Cooking with boreal spices: simple recipes to discover spikenard from the pine forests

Among the aromatic treasures of our boreal terroir, sweet fern —also known as fern-leaved fern—is a spice with a deep fragrance, somewhere between nutmeg and conifer resin. Too often overlooked, it deserves a place of honor in our kitchens. Here's how to tame it, use it, and savor it through simple and inspired recipes.

What is pine forest spikenard?

Spikenard is a shrub that grows in the sandy forests of Quebec. Its dried and crumbled leaves, rich in essential oils, are primarily used. Its woody, slightly sweet, and camphoraceous flavor is reminiscent of cloves, bay leaves, and fir trees.

3 simple recipes using pine forest spikenard

1. Roasted apples with pine forest spikenard

A comforting dessert that's quick to prepare.

Ingredients (4 servings):

• 4 apples from Quebec
• 2 tablespoons of maple syrup
• ½ tsp ground spikenard
• 1 tablespoon of butter
  
  

Preparation :

1. Preheat the oven to 375°F.
   
2. Cut the apples in half and remove the core.
   
3. Place them in a dish, add a drizzle of maple syrup and sprinkle with nard.
   
4. Add a knob of butter to each half.
   
5. Cook for 20 to 25 minutes, until tender and caramelized.
   
   

👉 Tip: Serve with yogurt or a scoop of vanilla ice cream.

2. Roast chicken with nard and root vegetables

A tasty main course that highlights the woody notes of spikenard.

Ingredients :

• 1 whole chicken or 4 chicken thighs
  
• 1 tbsp dried nard
  
• 2 tablespoons of sunflower oil
  
• Salt, pepper
  
• Choice of root vegetables (carrots, parsnips, potatoes)
  
  

Preparation :

1. Preheat the oven to 400°F.
   
2. Mix together the oil, spikenard, salt and pepper.
   
3. Brush the chicken and vegetables with this marinade.
   
4. Roast in the oven for approximately 45 minutes to 1 hour.
   
   

👉 Tip: Spikenard withstands heat well – use it also in BBQ marinades.

Digestive herbal tea with spikenard and mint

A perfect drink after a heavy meal.

Ingredients :

• 1 tsp of nard leaves from the pine forests
  
• 1 tsp dried peppermint
  
• 1 cup of boiling water
  
  

Preparation :

1. Infuse the two plants for 7 to 10 minutes.
   
2. Filter, add a little honey if desired.
   
   

👉 Tip: This infusion aids digestion and provides a calming effect.

How to incorporate spikenard into daily life

• In stews : Replace bay leaf or thyme with spikenard.
  
• In desserts : A pinch in an apple cake or a crumble makes all the difference.
  
• In coffee or hot chocolate : Add a touch of spikenard for a boreal version of comforting drinks.
  
  

In marinades and salad dressings: To add a forest touch to your dishes.

Where can I get it?

You can find dried nard from the pine forests on https://latrail.ca , harvested in an eco-responsible way and ready to be incorporated into your dishes.

Conclusion

Spikenard is much more than a spice: it's an invitation to cook in harmony with the forest. Easy to incorporate, it transforms simple dishes into gourmet creations with the taste of wild Quebec.

Want to try it? Share your recipes on social media with the hashtag #CuisineBoréale !