.

Every spring, the firs and spruces grow new, light green tips. Spruce tips start growing in April and, depending on the weather, you can forage them until the end of May, just as long as they are still light green. Spruce tips contain essential oils, but not as much as the older needles and the wood. They taste slightly lemony but sweet, and you can eat them directly from the tree.  But did you know that you can also make “honey” from those spruce tips? It’s not real honey (’cause that’s only made by bees) but a thick sugar syrup with a golden-rosy colour and an amazing taste that you can use just like bees’ honey. With this recipe for spruce tip honey, you can preserve the forest’s flavour.

It’s easy to make spruce tip honey, especially with this simple recipe.

Spruce tip honey

Ingredients

Yield: about 1,2 kg spruce tip honey

Shelf life: at least one year

200 g spruce tips

1 litre water

1 kg sugar

1 organic lemon (optional)

Instructions

1. Wash the spruce tips and put them into a pot. Pour the water over them and cover them with a plate so that they stay underwater. Let them rest there for about 12 hours (best overnight).

2. Cut the lemon into slices and add those and the sugar to the water and spruce tips.

3. Bring the mixture to the boil while constantly stirring. Make sure that the sugar has dissolved completely. Let it boil at a low flame for about 30 minutes.

4. Sieve off the spruce tips and let the syrup simmer at a low flame. Stir from time to time.

5. When the mixture starts to form a bubbly foam, it’s time to pour it into glasses. Securely close the twist-off lid and let the honey cool down.

Spruce tip honey, however, can not only be spread onto your buttered bread, or used in tea or marinades. It also contains lots of vitamin C and is a good remedy against colds.

If you are looking for other ways to use spruce tips, check out this recipe for fermented asparagus with spruce tips.

Angela Braun

Spruce Tip Honey

Capture the essence of a spring forest with this delicate spruce tip honey that transforms young evergreen shoots into liquid gold with bright, citrusy notes.

Print Recipe

Course: Breakfast

Ingredients Method

Ingredients

  

• 200 g spruce tips
• 1 litre water
• 1 kg sugar
• 1 organic lemon optional

Method

 

1. Wash the spruce tips and put them into a pot. Pour the water over them and cover them with a plate so that they stay underwater. Let them rest there for about 12 hours (best overnight).
2. Cut the lemon into slices. Add the lemons and the sugar to the water and spruce tips.
3. Bring the mixture to the boil while constantly stirring. Make sure that the sugar has dissolved completely. Let it boil at a low flame for about 30 minutes.
4. Filter the spruce tips and let the syrup simmer at a low flame. Stir from time to time.
5. When the mixture starts to form a bubbly foam, it's time to pour it into glasses. Securely close the twist-off lid and let the honey cool down.

Note on foraging

Only take what you can classify without any doubts. Foraging and using plants at your own risk. Remember that some plants are toxic! Children, pregnant women, people under medication and those with chronic diseases should additionally consult with their medical practitioner before consuming foraged plants.