In New Zealand not much used to thinking of pine as a herb, but in parts of the Northern hemisphere it has a long tradition of use in cuisine and medicine - notably amongst Native American nations and in and around Scandinavia.
By pine, I mean species in the Pinus genus (a subset of the larger group - conifers). In Aotearoa there are no native Pinus. But we now have 10 or more introduced species. Pinus radiata, Scotch Pine and Douglas Fir are three of the most common.
This is a mixed blessing, and in many places they're invasive pests, slowly killing other trees and plants under them, and suppressing new growth with their rain of needles.
Pine as a drink or a dessert
There are plenty of pine needle tea recipes. You can steep or boil the pine, and using different parts of the tree. It all depends how strong you want it, and what flavour you're after.
Fresh pine needle tea has long been considered a cold remedy, containing vitamin C and more.
As well as being medicinal, it's also a yummy, fresh-tasting drink, hot or chilled, with a sweetener or without.
You can add it chilled to some fruit juice or concentrate as well. My family liked it with apple juice and/or lemon drink.
To add an interesting flavour to fruit-based dessert recipes, try stewing the fruit in pine tea, or making a sweet pine syrup
Pine in savoury dishes
For a start you can make pine vinegar to use in all sorts of dishes.
Pine needles (and baby cones) are good for smoking fish and meat, and for using in casseroles and marinades.
You can't really swallow pine twigs or needles, so use it like Rosemary - let the flavour permeate the food then remove it. It's nice buddied up with other herbs including thyme, bay and juniper (another conifer although not a pine.)
Here's some fantastic pine recipe inspiration.
You can use pine at any time of year, but spring is when the new, tender bright green tips are growing. These are tender enough that you can chop them up and add in to cooking - and baking. They flavour shortbread beautifully!
