Spruce punch:
this is what the forest tastes like
From the “I Eat Trees” series: Make more of your Christmas tree! Have you ever thought of tasting the needles on your Christmas tree? Tree needles from spruce, fir and pine can easily be processed into extraordinary delicacies. They give a deliciously woody note to a winter or New Year’s punch. Highly recommended and a must try!
»The spruce stings, the fir does not!«
To identify spruce and fir, it is helpful to look closely at the tree needles. The needles of the spruce (right in the picture) are square and pointed. Pine needles (left), on the other hand, are flat and rounded. Not only fresh spruce shoots are used for culinary and medicinal purposes, the fir tree also has its advantages. Pine needles can also be used for the punch.
Spruce Punch Recipe (non-alcoholic)
Ingredients:
Preparation:
Heat the water with the lemon, ginger and apple peel and bring to the boil briefly. Add the spruce needles and leave to stand on no heat for 10 minutes. Add juice of one orange. Strain the punch and enjoy hot.
Note: However, only unsprayed or organic trees should be considered for processing.
Tip:
For a more intense spruce taste, leave the spruce needles in water overnight. You can find recommended books on the subject of edible trees and shrubs here.
… acquired a taste?
