Photography and recipe concepts by Paloma Sendrey
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.
Norway Spruce Negroni
Serves: 1
INGREDIENTS (click ingredients to view products)
- 1/2 ounce Norway spruce syrup (recipe below)
- 3 ounces Fluère original floral botanical blend
- 1/2 ounce Lyre's Italian spritz
- 1 dropper of All the Bitter Orange Bitters
- Orange slice or twist for garnish
INSTRUCTIONS
Add all ingredients to a rocks glass over one large sphere or cube of ice. Garnish with an orange twist.
The recipe below is a quicker, do-it-yourself version of the traditional Italian syrup Mugolio, which is fermented for months to bring out the resiny flavor of the cones. See below or a ready-to-use version that you can add to your pantry staples.
Norway Spruce Syrup
INGREDIENTS
- 2 cups soft baby spruce cones
- 2 cups turbinado sugar
- 4 c water, divided
- Juice of one lemon
INSTRUCTIONS
- Inspect and wash the soft spruce cones.Â
- Add the cones to a sauce pan with the sugar, two cups of water, and the lemon juice. Allow to simmer until the sugar dissolves and the mixture is reduced by half. Add an additional cup of water and continue simmering.Â
- Repeat with the last cup of water and simmer until you have a slightly thickened, deep orange syrup (the mixture will thicken more upon cooling).Â
- Strain and store in the refrigerator for up to a month.
Try it for yourself:
