Picea glauca – White Spruce

White spruce can be found in sunny areas with rich, well-drained soil.

 

All spruce trees are non-toxic. Spruces are identified by their needles that are sharp and have four sides. Each needle is individually attached to the branch. Needles attach all around the branch.

White spruce tips taste citrusy and piney. Spruce tips can be added raw to salads, used as an herb, or infused in desserts.

 

Spruce tips will keep in the fridge for a few weeks or can be kept in the freezer for longer term storage.

Spruces also produce edible cones which can be turned into a syrup or jam.

Spruce is high in vitamin C and has compounds that help to fight the flu and heal the respiratory system.

 

When foraging for spruce tips, it is best to only pick from older, mature trees. Never take more than 20% of tips from a single tree.

White spruce could be easily confused for black spruce, but black spruce grows in wetlands or bogs.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.