The Sami people of Scandinavia used the bark of both "B. pubescens" and "B. pendula" as an ingredient in bread-making; the reddish phloem, just below the outer bark, was dried, ground up and blended with wheat flour to make a traditional loaf. In Finland, mämmi, a traditional Easter food, was packed and baked in boxes of birch bark. Nowadays, cardboard boxes are used, but imprinted with the typical bark pattern. Birch bark was used as an emergency food in times of famine; in Novgorod in 1127–28, desperate people ate it along with such things as the leaves of lime trees, wood pulp, straw, husks and moss. In Iceland, trimmings of birch trees are used with birch sap in the making of a sweet birch liqueur. The removal of bark was at one time so widespread that Carl Linnaeus expressed his concern for the survival of the woodlands. The leaves can be infused with boiling water to make a tea, and extracts of the plant have been used as herbal remedies.