Tree bark can provide a valuable food source in survival situations or for those interested in foraging wild edibles. While not commonly consumed in modern diets, certain tree barks contain edible inner layers that have sustained humans for millennia.

When harvested properly, tree bark offers nutrients and can be prepared in various ways for consumption. This article will explore four edible tree bark varieties and outline sustainable harvesting techniques that minimize harm to trees. Understanding which barks are safe to eat and how to collect them responsibly allows foragers to utilize this often-overlooked natural resource.

1) Cinnamon (Cinnamomum verum)

Cinnamon is a popular spice derived from the inner bark of several tree species from the genus Cinnamomum. The most prized variety is Cinnamomum verum, also known as “true cinnamon” or Ceylon cinnamon.

Cinnamon trees can be harvested when they reach 2-3 years of age and have a trunk diameter of about 15 centimeters. The best time to harvest is after rainfall, as the moisture softens the bark and makes it easier to remove.

To harvest cinnamon, vertical incisions are made along the trunk, spaced 10-15 centimeters apart. The outer bark is then carefully peeled away to reveal the inner bark, which is the valuable cinnamon layer.

The strips of inner bark are removed and left to dry for several days until they curl into the familiar cinnamon stick shape. Once dried, the cinnamon can be used whole or ground into powder.

Cinnamon trees are typically harvested twice a year to maintain the tree’s health. A single tree can yield about 77 pounds of cinnamon bark, contributing to the production of 24,000 to 32,000 pounds per acre.

2) Slippery Elm (Ulmus rubra)

Slippery elm is a deciduous tree native to North America. Its inner bark has been used for centuries by Native Americans and early settlers for its medicinal properties and as a food source.

The bark of slippery elm is best harvested in spring and early summer when sap production is at its peak. This allows the bark to be easily removed from the tree.

For sustainable harvesting, it’s recommended to collect bark from low branches or fallen trees. Small branches can provide sufficient bark for personal use, though commercially harvested bark typically comes from 10-year-old trees.

The inner bark of slippery elm can be consumed raw or cooked. When dried and ground into powder, it serves as a thickener for soups or can be added to flour for baking.

Slippery elm bark is known for its soothing properties. It can be chewed as a thirst quencher or used to treat respiratory symptoms and digestive issues.

The tree is identifiable by its oblong, serrated leaves that measure 4-8 inches in length. The leaves are rough on top and may have a reddish tinge in spring before turning green in summer.

3) Pine Bark (Pinus spp.)

Pine trees offer edible inner bark that can be harvested as a survival food. The cambium layer, located just beneath the outer bark, is the most nutritious and palatable part.

To harvest pine bark, carefully remove a small section of the outer bark using a knife. Peel away the thin, white inner bark in strips. Be cautious not to damage the tree by taking too much bark from one area.

Pine bark can be eaten raw, but it’s often more palatable when cooked. Boiling the strips softens them and reduces their resinous flavor. The cooked bark can be pounded into a flour-like substance for baking or added to soups and stews.

Many pine species are suitable for bark harvesting, including white pine (Pinus strobus) and ponderosa pine (Pinus ponderosa). Pine bark is a good source of vitamins and carbohydrates, making it a valuable survival food.

Other edible parts of pine trees include needles, which can be brewed into a vitamin C-rich tea, and pine nuts, which offer protein and healthy fats.

4) Birch Bark (Betula spp.)

Birch trees offer edible inner bark that has been a traditional food source in many cultures. The Betula genus includes over 60 species, with paper birch, silver birch, and river birch being common examples.

The inner bark, or cambium layer, of birch trees is the edible portion. It can be harvested in thin strips using a sharp knife or chisel. Care must be taken to avoid damaging the tree by only removing small sections at a time.

Birch bark has a slightly sweet taste and can be eaten raw or cooked. It’s often dried and ground into flour for baking or added to soups and stews. The bark is rich in vitamins and minerals, making it a nutritious wild food option.

When foraging birch bark, it’s crucial to properly identify the tree and harvest sustainably. Choose healthy trees and avoid over-harvesting to protect the ecosystem. Only take what you need and leave plenty for the tree to heal.

Birch trees also produce edible sap, which can be tapped similar to maple trees. While less sugar-rich than maple sap, birch sap is still sweet and can be consumed fresh or boiled down into syrup.

Understanding Edible Tree Barks

Tree bark contains edible layers that offer sustenance and have been used by various cultures throughout history. These inner portions provide nutritional value and have played a significant role in human survival and traditional practices.

Nutritional Benefits

Edible tree bark contains essential nutrients that can sustain individuals in survival situations. The cambium layer, found beneath the outer bark, is rich in carbohydrates, vitamins, and minerals. This layer can provide up to 600 calories per pound, making it a valuable food source when other options are scarce.

Tree bark also contains fiber, which aids digestion and promotes feelings of fullness. Some species, like pine and birch, offer vitamin C, helping to prevent scurvy in extreme conditions. The nutritional content varies among different tree species, with elm bark being particularly palatable and nutritious.

Cultural and Historical Significance

Many indigenous cultures have long recognized the value of tree bark as a food source and medicine. Native American tribes traditionally harvested the inner bark of pine and birch trees for sustenance during harsh winters.

In Scandinavia, pine bark flour has been used to make bread during times of famine. This practice dates back centuries and demonstrates the historical importance of tree bark as a survival food.

Some cultures have incorporated tree bark into traditional medicine. Willow bark, for example, contains salicin, a compound similar to aspirin, and has been used to treat pain and inflammation.

Harvesting Techniques

Proper bark harvesting techniques are essential for sustainability and tree health. These methods ensure minimal damage while obtaining usable bark material.

Sustainable Practices

Harvest bark in early spring or late fall when sap flow is minimal. Choose mature trees over 10 inches in diameter. Remove only small sections of outer bark, leaving inner bark intact. Avoid girdling by harvesting from no more than 1/4 of the tree’s circumference.

Make vertical cuts no longer than 12 inches. Gently pry bark away from trunk. Leave gaps between harvested areas to allow regrowth. Never take bark from endangered species or without landowner permission.

Rotate harvest sites yearly to prevent overharvesting. Consider cultivating trees specifically for bark production as a sustainable alternative.

Tools and Equipment Required

A sharp knife is essential for clean cuts. Use a draw knife for larger sections. Pruning shears work well for small branches. A bark spud helps separate bark from wood.

Wear thick gloves to protect hands. Bring a canvas bag to collect bark pieces. Pack a first aid kit for safety. A small saw may be useful for larger branches.

Clean all tools before and after use to prevent disease spread. Sharpen blades regularly for precise cuts. Consider specialized peeling tools for certain species.