Spicebush (Lindera benzoin)

Ozark allspice. Wild citrus. A pantry in one plant.

What It Is

Spicebush is a native understory shrub common along creeks and in moist woodlands. Its bright-green leaves, red fall berries, and yellow spring blossoms are all aromatic — and all usable. As a regional spice source, it’s one of the most versatile plants you can forage.

Use It Like This

Berries

• Dry and grind as a peppery, allspice-like seasoning.

• Steep into tea with a citrusy-spicy kick.

• Infuse into vinegar, honey, or syrup.

• Add to wild spice rubs for meats or mushrooms.

Leaves & Twigs

• Brew fresh or dried into tea.

• Add to broths, cider, or simmer pots.

• Blend into foraged chai mixes with other aromatics.

Tip: Berries are strongest in fall when fully red. Twigs can be used year-round.

Harvest Notes

• Confirm ID by crushing leaves or twigs — the lemony scent is distinctive.

• Look for alternate-branching shrubs along creeks.

• Male and female plants are separate; only females bear berries.

• Don’t overharvest whole branches — snip lightly or gather fallen twigs.

Wild Pantry Snapshot

Spicebush is a deeply regional seasoning — bright, peppery, and underused in modern kitchens. It also serves as host plant to the stunning spicebush swallowtail butterfly. Forage gently — or better yet, plant some for both pantry and pollinators.