It’s a little-known foraging secret even among well-seasoned foragers that maple seeds are edible.
Leaves: Star-like, toothed leaves with many points. Turn a gorgeous red or orange in the fall.
Bark: Smooth when young, but then turns rough with age.
Seeds: Helicopter seeds in pairs.
Height: Between 40 and 80 feet tall.
All maple seeds are edible. You can them raw or cooked, though the tend to have a bitter flavor. The taste varies from tree to tree and species to species somewhat. Lightly roasting or boiling them can help improve the flavor. Smaller seeds generally will be sweeter.
They are highly nutritious with protein, fatty acids (Omega-3, 6, and 9).
Roasted Maple Seeds
- 1 Cup Maple Seeds
- 1 tsp Canola or Similar Oil optional
- 1 tsp Salt more or less depending on taste
- Set oven to 350 degree Fahrenheit.
- Combine seeds with oil and salt evenly by stirring all in a bowl.
- Pour into a flat baking sheet.
- Bake for 8 to 12 minutes.