The leaves are turning colors here in the north country! It’s officially fall! Time to get out there and tag the maples you will tap in the spring while they are still easily identifiable!
It’s walk-in-the-woods time here in sugar country! The leaves have started to turn, the air is crisp, the world is letting out the annual sigh of relief. Almost rest time. A great time for you to make good on your goal of identifying some maples (or some more maples) for your backyard maple sugar making operation!
There are about a zillion resources for tree identification, especially online. There’s probably “an app for that,” too. But I’m partial to books. So, last weekend, I grabbed a volume and took a little walk.
We sugar mostly with red maples. The sugar content of the sap is lower than with sugar maples, so it takes a bit more work, but the syrup tastes just the same. And reds are what we have. So we use them.
Red maples are also called “swamp maples.” They live in swamps, bottomlands and uplands in moist soils. They are hearty trees, grow to 50-70 feet tall, and presumably get their name either from the scarlet color they turn in the fall, the color of the winged seeds they produce in the springtime, or both.
Red maples will tolerate a wider range of conditions than the sugar maple, including variations in the climate, so even for us amateur makers, it’s worth knowing your reds, even if you have plenty of sugars. Science suggests they will fare well despite our warming climate. So, as it happens, there’s a little good news to take with the bad.
The leaves of a red maple are from 2 to 6 inches wide. They look to me like they are 3 lobed rather than 5 lobed (lobes are the sections of the leaf), although technical definitions seem to allow for both. And they have a saw-toothed, jagged edge to them with not a smooth curve anywhere. For me, that’s the key.
The leaf of the red maple has three lobes with jagged, saw-tooth edges. Red maples are also commonly tapped to make maple syrup.
Our sugarbush is very dense, so most of the leaves are far enough up in the air that I have to squint a bit to see them. But, I was able to find a few leaves around the base of my reds as proof that I had squinted effectively.
And then there are the sugars. Sugar maples, so named because of the high concentration of sugar in their sap, grow even bigger than red maples, 60-80 feet, and naturally occur in rich, moist soils in uplands and valleys. In addition, however, sugar maples have been planted along roadways and at the edges of pasture lands for hundreds of years, and can still be found thus anywhere that farming is or ever was.
Sugar maples are the best trees for maple syrup making!
The few sugar maples we have are out in the open, and so have developed a crown that extends far enough toward the ground so that I don’t have to squint or forage for ground-leaves to make my identification. The sugar maple is so iconic. It’s the Canadian flag! It’s as easy as that.
The leaf of the sugar maple has five lobes and smooth, swooped edges.No reds or sugars? No problem! There are several other trees in the maple family that will do.
Considered by some to be a subspecies of the sugar maple, the black maple produces sap that is similar in volume and sugar concentration to the sugar maple. Sap yields from silver maples are lower in volume and sugar concentration than the sugar maple, but are still commonly tapped for backyard syrup making. Norway maples and boxelders produce significantly less-concentrated sap than the sugar maple but nevertheless can be (and are!) tapped to make syrup.
So if you’re thinking about sugaring next spring, don’t underestimate the value of taking a short stroll through your woods to map out your sugar stand, now. Before you know it, those leaves will be falling!