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Eastern white cedar (Thuja occidentalis) is a conifer native to eastern Canada and the United States. It can reach 15 to 20 m in height under normal conditions, and even higher in favourable environments. Young trees are typically narrow and conical, becoming broader with age. Its leaves are small, scale-like, and closely pressed against flattened branchlets, with a glossy dark green colour. The reddish-brown bark peels away in long strips. Eastern white cedar thrives both in moist forests and on shallow calcareous soils where few other species can establish themselves.

Medicinal and culinary uses
Eastern white cedar has antiseptic, antiviral, antifungal, anti-inflammatory, expectorant, and diuretic properties. Its leaves can be used in infusions, which are rich in vitamin C and other active beneficial compounds.

In cooking, its resin-scented foliage adds a distinctive boreal flavour. Used sparingly, it can season both savoury and sweet dishes and is also used to make syrups and jellies.

Caution: Because it contains thujone—a compound that can be toxic in large amounts—its use should remain occasional and moderate. Regular consumption is not recommended without medical supervision, and cedar should be avoided by pregnant or breastfeeding women, children, and individuals with neurological, liver, kidney, or autoimmune disorders.

Ecological roles
Eastern white cedar plays an important ecological role in wetland and calcareous environments. It helps stabilize soils and protect stream banks from erosion. Its dense branches provide shelter for many birds and small mammals, while its evergreen foliage serves as a winter food source for deer.

Eastern white cedar seeds require scarification and cold stratification to ensure germination. See the cultivation notes below for more details.

Akène cannot assume any responsibility for the use of plants for therapeutic purposes. Always seek advice from a professional before using a medicinal or edible plant.