Spring Tips foraging of Douglas Fir (Pseudotsuga Menziesii) arrived at last to replenish our winter tarnished souls. Our much anticipated super boost of vitamin A and C with delightful citrus, comforting woodsy aroma awakens an ancient human heritage: foraging wild foods in the spring. Its sweet spring sap is full of medicinal constituents to soothe colds, flus, sore throats and aches. Namasthé team heads out for the day baskets, foraging gear to infuse our day outdoors with fresh forest aromas. What a fun spring ritual we all look forward to.
It pairs amazingly with Labrador Tea for coughs and colds as a tisane, with green tea in Jade Fir and with another spring food Stinging Nettles.Truly, we have been putting fir tips in everything these days! We crave it deeply, so we have even been skipping on caffeine some mornings to sip more Douglas Fir. It's like an ancient connection with an old wise friend that wants to be infused in our spring cleansing ritual.
" an ancient human heritage: foraging wild foods in the spring. " by Isabelle Ranger
Douglas Fir spring tips pairs with so many foods like infused Douglas Fir honey, wild cocktails, Fir soda, aromatic sugar, finishing salt, infused oil or vinegar, ferment, kombucha, smoothies, homebrew beer and even my recent salmon chowder was aromatically boosted with Douglas Fir. Substitute rosemary and dill with Douglas Fir and yes - with chocolate, caramel and sea salt - it's a must!
Cold and Flu tisane added to your curated menu or flu rescue strategy. Prevention is the key.
5 Douglas Fir infused teas foraged and crafted by Isabelle Ranger of Namasthé Tea
Some like to infuse vodka, gin and make martinis, but lately we have been making a simple syrup of Douglas Fir for sodas. It is just the spring tip of creative possibilities with Douglas Fir shop now to infuse your cocktails, brews or culinary delights with wild foraged Douglas Fir Teas!
Herbalist, Forager & TEO
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This winter i started leading a few workshops " TeaCrafting " at the Brew Creek Centre. The Prosci Tea eves are infused with everything tea. Chef Stefan Vagelatos infuses all dishes with Namasthé teas and they have been fabulous! It is amazing how well tea goes with so many foods, ferments and libations. They also serve our teas to guests there a the lodge that hosts private, corporate and wedding groups year round and tucked away just minutes south of Whistler.They we're actually our first ever supporters way back in 2008 as we launched our new tea line.
My mother taught me that respecting the plant and the forest, is just as important as respecting your next door neighbor. Living on this earth comes with the responsibility of treating it was the same respect, and generosity that it gives us.
Licorice mint Moss? Whistler woman forages along the Sea-to-Sky corridor to create teas and sodas.
"What's cool about Whistler is that ... in every direction you can find a forest service road and you're out in the forest; you're in the mountains ... it's very beautiful, [and] there's a lot of variety of things that grow at different elevations."
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