These do look a bit like conifer needles, not pine, but maybe some sort of fir or spruce. They’re covered in a coat of silvery down which makes the leaves want to stick to each other – making getting a teaspoonful’s worth out of the tin a little difficult. When I added the water the silver down seemed to get washed away turing the leaves the traditional light green shade.
In scent and flavour it’s strongly reminisent of steamed asparagus in that it’s quite green and vegetal – but not in a harsh fashion. I like asparagus so it’s all good – Colin tells me it tastes aweful however. *eyeroll *
Preparation
175 °F / 79 °C
7 min, 0 sec
