Fir Tree Herb Teas

In general, fir tree teas produce spicy, pungent flavours which are quite delicious and they contain vitamin C, immune and lung medicinal components.

Pine tea (Pinus contorta latifolia and other species) (Except pinus massoniana – unless birth control is desired.)

From the pine branches, gather several twigs with bushy needles at the tips. The younger growth of spring is best, but any time of year is fine. Strip the needles off.

Add to 1.8 litres of boiling water and infuse for 10 minutes. Add honey to taste. It has a delightful resinous flavour.

This tea is lovely made over an open fire while camping and the use of the few pine needles cannot harm the tree.

Spruce tea (Picea sitchensis and other species)

As for the Pine tea, gather the spruce needles, preferably in the spring. Using a handful of needles per cup, it makes a very flavourable tea after infusing for 10 minutes. Either drink as it is or with additions.

Larch tea (Larix occidentalis and other species)

These leaves are deciduous and best picked in late spring and used fresh. Steep them for 5-10 minutes, and savour the resinous, pungent scented tea that will result! Add spices of your choice and/or grated lemon and orange peel to change the flavour slightly.

Douglas fir tea (Pseudotsuga menziesii)

Very rich in vitamin C, this is also a very tasty drink. Pour boiling water over a handful of young needles, (although they are available all the year round), to make two cups of tea. Steep for 10 minutes or, for a stronger cup of tea, simmer for 20 minutes. Add spices and honey if desired.

Caution - If making Scots Pine tea (Pinus sylvestris) do not use if prone to allergic skin reactions.

Twig teas

My first introduction to twig teas was at college when I was offered a drink from a flask. Being a cold day and in need of warming up, I accepted without asking what the drink was. The drink was similar to coffee or root coffee and looked exactly like both. On enquiring, I was told that in haste my friend had picked some oak twigs, hazel twigs and birch twigs (it was mid-winter) and thrown them into a pot of boiling water to infuse for 10 minutes. Her reason for this was that she had used up all her teas in stock and needed something quickly. The taste was lovely and really tasted nicer without honey. Have a go and experiment yourselves!