Lithuanian traditional foods
Sula
Sula is birch or maple sap collected in spring, drunk fresh, fermented, or preserved. It marks the change of seasons and requires responsible treatment of the tree.
Food and heritage context
- Category
- Drinks
- Type
- spring birch or maple sap, drunk fresh or fermented
- Heritage status
- spring drink tradition
- Context
- Birch sap, maple sap, spring, tapping trees, fermentation, fresh drink, forest ethics
Names and variants
Birch sap, Maple sap
A spring drink
The Universal Lithuanian Encyclopedia describes sula as plant sap that flows in spring; in Lithuania, birch and maple sap are drunk.
It marks the time when the tree wakes and sap begins to move. According to the Universal Lithuanian Encyclopedia, sula begins flowing when the average daily temperature rises above +4 °C, flows most intensely for one to two weeks before buds open, and about 50-150 liters of sap can be collected in spring from one adult tree no thinner than 20 cm in diameter.
Fresh and fermented
Fresh sula is light, gently sweet, and quick to spoil. Fermented sula gains acidity and keeps longer.
Raisins, lemon, twigs, or other household additions are used for fermentation, but cleanliness is essential.
Birch and maple
Maple sap is often sweeter, while birch sap is gentler. Flavor depends on weather, the tree, and the time of tapping.
The sula season is short, so it remains a highly seasonal drink.
Tree ethics
Tapping sula must be responsible: young, weak, or protected trees should not be harmed.
After tapping, the hole should be plugged, and only as much sap as needed should be taken.
Recipe
How to prepare fresh or fermented sula
Fermented tree sap with raisins and lemon
Fresh sula spoils quickly, so it should be strained and kept cold. For fermentation, raisins, lemon, or currant twigs may be added.
Ingredients
Method
- Strain fresh sula through a clean cloth and chill it.
- If fermenting, pour it into a clean vessel and add raisins and lemon.
- Keep cool, but do not seal tightly at the start of active fermentation.
- When the taste becomes lightly tart and refreshing, move it to the refrigerator.
Notes
Sula should not be collected from damaged trees or trees affected by city pollution.
After tapping, the hole should be properly plugged so the tree suffers less.
Sula: frequently asked questions
When does sula collection begin?
In spring, when days warm and sap begins to move in trees. The Universal Lithuanian Encyclopedia mentions the temperature rising above a few degrees Celsius.
How are birch and maple sula different?
Maple sula is often sweeter, while birch sula is gentler and more refreshing.
How long does fresh sula keep?
Very briefly. In the refrigerator it is best used within a few days.
How is sula fermented?
Strained sula is kept in a clean vessel with raisins, lemon, or twigs until a gentle acidity develops.
Can syrup be made from it?
Maple sap can be boiled into syrup, but it requires a lot of sap and long evaporation.
How do you avoid harming the tree?
Tap only a suitable tree, do not take too much, and plug the hole after tapping.
Why does sula begin to ferment?
It contains sugars and microorganisms, so natural fermentation starts quickly in warmth.