Edible Wood Farm Journal: 2026 (1)
Every year it is a challenge to find enough suitable logs to turn into Edible Wood. About 20 m3 European oak with a diameter between 8 – 18 cm is needed. Most trees are part of a forest thinning which is a removal of less promising trees around more robust trees. Using these poor quality timber trees as Edible Wood is much beter that turning them solely into firewood.
Many forest managers start their felling activities early in autumn. Edible Wood trees need to be cut down in January or February so that the wood is fresh enough for succesful inoculation. Add the requirements that the trees have to be healthy and predominantly undamaged then it is understandable that finding a suitable source is not always easy.
This year will hopefully be the start of a more longterm (business) partnership with a forest farmer. About 20 years ago a forest was planted on the grounds of a dairy farm close to where I live, next to the river IJssel. This mixed deciduous forest is managed by my new colleague even though he is not the owner of the property. I first met with the forest farmer last year at the end of the felling season in March. He thins part of it each year. Usually most of the oak logs are destined for the firewood market but fortunately he was instantly sympathetic to my idea of using the logs as edible wood. Now we have a double deal: the good parts go to Groene Takken and the other too skinny or too thick bits get turned into firewood.
