‐ tree so it can support the branch causes the sulng in deformity. Wood grain paerns may be layered, wavy, swirled, marbled or feathered depending on the type of burl.

Burls are subject to shake ring, the separa‐ on of wood ﬁbers between and parallel to growth layers. While the quality of burl is not known unl you begin working with it, burl wood is valued for veneer and fre‐ quently is turned to create high‐end prod‐ ucts like clocks, mirrors, knife handles, wood bowls, etc.

Knots occur where a branch intersects the trunk of a tree. They are formed in a variety of ways:  When the intersecon occurs within the Above: Knot bench, arst unknown. trunk of the tree it results in a change in Photo by D. Fuller. HARVESTER HANDBOOK

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Flamed: A parcular, un‐ wood fibers to twist and compress, creang Spalted wood results from the decay pro‐ dulang wood grain various figures and grains that can be very cess as fungi invade living or dead trees ini‐ paern. Also known as beauful. At mes, the grain in crotch wood ang the decomposion process. The results curly or rippled. becomes quite distorted and may display a may bring about pink, gray or mul‐colored flamed appearance. Elm, maple and oak are streaks or the appearance of striking black Hollow logs: Tree trunks known for this elegant grainy wood paern. lines. If these decaying fungi are allowed to or branches with the cen‐ grow for too long, however, the strength of ter roed away. Knees are another example of hard, dense the wood is diminished, which ulmately wood fibers found at the base of the tree affects the quality of finished products. (root collar) and extending at a right angle Knees: Hard, dense wood along the primary roots. Experienced woodworkers intenonally ini‐ fibers around the base of ate the spalng process by pung logs out‐ the tree or root collar. Knees were used by ship and boat builders doors to allow fungi to begin their work un‐ (white oak, live oak and tamarack). Gun‐ der a watchful eye. Some people induce Spalted wood: Wood that smiths used knees for gunstocks (walnut). spalng by wrapping wood in plas c, which results from the decay Knees were also used for Irish hurling scks accelerates the spalng process, while oth‐ process as fungi invade a (ash). Smaller pieces were frequently sold to ers bury the wood in wet leaves. Birch, box tree. furniture and cabinet makers to be used for elder and maples are common tree species feet on large chests, cabinets, beds, looms that exhibit spalng. Figured grains: Inter‐ and other furniture. Interesngly, hockey s cks were made of pine and used knees and Hollow logs are trees that are ro ed out in esng wood grain growth slabs taken off the stump at ground level. the center but sll have a solid outer layer of resulng from varied Knees are also used frequently for table‐top wood. They are very useful to arsans who causes. clocks. use them to make sculpture, furniture, flow‐ er pots, etc. Logs of northern white cedar are especially desirable.

Figured grains are due to the grain (paerns from growth rings), the cut and the innate properes of the wood. Bird’s‐eye and curly maple are two examples of ﬁgured grains.

Bird’s‐eye maple is a localized disturbance in the growth rings that produces a fanciful grain paern. Bird’s‐eye maple is valued by woodworkers, cabinet makers and arsans. There are diﬀerent forms or shapes of bird’s‐ eye ﬁguring, including thumb nail (or long eye), round eye and cat’s paw. Species that exhibit bird’s‐eye maple include sugar maple with its classic “curly” grains, yellow birch, red maple and white ash.

Bird’s‐eye maple is found infrequently in Above: Novel wood grain in a fallen bur UNIVERSITY OF MINNESOTA Minnesota, although it is found occasionally oak (Q. macrocarpa). Photo by D.Wilsey. EXTENSION on higher (richer) sites in southeastern parts

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Handling CAUTION Developing an interest in character wood may inadvertently lead to the accumulaon of various wood products in and around your home and garage.

Markets Markets for such a diverse category of prod‐ ucts are likewise diverse. Raw materials are commonly offered for sale in classified ads and on the Internet through eBay and Craigslist. Value‐added products created Above: Pen made from figured grain from character wood can be found any‐ wood (inset). Photos by D. Fuller. where from flea markets to upscale special‐ ty stores. Markeng character wood or val‐ of the state. Bird’s‐eye maple is relavely ue added products made from it can be more common in Wisconsin and Michigan, challenging due to the unpredictable supply and provided an economic boom in the of raw material. High levels of technical la‐ hardwood industry. Auto manufacturers bor needed to transform wood to finished historically used figure wood as accents in product also tends to require higher prices vehicle dashboards; these paerns persist in than markets may bear. modern, plasc appliques and in luxury vehi‐ cles. Regulaons Field idenficaon is relavely easy for the As responsible stewards of our lands, indi‐ trained eye. Look for ‘coke bole’ shape in viduals are responsible for checking all re‐ maples. Also, closely examine the logs on gional and local park rules to ensure compli‐ the woodpile or at the landing for evidence ance with the law. Consult with land man‐ of figured grain. agement agencies before harvesng on pub‐ lic land. Curly maple refers to distorted or undulang paerns of wood fi bers that occur when the Most character wood may not be legally distoron is perpendicular to the natural gathered from state forests, aparks, recre ‐ grain direcon. Typically, this wood is used on areas or waysides in Minnesota. Minne‐ to make musical instruments, like violins and sota Rule 6100.0900 Subpart 1 states that, bassoons. It is also prized by fine furniture “No person . . . shall disturb, destroy, injure, makers. damage, deface, molest, or remove any state property, including . . . wildflowers or WHEN TO HARVEST vegetaon of any kind dead or alive . . . .” More oen than not, trees with character wood or figured grains are discovered dur‐ Always seek wrien permission of private ing the harvest operaon and are then sort‐ landowners and do your part to build posi‐ ed at the landing. ve relaonships. Many landowners, if asked, would be happy to allow foraging on HARVESTER HANDBOOK

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REFERENCES their lands. Consider oﬀering the landowner cate and share value with the landowner or Bragg. D.C., & Stokke, a something of value in exchange for access. land managers. Oen the value of character D.D. (1994). Field idenﬁ- wood goes unnoced or unrecognized. caon of birdseye in sug- Always get landowner permission before ar maple (Acer sac‐ harvesng on private land. In all cases, con‐ charum Marsh.). Re‐ sider using harvest as an opportunity to edu‐ search paper NC‐317. Saint Paul, MN: North Central Forest Experi‐ Notes ment Center. United States Forest Service.

Gardner, J. (1996). Wood- en boats to build and use. Mysc, CT: Mysc Seaport Museum.

Snyder, M. (2008, Spring). What is the diﬀerence between red knots and black knots? In Northern woodlands. Retrieved from hp:// northernwoodlands.org

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