Black spruce is one of the most widespread conifers in Canadian forests. Its flavor has been appreciated for centuries, primarily in the production of spruce beer, a sometimes alcoholic beverage popular since the early days of colonization in New France. It has also long been used to prepare syrups to treat colds and coughs.

The shoots have the typical fresh, resinous scent of conifers, with citrus notes. Their flavor is slightly less intense and persistent than that of mature needles. They are also less bitter.

The aroma of young spruce shoots blends well with citrus fruits, making them an interesting ingredient to pair with lemon, candied citron, or orange in desserts. The shoots can also be used to flavor game dishes, along with other spices such as juniper, pepper, and Labrador tea. Spruce can also enhance lamb, complementing thyme or lemon thyme.

As they have little bitterness, the shoots make an excellent herbal tea.