#foragedfood
Homemade pine syrup recipe
A few weeks ago we made some pine syrup. We collected the fresh pine buds in my parent’s garden. I never tried this before, but the results tase good so far.
What you will need?
- Fresh pine buds (silver or spurce is the best, try to forage them when they are young, light green)
- Sugar
- A big jar
- Time
After I washed the pine buds I layered them into the jar with the sugar. One layer should be half an inch tall approximately. (Or at least it was in my case)
Then close the jar and all you have to do is just wait until the sugar melts. This can take several days or even weeks. If you want to speed up the process a bit, you can also add 1dl of water to the jar after layering. Mine looked like on the image above after 2 weeks.
After most of your sugar is melted just strain the syrup and you are done! I don’t really know how long they can last tough. Officially the syrup should be fine up to 3 months if covered. I keep it in the refrigerator, just to be safe.
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(Butternut)
Summer drags on but these cool days are fickle. I took some time away from the world to forage and expand my mushroom knowledge while Farm Girl tends to her heirlooms.
I’m always amazed at the beautiful world that thrives in the woods. There are hundreds of mushrooms I can’t identify but a few worth (sustainably) harvesting. Pictured here are boletes, chanterelle, coral, and (not a mushroom) ghost pipes.
And the plums and apples are here. I love my secret spots!
