The immature cones of the Norway spruce tree, Picea abies (as well as those of the pine, hemlock and fir), contain compounds that are thought to help with respiratory issues, memory, and anxiety. They are also anti-inflammatory and contain vitamin C and minerals. The cones can be dried and made into a tea, cooked down into a syrup (see recipe below), or macerated in sugar and left to lightly ferment and release their liquids in the style of Italian Mugolio.

Look for the soft, unripe immature cones that are either green, pink, or purple in color and easy to cut through. These cones are found in the spring, as opposed to the tougher, woody brown cones that are found in the fall. The bright green new growth on each branch, known as spruce tips (shown left), is also edible and has a light citrus flavor.