At first glance, the idea of consuming your Christmas tree might sound like a whimsical way to repurpose holiday leftovers. However, before you transform your tree into a culinary experiment, you should consider how it was produced
As the holiday season gets underway, the idea of repurposing Christmas trees into food is already being plugged on social media as an innovative and eco-friendly way to repurpose them. Some suggest using the needles to make tea, flavour dishes, create syrups or infuse in alcohol but is consuming a commercially grown Christmas tree a wise choice?
What’s on Your Tree?
Festive evergreens are often treated with chemicals that could harm your health. Christmas trees are not farmed like food crops and therefore subject to different regulations. They are treated to survive harsh conditions, look vibrant, and resist pests before and during the holiday season.
This means they are often exposed to:
Pesticides: Where you are in the world and where in the world you tree was grown will dictate which pesticides are licensed for use. These can be to control weeds, fungus, invertebrates. For Christmas trees, this can include: Glyphosate (classified by WHO as probably carcinogenic), Chloropyrifos (linked to developmental delays in children and neurological damage - now banned in UK and EU but still used for trees in US and Australia), and Dithane 945 (can cause thyroid disease and defects in foetuses) to name a few
Fire retardants: which, as well as containing a variety of ingredients not suitable for human consumption, can potential further seal residual chemicals into foliage
Preservatives: these can contain fungicides and fertilizers that are not recommended or permitted for human consumption
Health risks of eating treated trees
The compounds found in Christmas tree pesticides and preservatives are designed for durability, not digestion. Even trace amounts of these chemicals can pose risks, especially if consumed over time - such as in syrups, preserves or liqueurs. Immediate symptoms from ingestion could include nausea, vomiting, or allergic reactions. Long-term exposure, even in small doses, can contribute to chronic health issues like hormonal imbalances, neurotoxicity, or increased cancer risk.
How to safely enjoy edible "Christmas trees"
If you’re keen to explore the culinary potential of the conifers traditionally used as Christmas trees, consider these safer alternatives:
Choose organic trees look for certified organic Christmas tree farms that don't use applications unsuitable for human consumption. Always confirm their safety with the grower
Forage responsibly harvest wild pine or feral fir, spruce or larch needles. Ensure the area is free of industrial activity, road runoff, or other sources of pollution - even better if you can talk to the person who owns the land the trees are growing on. Remember, some conifers may be cultivated so permission for harvesting will be needed for these
Buy culinary-grade evergreens specialty stores and online retailers sell food-grade fir, spruce and pine needles. These are specifically processed for safe consumption, making them a reliable choice for teas, syrups, infusions and seasonings
To (Christmas) wrap up
While recycling your Christmas tree into culinary delights might seem sustainable, it’s a bad idea unless you’re confident in its origins. Commercially grown trees are potentially laden with chemicals that can harm your health, even in small doses. Instead, consider safer options like organic or wild-grown trees or culinary-grade products to enjoy the festive flavours of evergreens without the risks. Perhaps it's wise to leave the Christmas tree on display and off the dinner table.
Discover more wild edibles and recipes on a foraging course
Always stay safe when foraging. You need to be 100% sure of your identification, 100% sure that your foraged item is edible, and 100% sure that you are not allergic to it (it is good practice to always try a small amount of any new food you are consuming). If in doubt, leave it out!
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