The balsam fir tree is the iconic centre of our Seasonal decorations. Illuminated, and decked with garlands and trimmings of all sorts, the tree with its heady perfume brings a special warmth to our homes.

Indigenous peoples used many parts of the balsam fir in daily life. They ate its inner bark as well as balsam gum. Needles and buds could also be used to make a drink rich in Vitamin C.

I love harvesting the young sprigs in springtime. At this stage, their nutritional and medicial value is at its height. I dry the little lime-green sprigs, which become a favourite ingredient in my recipes. Powdered balsam fir needles are more and more commonly found in some local shops. Gourmet Sauvage has probably inspired a number of Quebec chefs and cooks.

On our Quebec dinner tables, Holiday Season desserts were very popular, and we are lucky enough to have several classics depending on our own family traditions. To name just one, cream fudge was part of my own childhood. I have wonderful memories of compulsively tasting cream fudge while watching Christmas shows, as the Christmas tree lights made my young eyes sparkle.

For a slightly more sophisticated gourmet dessert, a fir-tree-flavoured macaron, garnished with carmel-flavoured whipped cream, can certainly take a well-deserved place in a December menu. In addition to apple and sea-buckthorn berry, I use powdered balsam fir needles to add a forest flavour and coniferous colour that satisfies our desire for sugar during the Festive Season.