Native bigleaf maple trees have huge ecological value in Northwest forests, but in timber country, they're often culled to make way for Douglas fir. Now bigleafs are being tapped and studied for syrup production, and local chefs have taken notice.
Tapping itself could stress these trees, too, Omdal says.
"I think tapping maple trees — certainly those that are on warm, dry sites — may also increase their vulnerability to other opportunistic fungi and insects that are looking for a meal," Omdal says. The farm planted 3,500 more bigleaf maples in spring 2019, hoping to tap into the future potential of this freshly-juiced industry.
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