Young spring light green spruce shoots are a real treasure.
In the spring, they are rich in vitamin C, which strengthens immunity, cleanses the body and gives strength and energy.
In addition, it helps fight stress and mental or physical imbalances.
Spruce shoots have a positive effect on the respiratory tract, help with asthma, cough and colds, relieve muscle and joint pain.
Today we will tell you how to make a healing syrup from them.
Young shoots are still soft and tender, so they can even be added to salads, and they can also be used to make natural medicines.
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In addition to the aforementioned benefits, they also support blood circulation in the extremities and aid recovery after strenuous physical activity, facilitate recovery from illness, and reduce general fatigue and exhaustion.
Collection of shoots
On every spruce we find fresh, light green tips of branches in the spring.
Young shoots are collected from April to June.
Collect shoots as small as possible, up to 5 cm long, preferably about 3 cm.
Their spines are not yet sharp.
Carefully cut or break the shoots, always cut no more than a few shoots from a single plant. Do not cut whole branches.
It is ideal to collect shoots in the forest, as far as possible from roads. Shoots are best collected in dry weather.
Spruce shoot syrup is a 100-year-old recipe
You will need:
– young spruce shoots
– sugar
– chemically untreated lemons
Preparation:
Wash the young fir shoots and let them drain.
Place a 3 cm layer of sprouts in a larger jam jar.
Top with a 1.5cm layer of sugar, top with lemon slices and repeat this process until the jar is full (finish with a layer of sugar).
Press gently, cover with a plastic bag and secure with a rubber band or string.
Place the jar in a sunny place, preferably on a windowsill, and let it sit for at least 3 weeks.
Strain the syrup through cheesecloth, pour into glass jars, close and store in the refrigerator.
ADVICE:
You can also put a couple of plantain leaves or dandelion flowers in the jars.
Usage:
- Even children love this syrup because it has a pleasant sweet taste. Use 1-3 spoons for coughs and colds, can be added to tea.
- One teaspoon a day acts as an excellent preventive measure against colds, strengthens immunity and helps in recovery.
- Homemade spruce syrup relieves the symptoms of rheumatism, pain in the limbs and muscles, and also takes care of the removal of toxic substances from the body.
- It can also be used with pancakes, buttered bread, purees or oatmeal.
Fir shoot syrup with lemon
You will need:
- 500 g of spruce shoots
- 500 ml of water
- 500 g of sugar
- 1 large organic lemon
- 1 teaspoon sh. citric acid
Preparation:
Wash the spruce shoots, cover them with cold water, slowly bring them to a boil and leave them to cook for 20-30 minutes.
Allow to stand, add sliced lemon and let stand for at least 24 hours.
Stir occasionally and prick the lemon with a fork.
Drain the next day.
Press the fir shoots carefully, add sugar to the liquid and cook very slowly over low heat until a thick mass is formed – it should be an intermediate option between honey and jam.
The cooled syrup will harden a little.
Pour the still hot syrup into sterilized dry jars, turn upside down for a few hours and store in the refrigerator.
