Tag Archives: Wild Edibles

Wild Edibles: Spruce Tips

© J.N. Urbanski

I am told by my pal, Laura Silverman, that spruce tips are ready to go. They are the brilliant green shoots that unfold from growths at the ends of the spruce spindles in May. They are much a much brighter green than the needles on the spindle and stand out in stark contrast to the tree itself. Snip the green shoots off and eat raw; they are packed with chlorophyll and Vitamin C. The aroma of only one of these little shoots is sensational. Literally spruce up a living room, pocket, bag or underwear drawer. They freeze well, so you can get your Vitamin C in the winter too. You can make tea, use in soups and salads. You can also crush them and make a pesto like you can with the garlic mustard. Recipes will be forthcoming over the weekend.

© J.N. Urbanski

© J.N. Urbanski

 

 

Catskills Conversations: Marguerite Uhlmann-Bower

Image courtesy of Marguerite Uhlmann-Bower

Image courtesy of Marguerite Uhlmann-Bower

Marguerite Uhlmann-Bower is a registered nurse, herbal educator and wild foods forager who conducts“weed walks” in which she teaches us how to forage for wild edibles.

How long have you lived in the Catskills?
Since 1980.

From NYC?
Manhattan and Brooklyn. I was born in Manhattan and spent part of my young life in Brooklyn. When I experienced the country when I was eleven, I knew that was where I was going when I got old enough.

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