6 Recipes - Christmas Tree Food & Medicine

By Crystal Baldwin

I absolutely love the Christmas season and one of my favorite things is cutting down and bringing in the fresh Christmas tree!  I am fortunate enough to live in the mountains of Colorado with fresh, living trees all around me.  These beautiful beings are so majestic and bring aromatic fragrance into my home to uplift and protect me.  What other time of the year do we bring a tree inside our home?  You gotta love the holidays. 

But there is also this sad side of the Christmas tree...the day we take it out of the house and throw it away.  Our plant friends sacrifice everything for us to have enjoyment during the holidays, it seems so wrong to just throw them away afterwards.  But, I have great news, you can salvage that trees sacrifice and use it for medicine and food before you send it back to the earth.  This helps take the sting out of cutting down our majestic friends.  Here's how to use your Chrstimas tree for food and medicine...

BENEFITS OF PINE, SPRUCE & FIRS

There are so many wonderful benefits from our Christmas trees and many you might be surprised by. Did you know that pine & fir needles are high in Vitamin C? Some studies showing them to be up to 3x higher than citrus fruits.  Vitamin C can be beneficial for immune function, skin health, wound healing and it was this same tea that the Iroquois Indians used to cure scurvy for the French Explorer Jacques Cartier and his crew after they suffered months of nutritional deprivation while at sea in 1536. 

Pine needles contain other nutrients like Vitamin A, antioxidants (like flavonoids and proanthocyanidins) and compounds with antimicrobial and anti-inflammatory properties, which is why they are so good for muscles and joints. 

Pine needles & buds contain essential oils with strong expectorant, astringent and antiseptic properties.  They are amazing for the respiratory tract and the perfect medicine for cold & flu symptoms.  Try using them as an inhalation treatment to open up the lungs & sinuses, decrease mucous, calm coughs and soothing aches and pains, this is why they are perfect to use in a topical treatment.  

There are some precautions, especially if you are pregnant or breastfeeding - see our CAUTIONS at the bottom of this post.  Also BE SURE you are using the correct tree to avoid getting a deadly, poisonous variety like Yews  (Taxus spp.).

KNOW YOUR TREE SOURCE 

The most important thing before you use your Christmas tree is to know what kind of tree it is (some trees are poisonous- beware!) and also to know where it came from and how it was treated. 

You will want to avoid any trees that have been treated with chemicals or that were grown with herbicides or pesticides  as we do not want to ingest these or use them on our skin (some trees are treated to help retain freshness) Be sure to check with the person you got your tree from.  That's why those wild trees are the best :) 

KNOW YOUR TREE SPECIES

 

My beautiful douglas fir is so easy to identify as the pinecones tell its story.  The legend goes that there was once a great fire in the forests of the west and the little mice of the forest could not escape fast enough so, they asked many trees if they would protect them from the fire and all said no, except the douglas fir, who said "yes".  They told the mice to climb up inside its pine cones so they could be protected until the fire passed. All of the mice survived the fire and the douglas fir and the mice became great friends.  To this day you can see the little mice tails sticking out from under the leaves of the pine cone.  See, I told you they were easy to identify! 

Besides Douglas fir (Pseudotsuga menziesii), there there many other trees that are safe to use in food and medicine.  Spruce (Picea spp.) are well known as safe for ingestion as the delicate tips are used in speciality foods and drinks.  Also, many types of Pine  (Pinus spp.) can be used as well.  Just be sure to do your research and be sure to KNOW and IDENTIFY the species that you will be using (we like using latin names to be sure of the species).  Just having someone tell you "oh its a pine tree" really isn't safe enough.  Be sure to avoid yews (Taxus spp.).  They have fleshy red cones that look like red berries, and short, flat needles. All parts of the yew tree are toxic, it is deadly and not actually a pine tree at all.  Also avoid the ornamental "Norfolk Pine" often found in the grocery stores during the holidays.  Avoid cedars and cypress which can make you sick and just stick to the pines, spruce and fir trees.

MAKING FOOD & MEDICINE

NOTE - Please be sure to read our CAUTIONS at the bottom of this post and also be sure to read "Know Your Tree Species" before ingesting pine needles or using pine products on your skin.

When making food items from your Christmas tree remember a couple of things.  You will want the needles to be chopped very small (I prefer to pulverize them) to avoid the sharp needles from getting stuck or damaging your throat and stomach or you can just infuse them to avoid any issues.  

Rinse your pine needles off, pat dry with a paper towel and let them dry on a towel as they may have collected a little dust.  If you are making a oil infusion wait 24 hours to be sure all of the water has evaporated and doesn't spoil your oil blend.

You will also want to ingest your finished product in small quantities as some folks can be sensitive to the chemicals in the pine needles - always test a small amount first to see how you react.

Recipes

#1 Needle Syrup (great as a cough syrup)

Pine needle Syrup makes a wonderful additive for food and drinks.  Douglas Fir is my favorite for this purpose but Spruce is also a favorite.  It works perfect as a base for refreshing cold drinks or you can use it as a substitute in tea in place of honey.  It is amazing at soothing sore throats and when taken like a  “cough syrup” and it acts as an expectorant when mucus is present, calming and soothing coughs. 

DOUGLAS FIR (COUGH) SYRUP

• 3 cups Water
• 1 cup Douglas Fir Needles (removed from the branch)
• Peel of 1-2 lemons (no pith)
• 1-1&1/2 Cups honey 

Directions:

1. Pick your fir needle tips and remove from the stem. Place in a colander and rinse under warm water.
2. Add 3 cups of water to a saucepan, cover and bring to a boil.  Reduce to a low simmer to avoid boiling over and simmer for 10-15 minutes.
3. While the water is boiling, use a peeler to remove the thin skin of 1-2 lemons depending on how lemony you want it to taste (avoid the white pith as it is bitter). 
4. Add the peel to the water and continue on a low simmer for another 5 minutes– cover with a lid to avoid losing the constituents.
5. Your goal is to reduce the liquid by half. If there is still a lot of fluid, remove lid and simmer until 1/2 of the liquid is gone - you should end up with about 1 1/2 Cups of liquid (if you cook off too much fluid, don't worry, just add a little more water in the pan and simmer a bit longer). Turn off heat, keep the pan covered and let it steep for about 5-10 more minutes. 
6. Strain out the needles & lemon peel and add 1-1 &1/2 Cups of honey
7. If the liquid is not warm enough to melt the honey, warm the fluid  just slightly - you want it warm enough to melt the honey but not too hot that it will destroy the antibacterial benefits of the honey...never cook the honey. Add the honey and stir to dissolve thoroughly.
8. Pour into a glass bottle or jar. Store in the fridge and take as needed. This can also be added to warm tea. The syrup can last anywhere from 1-3 months or longer depending on how much honey you have added.  To store longer and to ensure no mold will develop, pour your syrup into ice cube trays and freeze, thaw the cubes as needed and use.

Refreshing Lemon Drink

This Syrup makes a wonderful refresher when mixed with Seltzer water & fresh lemon juice. Add about ½ cup of syrup (or less) to your glass, a splash of lemon juice and top with seltzer water and garnish with a slice of lemon!  It’s not too shabby with a splash of vodka or gin too! 

This drink could be called the “original thirst quencher.” Many people find that it rivaled Gatorade for rehydration and energy.  Wonderful to use in the summer months as well.

#2 Healthy Vitamin C Immune Christmas Tree Tea

Early Americans and Indians used pine needle tea throughout the winter to maintain strength, and to prevent winter scurvy.  Any wild food (like pine needles) that taste lemony is a indicator that it has a lot of vitamin C. Of course we know that Vitamin C is also important for our immune system so this is a perfect tea to use in the winter months and good news -  we have plenty of pine needles at this time of the year.  I have added some other herbs high in vitamin C to boost the strength of this tea and to make it taste good too.  Feel free to add other herbs like peppermint, hibiscus and cinnamon sticks or any flavor you would like. 

Ingredients:

• 10 grams (just shy of 1/2 cup) Douglas Fir Needles (or needles of choice)
• 3 Cups of Water
• 1 Tablespoon dried Rosehips (I like to powder it)
• 1 Thick Orange slice
• 1 Thick Lemon Slice
• Honey to taste

Directions: 

1. In a saucepan with a lid add all ingredients except honey and bring to a boil, reduce and simmer covered for 10 Minutes.
2. Using the back of your spoon, press the orange & lemon slice to get the rest of the juice out.
3. Strain the tea and add honey to taste and a fresh lemon or orange slice
4. Place any leftover tea in the fridge and reheat later or by the next day

*Note- avoid if pregnant or breastfeeding

#3 Douglas Fir & Lemon Salt Seasoning

Ingredients:

• ¼ Cup Pink Himalayan Salt (or salt of choice)
• ½ Cup Douglas Fir needles (or needles of choice)
• 1 Tablespoon dried Lemon Peel

Mixture of herbs of choice such as dried:

• Stinging Nettles
• Orange Peel
• Pinch of Rosemary (or any herbs you would like)

Directions:

1. Remove the needles from the branches and lay out the pine needles to let any little bug’s escape.
2. Place all ingredients in your food processor and blend until desired consistency or use a mortar and pestle and grind by hand.
3. Spread out the mixture on a towel and let the fresh pine needles totally dry before storing (to be sure, leave them for a few days to avoid mold).
4. Store in a glass jar and use as needed.  This salt lasts forever but the flavors will diminish a bit after a year or two.

*Note the salt will scratch the sides of your food processor and make it cloudy looking.  It won't damage it.  If you don't have a dedicated food processor for herbs, you can also finely chop the needles with a knife and using a spoon, a mortar and pestle (or the bottom of a cup) press the needles into the salt to help release the needle flavor and combine with the salt.

To Use:

Sprinkle on veggies, ciabatta bread, fish, any white meat, dipping oils or add to soups & Stews for flavor and extra nutrients.

Caution:  As mentioned above be sure to identify your pine tree before ingesting...avoid the poisonous and deadly yews (Taxus spp.) 

*Note- avoid if pregnant or breastfeeding

#4 Pine Infused Bath & Body Oil

Ingredients:

• 1-2 Cups Needles
• 1-4 Cups either Olive, Jojoba or Meadowfoam Oils  (these last a long time without going bad - you can use any oil of choice)
• You will need enough oil to at least double the amount of needles- with a little extra as the needles may soak up a little of the oil

Directions: You have two options for the oil. 

• Traditional Infusion- place in a jar and let the needles infuse the oil.
• For more extraction, use the heated crock pot method

1. Before placing needles in your jar of oil, hang the branches in a cool dark area and “wilt” the needles for 1-2 days to allow some of the water to come out. When they are about half dry, remove the needles.

For a traditional infusion

1. Place the needles in a canning jar and cover with double the amount of oil
2. Stir to avoid any air pockets that could grow mold
3. Wait a day or so and see if the needles soak up oil - add more oil as needed
4. Sit the oil and needle mixture in a sunny window for 1-2 days, then remove from the sun (don't leave too long or constituents will evaporate)
5. Allow the mixture to infuse in a warm location out of direct sunlight for  8-12 weeks or longer until desired scent.

For the heated Crock Pot Method

1. Place the needles in a canning jar and cover with double the amount of oil
2. Stir to avoid any air pockets that could grow mold
3. Place in a open crockpot and turn the water on warm or hot as long as it doesn't boil and splash water in your oil.  You will also want to be sure to watch it so it doesn't run out of water.  Have the water come up about half way up your jar of oil and needles
4. Place the Jar of oil and needles in the warm crockpot and leave the jar lid off the canning jar to avoid developing condensation that could ruin your oil infusion.  You can use a wooden skewer to stir and leave in the jar to avoid removing oil everytime you stir.
5. Stir periodically all day long for 8-10 hours
6. Repeat this procedure for 1-2 more days
7. then remove the jar, wipe off water and let it cool completely- overnight
8. Once completely cooled, place the jar lid back on and set aside in a warm location out of direct sunlight and let the needles infuse another 2-4 weeks or longer.
9. Strain through a strainer lined with muslin or cotton and squeeze all the oil out of the needles getting as much infused oil as possible.
10. Store strained oil in a glass jar in a cool dark place for up to a year

To Use

• Rub onto chest over the lungs to open the respiratory tract
• Use for its anti inflammatory  & Circulatory properties. Apply oil to sore muscles & joints, any arthritic pain or recent injury as well as overworked muscles.
• Antibacterial properties can be used for acne, eczema, psoriasis & rosacea
• Great for reducing the symptoms of cold and flu, opening lungs & Sinuses as well as body aches and pains
• Use in lip balms, salves, lotions and bath oils or blended in bath salts

 

#5 Evergreen & Beeswax Lip Balm

Ingredients:

•  1 Teaspoon Beeswax (for vegan version use carnauba or jojoba wax)
• ½ Teaspoon Cocoa Butter
• 1 ¼ Teaspoons Infused Needle Oil - see recipe above (use 1 ½ if you are not adding color or flavoring) 
• 1 Teaspoon jojoba Oil (or 2 ¼ teaspoons jojoba and leave out coconut oil)

Makes two (.15 ounce) regular lip balm tubes

Directions:

1. Place ingredients in a short beaker or in a very small jar or tiny pouring pitcher as the lip balm mixture will cool too quickly as you pour from a larger jar.  Use something small and short.
2. Place the beaker or jar with the beeswax & cocoa butter in a double boiler. 
3. You can create a double boiler by placing a heat-safe dish in a pan with water (I like using pyrex) then place your jar inside of the double boiler. If you are using a beaker it can go in the pan with water - be sure water is not boiling and splashing into your oil.
4. Melt beeswax & cocoa butter, stirring often to hasten the melting 
5. Add infused needle oil, when almost melted add Jojoba oil, stirring until melted, remove from heat.
6. Let the mixture cool just slightly before adding micas if you want color
7. Add lip safe mica (1-4 pinches) to color if desired, stir well
8. Pour into containers and once it solidifies you can top it off to cover-up the hole in the center if desired. 
9. Leave lids off until completely cooled otherwise condensation will form (do not twist it up until cooled)

Note- this is a very nice daily moisturizing lip balm for happy healthy lips.  The butters and oils will provide lots of nutrients and healing protection.  The beeswax acts as a protector and provides anti-bacterial treatment and protection.  If you are having a flare-up with your lips, I would avoid the mica and bump up the healing oils and increase your use, keeping your lips coated with lip balm all day.

#6 Soothing Fir Needle Epsom Bath Salt

 

---

Leave a comment

Comments will be approved before showing up.

Name *

Email *

Comment *

---

Also in Recipes and Blog