Plant ID Pages

Plant ID Pages

Plant ID Pages

Hummingbird moth with bee balm blossom
Hummingbird moth with bee balm blossom

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.


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.

Students identifying and sorting edible wild plants as part of a foraging certification course.
Students identifying and sorting edible wild plants as part of a foraging certification course.
Students identifying and sorting edible wild plants as part of a foraging certification course.
Fresh wild greens and berries in a wooden bowl, representing the hands-on results of Foraging Academy’s certification classes.
Fresh wild greens and berries in a wooden bowl, representing the hands-on results of Foraging Academy’s certification classes.
Fresh wild greens and berries in a wooden bowl, representing the hands-on results of Foraging Academy’s certification classes.
Group of students processing acorns together during a foraging class, representing shared learning and scholarship.
Group of students processing acorns together during a foraging class, representing shared learning and scholarship.
Group of students processing acorns together during a foraging class, representing shared learning and scholarship.