Written by Sammie Longhorn, Lime Wood’s resident forager

Winter can be a tough time for many. Especially you may think, for a forager, but in truth, there is a whole world of edible and medicinal winter wonders if you know where to look.

If we take a stroll down the woodland path at Lime Wood in the depths of winter, we will pass the hardy, winter greens on the forest floor such as Wood Avens, Herb Robert and Hairy Bittercress. These plants are immensely robust but will not fill our baskets. We are searching for a far larger and more abundant harvest.

The Pondhead Enclosure behind the spa is an amazing habitat, managed by volunteers and home to some incredible native trees such as Oak, Beech and Birch. These trees’ limbs are all bare at this time of year, to the untrained eye they may be indistinguishable from each other (except for the wonderful dancing yellow catkins proclaiming joyfully that they belong to the Hazel). One tree is unmissable and unmistakable: the evergreen beauty of the Pine.

Before I delve into the many wonderful gifts of the Pine Tree, there is a very important caveat about identification. While Spruce, Fir and Pine are all edible, they must be differentiated from the deadly toxic Yew Tree. While our edible conifers all boast cones (hence the name, conifer), the Yew Tree can be identified by its unusual red berries. These resemble small pillar-box red doughnuts, as the flesh of the berry does not fully encapsulate the pip. Yew Trees can be ancient and majestic, often dwelling in churchyards or Priory and Cathedral grounds. These are among the deadliest plants in the UK, however, incredibly these very toxins have been used to create one of the world’s most effective chemotherapy drugs.

Of all the edible and medicinal conifers, Pine is my favourite to harvest. The unique identification feature for this tree is that its needles do not emerge singularly from the branch but rather within a little sheath which will hold 2, 3 or 5 needles. These are known as fascicles.

Many different civilizations through the world have revered the Pine for thousands of years, including the Chinese, Egyptians and Native Americans. Evergreen vegetation holds a place of deep significance for the ancestors of these lands too who would have viewed it as symbolic of immortality and fertility due to its constant presence, even in the bleakest months. They would have connected with Pine’s many gifts including:

As an ingredient

Pine needles are an excellent ingredient in wild-crafted drinks, teas and syrups, offering an unmistakable fresh, green flavour with a gentle citrus hint. I particularly love to connect to this flavour at Christmas time.  The seeds, known as Pinenuts, are nutrient dense and delicious, but hard to come by. Other parts of the tree are edible also such as the pollen and the inner layer of bark, known as Cambium. This was harvested and processed into a flour substitute in famine situations.

As a medicine

Pine is a powerhouse of medicinal and nutritional compounds. It is packed full of vitamins A and C and is wonderfully antioxidant, making a great immune boosting tonic.  The needles mixed with ginger, lemon and honey make for an effective cough remedy. The volatile oils in the needles are full of antibacterial and antiviral properties making it an excellent external remedy too.

As a vital bushcraft tool

The wood is fast-growing and excellent for construction, but Pine still has one final offering for us. Pine resin is a potent and sticky substance which exudes from any damage to the bark. This has been harvested to draw out splinters, create a natural glue when mixed with wood ash, to waterproof items including canoes and even used in rudimentary dental work. I love to gather the resin to dry for creating wild incenses.

Pine Needle Tea Recipe

I really recommend trying your own Pine needle tea. Ensure that you have safely identified the pine and harvest a good handful of needles. Remove any woody material near the branch to avoid overly astringent tea. Allow to steep in boiling water for 15 minutes, ensuring you cover the tea to trap the volatile oils inside. Strain and enjoy. You can add a teaspoon of honey to sweeten to taste.

 Join Sammie on one of her upcoming foraging walks from Lime Wood into the heart of the New Forest: Foraging · Lime Wood Hotel