The best way to get rid of your Christmas tree? Eat it
Over the next week millions of trees will be blown from homes across the UK as the Christmas festivities draw to a close.
But instead of sending their pine, fir and spruce trees for recycling or replanting, more and more environmentally conscious households are trying to make the most of them by eating various parts before throwing them away. Firs can be used in ice cream, to pickle vegetables and even to flavor gin.
Food experts say the needles can be used like rosemary or bay leaves in cooking to create a citrus and pine flavor, and are also a good source of vitamin C. The wood can also be burned to make pine ash, which can be used in gardens and for the cleaning as well as in the kitchen.
Star chefs are also among the fans. John Williams, executive chef of the Ritz restaurant, says the “fragrant and spicy” needles can be used to enhance the flavor of celeriac, among other ingredients. René Redzepi, of three-star Michelin Noma in Copenhagen, told the Observer that pine has been a regular at his restaurant for almost 20 years.
"You can eat just about anything," said Julia Georgallis, author of How to Eat Your Christmas tree."You can use the needles like you would use rosemary or bay leaves, for flavor."
She recommends wearing gloves to handle a fir tree, as they can be quite prickly. For an even more chef-worthy option, she suggested making pine ash by placing tree sections in a hot oven until they are carbonized before mixing them in a blender to create a black powder to use as a flavoring.
The needles can also be used to pickle eggs or vegetables and in drinks and infusions. For those replanting their trees, she recommends eating the new buds in the spring.
The London-based baker and food writer has worked with Christmas trees for years. When she started, few people were interested in it, she says. Since then, the idea has quickly gained traction.
His sold-out Christmas Tree Supper Club will take place later this week at Host of Leyton in New York. east of London. The menu includes stuffed and fried olives, dried carrots with beet and fir lox, a spruce ice cream sundae and a pine nut fudge brownie served with pine nut crisp and lemon tea. white pine.
While the popularity of foraging and mixology have played a part, she said, the climate crisis is the main driver. "It's made everyone much more aware of how they eat, what they eat, how they buy and grow things."
It would be...
Over the next week millions of trees will be blown from homes across the UK as the Christmas festivities draw to a close.
But instead of sending their pine, fir and spruce trees for recycling or replanting, more and more environmentally conscious households are trying to make the most of them by eating various parts before throwing them away. Firs can be used in ice cream, to pickle vegetables and even to flavor gin.
Food experts say the needles can be used like rosemary or bay leaves in cooking to create a citrus and pine flavor, and are also a good source of vitamin C. The wood can also be burned to make pine ash, which can be used in gardens and for the cleaning as well as in the kitchen.
Star chefs are also among the fans. John Williams, executive chef of the Ritz restaurant, says the “fragrant and spicy” needles can be used to enhance the flavor of celeriac, among other ingredients. René Redzepi, of three-star Michelin Noma in Copenhagen, told the Observer that pine has been a regular at his restaurant for almost 20 years.
"You can eat just about anything," said Julia Georgallis, author of How to Eat Your Christmas tree."You can use the needles like you would use rosemary or bay leaves, for flavor."
She recommends wearing gloves to handle a fir tree, as they can be quite prickly. For an even more chef-worthy option, she suggested making pine ash by placing tree sections in a hot oven until they are carbonized before mixing them in a blender to create a black powder to use as a flavoring.
The needles can also be used to pickle eggs or vegetables and in drinks and infusions. For those replanting their trees, she recommends eating the new buds in the spring.
The London-based baker and food writer has worked with Christmas trees for years. When she started, few people were interested in it, she says. Since then, the idea has quickly gained traction.
His sold-out Christmas Tree Supper Club will take place later this week at Host of Leyton in New York. east of London. The menu includes stuffed and fried olives, dried carrots with beet and fir lox, a spruce ice cream sundae and a pine nut fudge brownie served with pine nut crisp and lemon tea. white pine.
While the popularity of foraging and mixology have played a part, she said, the climate crisis is the main driver. "It's made everyone much more aware of how they eat, what they eat, how they buy and grow things."
It would be...
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