Grand fir needles were traditionally used by West Coast First Nations as a flavour agent for food and as a medicinal herb. Traditional firepit cooking used fir boughs to smoke and flavour a wide range of seafood and meats, including salmon. In the spring, honey can be infused with the new-growth shoots of fir, resulting in distinct flavours reminiscent of rosemary, lemon, and pine mingled in a pleasant sweet package.
2 cups (500 mL) honey
2 cups (500 mL) grand fir needle shoots
Heat a heavy-bottomed saucepan over medium and add the honey. Warm until the liquid has thinned considerably, about 2–3 minutes. Add the grand fir needle shoots, stir to mix well, and remove from the heat. Allow to infuse for 15 minutes. Pour through a fine mesh strainer into a bowl or container. To store, transfer to a glass canning jar and seal with a lid. Cool to room temperature. The honey will keep for 4–6 months.
MAKES ABOUT 2 CUPS (500 mL)
Variations:
2 cups (500 mL) Douglas fir shoots
2 cups (500 mL) hemlock fir shoots
2 cups (500 mL) spruce tips
2 cups (500 mL) pine needles
2 cups (500 mL) cedar tips