But you might want to start by sipping it instead. Forager Maria Wesserle says a lot of evergreen species are edible and are often used to make a tea, syrup
Technically, yes — if it's fir, spruce or pine and you're confident it wasn't doused with pesticides. But you might want to start by sipping it instead.
"Citrusy and delicious," she said, adding that the texture of the new growth needles is a bit like those rubber Koosh balls that became popular in the 1990s. A few years ago, British food writer Julia Georgallis came up with the idea for an annual evergreen supper club, and even turned the recipes into a 2020 book called"How to Eat Your Christmas Tree."Here in the Twin Cities, Wesserle's evergreen foraging and cooking classes have become quite popular. During a Dec. 7 virtual class hosted by the American Swedish Institute, Wesserle demonstrated how to prepare white pine tea.
During this month's virtual class, Wesserle gave a quick course on how to identify evergreens — sharing tips about where they grow, which ones are native to Minnesota, and her secrets for keeping them straight. She also got out a knife and wooden cutting board to demonstrate how to chop and prepare white pine needles for a vinegar infusion and to make a tea that would be ready to sip at the end of the class.
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