Harvest and health: Making the most of green pine cones

Did you miss the season for pine shoots? Don't worry; you can still use green pine cones to create syrup or tincture. During the fall and winter, they will be just what you need, as green pine cones are effective in combating infections and helping with lowered immunity. It's worth taking advantage of these gifts from the forest.

Pine shoots and young cones, despite their small size, are natural treasures when it comes to nutritional value. The season is currently underway.

Green pine cones are rich in vitamin C, essential for the proper functioning of the immune system, and vitamin A, crucial for the health of our eyes and skin. Pine cones are also rich in flavonoids, which have anti-inflammatory properties and help combat various inflammatory conditions in our bodies. They are also an energy source and "fuel" for our brains.

Preserves (syrups, tinctures, jams) made from young pine cones are incredibly versatile regarding health benefits. Regular consumption strengthens our immunity and helps combat coughs, which is particularly useful during seasonal colds. These preserves also have a beneficial effect on the digestive system, soothing stomach ailments and aiding digestion.

The ideal time to harvest the cones is from the second half of May to the end of June. It's worth choosing forest areas away from pollution sources to ensure the cones are as clean and healthy as possible. When collecting the cones, it's essential to be gentle and use gloves to avoid damaging the plants. It would help if you gathered the youngest and greenest cones—only these are suitable for a natural home remedy for colds.

Harvesting young cones does not hinder the growth of trees, so it is legal. However, it is good to know not to collect cones in bulk—about 1 kilogram (2 pounds) won't harm nature. However, it is still advisable to consult with a forester beforehand, as recommended by the State Forests.

Ingredients:

          
• 1 kilogram (2 pounds) of young pine cones,
• 0.5 kilograms (1 pound) of sugar,
• 100 millilitres (3.4 fluid ounces) of rectified spirit.

1. Clean the cones and remove the stems; cut larger ones in half.
2. Place the prepared cones in jars, layering them with sugar.
3. Cover the jars with gauze and set aside for 3 weeks. During this time, they should release a lot of juice.
4. After this time, pour the juice into one container and add the rectified spirit. Mix everything and pour it into bottles. Seal the bottles and set aside for at least 2 months.