Beech Leaf Noyau is a traditional British liqueur made from the young leaves of the Common Beech tree (Fagus sylvatica) using the young translucent leaves that have just unfurled and are still tacky and bright green. Noyau translates as kernel or stone, and there is a theory that this beech leaf liqueur was made originally using beech nuts. This version, made with newly emerged beech leaves, gin and brandy was first brewed by foresters in the Chiltern Hills in the 18th and 19th centuries.
Where are beech trees found?
Fagus sylvatica or European beech, is one of Europe’s most valued and widespread broadleaved trees. Its natural range extends from southern Scandinavia to Sicily, from Spain in the west to northwest Turkey in the east. It is a large deciduous tree that can maintain its high growth rate until late maturity. The leaves of the American beech (Fagus grandifolia) can be used in exactly the same way.
The Beech tree has a long history of being revered in British Folklore. Commonly known as the mother of the woods, the beech is a protective and nurturing tree, giving shade with its canopy and providing food. Tradition states that no harm will befall a lost traveller who seeks shelter under the branches of a beech, and the tree is found at many sacred sites across the UK.
Can you eat beech leaves?
You can indeed. The latin name of common or European Beech is Fagus sylvatica. “Fagus” comes from the Greek verb Fagito, which means to eat and Fagus sylvatica translates as ‘edible of the woods’. Fagus grandifolia which is the latin for American beech translates as ‘edible large leaves’.
Beech leaves are edible and quite tasty when they first emerge. Gather beech leaves while soft and sticky, and they still have a translucent, delicate look. At this stage, the leaves taste citrusy when chewed; their flavour is similar to Sorrel or Apple skin, making them a great salad ingredient.
What does beech leaf noyau taste like?
Beech leaf noyau has a complex, herby and nutty flavour that some say is reminiscent of Benedictine. This sweet, nutty, gin-based liqueur can be drunk just four weeks after preparation – though if you can manage to leave it for longer, you will be rewarded with an even deeper, more rounded flavour.
Can I omit the brandy?
You can make a very pleasant beech leaf gin by omitting the brandy from this recipe although I feel that the brandy does add to the character of this liqueur. If you are unsure, why not make it both ways and see which one you prefer?
A note on foraging.
- Only collect and eat wild foods that you are 100% sure you have identified correctly.
- Common sense says that if you entirely strip an area of wild food, you will damage that habitat, so only collect where food is bountiful and take reasonable amounts.
- Be aware of what happens in the area you are harvesting in. Plants near busy roads may be absorbing emissions from vehicles. If nearby fields are sprayed with pesticides, chances are some will also make their way onto wild plants. And if watercourses are polluted, your native plants will drink that water.
Ingredients for Beech Leaf Noyau
- Young beech leaves
- A 700ml bottle of gin
- 150g white sugar
- 125ml brandy
- Large glass preserving jar (Amazon Affiliate link)
- Glass Bottles (Amazon Affiliate link)
How to make Beech Leaf Noyau
Gather leaves while they are soft and sticky and still have a translucent, delicate look. The leaves taste citrusy when chewed at this stage and make a tasty salad leaf.
Remove any twigs and papery leaf casings.
Lightly pack enough leaves in a jar so that a 700ml bottle of gin covers them.
Seal the jar and leave it for a minimum of 4 weeks.
After this time, strain through fine muslin and discard the leaves.
Make a sugar syrup by gently heating 150g of sugar in about 200 ml of water until it dissolves.
Leave to cool, then add to the Beech leaf gin infusion.
Finally, stir in 125mls of brandy to finish and bottle.
Tuck away in a cool, dark place to mature. Beech leaf noyau benefits from ageing for a few months before drinking and will continue to improve over time.
More wild plant infusions.
If you have enjoyed this beech leaf noyau recipe, you might want to check out these wild infusions.
- Hazelnut Liqueur
- Damson, Bullace or Sloe Gin
- Colour-changing Himalayan Balsam Gin
- Ground Ivy and Wild Horseradish vodka
- Rosehip Liqueur
- Pacharan, The Spanish Sloe Liqueur
This recipe first appeared on our sister site, Craft Invaders.
