Spicebush

Lindera benzoin

Description: Spicebush grows in part shade or shade and grows to 8-15’. It has yellow flowers March–April, and red fruits in August-September. Its leaves turn yellow in fall. The leaves, stems, and flowers all have a spicy-lemony scent that's similar to allspice. Spicebush is “dioecious”, meaning that male and female flowers grow on separate plants. You’ll find berries only on the female plants. 

Harvesting:  Pick the berries as soon as they turn red in early fall.  As long as the fruit is red, it’s good to harvest.

Taste and Flavor: The tea is made from fresh or dried leaves and twigs. It has a mild, chai flavor. The berries taste like a mix of allspice and pepper - spicy, complex, floral, with a little heat.

Nutritional Value: Spicebush is a good food source for birds.

Uses: Use the leaves, buds, and new growth twigs for tea. The berries can be used fresh or dried in marinades, rubs, and sauces and used as an allspice substitute. Try them with apples and pears for a cobbler or pie or in ice cream. Look for recipes for spicebush macarons and acorn baklava with spicebush berries.

Allergies and Precautions: no known.

Did you know? Spicebush is a host plant for the spicebush swallowtail butterflies – look for the caterpillar hiding in its leaves. Spicebush can be used as a native alternative to forsythia in semi-shaded gardens.