There are over 20,000 species of plants that have been recorded as edible, yet in our current society you'll be lucky to find more than 25 of them in your local supermarket!

Edible weeds are a great addition to a healthy, balanced lifestyle. They are local, sustainable, and free so they help cut your food bill. Edible wild plants contain no packaging & no chemicals.

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Pine Needle Vinegar

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.


  • 500ml glass jar with rubber lid insert
  • 500ml organic cider vinegar
  • Handfuls of Pine Needles

Pine Needle Recipes

Suggested Instructions

  1. Take your clean, sterile glass jar and add enough Pine needles so the jar is packed tight.
  2. Bring 500ml of organic cider vinegar to a rolling boil and immediately remove from the heat. Allow to cool to room temperature.
  3. Pour the cooled vinegar over your jar with pine needles in, and fill to the top. Screw on the cap.
  4. Leave in a darkened cupboard for six weeks, then use at your discretion.

Makes: 500ml

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Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.