How to Eat Cedar Safely: The Edible Parts and Toxic Risks

October 4, 2025 •

5 min read

Historically, various Native American communities have used parts of certain cedar species for food and medicine, but not all parts are safe for consumption. Before attempting to eat cedar, it is crucial to understand the distinct, and often toxic, differences between species and plant parts to avoid serious health risks.

Quick Summary

Navigating the edibility of cedar involves identifying specific species and plant parts that are safe, and methods like plank cooking or tea brewing, while avoiding potentially toxic compounds like thujone.

Key Points

Identify Your Species: Not all trees called 'cedar' are the same; some are toxic. Correctly identify edible varieties like Eastern Red Cedar (Juniperus virginiana) and Eastern/Western White Cedar (Thuja spp.).
Eat Berries, Not Wood: The blue, waxy berries of the Eastern Red Cedar (Juniperus virginiana) are edible, but the wood and foliage of many species are not.
Proceed with Caution for Tea: Tea made from the leaves of Eastern White Cedar can be beneficial but contains thujone. Consume with caution and not during pregnancy.
Master Plank Cooking: The safest culinary use is indirect flavoring via food-grade Western Red Cedar planks. The food absorbs the smoky flavor without ingesting the wood.
Avoid All Concentrated Oils: Ingesting cedar essential oils is highly toxic and can cause convulsions and organ damage. These should never be consumed.
Recognize Toxic Risks: Thujone is a potent neurotoxin found in high concentrations in some cedar varieties, especially in the foliage and wood. Always consume with caution and avoid use during pregnancy.

Distinguishing Edible and Toxic Cedar

Understanding the distinction between true cedars (Cedrus genus) and plants commonly called "cedar" (often species of Juniperus or Thuja) is the most critical step before attempting to consume any part of the tree. The term "cedar" is used colloquially for various species, many of which contain the toxic compound thujone in their foliage and oil. Always use scientific names for identification and consult reputable foraging guides or botanical experts.

The Edible Case: Eastern Red Cedar Berries

Often called Eastern Red Cedar, Juniperus virginiana is actually a type of juniper tree whose blue, waxy cones are known as "berries". Unlike the foliage, these berries are edible and have been used by Native Americans as a flavoring for meat and grains. They take three years to ripen to a deep blue color. When ripe, they can be eaten fresh or dried and used as a spice. They offer a woody, piney flavor, and some describe hints of citrus or camphor. It is important to harvest from areas free of pesticides and chemicals. However, pregnant women should avoid juniper berries as they have traditionally been associated with inducing uterine contractions.

Foraging for Edible Cedar Bark

While chewing on wood is not advisable, the inner bark (cambium) of certain species has historically been used as an emergency food source. The inner bark of both Eastern White Cedar (Thuja occidentalis) and Western Red Cedar (Thuja plicata) is considered edible and nutritious. First Nations' people would harvest, dry, and grind the inner bark into a powder for use on long journeys. It can be eaten raw, boiled, or fried. However, harvesting bark can damage or kill a tree, so this is generally only for survival situations and should never be done indiscriminately. The volatile oils in the outer bark and foliage remain toxic, so careful preparation is essential.

Brewing Cedar Tea: A Dose of Caution

Tea made from the leaves of Eastern White Cedar (Thuja occidentalis) is well-known for its high vitamin C content and has been used medicinally for centuries. To make the tea, simply bring water to a boil, turn off the heat, add fresh or dried leaves, steep for 5-10 minutes, and then strain thoroughly. However, the leaves contain thujone, which is toxic in large quantities. Consumption should be limited, with sources suggesting it should not be consumed by pregnant women, breastfeeding women, or those with kidney issues.

The Safest Culinary Method: Cedar Plank Cooking

One of the most popular and safest ways to incorporate cedar flavor into cooking is by using a food-grade cedar plank. This method involves soaking an untreated plank of Western Red Cedar (Thuja plicata) in water, then placing it on a grill or in an oven with food (most famously salmon) on top. The moist, heated plank creates an aromatic steam that infuses a pleasant, smoky flavor into the food without the risk of ingesting the wood's toxic compounds.

How to Prepare for Cedar Plank Cooking

Choose Western Red Cedar planks specifically sold for cooking, ensuring they are free of chemical treatments.
Soak the planks for at least one to two hours, submerged in water. This prevents them from burning and creates the steam.
Season your protein (e.g., salmon, chicken, vegetables) and place it on the soaked plank.
For grilling, place the plank over indirect heat. For baking, use a baking sheet in a hot oven.
Keep a spray bottle of water on hand to extinguish any flare-ups.
The plank can be reused a few times, but it is important to clean it without soap.

Important Precautions and Toxic Varieties

Several types of cedar or trees named cedar are toxic and should never be ingested. Eastern Red Cedar wood, for instance, contains higher levels of toxic phenols and aromatic hydrocarbons. Other species, like Incense Cedar (Calocedrus), are explicitly labeled as unsafe for cooking. The highly concentrated essential oils extracted from cedar foliage are also toxic and should never be consumed. The dose makes the poison with plants containing thujone, so consumption of even otherwise safe parts should be done in moderation to avoid serious health issues, including convulsions, vomiting, and kidney damage.

Edible vs. Toxic Cedar: A Comparison Table


Attribute	Edible Cedar (Specific Parts)	Toxic Cedar (Most Common Forms)
Species	Eastern Red Cedar berries (Juniperus virginiana), inner bark/leaves of Eastern/Western White Cedar (Thuja spp.)	Wood of Eastern Red Cedar (Juniperus virginiana), foliage/oil of many cedar species, Incense Cedar wood
Edible Part	Berries, inner bark, leaves (as tea)	None for direct ingestion
Primary Use	Flavoring agent, emergency food, medicinal tea	Incense, moth repellent, construction, culinary planking (not for consumption)
Toxicity Risk	Low, in moderation; berries carry less risk than leaf tea due to thujone levels	High; ingestion can cause convulsions, liver damage, and other serious issues
Key Compound	Contains thujone, but in safe, manageable quantities for specific parts and uses	Thujone, phenols, and aromatic hydrocarbons concentrated in wood and oils
Culinary Method	Infusion for tea, use as spice, plank cooking	External flavoring only; wood is not consumed

Conclusion: Prioritize Safety Above All Else

While some parts of specific cedar species have been used for culinary and medicinal purposes for centuries, it is critical to approach the topic of how to eat cedar with extreme caution. The primary takeaways are to always correctly identify the species using botanical names, understand which parts are edible versus toxic, and respect the principle that the dose makes the poison. For beginners, the safest entry into the world of cedar flavor is through culinary cedar plank cooking. This method allows you to enjoy the unique aroma without the risks of ingesting potentially harmful compounds. For more advanced foragers, consuming cedar berries or tea should only be done with absolute certainty of species identification, proper preparation, and strict moderation. Never consume cedar essential oils and always avoid the wood itself, as these contain dangerous concentrations of toxic substances.

This content is for informational purposes only. When foraging or considering herbal remedies, always consult with an expert and proceed with the utmost caution. [^1.5.1]

[^1.5.1]: Floèm. Eastern White Cedar (Thuja Occidentalis): The Boreal Tree of Life. https://floem.ca/en/blogs/blogue/eastern-white-cedar-thuja-occidentalis-benefits-uses-guide

Frequently Asked Questions

No, you should never eat cedar wood directly. Most cedar wood and foliage contain toxic compounds, and ingesting them can cause serious health issues, including poisoning, convulsions, and liver damage.

The berries (actually cones) of the Eastern Red Cedar (Juniperus virginiana) are edible when ripe, and are often used as a flavoring agent in a similar way to common juniper berries.

Yes, cedar plank cooking is a safe and popular method. The food is cooked on a moistened plank, absorbing the smoky aroma without any part of the wood being ingested. This is different from directly consuming plant matter.

To make cedar tea, use leaves from Eastern White Cedar. Boil water, remove from heat, add leaves, and steep. Strain the tea thoroughly before drinking. Consume with caution and do not drink it if pregnant or breastfeeding.

Thujone is a toxic monoterpene found in cedar and related plants. In high doses, it is neurotoxic and can cause convulsions, liver, and kidney damage. This is why consuming parts of the cedar plant must be done with extreme caution.

The inner bark of certain species, like Eastern and Western White Cedar, was historically used as an emergency food source. It can be dried and ground into a powder. However, this is not a common culinary practice and can harm the tree.

If you accidentally ingest a potentially toxic part of a cedar tree, you may experience symptoms such as abdominal pain, vomiting, or other signs of poisoning. Seek immediate medical attention or contact a poison control center.