Balsam fir

Traditionally valued for its antiseptic, diuretic, hypoglycemic, analgesic, expectorant properties…

The needles of the balsam fir have a slightly tangy and resinous taste that reminds us of the holiday season.

Preparation: Whole needles

As an infusion: Infuse 15 ml (1 tbsp) of dried needles in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain, and enjoy.

In cooking: Use the needles as a condiment in fish dishes, poultry dishes, burgers, salad dressings, desserts, shortbread, jams, jellies, etc.

Preparation: Powdered needles

In cooking: Use the needles as a condiment in place of rosemary in game dishes, lamb dishes, stuffings, sauces, burgers, salad dressings, flours, desserts, cookie dough, etc.