Spruce sprouts are loaded with antioxidants and vitamin C
The edible spruce sprouts are real vitamin and antioxidant bombs. Spruce sprouts contain plenty of vitamin C, about 48 mg/100 g. In fact, spruce sprouts were eaten for centuries to prevent scurvy. Spruce sprouts are also powerful antioxidants, as they contain plenty of flavonoids. They also contain calcium, magnesium, carotenoids and potassium.
Fresh forest flavor for sweet and salty cooking
Spruce sprouts have been used for many kinds of medicinal purposes. The essential oil of spruce is known to have anti-inflammatory properties. Therefore spruce sprouts have been used for example for steam inhalation to relieve flu symptoms.
Today spruce sprouts are used for sweet and salty cooking. Spruce sprouts have a slightly lemony aroma which complements salads and dishes with fish or chicken. Spruce sprouts also work well in desserts, such as cheesecakes. Fresh spruce sprouts can also be frozen for later usage. Tea brewed from spruce sprouts and seasoned with honey is good for a cough.
From Arctic Pure, you can find for example these products with spruce sprout:
- spruce sprout powder
- spruce tea
- spice mixes
- sports gel
- snack bar
A gentle word of warning, though: if you have asthma or whooping cough, it is best not to try spruce sprout, as spruce can cause allergic symptoms.
Gathering of spruce sprouts
The best time to gather spruce sprouts is in the early summer, from May to June. Spruce sprouts are ready to be gathered when they still have a light green color and soft and flexible texture. As the summer proceeds, the spruce sprouts get darker and harder, which means that they are best to be left on the trees.
Though spruce sprouts have rapidly grown in popularity in the last few years, not anyone can gather the spruce sprouts – at least not in Finland. Landowner’s permission is required to gather spruce sprouts, as it is not permitted by our everyman’s rights unlike picking berries or mushrooms.