> If I had a bigleaf maple of suitable size, I would tap it. There is
> something so comforting about making maple syrup.
I wasn't aware that Acer macrophyllum had enough sugar for that.
I wonder if one can make syrup with Pinus lambertiana. I've read that the
cambium of that species tastes somewhat sweet, hence its common name sugar pine.
-Nathan Miller
Newberg, OR Zone 8-ish
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