ee- @E LESS ‘ 
     
    
   
   
    
     6 
     
    
   
   
    
     CONIFERS AND LICHENS n 
     
    
   
   
    
       
     
    
   
   
    
     With the first snowfaii, man of . Raw sugar can be USEd to . 
     
     the wi1d p1ants you have enjoyed y greatiy enhance the taste of white 
     
     through spring, summer and into Tate 31ne Ega' Use one or two tigspoons’ 
     
     autumn disappear. But don't overiook . WEPE" 199 on you; SWEEt too 21 
     
     that cTump of evergreens from which gcgegs§;?: Eggrgesgf Suggregzé y 
     
     you seiected your Christmas tree. Starch shou1d you be st}anded in 
     
    

    
     - - the woods; or you may simpTy 
     
    

    
     A ho h bi ss . . . 
     
     variedldurtigo Til-2 3:505? [SS-{hm 1e Went F0 W White Pine Chew- “We 
     
     conifers and lichens can be used as plae ‘5 gggera];y DFEferibie to 
     
     a unique addition to a wintry meai 0r, 0 e: C°n1 8;: ecaus$ O 1E5 
     
     if need be, in a survivai situation. SW3; 29556 fiose aTharqe ree 
     
     An outing on snowshoes or cross- #1 ew. ranc fis' fife are 
     
     country skis can provide an exceiient gs: res‘nous E an :ma er trees 
     
     Opportunity for gathering winter . wit .numerous ranc es. Separate 
     
     edib1es. the inner bark from the hard 
     
    

    
     outer bark and eat fresh. The 
     
    

    
     Conifers can be used in a inner bark is chewy and sweet 
     
     variety of teas as diverse in fTavour find the §1b$rous fiart may be ‘ 
     
     as there are evergreens. The basic ‘ fTScafde a ter C eW1n9 for a 
     
     ingredients for conifer tea are 1/4 ew m1nUtes' 
     
     cup fresh stem tips, with Teaves, . . 
     
     per cup of hot water. Simpiy pour bL1Chens.are a1501§d1b16 and 
     
     boiling water over the Teaves and may 9 mad? 1nt0 a de 1C1ous 
     
     stems, cover, and steep for five 3911y' Be1ndeer Moss 15 a Very 
     
     minutes. The tea wiT] have its Common 11§hené .19 pre9a§$ a dd 
     
     own unique fiavour depending upon “E1qge.an ”” r1 1°”5 39 y’ a 
     
     the type of conifer used_ t e Ju1ce of one iemon and 3/4 
     
     ATthough no additives are required, cup hofiey to four CUPS water, 
     
     the tea may be too astringent for Fhen Simmer a handfvi 0f moss 
     
     most tastes: try sweetening it 1“ the water' Stra‘" and 
     
     with a teaspoon of mapie syrup or a110w to 53t- 
     
    
   
   
    
     mapTe sugar. . . 
     
     Try the JeTTy w1th hot 
     
    
   
   
    
     Spruce tea is best sweetened mefins and.conifer tea ' the. 
     
     with one teaspoon of honey and a perfECt end1ng to a gay 0? SkIS 
     
     thin S1ice of orange. Squeeze the . or snowshoes coiiecting Winter 
     
     oii frOm the orange rind and add ed1b1es' 
     
     the juice from the pqu into the 
     
     tea: stir in one teaspoon of honey Laura Leake 
     
     untii d18501VEd and SEPVe Piping Reprinted from Hiidiife Review 
     
     hot. VoT. 8(8), T978 
     
     Cedar tea tends to have a J ‘ 
     
    
   
   
    
     bitter taste and may be improved 
     
     by reducing the amount of Teaves 
     
     and stems to 3/4 of a teaspoon 
     
     per cup of water, and adding one 
     
     teaspoon of mapTe syrup.