Pine cones serve as a protective cover for pine nuts, a key ingredient in pesto. But the cones themselves can also be prepared in delicious ways. In Russia and Georgia, they’re cooked into sweet preserves believed to ease asthma, bronchitis, and other health issues.

Cooks use small, soft green cones, typically gathered in May or June, rather than the large, brittle brown ones you might see in a Christmas centerpiece. So while there are whole pine cones in the finished syrupy concoction, they’re easy to chew. Often consumed by the spoonful, the preserves have a distinct forest flavor, and even the most ardent tree-huggers may be unable to shake the association with Pine-Sol. (One company says its product has a “rich taste of pine needles and tar.”)