THEThe spruce, a high mountain plant, has edible parts if picked in nature and without conservative chemical treatments. This is said by Valeria Margherita Mosca, cultural anthropologist specialized in ethnobotany and forest bathing, as well as founder of Wood*ing – wild food lab, a research laboratory on the use of wild food.
According to Wood*ing, you should always choose pristine locations, away from industrial land, roads or fields, that are free from heavy metals, pesticides and other toxic substances. «The spruce can be recognized because it has the shape of the classic inverted V Christmas tree, and has cones – what we commonly call pine cones – always facing downwards and which fall to the ground whole».
«Almost everything from the spruce is eaten – explains Mosca –. The sprigs have a pleasantly bitter tone and a pleasant balsamic tone. The needle-like leaves are very versatile. Fir also accompanies cheeses.”
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