Can Pine Needle Tea Prevent Scurvy?

December 16, 2025 •

3 min read

As early as 1536, Indigenous peoples in North America reportedly saved French explorer Jacques Cartier’s crew from scurvy with a tea made from pine needles and bark. This historical event firmly established the tea's reputation, prompting the key question: can pine needle tea prevent scurvy effectively and safely today?

Quick Summary

Rich in vitamin C, pine needle tea has a long history of use for preventing scurvy. While it is a legitimate source of this essential nutrient, proper identification of non-toxic pine species is critical for safety. Modern diets have made scurvy rare, but pine needle tea remains a powerful vitamin C source and an interesting historical remedy.

Key Points

High in Vitamin C: Pine needles contain multiple times more vitamin C per weight than oranges, making it a potent scurvy preventative.
Historical Significance: Indigenous peoples and early explorers used pine needle tea to prevent and cure scurvy when fresh produce was scarce.
Crucial Identification: It is critical to properly identify the pine species, as some, like Ponderosa Pine and Yew, are toxic and must be avoided.
Steep, Don't Boil: To preserve vitamin C, pine needles should be steeped in hot water, not boiled, as high heat can degrade the vitamin.
Varied Vitamin Content: The amount of vitamin C can vary depending on the pine species and the age of the needles, with older needles often having higher concentrations.
Consider Modern Context: While effective, pine needle tea is now a historical remedy in many places, as modern diets and supplements have made scurvy rare.

A Traditional Remedy for a Historical Scourge

For centuries, pine needle tea has been utilized as a natural remedy for a variety of ailments, including colds, respiratory issues, and notably, scurvy. Scurvy is a disease caused by a severe deficiency of vitamin C (ascorbic acid), which our bodies cannot produce on their own. The disease historically afflicted sailors, explorers, and others with limited access to fresh fruits and vegetables. The high vitamin C content in pine needles offered a critical, often life-saving, solution during harsh winters or long sea voyages. The Indigenous peoples of North America and Asia, with deep knowledge of local flora, introduced this remedy to Europeans, forever changing the course of maritime history and survival.

The Vitamin C Powerhouse: Pine Needles vs. Citrus

While modern science has provided synthetic vitamin C and year-round access to fresh produce, the potent vitamin C content of pine needles remains noteworthy. In fact, some studies indicate that pine needles can contain several times more vitamin C than oranges. The concentration can vary by species and the age of the needles, with older needles sometimes containing a higher ascorbic acid content.

Vitamin C Content Comparison


Source	Vitamin C Content (mg per gram)
Orange	0.532
New Pine Needles	0.72
1-Year-Old Pine Needles	1.18
2-Year-Old Pine Needles	1.87

This data highlights that even fresh, young pine needles are a richer source of vitamin C by weight than oranges. The traditional practice of using pine needle tea for scurvy prevention was well-founded in nutritional science, long before modern understanding of vitamins.

Proper Preparation and Foraging

To ensure both safety and effectiveness, proper preparation of pine needle tea is essential. The process is relatively simple, but requires attention to detail to preserve the valuable vitamin C and avoid potential toxins.

Steps for Making Pine Needle Tea:

Forage Safe Needles: Positively identify an edible pine species, such as Eastern White Pine (Pinus strobus). Avoid toxic species like Ponderosa Pine and Yew.
Wash Thoroughly: Rinse the freshly foraged needles in cold water to remove dirt or debris.
Chop or Crush: Chop the needles into smaller pieces or lightly bruise them to help release their oils and vitamin C.
Heat Water: Bring water to a boil, then remove it from the heat. Do not boil the needles directly, as high heat can destroy vitamin C.
Steep: Add the chopped needles to the hot, not boiling, water and let them steep for 10-20 minutes. The longer the steep, the stronger the flavor and nutrient extraction.
Strain and Serve: Strain the needles from the tea. Sweeten with honey or add a squeeze of lemon if desired.

Safety First: Identifying Toxic Species

While pine needle tea is beneficial when prepared correctly, the risk of misidentification is significant. Several species of conifers are toxic and must be avoided. The most well-known dangerous species include:

Ponderosa Pine: Known to cause abortion in cattle, and while human toxicity is debated, it should be avoided.
Yew: A highly toxic evergreen shrub that is not a true pine, and consuming any part of it can be fatal.
Norfolk Island Pine: A common houseplant that is toxic to ingest.

Pregnant women should avoid pine needle tea entirely, as some pine species have been linked to complications. When foraging, always use a reliable guide and err on the side of caution. For more information on foraging, consult resources like the Ohio Department of Natural Resources.

Conclusion

Historically, pine needle tea was a vital defense against scurvy due to its remarkably high vitamin C content, a fact supported by modern nutritional analysis. While most people today obtain vitamin C from more readily available sources, pine needle tea remains a potent natural remedy. Its ability to prevent scurvy is well-documented, provided the correct species is identified and the tea is prepared properly to preserve the vitamins. The key takeaway is that with cautious foraging and proper brewing, this traditional beverage is a fascinating and effective source of a critical nutrient.

Ohio DNR Foraging Guide

Frequently Asked Questions

Yes, pine needle tea can prevent scurvy. The needles are exceptionally high in vitamin C, which is the nutrient required to prevent and cure the disease.

No, not all pine needle tea is safe. You must properly identify the pine species, as some, such as Ponderosa Pine, Norfolk Island Pine, and the Yew shrub, are toxic and should never be consumed.

Safe species include Eastern White Pine (Pinus strobus), Scotch Pine (Pinus sylvestris), and Balsam Fir. When foraging, it is essential to be 100% certain of your identification.

No, pregnant and nursing women should avoid pine needle tea. Some species have been linked to complications and can pose a risk to the fetus.

To preserve the vitamin C, you should steep the needles in hot water rather than boiling them. High heat can destroy the vitamin.

Pine needle tea has a flavor profile that is often described as subtle, slightly sweet, and citrusy. The taste can vary depending on the specific pine species used.

Research indicates that some pine needles contain several times more vitamin C than oranges by weight. The exact concentration can vary based on the needle's age and species.

The tea gained historical significance during the Age of Exploration when Indigenous peoples taught explorers, such as Jacques Cartier, to use it to combat scurvy when other vitamin C sources were unavailable.