Herbal Recipes: Spruce Tip Syrup
Spruce tip season is quickly approaching! If you are new to wild edible and foraging, spruce tip syrup is a great way to start. Spruce trees are easy to find and are gigantic, so harvesting a cup or two of new growth tips won’t harm the tree. Harvesting the tips is easy as they are still soft and haven’t gotten sharp and pokey yet. Simply pinch the tip off between your fingers. Or alternatively use a clean pair of scissors.
If you can boil water, you can make spruce tip syrup. It is citrus-y and bright and crisp. A fantastic alternative for those you who don’t live in sugar maple country. The first time I made this syrup I did not expect it to taste citrus-y. I was expecting something more akin to rosemary with it’s resinousness and high oil content. That maybe true with the mature spruce needles however this syrup is made with the very young tips that are still soft and bright green.
I like to use this syrup exactly how I would maple syurp. Maple syrup has become quite expensive lately and I like to reserve it for extra special uses. Instead when I make pancakes or waffles I’ll top it with a little of this syrup. It’s great to use for sweetening compotes and smoothies as well, and making mixed herbal drinks.
The ingredients are super simple: spruce tips, sugar, water. Because this is made with sugar, sugar is a preservative and you do not need to add anything else to help it keep. Though I keep mine in the fridge. If you make multiple jars of this you could certainly pressure can it so you can keep it on the shelf.
Spruce Tip Syrup Recipe
Ingredients:
2 cups of spruce or other conifer tips
2 cups of water
2 cups of sugar (something like sucnat or brown sugar is great)
Method:
rinse your freshly picked spruce tips in cool water to remove any dust or husks.
Put the spruce tips in a medium sauce pan with the water. Bring the water up to a simmer and cook for 10-15 minutes. The water should taste like a spruce tea, lemony/citrusy. Strain your spruce tip tea into another pan and compost the used material.
Add the sugar to the tea and bring to a boil. Then let it simmer, stirring occasionally until the syrup is reduced by half and as viscous as you want it. I leave mine a little looser.
When it’s at the viscosity you prefer, take it off the heat and allow to cool for a few minutes. Then pour it in to a clean heat proof mason jar and put a clean lid on it. Allow to cool completely before putting it into the fridge.
Note about expiration: I’ve found that because sugar is a preservative this syrup lasts quiet a long time. Most recommendations are for a month or so. I’ve found it to last much longer than that when kept closed and in the fridge.
I also found another method for making spruce tip syrup that is even easier. I’m definitely going to try it this year. You simply put the spruce tips in sugar in a jar and let the sugar do all the work of pulling out the essential oils. There is also a way to ferment spruce tip syrup which would be fun to try as I would add an extra level to the flavor profile and make your gut a little happier.
If you try this please let me know in the comments below.
