If transplanting, do it in the early spring or fall.

If where you want them is wet for a time in the spring, go for the Silver or Red Maple. Can handle a wide range of soil types and acidity. They tolerate shade better than most trees, but will grow faster in more light. Plant a key, transplant a little tree, or buy one and plant. DO NOT use sap from the Striped Maple (Acer pensylvanicum), in fact, don't get the sap on the skin as it can cause a Poison Ivy type reaction, though milder. The instructions for how to use the sap is after the descriptions of the four types of Maple I use. But the Silver, Red, Sugar and Manitoba Maples are the only four I have used, so they are the only ones I can recommend. There are other types of Maple trees on the East side of North America that are said can be used for the sap including the invasive Norway Maple. If you don't feel confident doing that, identify the trees the year before while the leaves are still on. Once the buds start to open, it is too late for harvesting the sap, so you will have to be able to identify them without leaves. Silver maples and sugar maples should be at least 20 cm (8 inches) in diameter, and only put in one tap per tree. The nice thing about Manitoba Maples is they are very common in cities, growing where they are unwanted, and even fairly small ones will work (15 cm or 6 inches diameter truck at chest height is as small as you should use).

I've made the drink, tea, coffee and syrup out of the Silver Maple, Red Maple, Sugar Maple and Manitoba Maple Sap, and while each has its own flavor, all are good. When most people think about tapping a maple tree, they think of tapping a Sugar Maple and making maple syrup out of it. Maple Drink, Tea, Coffee & Syrup (Silver Maple, Red Maple, Sugar Maple & Manitoba Maple Sap).)įor a How-To article on making Maple syrup, go to the Articles section pages: Part 1 - Getting the Sap and Part 2 - Processing the Sap. (NOTE: There is an entry on Maples at the Nature's Restaurant Online site.

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