Nordic Spruce Syrup

Spring arrives and nature awakens; Energy surges through the ground, plants and trees. This is when coniferous trees produce new shoots in order to continue growing. Besides the fact that the shoots with their bright green color are absolutely gorgeous, they also so tasty with a fantastic, citrusy flavour and they are rich in vitamin C! Luckily our landlords own forest*, and so I was able to forage some, and in this post I’ll show you how to make your own spruce syrup.

*Note that it is not allowed to pick shoots unless you own the land or have the owners permission as it is not part of ‘allemansrätten‘. It is also very important to forage responsibly and only pick a few shoots on each branch and tree, and leave the leader shoots alone.

Spruce Syrup Photo © Rania Rönntoft | Northbound Journeys | www.northboundjourneys.com

Going for a forest walk in itself does wonders for you health, there’s something very soothing and healing about spending time in nature. Strolling through the trees and watching all the signs of spring is just lovely, and to stop now and then to eat a spruce shoot or two… wonderful! 

The small shoots are definitely the best to use, they taste good but have not developed any bitter flavours yet. Overall that’s a good golden rule for eating wild greens: The smaller the better, big ones turn bitter. With that said, and respecting allemansrätten of course, why not gather a handful or two and bring home with you to make a delicious spruce syrup that you could use in your tea, on ice cream, yoghurt or oatmeal in the morning – maybe even on your pancakes?

It’s honestly so simple. Use a clean, sterilised glass jar and clean the shoots: I rinse mine in a colander and let them dry on paper towel. This ensures I don’t get any debris or bugs in my Syrup. Then you simply layer the shoots with sugar, and keep alternating between the two. Then you simply let the jar sit in a sunny window. Turn the jar every once in a while. You can also open and stir it if you make sure to use a clean spoon.

After 3-4 weeks the sugar should’ve melted and turned into syrup. Strain the shoots and your syrup is ready to use! Store the syrup in a jar in the fridge, it will keep for about a year.

spruce shoots in a colander

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8 Comments

  1. Jag är en riktig kink-maja och har svårt att tro att jag skulle gilla den sirapen :-)).. men däremot så
    faller jag återigen som en (gran)-fura för dina fantastiska bilder. VARFÖR bor du så långt bort? Det vore
    så himla roligt att få träffa dig i verkligheten och få en dos av skog, fotografering, vandring, mer skog..

    Glad midsommar, fina du :). Ha en underbar dag!
    Kram Ulrica <3

    1. Hihi jag förstår dig, jag var sådan som yngre – åt ingenting. Nu äter jag ALLT. Har du smakat på granskott direkt från träden? Kul att du gillar bilderna dock, tack! Och hihi jag fnissade gott åt att du föll som en (gran)fura 😀 Jaa men åh, det finns jättemycket bloggare jag skulle vilja träffa. Var i vårt avlånga land bor du då? Att resa runt i Sverige är såklart ingen omöjlighet och man är även varmt välkommen att hälsa på här 🙂

      Åh tack detsamma, hoppas du får en fantastiskt fin midsommar och helg <3 Kram