Another discovery in my garden, shall I leave it or remove it? It is a sycamore tree. They have winged seeds and in Autumn they go on their journeys. This one arrived in my border in the front garden and began to grow. They can get quite big quite quickly, but at the moment I will leave it where it is.
FOTD 8th May 2021: SycamoreEnjoying life and the empty nest while easing into retirement,
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If you don’t want to keep it in the garden, is there a way you can dig it up, put it in a pot, and at some point, take it to a good spot in a park or woods? You could still visit it 🙂
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I did that once to a chestnut tree, but I was younger and more mobile. I would have to find someone to do it for,e
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Would one of your sons do it?
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p.s. Very cool on the chestnut tree!
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?! Oh my! That is what I know as a Norway maple. The Latin name, Acer plataoindes, means that it is the maple with leaves of a sycamore. Incidentally, the Latin name of the common sycamore, Platanus acerifolia, means that it is the sycamore with leaves of a maple. This maple or sycamore is one of the more invasive exotic species in New England and the Pacific Northwest. However, the Schwedler maple, which is a cultivar of Norway maple, happens to be one of my favorite maples because it was a common street tree in San Jose. I got four saplings of this tree here, and tried to graft the Schwedler maple onto them. So far, it does not seem to be working.
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In that case i will keep it for a while and see what happens. I don’t suppose there is a chance of getting maple syrup from it
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Oh! Well, you may not want to keep it for too long. If you like, you can leave it until it is dormant through next winter, and then pull it up and pot it. Someone in the neighborhood might like it. Otherwise, it might get too shady for your garden, and the roots can damage concrete if to close. Those that I knew in the Santa Clara Valley were mid-sized trees, but they get larger in your climate. Technically, it can eventually make maple syrup, but that would take quite a while for the tree to be mature enough to tap safely. Young trees are not so conducive to the process. Also, the syrup can not be clarified like that of sugar maple of Eastern North America or bigleaf maple that lives here. (Bigleaf maple is the sugaring maple of the West, and in British Columbia, it works like sugar maple. I just do not tap them here because sugaring season, which is the prolonged transition from winter to early spring, is too brief here.) There is nothing wrong with opaque syrup, especially for confectionery; but people expect maple syrup to be clear. I really do not know of sugar is obtained from maples in Europe. Birch syrup was a brief fad from Alaska, and might be so in Scandinavia too.
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