SHAGBARK HICKORY SYRUP
Americans were the first to drink shagbark hickory tea, the
broth made from boiling hickory bark. They found that this
could help relieve symptoms of arthritis and we now know that
hickory bark is one of the highest plant sources of magnesium.
Magnesium plays a huge role in the human body including neurotransmission,
muscle contraction, combating muscle pain and fatigue and
is important for healthy heart function. Magnesium is also
known to be an antidote to stress and one of the most powerful
relaxation minerals available, better than melatonin.
tea was originally sweetened with wild honey and this was
probably the precursor to hickory syrup but it was when European
sugar beets were brought to North America by American colonists,
Native Americans began sweetening their hickory tea with sugar
beet syrup and this is what created the Shagbark Hickory Syrup
we know today.
the current world production of more than 130 million metric
tons of sugar, roughly about 20% comes from sugar beet and
80% from sugar cane.
beets contain 10-16% sucrose. Honey is made up of 38.2% of
fructose, 31% glucose and only 1.3 % sucrose. Maple Syrup
is basically 99.9 % sucrose. White table sugar, turbinado
and brown sugar are also 99.9 % sucrose.
use cane sugar to sweeten our shagbark tea and a maple syrup
hydrometer to ensure consistency in sugar density. Our shagbark
hickory syrup is the same density as maple syrup, but the
similarity ends there!
syrup is not made by tapping the tree, rather it is made by
harvesting the shags of bark that the tree naturally drops
and boiling them with sugar. It makes some of the best syrup
I have ever tasted and truly rivals the flavor of maple syrup.
It has a sweet, almost smoky flavor that is distinctive. The
Shagbark tree drops it bark all year around, but since the
end product involves a lot of boiling, this product is produced
in abundance in the cooler months but is available all year