Willows (Salix spp.) are a large genus of deciduous trees and shrubs found across the Northern Hemisphere, typically growing along waterways, in wetlands, and in other moist habitats. There are hundreds of species, ranging from towering trees to ground-hugging alpine shrubs.
Willow leaves and inner bark have been used as food by various Indigenous peoples of North America, particularly in spring when young growth is tender. The leaves are bitter but edible, and the inner bark (cambium) can be scraped and eaten fresh or dried. Willow is better known medicinally — its bark contains salicin, the compound that inspired the synthesis of aspirin.
As a food source, willow is a survival and traditional food rather than a staple. It is most significant as part of the broader Indigenous food knowledge system of North America.
How it's produced
Willow leaves and bark are foraged from wild trees, not cultivated for food purposes. Young leaves are picked in spring when they are most tender and least bitter. Inner bark is harvested by stripping sections of bark from branches and scraping the soft cambium layer underneath.
Sustainable harvesting involves taking small amounts from multiple trees rather than stripping a single tree, which can damage or kill it. Willow is fast-growing and regenerates readily, so careful foraging has minimal ecological impact.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
What comes from this
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