Hemlock Tip Dip

Did you know the soft bright tips of the coniferous Eastern Hemlock* are edible? Since meeting my sweetie, who loves to forage, I’ve tried all kinds of treats: violets, morels, shoots of hosta and barberry, fiddleheads, and now hemlock buds, too.

Hemlock buds, or hemlock tips, pop out in late spring. The new growth is soft and tastes like lemon and pine. I decided to try a recipe for hemlock bud dressing today, hoping for a creamy spread for tomato sandwiches or dip for fries. Alas, I must not have dried my hemlock tips off well enough: mine came out thin, even after adding enough tahini that I lost the flavor. It should still be good as a vinaigrette.

But I was really looking forward to the idea of a hemlock dip. So I tried again, and this time made it my style: lazy. I just used plant-mayo as a base. And I love it. It’s like Elven Fry Sauce. If you’ve got the right trees in season, try this and let me know what you think.

* Please confirm their identity first, of course! A forager’s number one rule. Eastern Hemlock is an evergreen that must not be confused with Poison-Hemlock — they have similar names but are not at all alike. Eastern Hemlock is sometimes visually similar to Yew, which is very poisonous. Be wise. And when you are wise, make delicious food.

Creamy Hemlock Tip Dip

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An easy, creamy dip or spread that that highlights the lemon-pine flavor of fresh hemlock buds

Ingredients

1/2 c fresh hemlock buds

1/2 c mayo

1/4 t white pepper

1/4 t salt

1/8 t garlic powder

Instructions

1. Rinse buds and pat dry

2. Blend or process all ingredients til you’ve got a smooth, creamy dip. Enjoy & refrigerate any leftovers!