How to make a delicious pine oil

Important Update

Some folk are little concerned about possibly getting food poisoning from this recipe. The advice is to keep plants in oil no longer than three weeks and in the refrigerator. This is somewhat open to debate, and there have only been 33 recorded cases of food-borne botulism in England and Wales since 1989. Read Clostridium botulinum & Vegetables in Oil.

Down here in Devon this weekend, the weather was sunny and balmy.

So I took the opportunity to get out and about to shoot a short video for you.

Now, just a few points first, because I also need your help.

This video is only 2 minutes, 30(ish) seconds long.

It’s about Pine.

I’m not “front of camera”, meaning you don’t get to look at me. I made the decision a long time ago, to always make the plants the focus, and myself secondary. OK sometimes my ego gets the better of me and my face does occasionally slip into the videos I make.

You do, however, get to see my hands. Gasp!

This is an “action” video.

Not as in a Hollywood blockbuster sense, but that the information in the video means you can do what I suggest this week! You see, I love technology as much as I love nature. But there’s a big downside to it.

Often folk just watch other people doing things, and think by some weird osmosis that they have actually done it themselves.

I don’t want my videos to turn into “plant porn” or “food porn”…

I want them to inspire you to get outside and start physically engaging with Plants.

That’s the fine line between teaching via technology, and teaching live, in-person.

So that all being said, would you mind taking 2.5 minutes out of your life to watch the Pine video above?

And then (and this bit is REALLY important)…

… leave your thoughts about the video in the comments section at the bottom this page.

I want you to be brutally honest. Tell me what you like, and what’s missing. What else would you have liked me to cover?

If it’s good, say so.

If it’s crap, I want to know.

It will really help me, fine-tune any future videos I create for you… Thanks in advance.


  1. I love the fact that you don’t start with the really painfully basic crap like “this is how to tell a pine tree from a dandelion”. You assume that your viewers are not absolute beginners, which is great, because then I am not bored and turned off. You get right to the meat of the subject, which is why I tuned in to your video. Kudos. Well done. Clear, to the point, easy to follow. No bs.

  2. Love the video i will be going out to try this as soon as i can keep.up the good work i enjoy watching these videos as its something i enjoy getting out and trying different plants and recipes

  3. Hi Robin- I loved the video- it was clear and you covered the questions I was going to ask as the video went on. My only question was with the second bottle- did the blended pine needles also get added to olive oil? Cant wait to try- Thank you !!

  4. my immediate reaction when I started watching was : “now there will be no pollen, no pollination”
    How many of us can go and “play” like this before there is an effect ?

    • Jeny I totally understand your concerns. However I teach responsible and sustainable foraging. To the point that I only ask folk to gather enough to make a couple of bottles. I am anti-hoarding, which you if you’ve been on my newsletter list long enough you would have known.

      There are so many wild edible plants, that doing otherwise is simply coming from the mono-culturalists mindset of scarcity.

      Also the reality is that very few people would forage enough to start causing a problem. Better to ask the question “is the buying of industrial agriculture produced food plants less damaging”? It’s pretty self evident that industrial agriculture is THE most unsustainable and destructive way to get food.

      I never quite get the anti-foraging arguments, made by people who usually feed themselves from supermarkets, and thereby from industrial food system.

  5. Never knew I could digest anything Pine. Floors, disinfectantb etc yes, but thought the oil was poisonous. Will try when I find young cones.

    • Pippa: Yes, to make the green pine oil, simply blitz the needles in a blender along with some olive oil. Leave for two weeks then strain. Sorry, I should have made that clear.

  6. I have an enormous stone pine behind my house in France, the male ‘cones’ drop off in lates spring, they look like tiny furry caterpillars. I shall try both of these recipes – the needles look the same as your. We have also done an ‘éclade’ of mussels, arranging the mussels upside down on a wooden board, covering with dried pine needles and setting on fire.

  7. Thought the video was great. To actually see you showing where the ingredients are picked from really helps a novice forager like me who lacks confidence to know I have picked the right thing. I have your cook book which is great – If I can find the right ingredients. Keep the videos coming.

  8. Liked the fact that the video was straight to the point and straight forward enough to go out and give it a go. I’m a total novice so didn’t know what a noodle was but googled it to confirm it’s a needle, so my only tweak would be to use the common name as well or hold up a couple (apologies to those far more experienced I did say I’m a total novice!). Also I know you said the females were larger but maybe have one for comparisson (or something else to size against the males). The reason being I’m so concerned about picking/using the wrong thing that it puts me off foraging things I’m not one hundred percent sure of and this would give less experienced people far more confidence. By the way a big thank you I very much enjoy reading your emails.

    • Great points Theresa. Sometimes it’s hard to “see” with beginner eyes as it was so long ago for me. But really valid points, that I’ll use in other videos. Thanks!

    • Agree with your comments. Being a novice can be worrying. I like recognition of plants before feeling confident to try things out.

  9. LOVE this video! I have “cabin fever” and cannot wait to get out there in the woods!

    I imagine that pine oil would be a good ingredient to include in a homemade cough syrup, too.

    Thank you!

    • You can make a strong tea using the needles and then use it as a base liquid to make a cough syrup, Lynn from Vermont. You can also use them to make a delicate cordial. I generally use either Nettle leaf tea or Plantain leaf tea as the base liquid to make an Elderberry cough syrup but Pine is also good.

  10. Thanks, Robin. Short and to the point – just the way I like it. Will definitely try it. I’m jealous though — no snow. We’re still in the “dead of winter” here, but spring is just around the corner–you can smell it in the air. Thanks for sharing your knowledge with us. Greatly appreciated.

  11. Good video – short, simple and informative. I never knew before that pines had male and female cones! I’m going out now to have a look

  12. Great video I live in south west France and there are a lot of pine trees here I offen make pine tea and I have made the oil pine has such a lot of Heath benefits
    Well done I enjoyed it

  13. Liked the video. Thought it was artistically presented. Info was clear and informative. It certainly made me want to have a go. Thanks. No negative comments! Wendy.

  14. Hey Robin, great work on the video, I think it’s excellent – excellent sound quality and clear visuals. Thank you.

    Regarding making infused oils, I’ve read there’s a botulism risk to non-acidic preparations, like preserving garlic in olive oil. What thoughts do you have on this regarding pine needles and other foraged ingredients? What are the rules?

    • Hey Daren, thanks for the feedback. Looking a bit dapper there buddy 😉

      I got asked the same question on social. To which I replied, good point, I need to make that clearer in future especially regarding botulism. The advice is to keep plants in oil no longer than three weeks and in the refrigerator. This is somewhat open to debate, and there have only been 33 recorded cases of food-borne botulism in England and Wales since 1989. Read Clostridium botulinum & Vegetables in Oil

      I originally mentioned the possible problem of botulism in my post on preserving wild garlic in oil, here.

      • Might there be a benefit to using grapefruit seed extract (or Vitamin E oil) to the oil to prevent bacterial growth? I know that GSE is controversial but it also might be useful in this case.

  15. Looks good. Looking forward to the experiment of trying both at the same time and see which I like best. Perhaps this was your genius intention..

  16. I looked at the photo of the pine and looked harder – not a Scots pine. I wondered if it was my favourite pine, the Himalayan blue pine, but not enough needles. I’m stuck. And then you put me out of my misery at once: it’s a species I’ve not really come across. That’s really good. Never thought about the male cones being used for a flavour – will give it a go.

    I thought the whole presentation was clear, interesting and really well done. Very professional in my opinion. Only thing I wondered about was that I’ve been led to believe that olive oil should be stored in the dark – was the windowsill to add a bit of gentle warmth?

    Thank you for your inspiration

    • Hi Frances. Good point. Yes it’s to simply have the flavours warmed by sunlight. I’m sure there’s some kind of hippy reason for doing too. You know, cosmic rays and all that 😉

  17. Thanks, Robin. The video is clear and concise, simple enough to inspire even a beginner. Well done.

    I’ve cooked fish with the lemony young shoots of pine, and enjoy nibbling on them in the woods, so it will be a pleasure to have this flavor at hand year round.

    Time to get some started, to share with participants on my next ‘wild salad’ walks in the Loire valley this spring. It should be quite a success in a dressing with balsamic vinegar.

  18. As Darren says above, I am concerned about botulinum. I was under the impression (maybe wrongly so) that only absolutely dry things could safely be used to infuse oil at home.

  19. I thought it was fascinating. Rather like Greek island cooking, perhaps? Live near Ashdown Forest in Sussex, which has all sorts of pines. Shall go there tomorrow. Nice clean hands to boot.

  20. Lovely video- only suggestion is right at the top mentioning how to tell a pine from a fir etc if it matters, or if it doesn’t matter then how many other kinds of conifer can serve the same purposes.

  21. Hi thanks for your pine video, very inspiring – you wanted feedback,
    First half of video great, clear concise and easy. Second half it was less clear until the end what the pine needles were about. It wasn’t till the end you said they were in oil,
    is it the same oil?
    did you blitz them in the oil or on their own ( i think then you would have got a paste :-))
    not everyone is well read so they may not know that detritus is the remains and debris of the needles and bits, perhaps just say debris?
    You didn’t say how long the oil lasts or warn if they put it in the fridge it will look cloudy and moldy so best not to let it get to cool??
    Also perhaps being a bit down on recipe users may be a bit harsh – some peeps lack the creative gene so what about a recipe or two attached to the video in case this is a new foray into food that you pick yourself?? Also may be sensible to suggest they use new washed jars or sterilised jars or they may get more than the bargained for

    Sorry you did ask for feedback,
    I really enjoyed it though

  22. Hi Robin,

    Picture quality is excellent, content is too. Just a tiny bit of camera wobble and some obvious cutting, But I don’t think you can get much better to be honest.

  23. It seemed a very clear video, thanks. I would like a few more suggestions about using these oils, seeing that they’re pretty unusual. I’m guessing that they both taste piney, but how do they differ? Is the needle one just more piney? I also assume that once the solids have been filtered out the oil will be safe to keep for some time, but more info would be appreciated.
    Keep up the good work!

  24. I like the fact that it is a simple and usable method. Although I am relatively new to bushcraft and even newer wild foods, some videos I have seen are like “take your wild pine cone” then add 26 other things from the super market”, which kind of kills the romance of wild food recipies for me.

    the balance for me is good. NOT ‘bear grills’ drink your own p**S survival food and not diluted to the point of being pointless.

    I look forward to seeing more 😉

  25. This recipe looks and sounds easy enough for me. Living and playing in Canada ?? we are surrounded with pines! I have also shared this cideo with a friend who is always open to trying something adventurous. But my question is, what nutritional value would this have, or are we just going for taste here? And to satisfy my scientist husband’s mind that I am not poisoning us with something that is not tried and true, any more facts of the advantages and safety in using the pine cones and needles? Thank, Robin.

  26. I really like it. Simple, short and informative. Is the pine needle oil just pine needles or have you also added light olive oil to it?

  27. Interesting. It doesn’t sound, from the update, as though it keeps very long and I don’t use much oil so how much might I need for just one cone? Should it still be covered or can it be turned daily?

  28. Didn’t think about botulism. I never keep olive oil in the fridge, and have many oils with flowers that I use that are ??? old. I like the short and sweet of the video. If you could ramp up the treble a little, that would be nice.

  29. Thanks for a great post, Robin. I loved the video – informative, clear and inspiring. In terms of what I’d add, it might be nice to give a description of the finished oil’s flavour and more about what you use it for. Also, perhaps some info as to whether male and female cones are found on the same or separate pine trees and help with identifying which is which? I think it’s a terrific post, but you asked for comments.

  30. If you could talk about the benefits of ingesting pine, the flavor of pine (is it as strong as it smells? Is it eucalyptusy?) Maybe even a recipe or two? Other than that it was an inspiring and adventurous video. Thank you!

  31. Hi Robin,

    I enjoyed the video, short and sweet which has left me wondering about the taste and application of the oils – as your aim is to get people out there with plants, I think you’ve done a good job. Thanks for sharing your plant knowledge and joy.

  32. Great video, clear, concise, and well made. My only questions are the same as most everyone else’s ; regarding the second oil, the exact method, and then perhaps an indication as to the taste overall and any difference between the two oils. Wonderful stuff, will give this a go. Thank you.

  33. you get doing weird things with your thumb and there was a strange reflection off the bottle as you fiddled with it. too much talk way too wordy and to be honest what is the point. i can’t eat the oil a small drizzle i might use once. not worth paying for the oil if you’re on a tight budget

  34. I enjoyed the video,short and to the point. Would have been good to know why the male cones are used and not the female.

  35. Hi Robin,yeah great little “mini-vid” re “pine oil”. Succinct! A small suggestion, maybe gloves for any future productions! Nothing worse than being approached in the street. “I recognise those hands”? Thanks for all your work.

  36. Hello, Robin.
    Thank you for the video. I enjoyed it.
    Brought back memories of my mother in austria using cones and very young spring pine greens for skin oils. She also put them in honey. Delicious!
    I have no criticism of the video. It’s clear and tells you what you need to know.
    We used to have the oils in a dark place but they weren’t refrigerated and we were never ill from them.
    Regards, Ruth.

  37. Enjoyed the video. As others have mentioned – easy to understand and straight to the point. I especially appreciated your use of the word “play”. We need more play in our lives and what better place to play than in God’s garden and our kitchen!! Can’t wait to go play!

  38. Hi Robin,

    I really liked the way your hands were in the video, for a beginner it helps with scale rather than just showing the pine branch. Keep up the good work.

  39. Informative, to say the least. What an innovative recipe yet so easy – many thanks. Hope it’ll get some people out of their culinary comfort zones and turn them into foodies. Just one question – does your preamble suggest that after three weeks on the windowsill, the cones should be removed and the bottle placed in the fridge?

  40. A nice short but informative video.I liked it; also good to know that
    if I have any questions or queries you will answer them.
    Am off now to find a pine tree……………….

  41. Really enjoyed it. Video is good as it shows the plant so reducing id mistakes. Not too long, no fluff, just good information and clear presentation and instructions. Looking forward to the next one!

  42. Hi Robin,

    I thought the video was really good, short and to the point…sound levels fluctuated a bit, but that’s the only gripe 🙂

  43. Interesting idea and well presented. I may well now go and find some male pine cones and give it a go (not sure where there are any pines round here!)


  44. It’s a good clear video. There is a feel to see the narrator’s face but maybe that’s because you told us about your intention to be behind the camera!

    I think one idea, during the speech where you’re holding the bottle and going over its uses, is perhaps a brief slide show (close ups?) of various types of pine cones? Or on the food/plant porn theme you mentioned, maybe the oil being pored over a salad or whatever food which will go with the oil, but seriously my first idea/suggestion is the one I am putting forward 🙂

  45. I thought your video was great! I would’ve liked to hear more as to whether all pines are safe to consume and maybe a bit more on what I could use the pine needle oil for. Maybe also if there was a medicinal use as well as the edible use. Otherwise, good on you Robin, I wish you could be my mentor like Frank was yours. I also believe you need to have a person to actually follow and show you. When I first came across Franks videos, I wanted to meet him until I found out he had unfortunately left us!! I look forward to more as the season unfolds.
    Best wishes

  46. Great stuff! I am inspired to go get some pine needles and cones now. Was very clear, good length, easy. I would just say that it would be good to have a clearer title for the video – pine infused oil is more clear than pine oil. When I saw the video I thought we were going to actually make some essential oils or something. Thanks for posting! I hope you keep them coming 🙂

  47. thank you — love it. its long enough but very informative– I find this an easier medium to learn from and also makes me want to go out and try.

  48. Great Video, thanks Robin, really like the tone and shots, very natural, informal and informative. Only question I had in my head after watching was what does the oil taste like after infusing i.e. sweet/salty/nutty so I could decide if it’s something I would like to make. Just a thought, thanks for sharing.

  49. I enjoyed the video. Packed all the useful information into a short period of time. It has inspired me to try it.

  50. Hello Robin,

    Carole from Portland, Oregon, USA here. Thoroughly enjoyed the video. Loved the bit about shifting one’s focus from getting it “exactly right” to playing! I’ve not followed recipes much either, being able to pretty much recreate what I’ve tasted if I can get a list of the ingredients. But most are so brainwashed into believing there’s a right and a wrong way to do things that they’ve had the creativity and play drained clean out of them! It’s raining just now, but I’m going walking down by the wetlands later this week where there are plenty of different pines. I never really thought about pines having both male & female cones. I guess I subconsciously assumed the big cones did all the business sort of like most flowers do! Anyway, looking forward to this and may even steep some in an alcohol too. Thanks!


  51. Hi Robin,
    Love your emails, and this video was wonderful. I think most folks, especially younger folks and those here in the US dont really care if your face or hands get in the video as long as it does not detract from the message. Your accent is lovely, but your voice goes soft and loud. Could be the mic placement.

  52. I am a relative newcomer to foraging and my day job is engineering based so I like guidance and training to be factual and focused.
    I found the video clear, interesting and informative so it ticked all the boxes for me, thank you.

  53. Hi, Thought your video was good; just the right length of time.It was informative and straight to the point. Appreciate the sharing of knowledge. Thank you.

  54. Very nicely done I can’t wait to try this from my trees. I also love to cook and have taken up relaxing hobby since I retired so I look forward to adding this oil to some of my dishes. Thanks again keep up the good work. Walter..

  55. Hi Robin great video simple to do anyone can try it thos is exactley the type of thing im looking for easy to follow foraged food you should start a youtube chanel i watch alot of bushcraft videos but they lack the information to be confident and safe i think your knowledge and presentation would be the perfect combination for a realy good wild food chanel thanks and keep up the work Tim

  56. Dear Robin

    Thank you for the video. I think its a great idea to actually see the plants identified with a running explanation as what to do. books aren’t always the easiest to follow with so many plant variables. Additional info on camera would help – eg botulism which appeared as text and the nutritional content and other oils to use as a base. how to store how long etc all practical info for us amateurs




  57. You have such a soothing, calm voice! This is the first of your videos I’ve watched but I really enjoyed it – straight and to the point.
    The only improvement I’d suggest would perhaps be to add some cutaways when you’ve made an edit, this could be where you’d introduce your face! Then you’d have a more seamless result plus although it’s only 2.5 minutes, that’s a fairly long time for the average human brain to hold attention! Mine anyway ?

  58. Loving the vid Robin… Sound is great and HD makes it crisp and clea. My only criticism would be that a warning for a possible contra-indication for pregnant women would be wise. Other than that, another positive thing that comes to my mind regarding this vid and you in general, is thay i love your friendly disposition.

    Thank you ?

  59. Good quality images, not too long, interesting and informative. Nice informal but confident delivery style. Editing a bit clunky but to be honest it “fits” with the ethos.
    Would like to see more.

  60. Very smoothly done!
    Would have been nice to see whole tree to get a feel for the shape of it and where it likes to close, then pan in close
    Also to get more detail on the cones. And a mention of the month to gather .
    Thanks for your generosity in sharing your knowledge and enthusiasm!

  61. Great. More. I will definitely have a go, but maybe a bit later into spring! I have 5 Scots Pine in my garden.
    in Edinburgh.
    thank you

  62. Hi Robin, great video, short, informative and really sweet. I would like to hear what the oil tastes like please.


  63. Great video, short and to the point, I hate waffling videos, northern lass you see. Just two questions, what’s the difference between the oils and if I remove the pine how long will it last in the fridge?

  64. Loved the pine video..a couple of quick comments. In the using the needles part of the video presumably you used a light oil to blend them with…assume so but you didn’t say. The other comment is a question…in a city environment would you rinse and dry the cones and needles first cos of pollution etc?

  65. Love this video. Can’t wait to give it a go. My only concern is where am I going to find a tree with branches low enough to reach. Have to get myself a long hooked stick to aid this 5ft little person

  66. Thought the video was really good. I’m not exactly a paint it by numbers cook but do like to replicate what works. I wouldn’t want to much oil and no flavour. Also wouldn’t be a bad idea watching someone demonstrate for more complicated concoctions. Liked that you used natural materials like wood and glass. Indoir location would have worked as well as outside for the making of the oil.Thankyou for sharing

  67. Ienjoyed the film I liked the way u went straight to it and it has inspired me …I would’ve liked some other suggestions what to do with the pine cones as I like to try a few things from the one product if poss…many thanks and much love Susi G

  68. Simple & straight to the point, yet remaining informative, interesting & easy to remember, not bogged down with masses of unnecessary chatter unlike some Youtube video’s I could mention (but I won’t).
    I look forward to many more shorts like this… Thanks.

  69. Would the various phenolic properties or acidity of plants enable them to remain in oil or alcohol unrefridgerated much longer like 3 months? If kept around 72*F? Love your adventurism;)

  70. I really like this clip; short, to the point and giving information that’s interesting and unique. I lost it a bit with the pine needle oil, but you’ve covered that in the comments. Go you, would gladly watch lots of these.

  71. Very clear instructions and seems so simple to make like a lot of your “recipes”, but one thing…… you wash or rinse your ingredients before using them and how do you dry the more delicate ones (like flower petals)without damaging them?

  72. I really enjoyed the video Robin, thank you, faultless in my opinion. I plan to get out there this aft, I live next to a spinney on the edge of Dartmoor so not far to go, it is in the ‘lost gardens of Bickham’, it breaks my heart to see this once beautiful public garden going to ruin, it has it’s own micro climate too.
    P.S I always look forward to your emails.
    Kind regards, Glenis

  73. Great video Robin, very clear and easy to follow, dangers of “food porn” successfully avoided. Thank you.

  74. Very inspiring and quite a new idea for a newly-initiated “forager” such as myself! Since you ask for feedback here it is: I particularly liked the fact that you don’t return to a kitchen to show the process but the table is set outside.I would appreciate a close-up on the cones so that I understand better at which stage of maturity they are, to be sure that I am collecting right. Or to see the difference between male and female cones when they are both young. Also, being a non-native english speaker, perhaps some short written notes in the end because I miss some of the words

  75. Playing in the kitchen, spot on, the results can be dire but more often that not they are awsome, how else do you learn to mix flavours and textures.

  76. Well done Robin! Nice and simple & I liked that you have opened it for comments; as a forum. Feedback, discourse and queries were almost as interesting for me as the video. It gives foraging a sense of ‘street’ (field), reality, which is what is needed. Thanks – hope there’s another? Lucia

  77. Great video. I’d never have thought of pine oil as immediately think of disinfectant lol. I’ve made lots of other oils but I will certainly be giving this one a go. Living next to much forestry be no shortage of ingredients so I hope I like it. More videos be great. Two and a half minutes and the whole process from picking to making to what to use it with is implanted in the old grey matter.

  78. Hello Robin,
    I enjoyed the video thank you, it certainly wasn’t crap! I like your approach and rustic/natural ways of delivery. One day/weekend hopefully this year I plan/want/wish/hope to participate in one of your course/workshops.
    Best regards Christine . ?????

  79. Great video, how about more about the nutritional/medicinal benefits of the oils? Maybe more ideas for using them too.

    I enjoyed it, thanks.

  80. Do more! A picture tells a thousand words and SEEING the plant whilst hearing the words makes it feel more achievable for we novices. I like this!

  81. A wonderful encouragement to be playful and trusting of our instinct when it comes to making wild foods. Succinct and clear, inspiring and authentic. Thank you Robin!

  82. This is good and to the point. Short videos work for me. Things left out, nothing really pretty simple and useful.

  83. LOVED IT !
    I live in Corfu since 1983, and learn’t about “HORTA ” from the old Greek women of the island , then came the internet’+ you [lately], Hugh [river cottage ] not so lately , i have spoken to people in Alaska who pick the same wild greens as i do , though their season is only 2 months ,,,,,,,,go figure!
    picked loads yesterday
    now am waiting with great anticipation for , our wild asparagus + other shoots [butchers broom in english ,but not sure on that, though have picked it in the hedgerows of west Wales ]
    fellow forager Ashley

  84. Hi Robin. Great little video (with an emphasis on little). I’ve nothing negative to say, so just put my name next to all the positives. The emphasis on “little video” is important to me; where I live (on the edge of moorland in Todmorden) broadband is so slow that a 2.5min video takes about 10mins to watch…start/stop/start/stop…so long videos just don’t get seen here. Cheers, JK.

  85. I thought the video presentation was perfect, for all the reasons already given. Yes it would be nice to have tips on correct identification, and also more about nutritional/medicinal benefits of pine, and food safety when making these oils, but this video was just the right length, so I would prefer to see links below to other (short!) videos covering these issues …

  86. Informative video, glad it wasn’t any longer than 2 minutes

    Didn’t realise it had to be kept in the fridge, and has to be used by a certain time

    Think I would stick to the shop bought ones

  87. Good video, and a great subject at this time of year when there are so few things to collect. I’m heading out tomorrow so I can make both these recipes straight away.

  88. I thought this video was excellent. Short, which I really like. Informative, so I learned. Easy to see what you are picking too. I would have liked to see a female cone for comparison but that is all I can think of to improve it.
    Take care.

  89. this is a very nice and well put together video but I have a few things i would like to say about it. the vocals could be a little stronger. it would probably help if the actual making of the pine needle oil had been recorded just so that it was specifically clear what was done to make the oil. as far as the pine cones are concerned, al I can say is the difference between the male and female cones could have been demonstrated with a female cone and the male cone shown so that they are not mistaken.

    I will hope to be able to find some pines I can pick a few cones from in the coming few weeks but as always i am doing it with difficulties that are not condusive to this foraging lark 😉

    keep up the good work and if you use or lose my ideas is up to you… it is your work after all.

  90. Thanks for your invitation and your video.
    I think the content is quite attractive, but the scenography could be a bit better:
    – a microphone (on a headset) always in front of your mouth;
    – When you show a male pine, I’m curious what a female one looks like.
    – and you could really show the picking of the pines and the putting them into the bottle. That’s a bit more action.
    – in the end how and where to use the oil?

  91. Hi, my company block access to such videos so, having no technology at home, I can’t watch this. Please could you put the recipe on your web site? Cheers!

  92. Cool. I liked it- to the point clear.

    So people are worried about botulism and sell by dates and stuff that does not actually harm you. Stuff that does…how about factory farning and anti biotic overuse or chrmicals causing cancer in the home, air quality…not a peep. How strange..

    • Botulism, e-coli and other pathogens that grow on rancid food can certainly kill a person Rosa. Whether that be from the supermarket or lovingly prepared from foraged wild foods, preserving of ANY food can carry a risk of fatal pathogens so it’s important to educate oneself about properly preserving foods…no matter where they are sourced.

  93. Hi there!

    Quick feedback: it’s a really simple homemade video, camera’s a little shaky but not unduly, plus the sound and picture are good. I don’t mind the fact that the recipe is pretty loose. The recipe sounds great too, and easy. Points for mentioning botulism.

    Negatives: hey the only thing I can think of, is not such a good idea to leave the oil on the windowsill for a few days perhaps, but rather somewhere darker. All my chef training and experience tells me oil goes rancid/stale faster when it sits in the sun.

    Keep up the great work!

  94. I too enjoyed that you didn’t have a long introduction about how to tell a pine tree from thirty other kinds of trees. Those do tend to get boring for all of us who know the difference. Also, I could hear you cleanly, which is another problem outside videos can have.
    Perhaps take ten more seconds and tell us how we’d use this oil, as I have never even heard of it before, and I do herbalism all the time. 🙂 It sounds wonderful, but I can’t imagine going through the trouble of making it for a bit of oil for my salad.
    All in all, great video! Thanks for the info!!

  95. Hi Robin just watched your video and yes I will go out and give it a try ..its very informative and tells me what I need to know .but as a layman …how do I know if im picking the male smaller cones said you can use any pine are the male cones always smaller..? Maybe a comparison against a female cone to show the difference..I do understand about camera work as im an actor ..would love to come on a foraging course if you could send me availabilty prices etc..but thanks keep up the excellent work I will promote you amongst our boat dwelling community..

  96. Hello Robin, thank you for this little video about pine. I found it very interesting. I have never thought of pine as being edible before because of the strong smell which reminds me of disinfectant. Can I ask a question – when you use the male cones do you use them when they are full of the yellow pollen?
    Best wishes,

  97. Wow. Do the pine cones need to be picked in sunny weather? The north west of Ireland is let’s say more inclined to damp.

  98. Brillian vid Robin!
    I love natural turpenes for health and this i’m sure provides a boosting natural mix!
    Me and the horses enjoy eating the small spring time pine ‘ends’ that are full of citrus-ey flavours – ‘pines’ have sooo many uses!
    Keep these videos coming – short, sweet and to the point! fab! 🙂

  99. Hi Robin. Like the short pine oil video. Regarding botulism. You said keep in fridge 3 weeks then remove pine. Is this after couple of weeks on window and do we discard oil also or can we keep oil longer. Thanks and peace. Ken

  100. Liked the video and it made me want to try this. It would be nice to have some comment from you about what it tastes like (does pine taste like it smells?)

  101. Hello Robin..
    You asked for feedback on your pine video which I’ve only just this minute watched. I thought it was great, and I liked the simplicity of it. I shall be out tomorrow bottling up some of the famous Bournemouth pine cones! Cheers. ?

  102. Loved the no-nonsense honest approach to the video. Playing around with food and ingredients is the best way to experiment with flavours you don’t normally use. Please keep them coming!!

  103. Tiptop…Thanks for taking the time to make the video and reply to comments… I’ll be experimenting with for not just cooking…But to make beard oil for personal use…Cheers Robin

  104. I enjoyed the video. It was clear and concise and simply explained, enough so to encourage me to want to have a go. It did make me think if there was a way to create bath oils using pine as I can remember one that Boots used to make in the early 70’s that had a glorious fresh pine scent and left your skin fresh tingling. Only a thought!

  105. Hi Robin, I have just discovered you!! I also only recently discovered the Radical Herbalists UK group – very interesting and inspiring people. I love your video and just have one question, have you ever used the pine oil as a chest rub or massage oil and if so with what outcome?
    Best Wishes

  106. Hi. I though this was great and I love that you centre what you’re doing on the plants rather than yourself. Very inspiring!

  107. Please please please, make some different ones like this one. Quick and straight to the point. I loved it and will try it because you made it so easy to follow. Thank you, I like the way you think.
    Kind regards to you. Irene in Devon.

  108. I loved your video – not too long, no waffle but plenty of information. It was also nice to be told to play, rather than too exact a recipe! Thank you!

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