Holiday Cooking with Pines, Spruce & Firs
From firs to pines to spruces– these favorite evergreens adorned many homes for the holidays with their fragrant boughs.
Now that the holidays are over, it’s time to take down the trimmings– but wait! The boughs can serve an additional purpose: Before directing that greenery out to the compost or to the curb for recycling, think about repurposing those evergreens in the kitchen for both culinary flavorings and herbal medicine.***
Pines, firs and spruces are all edible and have various notes of flavor in their needles and branches. There is no finer way to bring the aroma of the forest into the kitchen and onto the plate than by cooking with these evergreens. High in vitamin C, the needles of pines, firs and spruces are notably bright, slightly sour, and citrusy in flavor. The needles can be used as a culinary flavoring in most recipes that call for lemon. Chop the needles and use them as an herb to flavor salads, butters, and vinegars for dressings. Add the needles to potato salads, bean salads, and pasta salads with other fresh salad greens. The needles, chopped, can also be used to flavor rustic breads in place of rosemary.
For the bar, spruce and pine needles can be made into a simple syrup or infused honey that can flavor mixed drinks or martinis. Beer brewers are becoming interested in using foraged ingredients and can use the fresh spruce or pine tips as a flavoring agent in the second fermentation cycle of brewing. A short fermentation will capture the desired aromatics and citrus high notes for a Belgian or wheat-styled ale without making the brew overly “tree” flavored.
Roasting meat or fish? Water-soaked boughs and needles can be used to roast or steam white-fleshed fish to infuse the meat with the flavors of the evergreens.
And for dessert, concoct a pine or spruce-infused honey to drizzle over ice cream (or can flavor ice cream!). The infused honey can also be served alongside a Stilton or local cheddar cheese — It is a sumptous way to savor the magical forest flavor.
These conifers also have a place in the herbal apothecary. As an herbal remedy, spruce, fir or pine needles can be made into a tea. Add boiling water to a pot of needles, cover, and let steep for 3 to 5 minutes. Its aromatics can open up stuffy sinuses and the astringency of the tea can help dry up runny noses and sinus gunk. Sweeten with honey, sip, and inhale the aromatics for best results.
Other musings on these conifers and their uses:
Fir body balms: (My friend and herbalist Rebecca McTrouble makes a divine White Fir Body Butter)
Aromatic steam inhalations for colds and flus
***Foraging note: Some things to give consideration before using the evergreen boughs for food and herbal use — make sure your boughs were sourced from a tree farm or nursery that uses chemical-free growing practices. It’s common in commercial Christmas tree farming to spray the trees with a fire retardant also, in addition to possible herbicides and/or pesticides used in the fields.
Don’t decorate your home with conifers for the holiday? The branches and boughs can be sustainably harvested off the forest floor after a winter’s wind storm without having to gather directly from a mature tree.
I have seen pine liquor befire
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