How to make pine-needle tisane 1. Choose needles - Use needles from edible pine species such as Pinus sylvestris, Pinus strobus or Pinus mugo. - Do not use yew (Taxus) or any tree you cannot identify. Avoid trees treated with pesticides or growing beside busy roads. 2. Harvesting and preparation - Pick fresh, young needles (new growth in spring has best flavour). - Rinse needles under cold water to remove dust and insects. - Remove any brown or damaged needles and woody parts. - Chop or bruise needles lightly to release oils. 3. Quantities - Use about 1 tablespoon (3–5 g) chopped needles per 250 ml water for a mild infusion. Use 2–3 tablespoons for stronger flavour. 4. Brewing - Bring water to the boil. - Pour boiling water over needles in a teapot or cup, cover and steep 5–10 minutes (shorter steep preserves more vitamin C and fresher aroma). For a stronger, more resinous drink you can simmer gently for 3–5 minutes, but avoid prolonged boiling. 5. Serve - Strain into cup. Add honey, lemon or a sprig of mint to taste. Pine-needle tisane has a fresh, resinous, slightly citrusy flavour. 6. Storage - Best consumed fresh. Keep refrigerated and use within 24–48 hours if necessary. 7. Safety and cautions - If unsure of species, do not consume. - Limit intake and avoid regular large doses. Pine-needle tisane is traditionally used occasionally rather than daily. - Avoid during pregnancy and breastfeeding and if you have high blood pressure, kidney disease or take prescription medication without consulting a healthcare professional. - Stop use and seek advice if allergic reaction or digestive upset occurs. Enjoy pine-needle tisane in moderation and always ensure correct identification of tree before harvesting.

Appreciated for their beautiful silhouettes and delightful scents, pines are also useful for gardening, cosmetics and herbal medicine. If the bark and pine needles can be used as mulch in the garden, the needles also allow production of essential oil, bath products and soaps, as well as cleaning products. It is even possible to prepare a delicious homemade herbal tea. Discover how to make a tea with pine needles.

Which pines to use?

• Scots pine is most used in herbal medicine and most recommended for consumption. It is therefore best to limit to this species for making a pine needle tea.
• At ripeness reaching a height of 30 metres, Scots pine offers a slim silhouette and an irregular habit. It is recognised by its scaly bark of salmon colour and its light needles of a fine grey‑blue green. Hardy and drought‑resistant, it grows quickly in well‑drained soil.
• For use in tea, we advise favouring a Scots pine grown organically, without pesticidal or chemical products.
• Be careful, yew is toxic and therefore must be avoided for teas and any consumption.

What are the benefits of pine needles?

• Pine needles are said to be used for their expectorant, antiseptic and calming properties on the breathing tracts. They are also said to be rich in vitamin C.
• In some people, the pinene contained in pine needles can trigger a contact allergy. Use of Scots pine is also not recommended for pregnant or breastfeeding women, nor for children.

How to make a pine needle tea?

• Tea is made from preferably fresh Scots pine needles. But it is also possible to drink teas made from dried needles.
• Rinse pine needles under water and remove brown parts by cutting them with a pair of scissors.
• Cut the needles into small pieces.
• Heat a large cup of water in a saucepan, adding one tablespoon of fresh needles.
• Bring to the boil for 1 minute and steep covered for about 10 minutes.
• Strain out the pine needles and pour into a large cup to drink.
• You can also leave the pine needles in the cup and wait for them to sink to the bottom (careful not to eat them, of course!).
• Taste the tea and add sugar or honey if needed. You can also add a dash of lemon juice to taste. Consume in moderation.