Pine shoot syrup is worth taking throughout the year; it improves immunity and strengthens the body. It also has expectorant and antibacterial properties. Moreover, it is incredibly easy to prepare. Pine shoot syrup is best made in May when the shoots contain the most beneficial ingredients.

Grandma's recipe still works today. In May, when you can see the young shoots on the pine, it's worth collecting them to make pine shoot syrup yourself. This remedy will help with autumn colds, coughs, and will strengthen the body. You can use it throughout the year. Connoisseurs add this sweet and healthy syrup to their afternoon tea or drizzle it over delicate pancakes. Of course, you can also prepare delicious tincture from the syrup, which we will describe next week when the syrup is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pine shoots should be collected no later than mid-May. Since the quality of the syrup depends on the quality of the shoots, we should choose the nicest ones, no longer than 10 centimeters, collected away from polluted areas. It's worth going for a trip to the forest for this purpose, and when picking pine shoots, remember not to cut them all from just one pine - it's worth taking a few shoots from many trees to avoid harming them and allow for natural growth.

 

 

 

To collect shoots from a young pine, you will need a sharp knife, scissors, or small pruning shears, a container, and protective gloves because a considerable amount of sticky oil will ooze out after cutting the shoot. We also collect male inflorescences, which contain a lot of pollen and will positively affect the properties of our syrup.

 

 

The collected shoots, placed in a ventilated basket or cardboard box, will safely reach home. What a scent in the car!

 

 

 

 

 

 

 

 

 

 

After bringing the collected shoots home, prepare a container, such as a jar for tinctures, and sugar or glucose. Instead of white sugar, it's worth choosing brown sugar. Honey will also work, but choose a neutral one to avoid dominating the flavor - so, honeydew, heather, or buckwheat honey are not suitable. A good choice would be linden or delicate multifloral honey.

Cut the shoots into pieces 1-5cm long. This will allow for better juice extraction.

 

 

 

 

 

 

 

 

 

Layer the shoots alternately with sugar.

Approximately 2-3 cm of shoots and sugar in an amount enough to cover the layer. You'll need about 800g of sugar or glucose per 1kg of shoots.

 

 

 

 

 

 

 

 

 

 

 

 

 


Leave the jar in a sunny place for a week, and you can gently shake it. That's it! Simple, isn't it? In a week, we'll pour the liquid from the jars and use it to create a delicious and healthy tincture using Basic column spirit!