Discover the Unique Flavor of Spruce Tips: Your Guide to Spring Foraging and Delicious Recipes

Nature’s bounty often hides in plain sight, and in spring, one of the most exciting wild edibles to forage is the vibrant spruce tip. These tender, bright green shoots, emerging at the ends of spruce branches, are a true culinary gem, offering a burst of citrusy, piney freshness that can elevate a wide array of dishes. Far from being just a decorative plant, the humble spruce tree offers a unique, aromatic herb that brings a distinctive zest to your kitchen creations. Whether you’re an experienced forager or just starting to explore the world of wild foods, spruce tips are an accessible and rewarding ingredient to experiment with. From creamy potato dishes to versatile salts and vinegars, these spring treasures promise an intriguing and delightful flavor experience. (Jump straight to our favorite spruce tip recipes below!)

Unlocking Your Backyard Herb Garden: The Magic of Spruce Tips

Do you yearn for a unique, fresh flavor to invigorate your cooking, perhaps without the need for an extensive herb garden? If you have a spruce tree in your yard, you’re in luck! This common evergreen, often overlooked beyond its aesthetic appeal, can become your private source of an intriguing herbal ingredient for a few precious weeks each spring.

These “spruce tips,” sometimes called “spruce candles,” are the tender, vibrant new growth emerging at the tip of each branch. Foraging for them is a delightful early spring activity that connects you directly with nature. The idea of incorporating spruce tips into my cooking had intrigued me for years, and once I started experimenting, I was hooked. Their flavor is truly delectable – it carries a subtle piney and resiny undertone, yet it’s surprisingly milder than one might expect, with bright, distinct hints of citrus. If you appreciate the earthy, aromatic notes of rosemary, you’ll find a kindred spirit in spruce tips, often referred to as the “rosemary of the North.” Beyond their unique taste, spruce tips are also packed with Vitamin C, making them a healthy and flavorful addition to your diet.

Creamy Spruce Tip Potatoes: A First Foray into Foraged Flavors

Given the natural affinity between rosemary and potatoes, my initial culinary experiment with spruce tips was a creamy potato dish, and it was an undeniable success. The subtle, aromatic notes of the spruce tips melded beautifully with the rich cream and tender potatoes, creating a side dish that felt both comforting and sophisticated.

When I first prepared this dish, I used just two tablespoons of chopped spruce tips, resulting in a delightfully mild flavor. For a more pronounced and “sprucy” herbaceous punch, I doubled the amount to a quarter cup the next time, and the flavor truly blossomed. If you’re new to the taste of spruce, I recommend starting with three tablespoons of finely chopped tips, then adjusting to your preference in future preparations. The beauty of cooking with fresh, foraged ingredients is the ability to experiment and tailor flavors to your palate. My next adventure will likely be oven-roasted potatoes with spruce tips, perhaps with a touch of garlic and olive oil – the possibilities are endless!

The Art of Sustainable Spruce Tip Harvesting

The key to successful spruce tip foraging lies in timing. You’ll want to harvest the tips when the new growth at the end of the spruce branches is just emerging from its sticky, papery husk, or while the tips are still tender and vibrantly green. As a general rule, if the tip is soft enough to easily cut through with your fingernail, it’s perfect for culinary use. Once the shoots begin to grow longer and harden, their delicate flavor diminishes, and they become less palatable, though they can still be used for tea.

To harvest, simply snap the tender tips off the branches. For sustainable foraging and to encourage healthy tree growth, I prefer to pick the side tips and leave the central leader (the main tip at the very end of the branch) intact. This allows the branch to continue growing in length. In fact, by removing some of these “candles” or tips, you’re essentially pruning the tree, encouraging it to produce more new growth in other areas, which can result in a bushier, healthier tree. Depending on the specific location and sun exposure of your spruce trees, you might find that some areas, like the north side, develop new growth a bit later, extending your harvesting season.

Preparing Your Foraged Spruce Tips for Culinary Delights

Once you’ve collected your bounty of spruce tips, preparation is straightforward. Gently remove any remaining papery husks – these might be a bit sticky with resin, but it washes off easily with water. Inspect your tips and discard any that show signs of bug damage or discoloration. If your spruce trees are located away from heavy traffic areas and are free from excessive dust or spider webs, you may not even need to rinse them, as the protective husks keep them remarkably clean. However, a quick, gentle rinse is never a bad idea if you’re unsure.

The Incredible Versatility of Spruce Tips in the Kitchen

My research into spruce tips (and similarly, pine and fir tips) revealed that they are far more than just a novelty; they are considered a delicacy by discerning chefs, even gracing the menus of high-end restaurants. Their culinary applications are vast and exciting, ranging from savory to sweet. Beyond being eaten fresh or cooked like a vegetable, spruce tips are frequently transformed into jellies, flavorful syrups, aromatic salts, and vibrant vinegars. They can be pickled, incorporated into baked goods, or even used to infuse spirits. The possibilities are truly endless, and this discovery only amplified my excitement, especially knowing I have a plentiful supply right in my own yard!

With a whole slew of spruce trees at my disposal, I embarked on a flurry of experimentation. Currently, I have a batch of aromatic spruce tip salt drying on my counter, a jar of spruce tip vinegar steeping patiently, and I’m repurposing a somewhat sticky batch of spruce sugar into a delightful syrup. The creamy spruce tip potatoes recipe has definitely earned a permanent spot in my recipe rotation. Last night, I created a baked rhubarb and spruce tips compote that still needs a touch of refinement, but it shows immense potential and will be shared soon. So, embrace your inner hunter-gatherer! Head out to prune a tree and do some foraging in your own yard – or perhaps the ditches, the forests, or, with discretion, a neighbor’s yard! But hurry, as the season for these tender, flavorful tips is fleeting.

Recipe: Creamy Spruce Tips and Potatoes

This simple yet elegant side dish perfectly showcases the unique flavor of fresh spruce tips. The bright, citrusy notes of the tips cut through the richness of the cream, creating a harmonious and utterly delicious accompaniment to any meal. It’s a fantastic way to introduce your palate to the delights of foraged ingredients.

• 1½ pounds (680gms) thin-skinned potatoes (approximately 4 medium-large potatoes)
• ¼ cup (60ml) fresh spruce tips, finely chopped
• ½ cup (120ml) whipping cream
• ½ teaspoon (2.5ml) sea salt
• ¼ teaspoon (1.25ml) freshly ground black pepper

Instructions:

1. Wash the potatoes thoroughly, leaving the skins on for added nutrition and rustic appeal. Cut them into uniform eighths.
2. Place the chopped potatoes in a saucepan. Add about an inch of water, cover the pot, and bring to a boil. Reduce heat and simmer until the potatoes are tender when pierced with a fork, usually 15 to 20 minutes.
3. Once tender, drain the potatoes completely and return them to the empty pot. Cover to keep warm.

4. Finely chop the spruce tips. Reserve a small pinch of the chopped tips for garnish.
5. In a separate small saucepan, combine the whipping cream, the majority of the chopped spruce tips, sea salt, and black pepper. Heat this mixture over medium heat until it comes to a gentle boil.
6. Pour the hot spruce tip cream mixture over the drained potatoes in the saucepan. Continue to heat over medium-low heat for about 2 to 3 minutes, stirring gently, until the cream bubbles and reduces slightly, thickening up. Don’t be alarmed if there appears to be a lot of cream at the bottom of the pot; it magically thickens and soaks into the potatoes as they sit and cool slightly.
7. Garnish generously with the reserved pinch of fresh chopped spruce tips just before serving.

Serving Suggestion: This dish makes an exquisite side to grilled or roasted meats, poultry, or fish. It serves 4 to 5 people.

 * * * * *

Recipe: Aromatic Spruce Tip Salt

Creating your own flavored salts is a fantastic way to capture seasonal flavors and elevate everyday cooking. This spruce tip salt is incredibly versatile, infusing a hint of the forest and a citrusy zest into anything it touches. It also makes for a thoughtful and unique edible gift.

Ingredients:

• Approximately equal amounts of good quality kosher or sea salt and fresh spruce tips. (For a good starting point, try ½ cup of each.)

Instructions:

1. Combine the salt and spruce tips in a food processor or blender. Process until the spruce tips are very finely ground and evenly distributed throughout the salt, creating a beautiful green hue.
2. Spread the mixture thinly and evenly into a flat glass dish or baking sheet.
3. Leave the salt on your kitchen counter for several days to air dry completely. Stir it occasionally to ensure even drying and use the back of a spoon to gently squish any lumps that may form. The salt is ready when it is completely dry and free-flowing.
4. Store your homemade spruce tip salt in an airtight container in a cool, dark place.

Uses: I’m eagerly anticipating trying this unique salt with a variety of dishes: sprinkled over roasted potatoes, seasoning seafood, adding a gourmet touch to salads, or even finishing grilled vegetables. The possibilities are endless!

Recipe: Invigorating Spruce Tip Vinegar

Infused vinegars are a cornerstone of gourmet cooking, and this spruce tip vinegar is no exception. It offers a bright, herbaceous, and subtly citrusy flavor profile that will transform your dressings, marinades, and even act as a unique finishing vinegar. It’s truly the “Rosemary of the North” in liquid form.

Ingredients:

• 2 cups (480ml) white wine vinegar (or apple cider vinegar for a fruitier note)
• 1 cup fresh, chopped spruce tips
• 1 tablespoon (15ml) granulated sugar (optional, helps balance flavors)

Instructions:

1. Combine the vinegar, chopped spruce tips, and sugar (if using) in a clean, sterilized glass jar with a tight-fitting lid.
2. Seal the jar securely and leave it on your kitchen counter to steep for one to two weeks. Swirl the jar gently every day or two to encourage infusion.
3. After the desired steeping time, strain out the spruce tips using a fine-mesh sieve or cheesecloth.
4. Pour the infused spruce tip vinegar into a clean, sealed jar or decorative bottle for storage.

Kitchen Frau Note: Even after just two days, the taste of the vinegar is wonderfully rich and herbaceous – surprisingly, not “piney” at all! While the spruce tips will lose their bright green color over time during the steeping process, this is perfectly normal and won’t affect the flavor, as you’ll be straining them out. To make the vinegar visually appealing and clearly identify its unique ingredient, you might consider adding one or two fresh spruce tips to the strained vinegar bottle.

Uses: Use this delightful vinegar in your favorite salad dressings, marinades for meats or vegetables, or as a finishing drizzle over roasted dishes. Small, attractively bottled jars of this unique vinegar make truly thoughtful and novel gifts for food enthusiasts!

*Please note: The vinegar and salt recipes were adapted from a combination of multiple sources found on the internet, refined through personal experimentation.

Guten Appetit!

Ready to explore more culinary adventures with foraged ingredients and other delicious recipes? Want to receive new Kitchen Frau recipes directly to your email inbox? Sign up here, and you’ll not only get exciting recipes but also a handy and useful kitchen tip along with each one. We promise no spam, ever!

If you enjoy my recipes and culinary insights, please consider following me on social media. You can find me on Instagram, Pinterest, Twitter, and Facebook. Your support truly makes my day!

You might also like these other delectable spruce tip recipes:

Pickled Spruce Tips

Spruce Tip Liqueur (and Cocktails)

Spruce Tip Syrup, Two Ways

Green Salad with Spruce Tips

Stuffed Pork Tenderloin with Spruce Tips and Orange Glaze

Citrus Spruce Tip Salad

Roasted Asparagus with Garlic and Spruce Tips

Rhubarb and Spruce Tip Galette

Sautéed Mushrooms with Spruce Tips and Chives

Spruce Tip Baked Rhubarb Compote over Swedish Cream