Feature Story
From Bark to Bottle
Every jar, every cup, every drop begins the same way. Follow the journey as we forage, roast and brew Shagbark Hickory bark into syrup, tea and spice.
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By Ann + Jarred Bush
We didn't buy our farm because of the hickory trees.
In fact, for years, they were simply part of the landscape. Towering over the property, lining the fields and dropping "tree litter" and nuts we mostly walked past. We had other plans for this place.
Until one day, the farm asked us to look up. While clearing branches from the edges of the fields Jarred kept getting hit in the head by falling hickory nuts. It was an ordinary moment—the kind that's easy to brush off and keep moving. (Read the full story here)
Instead, it made him curious. What kind of tree was it? What could we do with all of them? What had people done with them before us?
One question led to another.
We learned that the Shagbark Hickory tree had once been a valued food resource, and not just for its nuts, but for its distinctive bark traditionally used to make a deeply aromatic syrup. So, we researched some recipes and started experimenting.
We gathered bark. Roasted it. Brewed it. Sweetened it. Tasted. Adjusted. Tried again. And somewhere in that process, a tree we'd barely noticed became our most valuable resource—and our first collection at Arbor + Field.
Most people know hickory through smoke. We found something entirely different hiding in the bark. Roasting gave us something warm and unexpected—notes of vanilla, toffee, malt and toasted wood.
The more we worked with it, the more possibilities we found. First came syrup. Then tea. Then Sweetbark.
The Shagbark Hickory changed how we view food and the landscape around us. It opened our eyes to an entire world of forgotten flavors just waiting to be rediscovered. We can't wait to bring them back to the table—and we're still working on a plan for all those hickory nuts!
If you're curious like we were, keep reading below to learn more about this remarkable tree. We hope it inspires you to look a little bit closer at what's growing around you. You never know what you might discover.
By Ann + Jarred Bush
Founders, Arbor + Field
(Arbor + ) Field Guide
The Shagbark Hickory Tree
Identification: The Shagbark Hickory (Carya Ovata) is a native North American tree—and one of few to naturally shed its bark. The tree is easily recognizable by its distinctive bark—the long, loose plates that curl away from the trunk and give the tree its name.
Its native range extends from southern Ontario and Quebec through much of the eastern United States, south to parts of Texas, Louisiana, Mississippi, Alabama and Georgia.
Food: For centuries, the tree was cherished as a valuable food resource. Their sweet nuts provided critical nourishment to people and wildlife. The bark was often brewed into a tea and sweetened with natural sugars, such as cane, mollasses or sap, to make a simple syrup.
Function: Beyond its flavor, hickory bark is a natural source of fiber, calcium, manganese, magnesium, zinc and other essential minerals. Historically, a decoction was often made from the bark to aid arthritis or used as an astringent (Source: Daniel E. Moerman, Native American Ethnobotany).
Sourcing and Sustainability: At Arbor + Field we have between 80-100 mature Shagbark Hickory trees in the hedgerows lining our fields. We're continuing to preserve and protect new trees every year, caging natural saplings as they grow beneath their mother trees.
The trees naturally shed their bark year-round. We tend to forage in the early spring after heavy snow and winter winds have loosened bark from the trees. We gather only the bark that's already on the ground. We never harm or pull bark from the trees, which provide a vital habitat to wildlife.
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The Collection
Hickory Syrup, Tea & Spice
Crafted from the bark of the Shagbark Hickory tree. Discover unexpected notes of vanilla, toffee, malt and toasted wood—not smoke.
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