Uses of tree saps in northern and eastern parts of Europe

Abstract

In this article we review the use of tree saps in northern and eastern Europe. Published accounts by travellers, ethnologists and ethnobotanists were searched for historical and contemporary details. Field observations made by the authors have also been used. The presented data shows that the use of tree sap has occurred in most north and eastern European countries. It can be assumed that tree saps were most used where there were extensive stands of birch or maple trees, as these two genera generally produce the largest amount of sap. The taxa most commonly used have been Betula pendula, B. pubescens, and Acer platanoides, but scattered data on the use of several other taxa are presented. Tree sap was used as a fresh drink, but also as an ingredient in food and beverages. It was also fermented to make light alcoholic products like ale and wine. Other folk uses of tree saps vary from supplementary nutrition in the form of sugar, minerals and vitamins, to cosmetic applications for skin and hair and folk medicinal use. Russia, Ukraine, Belarus, Estonia, Latvia and Lithuania are the only countries where the gathering and use of sap (mainly birch sap) has remained an important activity until recently, due to the existence of large birch forests, low population density and the incorporation of sap into the former Soviet economic system. It is evident that gathering sap from birch and other trees was more widespread in earlier times. There are records indicating extensive use of tree saps from Scandinavia, Poland, Slovakia and Romania, but it is primarily of a historical character. The extraction of tree sap in these countries is nowadays viewed as a curiosity carried out only by a few individuals. However, tree saps have been regaining popularity in urban settings through niche trading. © The Author(s) 2012

Sugar content in the sap of birches, hornbeams and maples in southeastern Poland

“…silver birch Betula pendula Ehrh., downy birch B. pubescens Ehrh., European hornbeam Carpinus betulus L., Norway maple Acer platanoides L,. sycamore A. pseudoplatanus L. and field maple A. campestre L., as well as two exotic Acer species: boxelder Acer negundo L. and silver maple Acer saccharinum L. The genera of Betula, Acer and Carpinus were chosen as species from these genera have been the most common sources of tree sap in eastern Europe [8].…”

“…In Europe, it is mainly birch sap that has been extracted and used, either fresh, fermented or preserved. The sap of European maple species has been used in parts of central and northern Europe as well, usually fresh, only rarely concentrated into syrup or sugar [8]. In Poland birch sap (from Betula pendula Roth and B. pubescens Ehrh.)…”

The uses of Betula pendula Roth among Hungarian Csángós and Székelys in Transylvania, Romania

“…During the collection, four special section types of the trunk were documented in the studied Transylvanian areas. The birch water was used in itself or with milk [65], both externally and internally (Tab. 2).…”

“…Bark: for hemorrhoids (Pieroni, unpublished); for cold, fever, rheumatisms and purifying blood [55,56]; as a diuretic; for urinary tract infections [55][56][57][58]; externally: burned, the vapours are exposed to the skin to treat skin inflammations (Pieroni, unpublished). Sap: drained from the trunk in spring [63,64]; as a milk-rennet drug in cheese [77,78]; for children with milk in the teething period, for sores on the lower legs of humans [65].…”

“…Sap: as a hair conditioner [85], for hair growth as rubber recently [65]; eventually sugar and raisins are added to the fresh sap, and fermented in a cool and dark place for two months -the resulting liquid is drunk and considered very "healthy" (Pieroni, unpublished); as a beverage, wine, beer, syrup [65][66][67][68][69][70][71][72][73][74] and vinegar [65][66][67][68][69][70][71][72][73][74][75][76], earlier as a fresh or fermented drink with malt and wax, wine, syrup, vinegar and confectionery; in cosmetics in lotions and shampoos; the fresh or pasteurized beverage with lemon juice, sugar and raisins; sold in shops nowadays [65].…”