Birch syrup's tangy flavor adds zest to savory dishes

04/1/2013 | St. Louis Post-Dispatch

New Hampshire may have a strong future in the birch tree syrup business, according to Cornell University researchers who are exploring ways to make the syrup manufacturing profitable in the Northeast. Birch sap, which is currently produced in western Canada and Alaska, tastes completely different than its cousin, maple syrup, and is best used in savory dishes as a marinade.

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