Is Maple Tapping Out?

By Connor Yearsley
Maple trees and their syrup are iconic parts of the history and culture of northern North America. The syrup, which often is used as a breakfast topping, is now enjoyed in almost 60 countries around the world. Because of improved technology and harvesting methods, sugar makers are now harvesting more sap per tree than ever before. Due to climate change, however, that may not continue. In fact, some studies project that syrup yields may decrease across much of sugar maple’s range by the end of the century, which means that sugar makers face an uncertain future. Read more >>

Food as Medicine Update: Artichoke (Cynara cardunculus ssp. scolymus, Asteraceae) and Cardoon (C. cardunculus var. altilis)

By Jenny Perez and Amanda Reat
The history of the use and cultivation of the genus Cynara dates back to the fourth century BCE. These Mediterranean plants spread quickly throughout Europe, and those who braved the spiny leaves and prickly bracts were rewarded with a delicious, somewhat bitter vegetable with potent gastrointestinal benefits. The high fiber content of the artichoke and cardoon is associated with cardioprotective, choleretic, and hepatoprotective properties, and make it an invaluable addition to the heart-healthy Mediterranean diet. Read more >>

American Herbal Pharmacopoeia Publishes Devil’s Club Monograph and Therapeutic Compendium

By Hannah Bauman
In May 2020, the American Herbal Pharmacopoeia announced the publication of a monograph and therapeutic compendium on devil’s club. This native North American species, while not popular in global commerce, has a long history of use among Native Americans and First Nations peoples in medicine and rituals. While emphasizing sustainable harvesting practices, AHP President Roy Upton and monograph co-author Eric Yarnell believe that devil’s club should have a space in modern herbal practice. Read more >>