Boreal Heartland Seasonings

Flavour:Rosehip Powder
Pickup available at Indigenous Box HQ

Usually ready in 24 hours

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Experience a one-of-a-kind selection of thrilling seasonings, harvested straight from the lush boreal forest and ready to elevate your culinary creations!

A little goes a long way with these beautiful, dusky blue gems. Just 3
or 4 berries crushed, adds a piney, peppery flavour to vinaigrettes, sauces, and stews. We love pairing Juniper with tomato, especially as a chutney alongside fish cakes. Game meat is another natural fit for Juniper, especially rabbit and venison

What could be more magical than one of nature’s simplest and most beautiful
flowers, left to naturally go to seed, then ground into a powder the colour of an autumn sunset? Slightly tart, with an almost apple like flavour, Rosehip powder is a healthy way to colour and flavour sauces, rice, desserts, and smoothies. Can be used in rice dishes to produce almost the same lovely colour as saffron.

Sweet Gale is a chameleon of an herb, slightly reminiscent of green tea. Theground leaves have a delicate flavour that is slightly lemony and basil like. It’s mild enough not to overpower fish but strong enough to hold its own with bison or beef. We use it along with oregano, basil, and yarrow in Italian and Mediterranean dishes. You might even consider sprinkling it atop a frothy cocktail to add depth and mystique!

Yarrow shares some tastes of oregano (without the pepperiness), sweet-tea-likearoma, hints of licorice, slight earthiness. Excellent paired with sweet ingredients. Superb sprinkled on fruits, mixed in vinaigrettes, dressings, butters, and sauces. Try sprinkled on cooked meat. Pairs with dill, tarragon, oregano, basil, citrus, and Mediterranean flavours. Do not over-use as it may be too bitter and overpower other flavours. Can be used for mild smoking using a smoke gun.


One of the first signs of spring, fresh spruce tips are bright green in and burst with tangy, almost citrusy flavour. When dried, they make an exquisite seasoning for roasted or grilled vegetables, pesto or pasta. With just a splash of lemon juice, spruce tips regain their vibrant shade. They pair well with cilantro and cumin, making them a unique addition to Mexican dishes. Don’t count them out in desserts, either! Spruce tip ice cream is one of our favourite sweet treats.


Also known as Dune Pepper, Alder Catkins are piney, woodsy, and peppery. Best ground and mixed with ingredients. If you want to sprinkle on a dish, grind with a mortar and pestle instead of a pepper grinder as the catkins can be a little resinous and sticky. Sensational with rice, especially brown and wild rice with butter and tamari soy sauce.! The alder pairs well with umami flavors and ingredients. Alder Catkins will go marvelously with earthy and meaty ingredients, wild game, most wild fowl, chicken, pork, and beef. Alder catkins will also compliment the flavors from chantarelles and spruce tips. Exceptional in cures, brines, and marinades.


Wild Mint has a distinctive flavour that sets it apart from peppermint. It can be fresh, sweet, and intense. It’s a wonderful addition to wild berries and most fruits. Great with tomato, cucumber, cream, and some cream products! Try with lamb and wild game and with middle eastern dishes and flavours, lamb, or chocolate. Outstanding in dressings, marinades, infusions, desserts, and simple syrups. Pairs well with other Boreal Hartland products like rose hip and sweet gale.


Chanterelle Powder is made from wild Northern Saskatchewan Golden Chanterelles, renowned for their quality. Flavour can be earthy, umami, peppery, woodsy, and buttery. Pairs well with Boreal Heartland alder catkins and spruce tips. Chanterelle Powder goes great with wild and brown rice, eggs, cream and cream sauces, butter, onions, garlic, and other fatty foods. A wonderful addition to poultry, pork, wild game, and some beef dishes! Best not to serve with very strong-tasting ingredients as the taste of the chantarelles may be over-powered or lost. As with all wild mushrooms, use Chanterelle Powder in cooked dishes.

Boreal Heartland

"Each spring we provide GACP training, which is the current gold standard for foraged products, for prospective harvesters in various communities. Harvesters work in their own time and we pay fair prices by the pound. Approximately 75 individuals bring plants in between June and August. Some harvest by the truck load, while families with kids bring in boxes or bags. Harvesting can be a livelihood, a teen’s first pay cheque, a family activity or bonus money to spoil the grandkids with a trampoline. 90% of harvesters are Indigenous and most work on family traplines or traditional territory. We work with communities across the north including Ile a la Crosse, Jans Bay, Cole Bay, Beauval, Stanley Mission, La Ronge, Air Ronge, Lac La Ronge Indian Band, Hall Lake, Weyakwin, Deschambault, and Pelican Narrows. We also hire seasonal staff to help process the plants."