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November 17, 2017 2 min read
Sometimes a good cup o’ tea is all you need. Look beyond the tea cupboard to the trees in your backyard. Spruce needles make for a refreshing (and healthy) seasonal brew. Spruce are very high in vitamin C and can be used year round, although the taste may vary depending on the season and maturity of the needles. Bright young green tips commonly found in the spring offer a light, citrusy flavour. In the colder months, the more mature needles provide a slightly stronger taste.
STEP 1: Harvest your spruce needles.
Try to pick the tips as these are the newest growth and will contain the most vitamin C. Once your scavenging is complete, bring your spruce needles home and give them a rinse.
But how do I tell the difference between spruce and fir or pine?
Look at the needles. Pine needles grow in clutters - groupings of two, three or five, while spruce and fir needles are attached to the branches individually. To identify a spruce versus a fir, roll one of the needles between your fingers. If it rolls easily, it is a spruce needle, whereas fir needles are flat. Remember: ‘flat like a fir’. If you just have stubby fingers and can can’t get the spruce needles to roll - don’t worry. Spruce and fir needles are both fine for use in tea.
STEP 2: Do the brew.
Pop the kettle on and pick out your favourite mug. You can remove the needles from the branch for a milder tea, or just chop up the twigs into smaller pieces. A tea infuser can come in handy here so that you don’t get loose needles in your tea. Even if they manage to escape, they should sink to the bottom of your mug.
Steep the needles for 10-15 minutes. You can add a teaspoon of honey for some extra sweetness, or to soothe a sore throat. Your tea will look clear as steeping extracts the vitamins but there is very little colour from the needles.
Now it’s time to get cozy by the fire with your hard earned cup of tea and drink up the benefits.
Please note, this tea is not recommended for consumption during pregnancy.
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