Dory Himmelspach is a Master Herbalist who resides and was born in Prince George. Her mother is Tse’kene from Kwadacha Nation, and her father is from Hungary. Growing up, Dory’s grandmother introduced plant medicine to her at a young age; generational knowledge passed down to her mother, and finally to Dory. This is where her love for the plant world came from. Now, Dory shares her knowledge about springtime foraging and spruce tips, a superfood that can be found anywhere that spruce trees can be found.  

“Climate change has an ongoing impact on our world in many ways, and what used to be foraged in May is now more often found in mid-late April. Of course, these times can vary so you have to keep a close eye on the plants to see when they’re ready” Dory shares. “A springtime harvest in Northern BC could include many things; spruce tips, stinging nettle, chickweed, fiddleheads, fireweed, burdock, golden rod, birch leaves, shepherds’ purse, lamb’s quarters, wild violet, dandelion, and mint to name just a few.” 

Spruce tips are a superfood high in vitamins C, A, B1, B2, B3, calcium, magnesium, potassium, iron, phosphor, arginine, flavonoids, and terpenes. This makes it great for anti-fungal and anti-bacterial purposes among others. When picked during the right season, it has a citrusy taste.  

Here’s what to do when harvesting spruce tips: 

• Ground yourself in this practice and enjoy the time spent outside, be a “happy harvester”! 
• Try to stay minimum 100 meters off the road. 
• Look at the community of trees you are picking from – are the branches brown and yellow, is the tree infested with bugs? Then look for another tree! 
• Pick from branches that are growing outwards at the bottom of the tree. If an animal has pruned it a bit, you can pick a bit higher. 
• Choose the right time of year – Mid- April to May is when they’re at their peak for only about 10 days so be patient and keep a close eye on them. When the sheath (the part that looks like peanut skin) comes off easily is when they’re ready. If it’s sticky with a pitchy taste, it’s not ready.  
• Make sure you’re picking from the right tree – spruce’s are spikey and their branches  have a pokey feel. Firs are soft with flat and smooth needles. But don’t worry, they’re both edible. 
• Pick from trees that are at least twice your height – any smaller is too young and needs time to grow. 
• Look for the tips to be bright green. 
• Pick from various trees, not all from one tree.
• Remember, once the tips have been removed it will not grow anymore so don’t take more than you need and leave some for our animal friends. 

Once you’ve harvested your spruce tips, you’re ready to make your recipe! Check out Dory’s personal Spruce Syrup recipe below!  

Ingredients: 

• Fresh spruce tips
• Equal amounts of spruce tips and sugar (white sugar, brown sugar, maple syrup, or monk fruit sweetener) 
  Optional: Equal amounts of honey and water

Instructions:

1. Place fresh spruce tips into a clean jar. 
2. Layer equal amounts of spruce tips and your chosen sweetener (white sugar, brown sugar, maple syrup, or monk fruit sweetener) to the jar. 
3. Leave the jar in the sun for at least one week, turning it every day to ensure even infusion.
4. Alternative Method: 
   • If using honey, mix equal amounts of honey and water in a jar. 
   • Fill the jar with as many spruce tips as you can. 
   • Leave the jar in the sun for 7-10 days, turning it daily. 
5. After the infusion period, strain out the syrup. The spruce tips are still edible, now you are left with spruce tips and spruce syrup!  
    

Dory offers land-based workshops and a wealth of plant knowledge, to learn more visit www.plants4healing.ca.