Seasoning – Are Arborvitae Branches Safe to Use as a Seasoning?

seasoning

Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from scurvy. That shows that it is useful in some amounts, and can be ingested.

So if it is healthy/safe, what amounts can be used as a seasoning/flavoring, and can it be used in place of (or mixed with) any common herbs/seasonings?

Best Answer

My first instinct was no way, remembering that the branches and leaves contain a high amount of thujone, which is a neurotoxin and not without risks, especially if used over a long time or while pregnant. This is the same stuff that caused absinthe to be discredited for decades.

But Thuja oils typically contain 40% α-thujon, sage (salvia officinalis) up to 60%. Thuja's pungent smell would prevent ingesting too much.

So my conclusion would be:

  • do not use for a long time or when pregnant (most midwives caution against using sage, too, btw.)

  • use sparingly for health reasons, a limited amount is considered safe by health agencies world wide, see information on absinthe for example.

  • use very sparingly for culinary reasons, because the taste is quite "pronounced". I had to take a herbal medicine with thuja decades ago and still shudder to think of it. (It did work, though...)

When thinking of potential culinary uses, think of uses for sage or juniper - you will want to use it as a spice in foods that can "handle" the woody, bitter tinge. Dark red meat or even game perhaps? Complement with a generous amount of pepper and perhaps a good red wine.

Another approach that might be worth a try is sweetening it up - like "fir syrup" (is this known in American cuisine?).

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