The distinctive Sugar Maples of eastern Canada turn red and orange before they lose their leaves in the fall, caused by the nutrients in the leaves being drawn back into the trunk of the tree. Sugar Maples are tapped in the spring for their sweet sap, which runs when the days are mild and sunny and the nights are frosty. 40 litres, or 40 gallons, of sap must be boiled down to make one litre or one gallon of maple syrup. Canada produces over 70% of the world’s supply of Maple syrup.
You can read more about the parts of a leaf and other clues to identifying trees in the Identifying Trees section.