Pine shoot syrup: a traditional remedy meets modern wellness

Pine shoots herald the arrival of spring. The transition between April and May is the prime time to gather them for processing into syrup. This natural product can substitute medicines in the home cabinet and serve as an alternative to honey or maple syrup.

Pine syrup, a traditional herbal remedy, has been valued for centuries in treating various health conditions, particularly for alleviating symptoms of respiratory tract infections, such as dry and wet coughs. This article explores the benefits of pine syrup and guides producing the finest homemade version.

Pine syrup, a dense, medicinal concoction usually made from young pine shoots, sugar, and water, offers a range of benefits. It's a trusted remedy for coughs and colds and is available pre-made in herbal stores or pharmacies, often with added vitamin C. However, making it home with natural ingredients is also viable.

Rich in vitamin C, flavonoids, minerals, and essential oils, young pine shoots lend numerous health-promoting qualities to the syrup. It acts as an expectorant and has antibacterial properties, making it effective for upper respiratory tract issues. Beyond its throat-soothing capabilities, pine syrup boosts immunity during flu season and can have a soothing effect.

Pine shoot syrup isn't just medicinal. It's also versatile in the kitchen, used as a tea sweetener, a baking ingredient, or a topping for pancakes. Its woody taste complements meat dishes, particularly game, making it an excellent marinade.

Although pine shoot syrup benefits many, it's not suitable for everyone. Those with asthma, whooping cough, or an allergy to pine essential oil should steer clear. Its high sugar content also makes it unsuitable for individuals with diabetes. Pregnant and breastfeeding women should consult a healthcare provider before use. Overconsumption may lead to a laxative effect, irritating mucous membranes and skin.

Ingredients:

• 1 kilogram of young pine shoots,
• sugar,
• a large jar.

Preparation:

1. Pine syrup requires young, vibrant green shoots gathered from pine trees between April and May. Opt for shoots around 10 centimetres in thickness. Harvest them in the morning for maximum juiciness, using a sharp pair of pruners, and place them in a basket to prevent them from sweating.
2. You'll need about 1 kilogram of fresh shoots, a large jar, and sugar for the syrup. Arrange the shoots in the jar in layers around 2.5 centimetres thick, firmly packing them with a wooden mallet to extract the juice. Sprinkle four tablespoons of sugar over each layer of shoots until the jar is two-thirds full.
3. Position the jar in sunlight on a windowsill for a few days to let the heat draw out the juice. Once this occurs, move the jar to a darker place. After a few weeks, when the syrup is ready, strain it through a fine sieve into another jar to remove any small needles.

1. For a quicker syrup, cook the young shoots. Place them in a pot, add enough water to cover the shoots, and simmer for 1 hour. Allow to cool afterwards.
2. Strain the pine shoots and measure the cooking water left.
3. For each litre of liquid, add 0.7 to 1 kilogram of sugar. Stir until the sugar dissolves and simmer for 1-3 hours until it thickens to your liking.
4. Transfer the hot syrup into sterilised jars or bottles and seal immediately. Pasteurisation is optional.