Lindera benzoin – Spicebush

Spicebush can be identified by its alternative, glossy leaves with smooth margins. The female plants produce glossy, red berries in early fall. The berries have a large seed inside. The shrub can grow up to 15 feet tall. Fruits and leaves produce a scent reminiscent of allspice and sassafras when crushed.

Spicebush twigs, buds, flowers, leaves, and fruit are edible. A mild chai-flavored tea can be made from the leaves and twigs. Berries have a complex spicy flavor. Berries can be dehydrated and kept in the freezer to use as an allspice substitute.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.