In the depths of winter in the northern hemisphere, conifer trees are one of the few plants available for foraging. True, the needles aren’t as tender as new growth in spring, but options in this season are limited. (One other winter forage are rose branches, as we shared here.)

Foraging for pine

Pine trees are ubiquitous in the northern hemisphere, and all species are edible though the taste slightly varies. Needles are long and slender, bunched in a differing number of clusters depending on the type. The bark is rough and scaly looking.

Needles, immature male and female cones, pollen, inner bark and nuts are all edible. Infusions such as oils and syrups are one of the easiest ways to use the needles and cones, with a resinous-citrusy taste. Needles can also be mixed with sugars or salts. Pine pollen, which contains a naturally occurring testosterone, has a more delicate flavour and can be added to baked goods. Only some species of pine have a seed large enough to be worth collecting, but they are prized for their rich, buttery flavour and texture.

Cocktail made with pine needles

Timber is a drink that combines the citrus flavours of pine needles and Suprasawa balanced with the sweet fruit flavours of dried mango aquavit and mead. Paired with Hendrick’s Grand Cabaret, a stone fruit and herb forward gin, Timber has a complex and flavour profile with hints of citrus and forest aroma. Carbonation makes it even more refreshing.

PINE NEEDLE SUPASAWA & SYRUP

50 g Fresh Pine Needles
250 g Supasawa
250 g Sugar Syrup 1:1

Put all the ingredients into a blender. Blend the ingredients until the pine needles are completely mixed. Let the ingredients macerate in the refrigerator for 5–6 hours, then filter through a cheesecloth. Store refrigerated.

MANGO AQUAVIT & MEAD

250 g Bareksten Aquavit
500 g Mead
150 g Dried Mango

Put all ingredients into a vacuum bag and seal. Place bag into a preheated water bath and cook sous-vide for 2 hours at 60 °C. After this time, remove the bag, allow to cool, and filter through a cheesecloth. Store refrigerated.

PINE MANGO VEIL

200 g Pine Needle Supasawa & Syrup
150 g Mango pulp leftover from Mango Aquavit & Mead Infusion
300 g Filtered Water
20 g Agar
Optional green food coloring, if the resulting color is not bright enough

Blend the mango with water and pine needle Supasawa & syrup in a blender or with an immersion blender until smooth. Push it through a sieve into a pot. Sprinkle in agar while whisking the liquid. Bring the mixture to a boil while constantly whisking until the agar is dissolved and then remove from heat.

Pour into a warm tray to the desired depth and let it cool. Refrigerate when it reaches room temperature. When it has set, cut into circles. Store in an airtight container in the fridge.

TIMBER

30 ml Hendrick’s Grand Cabaret
25 ml Pine Needle Supasawa & Syrup
15 ml Mango Aquavit & Mead
60 ml Mineral Water

METHOD: Carbonate at 35 psi
GARNISH: Pine Mango Veil
GLASS: Eva Polgary

Timber