Eat your Christmas tree!
After you strip your Christmas tree of its ornaments and lights, don't let it go to waste. That evergreen is edible: You can turn the boughs into holiday leftovers, alongside the figgy pudding and lefse.
Don't toss that tree--eat it!
Copenhagen chef René Redzepi shared several suggestions with the New York Times for cooking with spruce or fir:
- Use a branch as you would a sprig of rosemary or thyme, to flavor oils or vinegars, in steamed greens, or to pan drippings after cooking meat--especially game.
- Needles may be dried and pulverized into a powder for an aromatic spice to flavor cookie dough, rice, or roast chicken.
- Use dried needles to smoke meat and use wood for kindling.
- Salt fresh fish and leave it covered in fresh needles for a day.
Find recipes for spruce butter, spruce oil, and spruce vinegar here.