Edible Eastern Hemlock

Eastern Hemlock (Tsuga canadensis) might not immediately inspire thoughts of food, but surprisingly too many the Eastern Hemlock actually can provide you with a very dependable year round food supply. The first source is the needles. And since the tree is evergreen the supply is always there and not seasonal.

I am not suggesting eating the Hemlock needles, but rather using the needles to make a tea. Steepthe needles to make the tea. Supplies vitamins! So it is better tasting an more healthy than straight water.

The food contributions of the Eastern Hemlock do not stop there. In the early spring the trees' tips begin to grow. You will recognize them because they are light green and contrast with the dark green needles of the older growth. These new soft tips can be eaten straight off of the tree. Their taste is described as a lemony taste.

The Eastern Hemlock range starts in the southern Appalachian Mountains and continues up through main and just a little ways into Canada and then westward to Wisconsin. It is a long lived conifer tree that is associated with cold climates and often at elevation (to get the colder temps it needs).

The leaves are needles similar to those on spruce. The bottom of the leaf if closely inspected will have two broad and clearly visible stomatal bands. The leaf margins are very slightly toothed. The seed cones which are a great aid in differentiating conifers are ovoid in shape and are small, 1/2 to 1 inch in length.