Nothing signals spring’s arrival quite like sap flow and sweet maple syrup

Marta Czurylowicz
Nothing signals spring’s arrival quite like sap flow and sweet maple syrup
Nothing signals spring’s arrival quite like sap flow and sweet maple syrup

Can you feel that? Spring is finally in the air. And soon, we’ll be able to taste it as well.

March’s see-sawing temperatures create ideal conditions for sap to begin churning underground and make its way up through the maple trees. But getting that sap to your kitchen table in the form of maple syrup takes time and science. To find out what the process entails, The Weather Network’s Marta Czurylowicz went behind the scenes with Norman Horst, owner of Maple Crisp Orchard in Elmira, Ont., for an up-close demonstration.