Spruce plant is a source of many vitamins and nutrients. It contains vitamin C, provitamin A (used as a drug in diseases of sight and skin), flavonoids ( (an antioxidant and anti-inflammatory agent), phenolic glycosides, shikimic acid (having anti-inflammatory and analgesic as well as moisturizing and anti-dandruff effect ).
Raw spruce resing has got medicinal properties. The whole plant has a mucolytic effect, helping to clear the respiratory tract from infections. It will be very useful during flues and colds or to prevent them, strengthening the immunity system. Additionally, spruce stimulates digestive juices and has an anti-inflammatory effect on the mucous membrane of the digestive system. Spruce also has diuretic and antifungal properties, therefore it is used in chronic inflammation of the urinary tract.
What you can make from spruce?
- Spruce Oil, harvest the young spruce sprouts or older needles and pour over the olive oil or any cold pressed ( ex. linseed, walnut, hemp, etc), store in a dark jar in a cooler place for 2-3 months shaking the bottle once for a time. You can use this oil internally for both upper and lower respiratory tract infections, or externally (for sore muscles or joints)
- Spruce syrup, used internally, made from a young spruce sprouts (needles) is great for upper respiratory tract infections healing, consuming 2-3 teaspoons once or twice a day.
- Spruce infusion drink can be used in case of digestive problems, however, you should not drink too much of it. It is always the best to consult it with a qualified naturopath.
I recommend searching for more information about the spruce possible recipes. There are may more
How to make a spruce syrup?
( I recommend to make much more than here as we will get the maximum of 200-250 ml of the syrup only from this recipe)
- 2 l of freshly harvested young sprout needles
- about 1kg of sugar ( you can use brown sugar, or coconut sugar, or the best is pure raw honey – from honey as it is liquid you will get much more syrup)
- Glass Jar
You can clean the spruce under fresh water or if it is harvested in a clean environment, far from busy roads you can skip that part.
In a glass jar place the good handful of spruce, covered with the first level of sugar (or better the raw honey). Now place another level of spruce, and cover again with the sweetener, repeating the same until the end. The last cover should be the sweetener. The spruce should not be exposed to the air (should be fully covered). Do not fully cover the jar with a lid, leave it slightly opened, so the oxygen can be flowing in.
Place the jar in the sunny part inside your house. Let it be exposed to sunlight for 2-3 weeks, then remove it and place in a dark place for another 3-4 weeks. Shake the mixture once for a few days.
Your syrup should be ready by then.