By Linda Runyon
GCN Live.com
Pine trees stretch their needles high toward the sky in every state, as well as in Canada and Mexico. For those who live in climates where it is too cold to air out the house in winter, pine trees and branches bring welcome freshness indoors. In warm weather, their lush greenery provides a cooling fragrant shade.
The Pinus genus includes more than two dozen trees. The needles grow in clusters from one place (or sheath) on the twig. Depending upon the type of pine, most clusters contain 2, 3 or 5 needles and range from three-quarters of an inch to more than six inches in length. An exception is the pinyon, which grows in the southwestern United States and Mexico. They have clusters of 1, 2 or 4 needles.
These majestic trees not only beautify our environment, they also provide nutrition for us. Pine needles are a refreshing way to get Vitamins C and A at any time of the year. Many people enjoy chewing on fresh needles directly from the tree. And, of course, there’s pine tea.
To make pine tea, gather a handful of fresh needles. (I use scissors to snip them from the tree.) Snap these needles several times to break the surface, so the Vitamin C laden juices can mingle in with the tea water. Place the crushed needles in a pot or teakettle and cover with water. Bring to a boil, then remove from the heat and cover. Steep for six minutes (or more, if you prefer). Strain and serve with honey if desired.
Pine catkins, yet another edible part of this amazing tree.
In springtime, pines have “furry” catkins (small protuberances) at the very end of each branch which usually form the base for pine nuts and cones. These catkins can be clipped off and used raw. Add some to soups or try a few for an unusual touch to fish and meat dishes. You can dry and store these catkins for use throughout the year as a source of tea. Since they are very concentrated, you only need to steep a few catkins for make a satisfying cup of ea.
Other parts of pine trees are also edible. Pine cones, for example, can be boiled in soups to add nutrition and flavor. The inner bark of pine was commonly used as food by Native Americans and early colonists. For the taste-initiated, the inner bark can be stripped, dried and ground to a flour that serves as a nutritious additive to baked goods and other dishes.
One of the tastiest pine edibles is the pine nut, which is contained in the seed cones of the pinyon. Also called the Mexican nut pine, this tree is native to Arizona, California and Mexico, and its delicious nut is loaded with nutrition. One hundred grams (one-half cup) yields an amazing 604 milligrams (mg) potassium as well as 1.28 mg Vitamin B1, .23 mg Vitamin B2, 5.2 mg iron, and 4.5 mg niacin. The nuts are rather high in fat and calories, with 60.5 grams fat and 635 calories per half cup. Those native to Mexico and the southwestern United States have enjoyed pine nuts for years. We are fortunate that health food stores throughout the country now make these treats available to all of us.
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Disclaimer: This is information about wild food. The owners of this website make no claims as to the correctness, safety or usability of the data.
The information contained herein is intended to be an educational tool for gathering and cooking wild plants. The information presented is for use as a supplement to a healthy, well-rounded lifestyle. The nutritional requirements of individuals may vary greatly, therefore the author and publisher take no responsibility for an individual using and ingesting wild plants.
All data is to be used at your own risk. Using the Rules of Foraging will greatly help to reduce that risk, but they are not foolproof.
Linda Runyon has done what many dream about, but few do. For two decades, she was a homesteader in the Adirondacks with her husband and children, who were raised on a diet of nutritious, delicious wild food. Empower yourself and learn more at Of The Field.com. And be sure to check out Linda every Monday at 10:00 a.m. CST, as the featured guest on GCN’s Crash! Are You Ready? talk radio program.