Swiss stone pine

Due to its hardiness and its presence in the high Alps, the Swiss stone pine is often referred to as the ‘Queen of the Alps’. It is said to have a calming effect and is traditionally used primarily to treat sleep disorders, nervousness and stress.

To achieve this effect, Swiss stone pine essential oil is used, for example, as a room fragrance, or Swiss stone pine shavings are placed in a pillowcase and used as a pillow. Bed frames, as well as the walls and floors of bedrooms, are also made from Swiss stone pine and are said to have a calming effect. Another popular use is burning Swiss stone pine needles or lighting Swiss stone pine candles to improve the air quality in the room.

Swiss stone pine oil can also provide relief for respiratory problems and colds. It is often described as having expectorant and cough-relieving properties and is said to promote deeper breathing. Add two drops of Swiss stone pine oil to a bowl containing approximately one litre of hot water. Then cover your head and the bowl with a towel and inhale the vapours carefully and slowly.

In folk medicine, Swiss stone pine oil is also mixed into ointments and used for rubs to relieve muscle and joint pain. In addition, unripe Swiss stone pine cones and pine needles are used as bath additives to help relax the muscles. During such a Swiss stone pine bath, the vapours are also inhaled, which can have a beneficial effect on the respiratory tract at the same time.

Swiss stone pine can be used in the kitchen all year round to give dishes and drinks a special touch. In spring, the young, tender shoot tips are ideal for this. They can be chopped finely and added fresh to various dishes to enhance their flavour. They complement sweet dishes such as chocolate, creams, sorbets or cakes just as well as savoury dishes such as rice pudding, polenta, soups or vegetable dishes.

Once the shoot tips are no longer tender, the needles can also be collected. As their texture is slightly firmer, they should be left to infuse in drinks for longer or cooked with dishes to allow the flavours to release properly. The needles are then removed. This method can be used to enhance delicious teas, spirits, hot dishes or desserts. However, the needles can also be used dried or ground – for example, in herb-infused salts, herb-infused sugar or baked goods.

Furthermore, unripe Swiss stone pine cones, finely chopped, can also be used as a flavouring. As the cones age, the Swiss stone pine seeds inside them ripen. Unfortunately, these seeds are much smaller than those of the stone pine (Pinus pinea). However, they can also be collected and, when roasted, add flavour to a wide variety of dishes.

The natural range of the Swiss stone pine is divided into two regions. It is found mainly in the continental Central Alps, and to a lesser extent in the Southern and Eastern Carpathians. The highest Swiss stone pine forest in Europe is the Tamangur Forest in the Lower Engadine. This forest begins at an altitude of approximately 2,000 metres above sea level.

The Swiss stone pine lives in symbiosis with fungi such as the fly agaric and the Swiss stone pine bolete. The latter can also be found at altitudes of up to 2,500 metres.

The Swiss stone pine is considered the most frost-hardy tree species in the Alps and can withstand temperatures as low as –40 °C without damage. It grows relatively slowly and can live for several hundred to a thousand years.

The Swiss stone pine is an evergreen tree that can grow up to 25 metres tall. Its flexible needles grow up to 11 cm long. They are arranged in clusters, each containing five needles, which are triangular in cross-section.