SPRUCE & FIR TIP SYRUP

Picea abies & Abies alba – traditional herbal syrup

 Traditional use (folk tradition)

In Alpine, Central European, and Istrian folk tradition, syrup made from spruce and fir tips was traditionally used:

• during periods of throat irritation,

• in times of colds and seasonal respiratory discomfort,

• as traditional support for the respiratory tract (traditional context only),

• to ease expectoration,

• during cold, damp, and winter conditions,

• as part of the household herbal pantry,

• for both children and adults (traditional use).

 Where and how it is used

• taken orally by the spoon,

• consumed on its own or added to warm beverages,

• traditionally taken several times daily in small amounts,

• used seasonally as part of home herbal practices.

 Detailed description

Young spruce (Picea abies) and fir (Abies alba) shoots have a long history of use in European folk herbalism, particularly in mountainous and forested regions. Their use is documented in traditional household remedies associated with colder seasons.

Spruce and fir tip syrup is traditionally prepared by layering fresh shoots with sugar or by cooking an aqueous extract that is then stabilised with sugar or honey. Such syrups were valued for their pleasant resinous aroma and good keeping qualities.

In folk tradition, forest tree tips were associated with “opening the breath” and seasonal resilience (traditional expressions). The syrup was commonly prepared in spring and stored for use throughout autumn and winter.

 Important notes

• food product, not a medicine

• does not replace a varied and balanced diet

• store in a cool, dark place

• refrigerate after opening

• not recommended in case of known sensitivity to conifers

 Sources

European herbal traditions
ESCOP Monographs
Hoffmann, D. – Medical Herbalism
Alpine and Central European folk practices
Traditional forest-based herbal preparations