When a new book arrives in the mail, it better not be time to make dinner. ‘Cause dinner will definitely be late and my nose will be in that book. This was doubly true when The New Wildcrafted Cuisine by Pascal Baudar arrived a few weeks ago.
This book is beautiful. This book is inspiring!
Admittedly, I felt just a little like I did when I first saw Nourishing Traditions by Sally Fallon. A bit overwhelmed. The techniques were different, but within 6 months our lives were turned upside down and just about everything I prepared was properly soaked, fermented, or sprouted.
In The New Wildcrafted Cuisine, Bauder is doing things a little differently. He’s using plants to curdle milk for cheese. Pickling unripe berries. Cooking with stones. And making wild sodas.
To me, the recipes aren’t meant to be followed exactly, but rather, are meant to inspire. And it needs to be that way when you are foraging. The recipe may call for garlic mustard, and all you can find is lamb’s quarter. No problem. Just go with it.
While I’ve made fermented sodas like ginger ale using a ginger bug, and probiotic lemonade, I was really intrigued by capturing wild yeast for soda or beer.
So, with Bauder’s guidance, I’ve made a wonderfully delicious pine needle and raspberry soda. This is not a recipe from the book, but rather influenced by the book.
I foraged the pine needles locally and used frozen raspberries grown in our organic garden.
Grolsch bottles
And as Pascal Baudar said to me in an online discussion, “You can forage plants but you can also forage bacteria and yeast.” I like that.
Others sources of wild yeast according to The New Wildcrafted Cuisine, are:
- juniper berries
- elderberries
- wild grapes
- elderflowers
- blueberries
- blackberries
- figs
- prickly cactus pears
- tree barks, especially birch and aspen
- wildflowers
Be inspired!
Be sure to read my post on Identifying Pines here before proceeding.Â
Learn about identifying plants here:Â The Forager’s Guide to Plant Identification.
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Ingredients
- 1 1/2 cup pine needles chopped
- 2 cups raspberries fresh or frozen
- 1/2 cup raw honey
- non-chlorinated water
Instructions
- Chop pine needles into approximately 1" pieces.
- Put the pine needles and raspberries in a 1/2 gallon heat-resistant glass jar or pitcher. If using frozen berries, thaw them first and include any juice.
- Cover the pine needles and raspberries with boiling water. Allow to steep until the water is cooled to room temperature.
- Add raw honey and fill the pitcher with non-chlorinated water. Stir thoroughly.
- Cover loosely with a coffee filter or tea towel.
- Stir 3 - 4 times per day. Bubbling should begin to occur within 2 - 4 days.
- After your ferment begins to bubble, strain and transfer to grolsch style bottles. Allow to ferment another 12 - 24 hours at room temperature. Refrigerate.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Anna@GreenTalk says
Omg. I can’t wait to try this. I have all of these ingredients. I adore Pascal.
I
Chris says
That looks so good. I have this book but haven’t had a chance to try any of the recipes. It certainly looks innovative and exciting though. I can’t wait to try your recipe.
Andrea says
I tried this but mine got moldy. What did I do wrong?
Susan Vinskofski says
Hi Andrea, I’m sorry to hear that your soda went moldy. It’s very hard for me to say what went wrong without knowing your exact procedure. My first guess is that your honey wasn’t raw and therefore didn’t have the yeasts required to ferment the soda. Or the “tea” may have been too warm and it killed any wild yeasts. Or perhaps the container you used was not as clean as it should have been and contained mold spores. As you can see, there are a number of possibilities. I hope you can try again with success!
Michael says
The recipe calls for pine needles. Is there a specific species that needs to be used? If not, are there ones NOT to use?
Susan Vinskofski says
Hi Michael, all true pines are edible and no, it does not matter which species you use. Spruce, fir, or hemlock needles work as well. I like to taste the needles before I begin to harvest. They truly can vary from tree to tree.
debbie says
this might be a silly question… but you use dried pine needles or fresh, or does it matter?? lol Thanks!
Susan Vinskofski says
Hi Debbie, for this recipe it doesn’t matter. If I were going to infuse the pine into oil, then I’d use dry. Enjoy!
Eleanore says
The pine needles – do you use new tips harvested in Spring, or can you use pine needles harvested in the Winter?
Susan Vinskofski says
Hi Eleanore! Either are just fine – thanks for stopping by.
Pati says
How much sugar (from the honey) will remain in the finished beverage? Does the fermentation process digest the honey or is this a sweet drink?
Susan Vinskofski says
Pati, yes the process of fermentation does digest the honey. How sweet it is depends on how long you allow it to ferment. Be careful as it can turn to alcohol.
Jane says
This sounds like an interesting recipe to try. What type of flavour do the pine needles add to the raspberries?
Susan Vinskofski says
Hi Jane, the pine is very subtle and the best I can describe it is to say it tastes like it smells. Wonderful!
Leah R says
Does this method work for other fruit?
Susan Vinskofski says
Yes, Leah, it sure does!
Rachael hite says
Hey Susan! I’ve successfully made some pine needle soda with honey! It’s delicious. I’m wondering how long you have been able to keep the sofa in the fridge? Also, I’ve left the pine needles in the soda is it necessary to remove the needles; does removing the needles allow it to be kept longer?
Best,
Rachael
Susan Vinskofski says
Hi Rachael, I’m so glad you are enjoying it! As long as you keep a lid on the soda it will keep in the refrigerator for several weeks. I do always strain mine, so I don’t really know the answer to your question as far as it keeping longer with or without the needles. That would make a good research project!!!
Billy says
How do the pine needles affect the taste? I love the smell of pine but I am a little weary about putting it into drinks! Thank you for sharing your recipe.
Susan Vinskofski says
Pine needles taste like they smell; I love it! The amount in the recipe is not overpowering.
Lori says
Nice flavor experiment. One question: are we using a gallon of water maybe?
Susan Vinskofski says
Hi Lori, the container is half gallon. Add the pine needles and raspberries and fill with boiling water. So, I’d say it probably 6 cups of water.
Denise says
Hi, I made this last week . Followed recipe – 4 days for 1st part, bottled, 1 1/2daya then in fridge. It is quite bitter. I know someone that made it and theirs tastes very good but mine not so much. What is causing the bitterness. I used spruce needles.
Lora says
I made mine and it was very successful and it’s been sitting in the fridge since it fermented. My question is how long can it successfully sit in the fridge before going bad?
Susan Vinskofski says
Lora, like other ferments, it should last for months.
Rick says
I have to tell you about a great experience I had a while back using a storage bottle that looks just like the one pictured in your article with the wire top. I made some excellent beet kvass and after the initial ferment, stored it in the door of the refrigerator. With many ferments you often get a build up of pressure in the bottle after storage. I’ve had kefir water go off like Champagne after a week in the fridge. Anyway, I opened the fridge one evening to find that my bottle had sprung a bee bee size hole right in the center and a strong steady stream of bright red beet kvass was streaming all over everywhere! 🙂 Now I only use bottles designed specifically for fermentation.
Susan Vinskofski says
Oh no, what a mess that was! I had brought a red fermented beverage to a friend’s house and when we opened it it sprayed all over her dining room window. I was quite embarrassed!
Karen says
you cannot use all Pine Needles. Do not use Ponderosa, Yew, Cypress Lodgepole, Norfolk,Monterey
Susan Vinskofski says
Hi Karen, This is where learning taxonomy is so important. The yew is in the Taxaceae family, the Norfolk Island pine is in the Araucariaceae family and the cypress is in the Cupressus family. NONE are pines.
I assume you mention the Ponderosa Pine because it has been known to cause abortion in cows. Keep in mind that the cows must eat 3 – 5 lbs. of needles a day for several days for this to happen. And it seems that cows will only eat like this when under extreme cold stress. Many have enjoyed the occasional cup of Ponderosa pine tea for hundreds of years without fear of miscarriage.
Monterey cypress is not edible, but Monterey pine is, as is Lodgepole pine. Native Americans used these needles for tea.
Rebecca says
I was wondering if by I could add vanilla beans to this and if so where in the process would I add it?? How long does it stay good when completely done?
Susan Vinskofski says
Hi Rebecca, yes, you may add vanilla bean along with the other ingredients. Once fermented, the soda will last in the refrigerator up to several months. Enjoy!