COLUMNIST: JANICE CLYNE
Traditionally used in many healing remedies, the volatile oils from the needles, sap, bark, and resin are used by herbalists to stimulate the respiratory system, balance hormones, increase circulation, and bring warmth to cold muscles and stiff joints.
Not only do they smell good though, they taste amazing too!
Citrusy and herbaceous in flavour, more than 39 different flavour compounds have been identified in conifer buds and tips alone. Pines are generally sharp and lemony, spruce is resinous and fruity with a rosemary like flavour, and firs are described as sweet with candied orange peel overtones. Crush or roll the needles between your fingers to release the aroma.
A Word of CautionThe only tree you need to be aware of in this group is yew, which is toxic and should never be used. It is the only one which has no aroma. It has flat, rounded dark green needles, with red berries in the autumn.
Conifers are super easy to incorporate into a wide variety of foods and drinks. The needles can be infused in vodka or gin, added to kombucha, made into natural sodas, infused in vinegar, or blended with salt or sugar.
Spruce, fir, and pine trees are all evergreen, meaning they don’t lose their leaves in the autumn so there is no need to dry them, since they can be picked all year round.
Conifer salts take dishes to a whole new level. Add them to soups, stews, or fish. Or try sprinkling on toasted sourdough, rubbed with a cut garlic clove, topped with tomatoes and herbs, and drizzled with extra virgin olive oil.
They are also wonderful on roast potatoes and oven-roast veggies.
I love using conifers in teas, paired with organic orange peel, and steeped for around 15 minutes to extract all the piney goodness. A tea made with fresh needles will be brighter and sweeter, while one made with older needles will be more woody and earthy tasting.
A pinch of warming spices like cinnamon, nutmeg, or cloves brings other potent qualities to the brew.
Wonderful for bathing, add a cup’s worth of fresh needles to a cloth bag, then add to a hot bath for a revitalising soak. Blended with sea salts or Epsom salts, this can be incredibly relaxing. Adding rose petals or dried citrus peels adds another sensory dimension.
Here are three ways to preserve and enjoy conifers in a simple and delicious way, using a combination of needles and young tips. Try to avoid older needles which can be tougher and less flavourful.
Blend 1:1 in volume coarse sea salt and needles/tips. Blend in a food processor, then spread on a baking sheet to dry, either in the oven on low or at room temperature.
Uses: sprinkle on focaccia, soups, stews, roast potatoes, and oven-roast veggies. Use to flavour oils, mayonnaise, and salad dressings.
Blend 1:1 in volume sugar and young tips. Spread on a baking sheet to dry.
Uses: in baking, teas, or coating the rim of cocktail glasses.
Mix together 1:1:1 sugar, water, and tips. Bring to a full boil, turn off the heat, let cool in the pan, then strain.
Uses: as a sweet topping or added to drinks.
As a qualified food scientist, gut health guru, supporter of plant-based locally sourced seasonal food, a fermentista, and foraging fanatic, Janice Clyne is passionate about inspiring, informing, and motivating change in health and eating habits - delivering vibrant good health, through her Wellness Hub and 'Nourished by Nature' skills, expertise, and experience.
Curious about eating weeds and how good they are for gut health, listen in to Janice's wisdom on the Scotland Grows Show.