Pine Needle Tea
Pine needle tea is an ancient remedy known for its antiviral and respiratory support, with high levels of Vitamins C and A, and flavonoids, it's a citrusy and earthy tonic that's perfect for the winter season.
Servings: 1 cup
Ingredients
- 2 tbsp fresh pine needles, rinsed and cut or chopped My personal favorite for brewing is Scots Pine. Please note that some varieties are poisonous (like cypress and yew) and not any variety will do, please read the post and notes.
- 1 cup freshly boiled water
- Honey, to taste optional
Instructions
- Remove the fresh pine needles from the branch. Discard any blemished needles and remove the brown knot at the end. Rinse well in fresh cold water.
- Using sharp scissors, cut the pine needles into smaller pieces. Place the needles into a tea strainer or add to a cup.
- Bring a kettle to boil. Set the boiled water aside for 2-3 minutes before pouring over the pine needles (see notes). Pour over the pine needles and cover for 10 minutes. Strain, if preferred, or leave as is.
- Add honey to sweeten, if desired.
Notes
IMPORTANT - If you do not know how to identify between the different evergreen species, it is imperative to rely on the expertise of an experienced forager, herbalist, or naturopath. When in doubt, always err on the side of caution, and simply forgo foraging. Instead, purchase harvested organic pine needles, that are suitable for consumption, from a reliable source.
Never brew Cypress and Yew, they can mimic pine but are poisonous.
To preserve the high Vitamin C levels, it is best to steep the pine needles in hot water instead of boiling water.
A cinnamon stick adds another flavor component, too.
Have extra pine needles in hand? It’s best to store an abundance of fresh pine needles in the freezer, in an airtight freezer-safe bag. When ready to use, take out the amount desired, rinse well under fresh water and the needles will immediately thaw. Snip to desired size and steep. Keep in the freezer for up to one year!