Norway spruce

Picea abies

infusion

Soft green young tips with a citrus and resin flavor, in syrup, in tea, or eaten raw in spring.

Origin

Mountains and forests of northern Europe

Season (United States)

April to June · grows in your region

Preparation

The tender green spring shoots are nibbled raw, or infused for ten minutes in hot water; more often, they are macerated with sugar into a syrup, drunk diluted with water.

Did you know?

You tell it from fir by its cones: they hang beneath the branches of spruce and stand upright on those of fir.