The Northern Spicebush is a shrub in the laurel family. It is native to eastern North America, ranging from Maine to New York to Ontario in the north, and to Kansas, Texas, and northern Florida in the center and south.Â
The Spicebush produces red berries that are used for making pepper. The Spicebush itself was used to make tea for coughs, delayed menses, croup and measles by the settlers to prevent gas and flatulence and colic.
The medicinal uses of the Spicebush include making tea from the bark as a "blood purifier" and for sweating, colds, rheumatism, and anemia. Modern society uses the Spicebush as decoration. The leaves and the berries can be eaten raw or cooked. The plant has a refreshing texture and flavor. The berries that ripen in early fall have a taste similar to Allspice- a warm spice used for baking and pies.
The Spicebush provides food for many mammals and birds, and host many species of butterflies. The High-fat energy berries support numerous birds local to the environment.
The Spicebush is indeed endangered in the Southeastern United States. It's demise is associated with habitat loss from extensive drainage of wetlands and agriculture including forestry.
The Spicebush was discovered by southern settlers and Native Americans by the Gulf Of Mexico. The Natives used the Spicebush for multiple medicinal. The Creek, Cherokee, Rappahannock, Mohegan, and Chippewa Tribes used the Spicebush to make a beverage and to flavor hunted game.
The Spicebush is a fast-growing deciduous shrub. It has a broad rounded habit and grows bwtween 6-12 ft. high and wide. It's usually found in the shady understory of woodlands; however, it can grow in a range of light conditions including full sun. The Spicebush reproduces asexually by root sprouting.