Young Spruce Shoots

Young spruce shoots are the fresh spring growth tips of the Norway spruce, harvested when they are bright green, soft, and still tender. They have a distinctive, resinous, and freshly forested flavour with a subtle citrus note. In the kitchen, they are used to make syrups, lemonades, vinegars, fermented drinks, and as a garnish for desserts and salads. They are rich in vitamin C and various terpene compounds. Harvesting typically takes place in April and May, when the shoots are at their most delicate. They have gained popularity in Nordic and foraging cuisine, which emphasises the use of wild and seasonal ingredients sourced directly from nature.