Can I Eat My Christmas Tree? The Savory Science of Conifers

Do you hear it yet? The vexing voice inside your head? It starts as a whisper, quiet enough for you to ignore as you bask in the post-holiday haze. But you can’t silence the inner dialog indefinitely. By the time the new year rolls around, the once murmured message booms loud and clear: “It’s time to take down the Christmas decorations!”

If you’re one of the 25-30 million Americans who opted for a live Christmas tree this year, taking down decorations includes disposing of a droopy conifer carcass. Eco-friendly options include chopping it up for mulch, tossing it in your compost bin, or donating it to your municipal recycling program. But if you’re looking for the ultimate green solution, you might consider eating it.

Edible Evergreens

Although they’re often associated with snowy mountainscapes, conifers thrive in many climates — from the arctic to the tropics. Most Christmas trees sold in North America belong to the subgroup Pinaceae, a large family of conifers found exclusively in the northern hemisphere that includes pines (Pinus), spruces (Picea), firs (Abies), and Douglas-firs (Pseudotsuga). Not all conifers are edible — and some, like yews, are toxic — but many Pinaceae species are rich in vitamin C and other nutrients.

Despite their abundance and potential nutritive value, conifers rarely appear on mainstream menus. Even at the trendier restaurants, they are often relegated to garnish — the hipster version of parsley. 

Their absence from conventional cuisine may stem from misconceptions about their palatability. Many people assume conifers taste piney, astringent, or bitter — like biting into a Christmas candle or sipping a household cleaner. While some species possess astringent and bitter qualities, many others taste woody, peppery, floral, citrusy, and even fruity or sweet. Different combinations of aromatic compounds (called terpenes) contribute to each species’ unique flavor profile. 

Tasty Trees

Food scientists are investigating how these terpene combinations contribute to each species’ suitability for different culinary applications. In a 2021 study, researchers presented participants with vodka cocktails and ice cream samples made from three different Pinaceae species: grand fir (Abies grandis), Douglas-fir (Pseudotsuga menziesii), and Norway spruce (Picea abies). 

Participants were asked to describe the flavors of each cocktail and ice cream sample by selecting from a list of 33 adjectives linked to various terpenes. After tallying the adjectives most associated with the different conifers, the researchers found that each species exhibited unique sensory characteristics: 

• Grand fir — Citrusy, grapefruit flavor, intense flavor, not woody, fruity
• Norway spruce — Astringent, sweet, woody, earthy, crunchy 
• Douglas fir — Natural, dark color, not astringent, bitterness, citrusy

Participants also rated their liking for each sample from 1 (dislike extremely) to 9 (like extremely). There were no significant differences in the ratings for the cocktails or the ice cream prepared with the different conifers, although the grand fir was rated as most liked in both samples. The researchers attribute its likability to the unusual combination of terpenes that give the fir its fresh, grapefruit-like flavor. They hope their results will help chefs find culinary uses for these Pinaceae species that highlight their unique sensory characteristics. 

Conifer Cautions & Caveats

Before carving up your Christmas tree, there are a few precautions you should keep in mind. First, not all conifers are edible, so it’s important to know what type of tree you’re working with. The needles of pines (Pinus), spruces (Picea), firs (Abies) and Douglas-firs (Pseudotsuga)— which account for most Christmas trees sold in the United States — are generally safe and flavorful. However, yews — which are common in European Christmas decor but rarely used in the United States — are toxic. You also want to avoid cedar and cypress trees. 

Second, make sure your tree hasn’t been sprayed with any pesticides. Trees grown in the wild or sourced from an organic tree farm are best, but you should thoroughly rinse the needles before incorporating them into food or drinks.

Finally, as with all cooking, fresher ingredients lead to richer flavors. Some recipes work better with conifer shoots or tips, the new growth that sprouts from the ends of branches in the springtime. But you can still use the older pine needles on your Christmas tree or wreath for infusing oils and vinegars, crafting cocktails and cordials, making conifer-flavored sugars and salts, and even seasoning fish and pasta.

Christmas Tree Cuisine

Perhaps the easiest way to use up those needles is by brewing a cup of conifer tea. Pine, spruce, and fir needles all work well. Simply pour hot water over the tree needles and let them steep for 5 to 20 minutes. Most recipes recommend a ratio of ½ cup of conifer needles to 3 cups of water. 

If you prefer your drinks with more of a kick, you can spruce up your next cocktail party by infusing vodka, gin, or other spirits with your leftover tree needles or by creating Christmas tree cordials to add to mixed drinks. To make your glassware look extra fancy, line the rims with conifer-flavored sugars or salts.

For a tangy treat that works well even with dried out needles, try Christmas tree vinegars or pickles. According to Julia Georgallis, author of How to Eat Your Christmas Tree, the conifer-infused vinegar will keep for years.

If making cocktails and vinegars seems too tame for your tastes, there are plenty of advanced conifer recipes to test your culinary skills. You might consider Douglas-fir fettuccine, Christmas-cured fish or even a three-course Christmas tree meal. 

So, what are you waiting for? That irksome inner voice isn’t getting any quieter. Pour yourself a cup of pine needle tea or a fir-infused cocktail and start taking down that holiday decor!  

If you’re interested in learning more about food science, check out this article on the science of snack foods.