The Emergence of Native Plants in Cuisine
Historically, Indigenous peoples have incorporated native plants into their traditional medicine. Much of what we know today about their medicinal properties comes from this knowledge. Only in the past decade have we begun to explore the culinary potential of plants from our forests. Gradually, we are discovering previously overlooked treasures in contemporary cuisine—unique spices with remarkable flavours. Today, emerging restaurants are offering full menus inspired by forest ingredients, while local businesses are bringing these spices directly into our kitchens. You may even find them on the shelves of your favourite specialty grocery store.
What if you could grow and harvest your own boreal spices? It’s entirely possible—and it ensures you always have the right plant on hand, even if you don’t have direct access to forest environments. Let’s explore together the native trees and shrubs of Eastern Canada that can enhance and season your dishes, along with practical tips on harvesting and using them.
Native Trees and Shrubs of Eastern Canada Used as Spices
Ontario, Quebec and Atlantic Provinces’ landscapes are rich in native trees and shrubs with surprising and often overlooked aromas. These plants offer a wide range of flavours that can elevate your cooking while helping you reconnect with your local environment.
Green Alder (Alnus crispa) – Dune Pepper
- Part used: Male catkins, ground with a mortar
- Flavour and aroma: Similar to clove, with citrusy and woody notes, without the heat of black pepper
- Culinary uses: Marinades for meat, sauces, chocolate desserts, and vinaigrettes
- Growing conditions: Extremely hardy shrub suitable for all regions of Eastern Canada (Zone 1+). Thrives in full sun to partial shade, preferably in moist soils. Adapts well from sandy to clay soils.
- Harvest: Catkins can be harvested in spring for a milder flavour, or in fall for a stronger, more resinous taste. Be sure to distinguish male catkins (long and grouped) from female ones (short and rounded). Dry indoors for about 10 days and grind just before use.
Tip: Don’t confuse it with speckled alder (Alnus rugosa), which has no flavour. Dune pepper catkins point upward, while speckled alder catkins hang downward.
Sweet Gale (Myrica gale)
- Parts used: Leaves and seeds
- Flavour and aroma: Leaves are spicy; seeds are bitter and reminiscent of nutmeg
- Culinary uses: Leaves can replace bay leaves. Ground seeds are used in marinades and pair well with apple or pear desserts
- Growing conditions: Naturally found along shorelines. Prefers acidic, moist, organic soils but adapts to drier conditions
- Harvest: Leaves are harvested throughout summer; seeds in October–November
Balsam Fir (Abies balsamea)
- Part used: Fresh or dried needles, chopped or ground
- Flavour and aroma: Mature needles are resinous and fresh; young shoots are more fruity
- Culinary uses: Seasoning for meats, marinades, sauces, beverages, and desserts
- Growing conditions: Prefers full sun to partial shade, in well-drained to moist, slightly acidic soils
- Harvest: Young shoots are harvested in June; mature needles year-round. Harvest sparingly to avoid impacting growth
Can You Use Needles from Christmas Trees?
Yes—most natural Christmas trees sold in Eastern Canada are balsam fir. However, be sure to rinse the needles thoroughly to remove any dirt or possible pesticide residues.
Staghorn Sumac (Rhus typhina)
- Part used: Dried seeds, ground into powder
- Flavour: Tangy and lemon-like
- Culinary uses: Used as a substitute for lemon in drinks, syrups, and recipes
- Growing conditions: Very easy to grow, tolerant of poor and rocky soils, but can spread aggressively
- Harvest: Flower clusters are collected in early fall, dried, and ground into powder
Labrador Tea (Rhododendron groenlandicum)
- Part used: Dried leaves
- Flavour: Resinous
- Culinary uses: Used in stews and slow-cooked meat dishes
- Growing conditions: Prefers wet, peatland environments and shaded woodland areas
- Harvest: Leaves are harvested from June to August. Harvest responsibly by taking no more than one-third of leaves per plant
Wintergreen (Gaultheria procumbens)
- Part used: Fresh or dried leaves
- Flavour: Minty
- Culinary uses: Adds a refreshing flavour to desserts and pastries
- Growing conditions: Thrives in acidic, well-drained soils, in shade or partial shade
- Harvest: Leaves are collected in August. Harvest responsibly due to slow growth
Eastern White Cedar (Thuja occidentalis)
- Part used: Young shoots, ground into powder
- Flavour: Strong, slightly citrusy
- Culinary uses: Enhances oils, vinaigrettes, sauces, and game meats
- Growing conditions: Very adaptable and hardy, but sensitive to drought in early years
- Harvest: Young shoots are harvested from June to August and processed into powder
Notes on Responsible Foraging
The world of forest spices is rapidly growing. As interest continues to rise, more plant species will be explored and valued. This trend reflects our desire to eat local, natural foods while rediscovering flavours that are often right at our doorstep.
However, responsible harvesting is essential. Proper plant identification is critical to avoid toxic or irritating species. It’s also important to know your harvesting locations and ensure you have permission to collect plants.
If you’re fortunate enough to grow some of these species at home, you’re well on your way to enjoying a unique and rewarding culinary experience.
Article co-written by Suzanne Simard, horticultural writer and certified horticultural technologist, and Audrey Rondeau, Biol., M. Env., Production and Development Director at Pépinière Vert Forêt.
References
From Harvest to Your Plate. (n.d.). Tourisme Val-d’Or Retrieved April 12, 2025, from https://tourismevaldor.com/blogue/de-la-cueillette-a-votre-assiette
Boreal Spices: How to Cook with Them? (n.d.). Bières et Plaisirs Retrieved March 27, 2025, from https://www.bieresetplaisirs.com/2020/12/05/epices-boreales-comment-les-cuisiner/
Herbs, Spices and Aromatics. (n.d.). Forêt nourricière Retrieved March 27, 2025, from https://www.uqac.ca/foretnourriciere/fines-herbes-epices-et-aromates/
Dune Pepper. (n.d.). Caribou Retrieved April 12, 2025, from https://cariboumag.com/articles/poivre-des-dunes/
Cedar Powder | Mordu. (n.d.). Radio-Canada; CBC/Radio-Canada. Retrieved April 14, 2025, from https://ici.radio-canada.ca/mordu/recettes/3522/poudre-cedre
Surprising Staghorn Sumac | Mordu. (n.d.). Radio-Canada; CBC/Radio-Canada. Retrieved March 27, 2025, from https://ici.radio-canada.ca/mordu/2837/surprenant-sumac-vinaigrier
How to Cook with Balsam Fir (Yes, Really!). (n.d.). Ricardo Retrieved April 15, 2025, from https://www.ricardocuisine.com/chroniques/l-ingredient/1603-comment-cuisiner-avec-le-sapin-baumier-oui-oui
