Edible Austrian Pine: A Foraging Adventure

The Austrian Pine, also known as the European Black Pine, is an evergreen tree native to the mountains of central and southern Europe. It has a distinctive appearance, with dense, dark green needles and a pyramid-like shape. But can it be eaten?

Austrian pine needles can be used to make tea

Pine needle tea has a long history of consumption and is considered safe for human consumption. However, it is always important to properly identify the tree species before consuming any part of it. While all species in the Pinus genus are believed to be edible, some cautions may apply during pregnancy, mainly due to livestock consuming large amounts of pine. Therefore, it is crucial to research your local species and be confident about the identification before consuming pine needles or any other part of the tree.

The Austrian Pine, also known as the European Black Pine, is native to the mountains of central and southern Europe and can be identified by its dark green needles that are around 4 to 6 inches long, growing in pairs. The tree has a pyramid-like shape and well-structured branches, contributing to its elegant appearance.

In addition to its aesthetic value, the Austrian Pine offers a variety of benefits. It provides shade, acts as a windbreak, reduces noise pollution, and helps prevent soil erosion. Its dense foliage also provides privacy when used as a hedge or screen. Furthermore, this tree species is known for its resilience, tolerating harsh environmental conditions such as drought, pollution, and salt exposure.

When foraging for pine needles, it is important to follow sustainable practices. Always take only what you need and spread your harvest over multiple trees. Additionally, wear gloves when gathering pine needles or cones to protect your hands from the sticky sap.

The seeds of the Austrian pine are edible

The Austrian pine, or Pinus nigra, is a coniferous evergreen tree native to southern Europe and northern Africa. It is prized for its dense, dark green needles and elegant, pyramidal shape. But aside from its aesthetic appeal, the Austrian pine also offers a variety of edible treats, most notably its seeds.

The seeds of the Austrian pine, commonly known as pine nuts, are indeed edible and have been used in culinary applications around the world. They have a mild, slightly sweet flavour and can be eaten raw or cooked. In the wild, these seeds are a vital food source for small mammals such as squirrels. For humans, they make a tasty addition to salads, sauces, baked goods, and even tea.

To harvest the seeds, one must wait for the mature seed cones to ripen on the tree, which takes about 18 months after pollination. The cones are typically 5-10 centimetres long and will turn from green to pale grey, yellow, or buff in colour. Once ripe, the cones will open and release the seeds, which are then ready for collection.

When collecting Austrian pine seeds, it is important to follow sustainable foraging practices. This involves taking only a small number of seeds from each tree and spreading the harvest across many trees. Additionally, always remember to properly identify the tree and research any local species before consuming any part of it.

Preparing the seeds for consumption is a simple process. The seeds have a thin shell that does not need to be removed. However, roasting the seeds can impart a nice flavour. To store the seeds, place them in the freezer, where they can last for up to two months.

In addition to its edible seeds, the Austrian pine offers other culinary delights. Its needles are often used for tea and are a good source of vitamins A and C. The resin of the tree also has a wide range of medicinal benefits and has been used to treat respiratory and kidney ailments, skin complaints, wounds, and more.

Austrian pine cones can be used to make syrup

• Gather immature, green Austrian pine cones. It is important to practice sustainable foraging and leave plenty of cones for wildlife and future forests. Only take cones from trees that have an abundance, and always leave behind more than you take.
• Combine equal parts cones and sugar in a jar. You can use white, brown, or turbinado sugar, or a liquid sweetener such as honey, agave, or maple syrup.
• Place a lid on the jar and allow the mixture to macerate for at least a month. During this time, the sugar will draw out the moisture from the cones and dissolve, creating a syrupy liquid.
• Store the jar in a sunny spot or on a counter where you will see it regularly. The sun may help speed up the process.
• Open the jar occasionally to release carbon dioxide, as the mixture will ferment vigorously. Shake the jar every day or two to prevent contamination and aid in dissolving the sugar.
• After a month or once the sugar has completely dissolved, strain out the cones and bottle your syrup! The syrup can be stored at room temperature or in the refrigerator.

Austrian pine cone syrup, also known as "Mugolio", has a unique flavour that is warm, sweet, and piney, with a slightly dry resin finish. It can be drizzled over pancakes, roasted lamb, apple crisp, cocktails, oatmeal, ice cream, or anything you desire.

Austrian pine bark can be dried, ground, and used as flour

Pine bark has been used for centuries to flavour food and boost nutrition, even outside of survival situations. The cambium layer in pine bark contains carbohydrates, minerals, and vitamin C.

Firstly, the bark must be peeled away from the pine tree, preferably from a tree that is already being cut down or damaged. It is important to separate the cambium layer, which contains the nutrients, from the outer bark. The outer bark can be used for kindling or medicinal teas.

Secondly, the bark strips should be dried until they are brittle. This can be done by hanging the bark strips in bundles to air-dry or by placing them in an oven at a very low temperature. Ensure that the bark is completely dry before grinding.

Once the bark is dry, it can be ground into a fine powder using a mortar and pestle or a blender. It is important to make sure that the bark is ground into a powder consistency to avoid having to chew on rough pieces of bark.

Finally, the pine bark flour can be added to any baking recipes of your choice. It is recommended to use it in conjunction with a flour of your choice, as pine bark flour may not have enough gluten to hold the dough together. The addition of pine bark flour will give your baked goods a hint of pine flavour.

Ingredients:

2 Cups All-Purpose Flour

1/2 Cup Pine Bark Flour

3/4 Cup Ground Acorn (optional)

1 tsp. Vanilla (optional)

Butter, Honey, and Vanilla (to be mixed until fluffy)

Instructions:

Mix the butter, honey, and vanilla until fluffy.

Slowly add the flour, a little at a time, and then add the acorn.

Press the dough into a shortbread mold or an ungreased cast iron skillet.

Bake in a preheated 300°F (around 150°C) oven for 35 to 40 minutes.

Please note that it is important to correctly identify the type of pine tree and determine if any part of it is toxic before consuming any part of it. Additionally, always cook or process pine bark before consuming it.

Austrian pine needles are high in vitamin C

Vitamin C is a powerful antioxidant that boosts the immune system and helps fight respiratory ailments. A deficiency in vitamin C can lead to scurvy, a disease that causes tooth loss, personality changes, unstoppable bleeding, and infection.

Austrian pine needles, in particular, are said to be a good source of vitamin C. However, it is important to note that not all pine species are safe for consumption. Out of the hundred or so varieties of the genus Pinus in North America, 20 are toxic or have unpleasant side effects. It is recommended to avoid flat needles and to consult an expert before consuming pine needles.

When preparing Austrian pine needle tea, it is important to collect or purchase young pine needles from the farthest out on the branch. Remove any brown ends and sheaths, chop the needles into small pieces, and steep them in boiling water for 3-4 minutes. Let the needles continue to steep as the water cools, and then strain and enjoy.

In addition to vitamin C, Austrian pine needles also contain vitamin A and essential oils, flavonoid glycosides, and procyanidins. Some studies have shown that pine needle tea has anti-inflammatory, antimicrobial, and antioxidative properties. However, more research is needed to confirm these benefits.

While Austrian pine needles can be a good source of vitamin C, it is important to consume them in moderation and avoid large amounts during pregnancy.

Frequently asked questions