This Pine Needle (Pinaceae) recipe makes a wonderful alternative to Balsamic Vinegar. Deeply scented, Pine vinegar can be used in salad dressings, as a hot drink to help ward off seasonal colds. It goes well with fish when added to sauces etc.
For this recipe I used Monterey Pine (Pinus radiata) which has a warming orange citrus flavour which makes it great for those Winter-time gifts to friends and family.
Note: All species in the Pinus genus are edible, but some have more flavour than others, so taste a bit of the pine needle before you decide to harvest.
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.