5 common and tasty wild edibles you can forage for in Canada

SPRUCE TIPS

Picea spp.

People who do not forage are often surprised that all species of spruce tree are edible. Specifically, the soft, pale green tips at the ends of the branches can be used in a wide variety of delicious ways. Spruce trees are differentiated from similar conifers by their pointy, four-sided needles, which roll easily between your fingers. The needles also attach to the branches individually (rather than in clusters), the cones are easy to bend, and the branches feel rough in comparison to other evergreens. The trees themselves appear bushy and full, and generally have upturned branches.

Harvest spruce tips sparingly from mature trees in the spring by simply pinching them off. They provide an excellent source of vitamin C, with the flavour varying from citrus to a bitter taste, depending on the species. The most savoury tips come from white, blue, and Norway spruce. They are typically used like a herb for making tea or syrups, or added to desserts, salads and other foods for flavouring. Spruce tips are also delicious on organ meats.