Temperatures are cooling in the northern hemisphere, which has me looking forward to drinking more hot tea. Making tea is a simple way to try edible plants you’ve never tried before, which I have demonstrated in past posts about pineapple weed and chicory. Believe it or not, I’m interested in trying teas made from other plants besides weeds, which has led me to start a new series of posts. It’s tea time!
When you think of a pine tree, your first thought probably isn’t, “Hey, I could make some tea out of that.” Sure, pine trees are known for their pleasant scent; however, do you really want a tea that tastes like a Christmas tree or smells like the cleanser you mop your floors with? A mouthful of pine needles just doesn’t sound that appetizing. Luckily, tea made with pine needles has a considerably milder aroma and flavor than you might initially expect.
Pines actually have a number of edible parts. Young, male cones can be boiled and eaten, pine pollen can be used in a number of ways, and roasted pine seeds (also known as pine nuts) are commonly consumed and used to make things like pesto and hummus. In addition, the inner bark, sap, and resin all have a history of being used as food and medicine. So, why not the needles?
However, it should be noted that turpentine comes from pine trees, which is quite toxic if ingested or used improperly. Turpentine is made by distilling the sap and resins found in pine trees. The high concentration of the chemical compounds found in these products is what results in turpentine’s toxicity.
Another caveat is that the word “pine” is used as a common name for a few species that are not in the genus Pinus and thus are not true pines. Also, coniferous trees and shrubs are frequently referred to as or thought of as pines by people who aren’t in the know. Hence, always make sure that you positively identify any and all plant species before you consume them. Additionally, various sources advise avoiding the consumption of ponderosa pine (Pinus ponderosa) and a handful of other pines, which may in fact be perfectly safe in moderation, but the counsel is worth keeping in mind.
To drill these points home, consider this passage from The North American Guide to Common Poisonous Plants and Mushrooms:
Most [conifers] would be too strong-tasting and unpalatable to eat, but many can be used safely as flavorings or to make beverages and medicinal teas, as long as they are taken in moderation and in low concentrations. Exceptions are the yews (Taxus spp.), which are highly toxic, and ponderosa pine, a tree of dry western forests with long needles usually in clusters of three. Some indigenous people ate the inner bark and seeds of this pine, but they knew that pregnant women should not chew on the buds or needles because it would cause a miscarriage. Eating the foliage of this pine is known to cause abortion in late-term pregnant cattle and other livestock due to the presence of isocupressic acid, which has also been found in lodgepole pine (P. contorta) and Jeffrey pine (P. jeffreyi). Other pines, such as loblolly pine (P. taeda) of the southeastern United States should also be regarded with caution.
I chose to make tea from the needles of two species that have a long history of being used for this purpose: Korean or Japanese red pine (Pinus densiflora) and eastern white pine (Pinus strobus). Pinus densiflora occurs in Korea and Japan, as well as parts of China and Russia, and has been given the name red pine thanks to its attractive red-orange bark. It produces needles in bundles of two and is a member of the subgenus Pinus, also known as the hard pines. Pinus strobus occurs mainly in the northeastern corner of the United States and the southeastern corner of Canada. It’s a member of the soft pines (subgenus Strobus) and produces needles in bundles of five. Both of these trees (and various cultivars of them) are commonly grown ornamentally outside of their native ranges.
To make the tea, I collected a handful of needles, chopped them in half or thirds and steeped them in hot water. Various sources that I read said not to boil the needles. The teas had a mild pine scent and a light citrusy flavor. I first made a tea from eastern white pine needles and accidentally added too much water. On my second try, using Korean red pine needles, I got the ratio better, and the tea didn’t taste so watered down. Some people add honey to pine needle tea, which I didn’t try this time around because I wanted to experience the taste of the needles. However, I think honey would be a nice addition.
Younger needles are said to be better than older needles for making tea, and I imagine that the time of year that the needles are harvested could have an impact on the flavor. The age of the needles likely determines, in part, its amount of vitamin C as well. Pine needle tea is said to be high in Vitamin C, which is another reason to give it a try.
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Fun to learn this.
I’ve had cherry bark tea but this would be a new experience. Stay away from that hemlock tea. Kidding. (I know Socrates hemlock undoing was by a different species).
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Thank you very much for sharing. This article is thorough and written wonderfully. I’m glad to see us talking about making tea out of this plant. Some articles even say that the needles are actually edible (in small quantities). However, I have always thought that it is the cone which would be the edible part. Why are we not seeing any discussion on a cinnamon substitute made from autumn pine cones? Or a 50/50 coffee and ground up non roasted autumn pinecone blend for your morning brew? On a side note, what happened to the infamous “Spruce-tip IPA” that apparently everyone has heard of yet no one has actually seen it for sale or had one. I mean really made from the new season tips of the Spruce tree. Lastly, would you consider dicing up a pine needle or two and tossing it into your stirfry alongside the potatoes?! Thank you again for such a great post, I am happy to see this type of information on the web.
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