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.

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.

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