Spruce tips are one of the more unusual, least used, and tastiest wild edibles. These are the new growth shoots from the tree. Spruce tips are rich in Vitamin C. Spruce tips also contain carotenoids and are rich in minerals such as potassium and magnesium. Spruce tip tea has long been used by indigenous peoples to soothe coughs and sore throats, and to alleviate lung congestion. You can make; Spruce Tip Vinegar, Spruce Tip Salt, Spruce Tip Sugar, Spruce Tip Syrup, and Candied Spruce Tips. Spruce tip syrup is even better mixed with ice cold water, carbonated or not, with a little hint of lime or lemon juice. Spruce tip tea also makes a fascinating cocktail mixed when mixed with gin.
Keep syrup refrigerated where it should last around 4 months.
Available Fresh or Frozen
Sold by the pint
DetailsSauteed Mushrooms with Spruce Tips and Chives
2 tablespoons salted butter
4 cups small white button mushrooms
¼ teaspoon salt
1 tablespoon chopped spruce tips
2 tablespoons minced chives (or green onions)
light sprinkling of pepper
Spruce Tip Salt
Use about equal amounts of kosher or sea salt and spruce tips blend until the spruce tips are finely ground. Spread into a flat glass dish and leave on the counter for a few days, stirring occasionally and squishing any lumps with the back of a spoon, until the salt is totally dry.
Spruce Tip Vinegar
2 cups white wine vinegar
1 cup chopped spruce tips
1 tablespoon sugar
Combine vinegar and spruce tips in a jar and seal. Leave on the counter and steep for one to two weeks, swirling the jar occasionally. Strain out the spruce tips and store in a sealed jar. Add 1 or two fresh spruce tips to the jar to show what kind of vinegar this is. I can imagine that small jars of this would make novel gifts.