Spruce (Picea spp.) The spruces, like the firs, have a long history of use. Today, the branches are often used as smoking material to impart flavor into vegetables, meat or mushrooms. The flavor is certainly more savory than the firs and brings with it earthy notes of juniper.
The flowers come first. The flowers of the Norway Spruce* (Picea abies) look a lot like tiny berries and they have a flavor which is reminiscent of berries too - it’s something like raspberry infused with spruce flavor, in the shape of a juneberry.
The pollen is then shed from those flowers. It has a very delicate flavor and probably a powerful nutritional profile. Presumably, like pine pollen, the cell wall should be broken down to release the nutrients (this can be done through pressure treatment or through cooking). Works really well simply added to porridge or a bread dough before cooking.
The shoots are the next thing to emerge from the spruce. These are sweet and packed with vitamin C. Dried and powdered, they make an exquisite spice for sweet or savory dishes.