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Pinus - Pine, all our special offers

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  1. Pines: planting, pruning and care Tips

    Pines: planting, pruning and care

  2. Pine processionary caterpillar: dangers and control methods Tips

    Pine processionary caterpillar: dangers and control methods

  3. How to make pine-needle tisane 1. Choose needles - Use needles from edible pine species such as Pinus sylvestris, Pinus strobus or Pinus mugo. - Do not use yew (Taxus) or any tree you cannot identify. Avoid trees treated with pesticides or growing beside busy roads. 2. Harvesting and preparation - Pick fresh, young needles (new growth in spring has best flavour). - Rinse needles under cold water to remove dust and insects. - Remove any brown or damaged needles and woody parts. - Chop or bruise needles lightly to release oils. 3. Quantities - Use about 1 tablespoon (3–5 g) chopped needles per 250 ml water for a mild infusion. Use 2–3 tablespoons for stronger flavour. 4. Brewing - Bring water to the boil. - Pour boiling water over needles in a teapot or cup, cover and steep 5–10 minutes (shorter steep preserves more vitamin C and fresher aroma). For a stronger, more resinous drink you can simmer gently for 3–5 minutes, but avoid prolonged boiling. 5. Serve - Strain into cup. Add honey, lemon or a sprig of mint to taste. Pine-needle tisane has a fresh, resinous, slightly citrusy flavour. 6. Storage - Best consumed fresh. Keep refrigerated and use within 24–48 hours if necessary. 7. Safety and cautions - If unsure of species, do not consume. - Limit intake and avoid regular large doses. Pine-needle tisane is traditionally used occasionally rather than daily. - Avoid during pregnancy and breastfeeding and if you have high blood pressure, kidney disease or take prescription medication without consulting a healthcare professional. - Stop use and seek advice if allergic reaction or digestive upset occurs. Enjoy pine-needle tisane in moderation and always ensure correct identification of tree before harvesting. Tips

    How to make pine-needle tisane 1. Choose needles - Use needles from edible pine species such as Pinus sylvestris, Pinus strobus or Pinus mugo. - Do not use yew (Taxus) or any tree you cannot identify. Avoid trees treated with pesticides or growing beside busy roads. 2. Harvesting and preparation - Pick fresh, young needles (new growth in spring has best flavour). - Rinse needles under cold water to remove dust and insects. - Remove any brown or damaged needles and woody parts. - Chop or bruise needles lightly to release oils. 3. Quantities - Use about 1 tablespoon (3–5 g) chopped needles per 250 ml water for a mild infusion. Use 2–3 tablespoons for stronger flavour. 4. Brewing - Bring water to the boil. - Pour boiling water over needles in a teapot or cup, cover and steep 5–10 minutes (shorter steep preserves more vitamin C and fresher aroma). For a stronger, more resinous drink you can simmer gently for 3–5 minutes, but avoid prolonged boiling. 5. Serve - Strain into cup. Add honey, lemon or a sprig of mint to taste. Pine-needle tisane has a fresh, resinous, slightly citrusy flavour. 6. Storage - Best consumed fresh. Keep refrigerated and use within 24–48 hours if necessary. 7. Safety and cautions - If unsure of species, do not consume. - Limit intake and avoid regular large doses. Pine-needle tisane is traditionally used occasionally rather than daily. - Avoid during pregnancy and breastfeeding and if you have high blood pressure, kidney disease or take prescription medication without consulting a healthcare professional. - Stop use and seek advice if allergic reaction or digestive upset occurs. Enjoy pine-needle tisane in moderation and always ensure correct identification of tree before harvesting.