White Spruce (Picea glauca)
White Spruce trees are one of the most widespread conifer trees in Alberta’s boreal forest. They grow in well-drained, moist soils and can be found throughout western, central, and northern Alberta. This evergreen tree is a common winter food source for many birds and mammals - especially squirrels, who rely on their cones as a primary food source!
White Spruce trees also have a variety of uses for people. The branches have been used to make lean-to shelters and wind barriers, and larger wood pieces, once dried, act as good canoe frames, paddles, and snowshoes! The needles or tips are stiff and have a bright green colour, and add a citrusy flavor to salt and sugar.
Before foraging for the required ingredients, we recommend taking a look at our Sustainable Foraging Guide!
Culture Connection
Nehiyawewin (Cree):ᓯᐦᑕ Sihta
When Jacques Cartier and his men first landed in Canada they were plagued with scurvy, a vitamin c deficiency. They landed in Quebec in the territory of the Haudenosaunee (Iroquois), during the winter. The Haudenosaunee treated the men by giving them tea made from the bark and needles of a conifer, likely a white spruce tree.
But the high vitamin C content isn’t the only benefit that spruce needles are known for. The Nlaka'pamux (formerly called Thompson) of southern B.C. used a mixture of spruce needles and resin as a cancer treatment. The Anishnaabe (Ojibway) used dried spruce needles to disinfect the air. Other parts of the spruce tree were used including the roots, inner bark and resin. Many different nations used the pitch of spruce trees as a dermatological aid for cuts, burns, rashes, sores, dry skin including the Nîhithaw and Nehiyawak (Woodlands and Plains Cree people), many Inuuk (Inuit cultures) and the Xa’islak’ala (Haisla). Spruce resin was used by many different nations across Canada and the U.S. as chewing gum.
Ingredients
1/2 cup spruce tip sugar or 1/4 cup foraged spruce tips + 1/2 cup sugar
1 cup softened butter
2 cups flour
Methods
If you do not have already-made dried spruce tip sugar, make the sugar mixture by processing the spruce tips in a food processor and then adding finely granulated sugar. You can also process the sugar with the spruce tips if you choose. Ensure the spruce tip needles are finely processed to avoid getting any big chunks in your cookies.
In a large bowl or stand mixer combine the spruce tip sugar and butter. Beat until thoroughly combined and creamy.
Slowly start to add small amounts of the flour into the mixture, beating or stirring as you go
Once all the flour has been incorporated, roll the dough into small balls (about 1/2 rounded tbsp). Flatten the tops with a floured flat-bottom glass or jar
Bake at 325 for 12-15 minutes
Recipe adapted from Spirea Herbs