Spruce Tip Harvest and Preparations

I could definitely spend more time learning about trees.  Identification, therapeutic uses and various harvesting methods…  Considering our long and cold winters, and therefore lack of general wildcrafting opportunities and (plant-based) sources in the area, it feels wise to try to be in the know.

Regarding spruce, “Edible & Medicinal Plants of Canada” author (MacKinnon) writes that it is one of the top 10 trees used by First Nations.  The tips were apparently chewed to help relieve cough.  Among other preparations and uses, of course, but had this use fully occurred to me early last week, I would have harvested some tips specifically to ease my cough and cold.  I personally try to stick with teas, essential oils, and my own handmade herbal medicines for non-emergency purposes but it’s sad that most of the ingredients used are purchased online.  A focus of mine is to become more accustomed to my surroundings and know how to use them to my benefit.

I am a fan of thewildgarden.ca and followed the author since she wrote on her previous blog, Unstuffed.  She recently discussed spruce tips and shared a general dip idea (http://thewildgarden.ca/spruce-tip-dip/).  It’s both funny and disturbing that the first thought that came to me was that I wished I was at the cottage, where all the spruce trees are.  As though there couldn’t possibly be any spruce trees in town and all I have available to me is an abundance of dandelion greens and flowers, chives, and lilac.


I was able to collect a few yogourt containers full of spruce tips because my neighbour happens to have a tree in her front yard.  A good reminder that it’s all here around me.  It may not be in the most pristine or otherwise least-polluted area (right near the street for numerous cars to drive by) we can’t always live our ideals.  The fact that it’s right there and as fresh as can be has to count for something.

I meant to pick the tips sooner when they were younger than shown in the photo, but I wasn’t feeling the greatest and also the next fews days were busy, with an even busier weekend…  There is a newfound appreciation that has set in, and confirmation that beings have their many facets.  I never held spruce tips before and they are so soft!  It’s the feeling of walking into a soft moss, but that feeling in the palm of your hands.

I didn’t really pay attention to the walker-bys reactions but my neighbour’s next-door neighbour, I believe she’s German, older though, opened the door and asked if I was going to make syrup.  This woman probably really knew her shit, and I got the impression she may still have a pantry full of homemade preserves…  A woman who really knows her shit, very inspiring!

After browsing some blogs on the internet, I came across a few recipes worth trying.  Born in the Wrong Century shared an easy one, a spruce tip and sea salt blend (http://borninthewrongcentury.com/2011/06/13/playing-with-spruce-tips-sugar-salt-vinegar-oh-my/):


 {How To} Spruce Tip Flavored Salt or Sugar
Mix equal parts sea salt or organic sugar with finely chopped spruce tips.  Place in a dish and set in a dry area to completely dry out.  Stir every day to check progress and break of clumps, takes approximately 3 days.  Store in a sealed jar. 

I used a fine grey sea salt for mine, and opted to use 2 parts spruce tips to 1 part salt.  The blend is today still in the plate on the counter and I’ve noticed how pleasant the aroma is whenever I walk by.  I’m not necessarily a big user of salt but my partner in an Herbalism swap I participate in likes to be in the kitchen and I felt this would be a suitable gift.  (I do plan on keeping a bit for myself to try too, though!)

Also, I used Food With Legs’ idea for pickled spruce tips (http://www.foodwithlegs.com/pickled-spruce-tips/)!

I used a 50:50 mix of water and rice wine vinegar (for it’s faint sweetness but either apple cider vinegar or white wine vinegar would work just as well) to pickle the spruce tips. After being pickled and spending a week in the fridge the spruce tips lost some of their vibrant green (I imagine this is difficult to fix without increasing the pH and negating the preservative effect of acid, right?) but maintained their appealing chew. The flavour is calmer and emphasises the citrus more than the resin.

The pickled spruce tips make an excellent garnish for grilled or roasted white fish, or a variety of egg dishes.


I’m waiting patiently for this one to be ready!  One jar will be part of my dad’s belated father’s day gift and the rest will be enjoyed with the next few fish we catch.  Something tells me I’ll be adding spices to next year’s batch but that these will be good enough that I should have made more and bothered processing properly.

Finally, I have some 4oz jars of spruce tip jelly sitting on the counter.  Minus one jar, which was given to my neighbour as a thank-you.  I winged a formula for this one.


Approximately 10 4oz jars


– 3 cups Spruce Tips, cleaned and finely chopped

– 3 cups (best-quality possible) water

– 1 lemon, juiced

– 4 cups white granulated sugar

– 1 pouch CERTO liquid pectin


1.  Prepare an infusion by combining the spruce tips and water in a medium-large saucepan and cover with a lid.  Bring the water to a boil then reduce and simmer for 10 minutes.  Remove from heat and allow to stand for 30 minutes.

Meanwhile, prepare your jars (washing and sterilizing).

2.  Strain the infusion (I use a yogourt strainer, it works like a charm!), putting the liquid back into the saucepan and composting the spruce tips.  Add more water to the saucepan if necessary, to maintain the 3 cup amount.

3.  Add the sugar and lemon juice to the liquid and bring the mixture to a boil over high heat.  Stir and boil hard for 1 minute.

4.  Remove the saucepan from heat and stir in the CERTO Liquid Pectin.  Keep stirring for approximately 5 minutes, removing any foam at the surface.

5.  Pour the mixture into the prepared jars, leaving 1/4 inch headspace.  Stir the contents of each jar to remove air bubbles, clean the rims, cover the jars with the lids, and screw on the rings.  Process the jars for 10 minutes.  Let your jelly stand on the counter, untouched, for a day, then inspect each jar to ensure proper sealing.  Enjoy, gift, or store (remove the rings if storing)!

Note:  The end result is a very pale yellow jelly.



Lilac Harvest and Jelly

The lilac flower harvest didn’t go over so well last year.  Well…  I guess to be more accurate, the harvest itself went well (how can it not be convenient to have trees growing in two of three neighbours’ yards, with branches growing over the fences and into mine?) but the rust appearance that came while drying them came as both a surprise and a turn-off.  They’ve remained untouched in a jar in the herb kitchen this entire time.

Last week I wondered if jelly could be made with the flowers and how it would taste.  I’ve grown a bit more fond of the aroma since moving here 5 years ago and it would be shame to let them go to waste.  As it usually turns out, someone posted a photo of a batch she had just finished (along with what seemed to be a delicious lilac and wild blueberry cookie with lilac glaze) that afternoon on Facebook.  So it can be done, thank you Universe!


I followed the recipe and procedure shared by The 3 Foragers (http://the3foragers.blogspot.ca/2011/05/lilac-recipe-lilac-jelly.html):

The jelly was made with lots of flowers removed from their cluster.  We packed them in a glass cup and added boiling water, and let them steep overnight.  The color of the infusion was a greenish-pink, not pretty at all.  As I added the lemon juice, the color changed to an electric pink.  After cooking the jelly and sealing it in the jar, the color faded to a light yellow, almost clear.  The flavor, however, is very floral and sweet. 

Lilac Jelly      makes 8- 4 oz jars

2 c. packed lilac flowers
2 1/2 c. boiling water

1. Pour the boiling water over the lilac flowers, cover and allow to cool.  Allow the infusion to sit 8 hours, or overnight.

2. Strain the flowers from the liquid using a coffee filter, you should have about 2 1/4 c. liquid.
2 c. lilac infusion
4 T lemon juice
1 box Sure-Jell powdered pectin
4 c. sugar
3. Place the lilac infusion, lemon juice and pectin in a large pot.  Stirring constantly, bring the mixture to a rolling boil.
4. Add all of the sugar at once, and stir to dissolve.  Bring the jelly back up to a rolling boil for 1 minute.

5. Remove the jelly from the heat, skim the foam from the top (I got a lot of foam from this recipe) and ladle into hot, sterilized jars.  Process in a water bath for 10 minutes. 

So that’s what I did!


I took the photo of the jars and mis-written labels (it should read June 14, 2013, of course) soon after processing them and as the author noted, the colour does fade to more of a pale yellow.

The day I made the batch, I dipped my finger in the larger jar for a taste-test and was disappointed but after testing again just now, I feel that I shouldn’t have given all the 4oz jars away so quickly (ha!)…  The ingredients have synergized quite well over the past few days!  If I remember clearly, and if my sinuses aren’t confused because of a cold, I’d say there’s a hint of pink club soda in there.  A very sweet pink club soda.

Not being as well acquainted with refined sugars these days, I’d like to experiment more with sugar-free pectins, and more specifically, with Pomona’s Universal Pectin.  Is it available for purchase online within Canada, or will I have to import it?

ReWilding is that feeling in my bones.

ReWilding is the subversive act reclaiming ourselves in a world bought and paid for.  It’s finding the boldness within yourself to listen to your heart over the clamor of the collective ego.  It’s the beauty of a being fully realized.  It’s the cunning needed to navigate occupied territory.  It’s the innate ingenuity we discover when we shed the chains of domestication.  It’s the connection we always knew was there; the intimacy rekindled when living with the land.  It’s your body growing stronger to meet a time of great challenge.  It’s an alliance with the untamed; being aided by the unnamed and unknown.  It’s that feeling in your bones.  Most of all, it’s a way back home.”

– Ryker Kotelman