American Hackberry (Celtis occidentalis) - The legendary treat fruit of the indigenous people as a robust climate tree

Anyone planting a tree in their garden today faces a real challenge: it should provide cool shade in summer, look beautiful, but please not dry out in the first heatwave or freeze in the cold winter. For those looking for an absolutely indestructible climate tree that also surprises with a fascinating appearance and edible fruit, there is no way around the American hackberry, botanically *Celtis occidentalis*. It is the undisputed survival artist among deciduous trees, a magnet for native bird life, and a true insider tip for edible fruit.

Scope of delivery: Each plant in a 2-liter pot, delivery size: 30 cm.

Origin & The secret hero of North America: Originally from large parts of North America, the American hackberry is an absolute landscape classic there. For the indigenous people of North America, it was much more than just a provider of shade: the extremely nutrient-rich fruits were an essential part of their diet and were valued as a sweet source of energy. You are bringing a storm-tested, historical natural talent into your garden that defies the most extreme weather conditions and is considered one of the most important and robust trees of the future for climate change in our latitudes.

Sugarberry, beaverwood, and nettle tree: Many names for a natural talent

Like many plants with such a long history, *Celtis occidentalis* has been given various names over time. In German-speaking countries, it is often called the "Western Zürgelbaum," which is simply the literal translation of its botanical name. Since its asymmetrical, serrated leaves strongly resemble stinging nettles, it is also known as the American nettle tree. In its North American homeland, it is classically called the hackberry or nettle tree. Due to the sweet, date-like aroma of the small fruits, it also carries the wonderfully fitting English common name "sugarberry." Another historical local term is "beaverwood," as North American beavers highly prize the wood and bark of this tree for their dams and as food.

Myths, survival food, and the tree of oblivion

In addition to its botanical robustness, the entire hackberry family is surrounded by a fascinating, almost mystical aura. In ancient mythology, the hackberry is often equated with the legendary lotus tree from Homer's Odyssey. According to Greek legend, sailors who ate the intoxicatingly sweet fruits fell into a blissful state and immediately forgot the desire to ever return to their homeland. Even if the American hackberry won't make you forget your home, it was of immense importance to the North American indigenous people. Tribes such as the Dakota, Pawnee, and Omaha revered the tree as a reliable lifesaver. They not only used the crushed, energy-rich berries as a sweet snack but also pounded them as essential survival food into their traditional pemmican, an extremely durable mixture of dried meat and fat. Later European settlers also highly valued the tree's wood: it is extremely easy to bend when steamed and was traditionally used for barrels, wagon wheels, and furniture.

Climate pioneer instead of a watering headache

In the first few years, the young tree must first take root properly and still requires regular watering during dry spells. But as soon as it has formed a deep root system, you can let it grow with significantly less maintenance. Then, the hackberry is so tough that it's almost eerie. Whether it's weeks of drought, scorching heat, extreme winter frosts, salty roadsides, or nutrient-poor, stony soils – once established, the tree doesn't even flinch. It takes care of itself through its massive roots and becomes a true climate winner that will remain loyally by your side for decades without complaint.

Cork-like bark and glowing autumn gold

Visually, *Celtis occidentalis* has a lot to offer. Its absolute trademark is the bark: over the years, the trunk develops distinctive, deep cracks and wart-like, corky ridges that are a sensational eye-catcher in the winter garden. The fresh green foliage is asymmetrically shaped at the base, a typical hackberry characteristic, and turns into a bright, radiant golden yellow in autumn. Fully grown, it forms a broad, picturesque crown and becomes a majestic shade tree about 10 to 15 meters tall.

Sweet secret: Date aroma with a crunchy core

In late summer and autumn, the tree bears countless small, pea-sized berries, also called hackberries, which change from orange-red to a deep dark violet to black. What few people know: these fruits are not only a feast for birds but are also edible and super delicious for humans! The fruit flesh is thin but tastes intensely sweet – almost like a mixture of date, fig, and a little caramel. The best part: the pit inside is not rock-hard but can simply be eaten along with the fruit, providing a great, nutty crunch full of protein.

Into the kitchen – What to do with your harvest:

• The snack straight from the tree: Thanks to their pleasant sweetness and crunchy pit, the small berries are a great snack during a walk through the autumn garden.

• Wild trail mix: Dried, the berries last forever. Simply mix them with nuts, raisins, and sunflower seeds for your own wild, protein-rich trail mix.

• Date-hackberry puree: The indigenous people crushed the whole berries, including the pits, into a sweet paste. This can be used excellently as a natural sweetener in pastries or porridge.

• Hackberry syrup: Boil the berries, preferably slightly crushed, with a little water and strain the liquid. What remains is a sweet, earthy fruit syrup that goes great with pancakes or waffles.

Recipe tip: Wild hackberry crunch bar

Since hackberry fruits were traditionally used as energy-rich provisions, we are taking advantage of this principle. These no-bake energy bars are packed with nutrients, nutty crunch, and natural sweetness – ideal for your next hike or as a quick snack at your desk.

Ingredients for approx. 8-10 bars:

• 1 cup fresh or dried hackberry fruits, washed beforehand

• 1 cup soft, pitted dates

• 1 cup almonds or cashews

• 1/2 cup rolled oats

• 2 tbsp chia seeds or flax seeds

• 1 tbsp maple syrup or agave syrup, optional for extra binding

• 1 pinch of coarse sea salt

• A little dark chocolate for decorating as desired

Preparation:

1. Crush: Roughly chop the almonds or cashews in a high-powered blender or food processor and transfer to a bowl.

2. The wild berries: Place the whole hackberries into the blender. Blend them until the berries and their crunchy pits are finely ground. This creates a wonderfully nutty base.

3. Mix: Add the dates, the crushed hackberries, oats, chia seeds, salt, and maple syrup to the nuts in the blender.

4. Puree: Pulse everything together on high speed until a sticky, cohesive dough mass forms.

5. Form: Line a small rectangular mold, such as a casserole dish, with parchment paper. Add the mixture and press down very firmly and evenly with your hands or the back of a spoon.

6. Cool & Cut: Place the mold in the refrigerator for about 1 to 2 hours so that the mass hardens. Then lift out of the mold and cut into bars with a sharp knife. If you like, you can drizzle some melted dark chocolate over them.

Say goodbye to thirsty, susceptible trees that capitulate immediately to today's weather extremes. With the American hackberry, botanically *Celtis occidentalis*, you are choosing an imposing, storm-proof climate winner that delights with sensational bark, vibrant autumn leaves, and a sweet secret for snacking.