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Spruce Salt Rub

VegetarianVeganDairy FreeGluten Free

A rich salt rub that is easy to do. As it dries it develops a complex aroma with hints of citrus and sea.
Use the tender light green tips that grow at the end of Spruce branches around mid Spring.
Also works well with Douglas Fir, true Firs, Western Hemlock and even Pine. Be sure to identify the tree and avoid the poisonous Yew.

Serves : 30+
Prep : 1 day
Cook : 1 min
  • 1 pint (or more) tender Spruce tips
  • 500g of coarse sea salt


  1. If needed wash the tips under running water and lay on a tray to air dry.
  2. Add the tips and salt to a food processor and blitz at full power until the green tips are well blended with the salt.
  3. Spread over a large tray and leave to air dry overnight.
  4. It is ready to use or store the next day. Store in jars of your preference – neat jars will make great gifts.
  5. It should keep well for a few years.


Ideal condiment for fish, seafood, and mushrooms like the oyster mushroom, the chanterelle and the winter chanterelle.


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