May 27, 2010

Spruce Pesto: The Results

Finally a follow-up on my plans for the spruce tips: I chucked them in a food processor with some olive oil, parmesan cheese, lemon juice, pepper, and garlic.

And the result:

It's actually quite good, and quite local. Need some pesto in a pinch? There are plenty of Norway spruces in Syracuse. Just remember to collect when the new growth is bright green and tender.

May 4, 2010

Spruce Tips

It's the time of year to collect young, tender spruce tips. Actually, this is the first time I've tried this. You can eat them fresh (they have a somewhat strong lemony, piney taste) or make jelly out of them. Some people also brew spruce-flavored beer. I think I may try to make an experimental pesto sauce out of them.

By the way, the photo above is showing Norway spruce tips I collected from a tree in my backyard. My understanding is that just about any spruce tip is edible, and that white spruce may be the tastiest, but research anything collected outdoors first before eating it.