One cup of pine needle tea contains up to five times the amount of vitamin C in a lemon, which makes it a powerful antioxidant and an immune system booster. It is also reported to have decongestant properties. When you collect the needles for tea, pick the young light green ones at the tips of the branches. White pine is a great choice. Avoid Ponderosa, Lodgepole and Monterey pine tree needles, which are highly toxic. You can recognise white pine by its longer, softer needles.
This tea is not recommended for pregnant women and young children.
MAKES 1 QUART
- 1 cup ½ inch long chopped white pine needles, sheaths at base of needles removed
- Juice of 1 lemon (optional)
- Raw honey (optional)
- Fill a teakettle with 1 quart of water and bring to the boil over a campfire or stove.
- When the water boils, remove it from the heat and add the pine needles. Let it steep for 20 minutes.
- Strain the tea, discard the pine needles, and serve hot. Add lemon juice and honey to taste, if you’d like.
More Inspiration
READ: SAVOR by Ilona Oppenheim published by Artisan Books