Cedar Cordage: Is It Safe for Food and Cooking Use?

Safety Precautions

Western red cedar (Thuja plicata) contains oils that can impart a strong, unpleasant flavor to food, especially if not properly processed. However, the toxic compounds in cedar, such as thujone, are volatile and can be significantly reduced through proper drying and curing. To ensure safety, dry the cedar cordage thoroughly, ideally in direct sunlight or using a warm, dry environment, for at least 6 months.

Preparation Techniques

To minimize flavor transfer and potential toxicity, strip the bark from the cedar logs using a sharp knife or a specialized bark stripper. Remove any loose, thin layers of bark, as these may contain higher concentrations of volatile oils. Strip in thin, even layers, working from the outside inwards, to avoid damaging the underlying heartwood. This process can take around 12-24 hours, depending on the individual’s skill level and the amount of bark being stripped.

Cooking and Handling Considerations

When using cedar cordage for cooking or food preparation, always wash the cordage in clean water before handling food. This step helps remove any remaining oils or debris. To further reduce flavor transfer, soak the cedar cordage in water for several hours or up to a day before using it. When storing food, keep the cedar cordage away from direct contact with the food items to prevent any potential flavor absorption.