Photo: US FWS, Public domain · source

Syrup · From Bladwijzer

Honey with pine shoots

Updated on 9 October 2026

• Makes: ± 1 jar of 400 ml
• Time: 15 min + 2–3 weeks infusing
• From: Weymouth pine

Ingredients

• 50 g young pine shoots (2 handfuls)
• 350 g runny honey

Method

1. Pick the shoots in May on a dry day, from a pine you can identify with certainty (never yew). Remove the brown scales and shake out any insects.
2. Leave the shoots on a dry cloth for 2 hours so they do not go into the honey wet.
3. Cut the shoots into 1 cm pieces and put them in a clean, dry 400 ml jar.
4. Pour the honey over until everything is covered and stir with a clean, dry spoon.
5. Close the jar and leave for 2–3 weeks at room temperature in a dark place. Turn the jar upside down every day so everything stays covered.
6. Strain the honey through a coarse sieve and pour it into a clean jar. Use it in tea, on yoghurt or in a dressing.

Storing: 6 months in a cool, dark place. If you leave the pieces in the honey, keep the jar in the fridge and use it within 3 months. If the honey smells sour or bubbles appear, do not use it. Do not give honey to children under 1 year.