Spruce tip preserve is Alaska's foraged spring condiment, made from the tender young spruce shoots harvested in April-May and turned into syrups, jellies and pickles for Anchorage fine-dining garnishes year-round.
Where to eat it: 3 restaurants across 1 city.
Indigenous Alaska peoples harvested young spruce shoots for centuries as a vitamin C source and a seasoning, traded along the coastal trade routes from Sitka to Anchorage. Modern Anchorage chefs use spruce tip syrup, jelly and pickle as a foraged garnish. The Backcountry Eats and Foraging Treats day trip teaches identification and preserving methods through May and June each year.
Tip from the editors. Pick spruce tips from white or Sitka spruce only. Never harvest from yew, which is toxic. The window is just 2-3 weeks in spring.
South Restaurant runs an all-day brunch on Old Seward Highway with a Croque Madame, seared scallops and Kaladi Brothers coffee bar at the South Anchorage.
Order: Croque Madame with seared Alaska scallops on the side
Crow's Nest is Anchorage fine dining: 20th floor of Hotel Captain Cook, sommelier-led wine programme and Chef Cameron Richardson driving Alaska seafood.
Sacks Cafe runs a chef-driven menu of fresh Alaska salmon, ribeye and vegetable tart on G Street downtown, with sustainability messaging and a focused wine.
More cities are in research. Want spruce tip preserve covered somewhere specific? Tell us where you want to eat.