Tips on Spruce

June 5, 2014 by Hilda 28 Comments

This is the best time of year to collect edible evergreens. Not all evergreens are edible, but if you make sure you are picking only spruce or pine, you will be safe. The non-edibles or even toxic include yews, evergreen oleander and hollies.

I have picked spruce tips to begin with, mainly because I have so many on my property, but also because they are easy to identify and very easy to pick. I have not had time to experiment much with them in cooking, but if I wait until I work out more recipes, it will be too late for you to collect them while they are still at this desirable stage. They can be dried for later use, or infused in vinegar or honey or vodka. The new growth on the trees, small, pale green tips on the branches are at their very sweetest now. Just pluck off the small tip as you would a berry, remove the little brown husk covering the tip, and they are ready to use. Try one raw, and chew well to release the citrussy flavour which follows the initial taste of resin.

I am beginning with three methods of preserving: in salt; in sugar; as a sweet syrup. All these are easy to do, and will keep until you are ready to use them. And they are all delicious.

With salt: Blend 1:1 in volume coarse sea salt and tips. Chop in the food processor and spread on a sheet to dry.

How to use: Add to mayonnaise, salad dressing, fish marinade, roasted vegetables.

With sugar: Blend 1:1 in volume sugar and tips. Chop in the food processor and spread on a sheet to dry.

How to use: Use in baking, add to tea, coat the rim of a cocktail glass.

Syrup: Mix together 1:1:1 sugar, water and tips. Bring to a full boil, turn off the heat and let cool in the pan. Strain.

How to use: As a sweet topping, add to drinks hot or cold, soft or hard.

 

Check in later for a special spruce tip dessert I am working on.