The Northern Spicebush (Lindera benzoin) is a deciduous shrub native to the understory of eastern North America, stretching from Maine down to Florida and west into Kansas and Texas. It has long been a source of wild seasoning, earning it common names like Wild Allspice and Benjamin Bush. Historically, parts of the shrub were used by settlers as a substitute for imported spices and to brew teas. This article explores the edibility and uses of the Northern Spicebush.
Identifying the Northern Spicebush
Identification begins with recognizing the distinct traits of Lindera benzoin. It has smooth, light brown bark often speckled with small, corky spots called lenticels. The shrub typically grows in moist, rich woodlands, often near streams or in swamps, reaching heights between six and twelve feet. Its leaves are simple, oval-shaped, and arranged alternately along the slender twigs.
The most reliable field test is the strong, aromatic scent released when any part of the plant—a twig, a leaf, or a berry—is crushed. This spicy-citrus fragrance is the defining characteristic that confirms its identity. In early spring, the branches are covered in small clusters of yellowish-green flowers before the leaves emerge.
As the season progresses, the female plants develop small, oblong drupes that ripen to a vibrant, glossy red in late summer or early fall. The foliage turns a brilliant, clear yellow before dropping. The combination of alternate leaves, smooth bark, and the spicy aroma provides a clear blueprint for distinguishing the Northern Spicebush.
Culinary Applications and Flavor Profile
All parts of the Northern Spicebush—the leaves, twigs, and berries—are edible and contribute a complex, aromatic flavor to cooking and beverages. The flavor profile is a warm, zesty blend that carries notes of allspice, cinnamon, and lemon zest. This combination makes it a versatile ingredient, often used as a substitute for allspice.
The fresh, young twigs and leaves are frequently used to brew a fragrant, traditional tea. Twigs collected in early spring, when the shrub is just beginning to flower, may contain more aromatic essential oils, enhancing the infusion’s flavor. Fresh leaves can also be used as a wrapper for steaming fish or meat, similar to bay leaves, lending their aroma to the dish.
The fruit, or drupes, of the female plant are the most intense source of flavor, providing a concentrated spice when dried and ground. These red berries are harvested when fully ripe in the fall, then dried and pulverized into a powder. This powder can be used in sweet and savory dishes, including baked goods, spice rubs, or marinades. Because the berries contain a high concentration of volatile oils, they are best stored whole and ground immediately before use to preserve their potency.
Safety and Toxic Look-Alikes
Foraging requires strict adherence to proper identification, as consuming the wrong plant can lead to health issues. The most common look-alike is Bush Honeysuckle (Lonicera species), an invasive shrub that grows in similar habitats and also produces red berries. Unlike Spicebush, the leaves of Bush Honeysuckle are arranged oppositely on the stem, and the berries are spherical, not oblong.
Crushing the leaves or twigs of Bush Honeysuckle will not produce the strong, spicy-citrus aroma that is the signature trait of Lindera benzoin. This scent test is the most reliable way to confirm identification before consumption. While Spicebush is safe for consumption in culinary quantities, it is recommended to consume any foraged plant in moderation, especially when trying it for the first time.
The berries should only be consumed after being dried and ground as a spice, and not eaten directly from the bush due to their high concentration of essential oils. Foragers should only harvest from plants they are certain of and avoid any material that appears diseased or contaminated.