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American sweetgum (Liquidambar styraciflua), also known as American storax, [3] hazel pine, [4] bilsted, [5] redgum, [3] satin-walnut, [3] star-leaved gum, [5] alligatorwood, [3] gumball tree, [6] or simply sweetgum, [3] [7] is a deciduous tree in the genus Liquidambar native to warm temperate areas of eastern North America and tropical montane regions of Mexico and Central America.
Liquidambar, commonly called sweetgum [2] (star gum in the UK), [3] gum, [2] redgum, [2] satin-walnut, [2] styrax or American storax, [2] is the only genus in the flowering plant family Altingiaceae and has 15 species. [1]
Oriental sweet gum trees favour an elevation of between 0–400 m (0–1,312 ft), a mean annual rainfall of 1,000–1,200 mm (39–47 in) and a mean annual temperature of 18 °C (64 °F). The tree's optimal growth is on rich, deep and moist soils such as bogs, river banks and coastal areas, but it is also able to grow on slopes and dry soil.
Liquidambar formosana is a large, native, deciduous tree that grows up to 30-40m tall. The leaves are 10~15 cm wide., [4] and are three-lobed unlike five- to seven-lobed leaves of most American Liquidambar species. [5] The foliage of the L. formosana turns a very attractive red color in autumn. [6]
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
The wood exudes a sweet-smelling resin when pierced, giving the tree its common name. [4] Liquidambar acalycina is cultivated as an attractive ornamental tree for parks and gardens, and is hardy down to −15 °C (5 °F) or less. It requires cultivation in reliably moist, acid to neutral soil in full sun or partial shade.
Create a cozy bedroom even Mrs. Claus would envy with Christmas quilts, flannel sheets, plaid throw blankets and festive throw pillows.
Simply slice, roast and drizzle with honey and cinnamon for a sweet treat, or go savory with a dash of salt and pepper. Its tender skin is even edible when cooked.
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