Submitted by Jaron Beck, Outdoor Skill Specialist
Pine needles and tea made from them are high in antioxidants, vitamin A, and vitamin C. This tea is mild and aromatic with notes of citrus and pine. White pine is the most common tree species that pine needles are collected from for tea, and they are easily identified by their needle bundles of five (the only tree species in Ohio to have such needle bundles).Learn to identify white pine.
Note that there are some evergreens to avoid for making tea from, as they are toxic. Examples include yew and Norfolk pine. If trimming white pine branches with plans to collect the needles at home, be aware that the cut ends of twigs will drip sticky sap.
Warning: Avoid consuming if pregnant or planning to become pregnant.
Makes 1 serving
Ingredients
- 2-3 tablespoons fresh white pine needles, cut into 1-inch pieces (frozen may be substituted, see identification information above and preparation instructions below)
- 8 ounces of water, boiling
- Honey or sugar, to taste (optional)
- Lemon slices (optional)
- Wash the white pine needles in cold water. Remove any brown or discolored needles.
- Cut the woody end off where the needles come together, and then cut the needles into 1-inch lengths. This makes it easier to measure the white pine needles (note that cutting pieces smaller than an inch may make it difficult to strain out of the tea later).
- Steep 2 tablespoons of pine needles in the water for 10-15 minutes. For a larger batch, steep ½-¾ cup pine needles in 4 cups of water.
- The tea will become a pale-yellow color after steeping. Adjust the amount of needles, amount of water, and steep time to taste.
- If desired, strain the pine needles out of the tea. The needles will sink to the bottom of the steeping container and the tea can be sipped or gently poured otherwise, leaving the needles in the bottom.
- Add sugar or honey to sweeten the tea if you prefer, or try a squeeze of lemon.
