Paper Birch, Canoe Birch, White Birch Betula papyrifera

Detailed Listing For
Botanical Name:

Betula papyrifera clean seed







Common Name:

Paper Birch, Canoe Birch, White Birch

60-100 feet
Minimum Hardiness Zone:

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  • Betula papyrifera

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Growing Info, follow in order:
Scarification: none required.
Stratification: cold stratify for 60 days.
Germination: requires light for germination, surface sow and keep moist.
Other: stratification may be used instread of surface sowing, it is better to surface sow if possible.
In a Nutshell:
* It is a medium-sized deciduous tree reaching 20 m tall (exceptionally to 35 m) with a trunk up to 80 cm diameter. The bark is white, commonly brightly so, flaking in fine horizontal strips, and often with small black marks and scars. In individuals younger than five years, the bark appears brown with white lenticels, making the tree much harder to distinguish from other trees. more...
* This is the superb white-barked native birch that offers better resistance to the borer than other birches. It is sometimes called White Birch that is outstanding in the winter landscape and the bark peels off to reveal reddish orange underbark. This species is excellent when used in groupings, in groves, or even as a single specimen. It has a golden-yellow fall color, likes cool areas and moist acid soils. It is vigorous but not always long-lived in less-than-ideal circumstances.
* The sap is edible raw or cooked. A sweet flavour. Harvested in early spring, before the leaves unfurl, by tapping the trunk. The flow is best on warm sunny days following a hard frost. The sap usually runs freely, but the sugar content is lower than in the sugar maples. A pleasant sweet drink, it can also be concentrated into a syrup or sugar by boiling off much of the water. The sap can also be fermented to make birch beer or vinegar. An old English recipe for the beer is as follows:- "To every Gallon of Birch-water put a quart of Honey, well stirr'd together, then boil it almost an hour with a few Cloves, and a little Limon-peel, keeping it well scumm'd. When it is sufficiently boil'd, and become cold, add to it three or four Spoonfuls of good Ale to make it work...and when the Test begins to settle, bottle it up . . . it is gentle, and very harmless in operation within the body, and exceedingly sharpens the Appetite, being drunk ante pastum.". more...
Usda description:
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