Smoky Charred Evergreen Mix (Printable)

A smoky blend of charred evergreens, nuts, and citrus delivering unique woodland flavors for snacks or garnishes.

# What You’ll Need:

→ Evergreens & Aromatics

01 - 2 small sprigs fresh rosemary
02 - 2 small sprigs fresh pine (edible species, e.g., Eastern White Pine)
03 - 2 small sprigs fresh fir (edible species, e.g., Douglas Fir)
04 - 1 teaspoon crushed juniper berries

→ Nuts & Seeds

05 - 1/2 cup raw almonds
06 - 1/2 cup raw hazelnuts
07 - 1/4 cup pumpkin seeds

→ Citrus

08 - Zest of 1 orange
09 - Zest of 1 lemon

→ Seasoning

10 - 1 tablespoon olive oil
11 - 1/2 teaspoon flaky sea salt
12 - 1/4 teaspoon black pepper
13 - Pinch of chili flakes (optional)

# How-To Steps:

01 - Heat a grill pan or cast iron skillet over high heat until smoking hot.
02 - Rinse evergreen sprigs briefly and pat dry. Place on the hot pan for 30 to 60 seconds, turning until lightly charred and aromatic. Remove and set aside.
03 - Add almonds, hazelnuts, and pumpkin seeds to the pan. Toast while stirring frequently for 3 to 4 minutes until golden and fragrant.
04 - Stir in olive oil, crushed juniper berries, and citrus zests until ingredients are evenly coated.
05 - Return the charred evergreen sprigs to the pan for 30 seconds, tossing gently to impart aroma.
06 - Remove from heat and discard evergreen sprigs. Sprinkle with sea salt, black pepper, and optional chili flakes. Toss thoroughly and let cool slightly before serving.

# Expert Advice:

01 -
  • It tastes like you've just walked through an ancient forest, but it's ready in under 20 minutes.
  • Guests will ask what it is before they even taste it because the aroma stops conversations.
  • It's naturally gluten-free and vegetarian, so it works for almost anyone you're feeding.
  • A small handful transforms a boring gin and tonic into something that feels like a forest adventure in a glass.
02 -
  • Never, ever use evergreens you haven't personally verified as edible—yew and cedar are toxic, and it's not worth guessing. Look them up, ask an expert, or don't use them.
  • If your charred evergreens taste bitter or unpleasantly smoky, you've held them on the pan too long; the line between aromatic and acrid is thinner than you think.
  • Pat your evergreen sprigs completely dry before charring, or they'll steam instead of char, and you'll lose the whole effect.
03 -
  • Use a microplane zester for the citrus to keep the zest fine and evenly distributed rather than chunky; this changes the whole texture experience.
  • If your kitchen doesn't have a grill pan, a regular cast iron skillet works just as well—any heavy-bottomed pan that can handle high heat and hold temperature is your friend.

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