A Sweet Season Flows: How to Tap Maple Trees and Make Syrup on a Wood-Burning Stove

Reader Contribution by Aiyanna Sezak-Blatt
Published on February 12, 2016
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In the late winter months, when nighttime and daytime temperatures oscillate from deep-freezing to above-freezing, an imperceptible shift begins to take place in the trees around us. This huge variation in temperature is a signal that spring is coming, and in preparation for leaf growth, sap begins to rise up within the tree. Like a hydraulic pulse pumping within the tree, this sap—a watery fluid rich with nutrients and sugars—ascends from roots to branches, marking the beginning of a very sweet season.

Though sap flow occurs in a wide variety of trees, there is one variety that produces a sap sweeter than them all: The Sugar Maple. For a six-week window of time before the break of spring, the sugar maple flows. The sap can be tapped, and then boiled down to make golden, luscious homemade maple syrup.  

A Shifting Season

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