Lindera benzoin
Common Name: Spicebush

Spicebush is a broad, rounded multistemmed, deciduous shrub covered with fragrant yellow-green flowers in early spring. The flowers open before the leaves emerge and are held close to the branches. Aromatic light green leaves turn deep yellow-gold in fall. Birds feed on the small, brilliant red fruits formed on female plants. 

Spicebush is a fast-growing shrub useful in moist shady places. A small amount of sun yields a bush with better form and more berries. There are no serious disease or insect problems.

Spicebush is often an understory plant, meaning it grows under larger shrubs and trees in forests. It is one of the firs shrubs to flower each Spring.

The berries, which taste a little like allspice, are an irreplaceable seasoning. Rinse them, pat them dry, and chop them in a blender or spice grinder. If you have neither, put them under a towel and crush them with a hammer. Some people remove the seeds, but you can crush them along with the rest of the berries.

Since spiceberries are ripe in apple season, they often find themselves in the same pot ... in  compotes with sliced apples, walnuts, orange rind and spiceberries, simmered about 15 minutes. 

Collect the twigs year-round for teas, or use the leaves from mid spring to fall. In one cup of water, steep either 1/2 cup of fresh leaves (dried leaves loose their flavor) or twigs, or two tablespoons of chopped berries

Landscape Usage: Shrub borders, shade or woodland gardens, moist areas, native gardens or naturalized areas. The larva (caterpillar) of the spicebush swallowtail butterfly feeds on the leaves.

Wildlife Benefits: Fruits are consumed by a variety of birds. Foliage is browsed by deer. 

Spicebush is a PlantWise alternative to Russian olive and glossy buckthorn. 
 

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