Douglas Fir (Pseudotsuga menziesii) The grand Douglas Fir tree has a distinctive flavor among the pines. With a sure tilt toward the sweet citrus end of the pine scale, it lends itself to being cooked with lighter flavors.
The small branches are often used to impart flavor through smoke - put the branches in a tray or pan and heat them until they start to burn, add whatever you like to the smoking branches and the smoke will flavor the food (be sure to do this outside or under a powerful extraction fan, otherwise your smoke alarms will surely be raised!).
The shoots are an ephemeral treat; they carry the sweetest flavor of all the plant parts. They can be used fresh in tea, or used to infuse their flavor into other liquids. They can be blanched, candied, or coated in chocolate, and served as part of a dessert.
Drying the shoots really enhances their flavor and their ability to impart flavor. Once dried they can also be ground into powder and used as a sweet, sour spice.