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Douglas Fir Pseudotsuga menziesii |
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Abundant here in Battle Ground & throughout the Pacific Northwest, Douglas Fir was used historically to treat a variety of conditions including wounds, rheumatic joints & cold symptoms. The young buds, shoots & needles are very high in Vitamin C & make a wonderful tea. |
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I have used Douglas Fir needles to make infused honeys & oils, but my two favorite recipes are Douglas Fir Chai & Yule Liqueur. |
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Fresh needles from fallen branches collected right after a storm can be used for both recipes, but young tips harvested in the spring can also be used for Chai. Rinse off freshly gathered branches & tips well then pat dry with a towel. Strip the needles off the branches; small tips can be left whole. |
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Douglas Fir Chai 1 cup Douglas Fir needles (buds & tips can also be used) |
Slowly heat the ingredients to a low boil. Turn the heat down to low, cover & simmer for several hours. Strain into mugs & sweeten with a little honey. Add milk or cream, as desired. |
| Yule Liqueur The first time I made Yule Liqueur, I was a bit apprehensive when it came time to tasting it. However, I was amazed at the flavor. It was interesting to watch the color change over time, with the final product having a lovely reddish hue-perfect for Yule celebrations. |
1½ cups Douglas Fir tree needles (gathered in the winter)-coarsely chopped Place the needles in a Mason jar & add the Vodka making certain the needles are covered. Add more Vodka, if needed. Let steep for 1 week. |
| After 1 week, place the contents into a blender. Blend until the needles are finely minced. Strain twice: once through a colander to remove the larger pieces of plant material & a second time through an unbleached paper coffee filter to remove the finer sediment. |
Put the strained liquid back into the jar, add the sugar & cover with the lid. Shake well until the sugar is fully dissolved. Place the contents in a fancy bottle with a tight fitting cap & label. Allow the liqueur to age in a cool, dark cupboard until the following year at Yule. The flavor will mellow with age. |
| This information is offered for educational purposes and is not intended to take the place of personalized medical care from a trained healthcare professional. The reader assumes all risk when utilizing the above information. Copyright© 2015 Louise Harmon All Rights Reserved |
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