Eat your Christmas tree?

There are pine needles all over the floor, the decorations are falling off and the base is starting to rot away.

Sadly it's time to throw out your once beautiful and carefully put together Christmas tree before it falls over and injures someone.

But what else could you do with it instead of adding to your local council's landfill?

What about eating it? Yes really!

Fancy some pine needle cured salmon, pine nut tea or even ice cream?

Julia Georgallis, who set up a supper club called How To Eat Your Christmas Tree and also has a micro bakery, has come up with a menu based on all things spruce and pine.

She says there are many ways to make your tree appetising.

"Spruce tastes a little bit like vanilla, so it actually makes delicious ice cream.

"You simply make a custard, infuse the custard with spruce needles and then churn or freeze it, it's really simple to do at home."

Other ideas include using the pine for smoked vegetables or pickles, and to spruce up jam and cordial.

But she warns: only spruce and fir trees are edible - if you have a yew tree, these are poisonous and should not be eaten.

Also if you're making tea - make sure you've bought an organic or FSC-certified tree. Many commercial trees will have been sprayed with chemicals to kill pests or disease and to keep them alive longer.

Chef John Williams is encouraging readers of the newly released Ritz London: The Cookbook to butcher the ceremonial tree for its “fragrant and spicy” needles. He says they lend a zesty kick to dishes such as his douglas fir and lemon verbena cream, and salt-baked celeriac with douglas fir sprigs.

He is not the culinary A-list’s only fir fan: Danish wonder-chef René Redzepi been using “delicious” evergreens as a spice at his celebrated Copenhagen restaurant Noma for years. “Wouldn’t it be beautiful,” he said in 2010, “if families gathered after Christmas, festively removed the decorations and then cut off the tasty needles of the tree to flavour their food?”

We're not sure if Head Chef Andrea is planning to use pine needles on the Contrast Brasserie menu anytime soon, but we do know he'll have some unique ingredients in some well-thought out dishes, using the best of local ingredients.

Why not check out the menus for yourself HERE..?

[Reblogged in part from and]