Acer saccharum – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Northern America, Southern America

Northern America

Canada, Québec (southeast), Nova Scotia, Ontario, Prince Edward Island, New Brunswick,, Manitoba (southeast), United States, Connecticut, Indiana, Maine, Massachusetts, Michigan, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Vermont, West Virginia, Illinois, Iowa, Kansas, Minnesota, Missouri, North Dakota, Oklahoma, South Dakota, Wisconsin, Colorado, Idaho, Wyoming, Alabama, Arkansas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, Virginia, New Mexico, Texas, Arizona, Utah, Mexico, Chihuahua, Coahuila de Zaragoza, Nuevo León, Sonora,

Southern America

Guatemala,

Natural Habitat

Edible Uses

The sap contains quite a large proportion of sugar. This can be used as a refreshing drink, or be concentrated into a syrup by boiling off the water. The syrup is used as a sweetener on many foods. The sap can be harvested in late winter or early spring, the flow is best on a warm sunny day after a frost. Trees on southern slopes in sandy soils give the best yields. It is best to make a hole about 7cm deep and about 1.3 metres above the ground. Yields of 40 - 100 litres per tree can be obtained. The best sap production comes from cold-winter areas with continental climates. The sap contains 2 - 6% sugar, thus about 32 litres are required to make a litre of maple syrup. Self-sown seedlings, gathered in early spring, are eaten fresh or dried for later use. Seeds - cooked. The wings are removed and the seeds boiled then eaten hot. The seed is about 6mm long and is produced in small clusters. Inner bark - cooked. It is dried, ground into a powder and then used as a thickening in soups etc or mixed with cereals when making bread. The related Oregon Maple (Acer macrophyllum) has yellow flower clusters, sweet with nectar, eaten raw. No information was found for this species.