Pine Needle Tea

I first made this tea about 20 years ago while at our family home in Cornwall where our garden was full of pine trees. I would pore over a book called 'Wild Food' by Roger Phillips which inspired my love for foraging and collecting and eating wild food.

I first made this tea about 20 years ago while at our family home in Cornwall where our garden was full of pine trees. I would pore over a book called 'Wild Food' by Roger Phillips which inspired my love for foraging and collecting and eating wild food. Pine needle tea has a wonderful aroma and delicate taste. It's a perfect drink to have in the afternoon.

Pine needles are rich in vitamin C but quantities of the vitamin vary depending on variety of pine, age of pine needles, etc. This is not the only health benefit. They also boast anti-cancer properties (antioxidant, antimutagenic, and anti-tumour), assist in cardiovascular health and immune function and are a potential treatment for depression, anxiety and dementia!

This tea should only be made with certain species of pine such as pinus strobus (Eastern White Pine, known as Weymouth pine in the U.K). It can be identified by its clusters of 5 pine needles.

There are many varieties that are toxic so please therefore seek advice from an arborist or local who knows their trees.

Here are a few highly toxic species to avoid: Yew pine (Podocarpus macrophylla) Norfolk Island pine (Araucana heterophylla) Yew (genus Taxus) - highly toxic Lodgepole Pine (Pinus contorta), Ponderosa Pines (Pinus ponderosa — aka Western Yellow Pine, Blackjack Pine, or Bull Pine)

Important: Pregnant women should not drink this tea as some sources suggest a possible risk of abortion.

Now down to the making of the tea!

Ingredients: A handful of fresh, cleaned pine needles, ripped or bruised Fresh water

1. Bring water to the boil in a pan and turn it down to a simmer. Add the washed and bruised pine needles to the pan and simmer gently for 15 minutes or so. 2. Drain the water into a cup and enjoy, unsweetened.

Boiling the pine needles destroys the vitamin C so it's important to only simmer gently.

Note: the flavour is very subtle and the colour will be very faintly green

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