Pepperwood – Umbellularia californica
Pepperwood firewood burns similar to other hardwoods such as oak but produces less ash. The wood also has a nice fragrance. Pepperwood is a broadleaf evergreen also know as Oregon Myrtle, California Bay Laurel, California Olive as well as other names. Pepperwood is closely related to the bay leaves that are commonly used for seasoning. The leaves emit a strong fragrance when crushed and the wood and olive-like fruit called umbels are also fragrant. Like many other hardwoods Pepperwood sprouts back from the stump when the tree is cut down and the sprouts grow vigorously into new trees since they have an already established root system from the parent tree. Pepperwood is used for making hardwood lumber, commonly known as myrtlewood, and also makes excellent firewood.
Pepperwood Firewood BTU Rating
Post your comments about pepperwood firewood below.
It also helps with migraines and sinus headaches! 🙂
I work for a timber company and had easy access to an unlimited supply of pepperwood logs last summer. I cut about three cords worth and used it for firewood in my woodstove this winter and its great. It burns nice and hot and usually doesn’t have much bark so its fairly clean. I am going back for more this summer!
I am glad that pepperwood is safe to burn in a wood burning fireplace. Although, my tree was infested with beehives. I hope this doesn’t matter and I was told by several people they have a nasty smell when burning them. Thank you for your link.
Is it best to split Pepperwood when it’s green or wait till it seasons?
Split it green. Pepperwood can often be stringy and tough and gets even tougher as it dries. It also dries faster when split. Left in rounds pepperwood can stay green enough to start growing new shoots and leaves long after they are cut, under the right conditions.
I was trying to find info on the pepper tree to determine its ability to be worked with…such as carving. ie: tooling the wood
Has anyone tried using the leaves for seasoning (like bay leaves in soups, stews, etc.)?
Mary Cooper: I have; I pop two or three leaves in stews. My palate is not tremendously refined, but tastes good to me!
I used Pepperwood to roast chicken and pork on over a flame. It gives it a nice flavor and aroma.
I add a few leaves to my Kamado BBQ when doing things that take a while like roasts or chickens. Adds a very nice flavor. the wood burns nice, but is tough to cut. Wear a respirator if chipping slash. Shredding many leaves at a time makes a nasty mist, makes me sick for a few days.
looking for myrtlewood rounds
looking for myrtlewood rounds to turn on lathe, would need to have it delivered thx pat
I’m Sonoma county, Northern California, and have a lot of bay laurel, which appears to be here identified as Pepperwood. I’ve been heating with it for 20 years and have noticed a thing or two about it in that time.
I season it for two years, and keep it off the ground during that time.
When I burned it having only seasoned for one year the smoke was very strong and you really did not want to be down wind of it.
Seasoning it for 2 years makes it burn much cleaner and is far less irritating.
After two years it becomes very susceptible to rot and beetle, both of which degrade it’s ability to make heat.
It does produce a lot of Ash, and the heat is pretty good. My favorite woods are Madrone and Manzanita which produce Much More Heat. But Bay is what I have…..
My question is how long is it necessary to age pepper tree wood before using it as firewood?? To prevent chimney fires.