We’re starting to see some of the older maple trees around here being bled for their sap to make maple syrup. The best sap comes with freezing nights and warm days. However, once the trees start using their energy to bud and leaf, the flavor diminishes significantly.
The historic sapping process involves driving a hollow spile into a tree and hanging a can or bucket from it to catch drips, as you see here. However, the more efficient (but ugly) modern process involves suction pumps connected to networks of plastic pipes and containers.
Not all maple trees produce good syrup sap. Sugar, red, and black maples are recommended, if they’re old enough. Only trees at least 40 years old (some say 45) will produce good sap and most will do so for over 100 years, according to reports.
(Brooklin, Maine; Leighton Archive images used)