Pinus, from the Greek, pitys, 'pine or fir tree'; strobus, from the Latin for a tree from Carmania with a smelly gum, hence, 'gum yielding.'

Also called Weymouth Pine.

Inner bark of white pine is a preferred winter food of porcupine and deer. The Indians used the inner bark as an emergency food source.

An infusion, decoction or syrup of White Pine Bark decreases thickness and increases fluidity of mucus from lungs and bronchial tubes.

As an expectorant White pine bark is used to treat colds and upper respiratory conditions.

White pine bark can be used locally to stimulate wound healing.

The American Herbal Products Association (AHPA) Safety & Labeling Guidelines defines White pine as 'Generally safe for appropriate consumption.'

Grieve's classic 'A Modern Herbal': 'The bark is found in small, flattened pieces, the outer surface light, with a pinkish or yellowish tinge, sometimes patched with greyish-brown fragments, and the inner surface lighter or darker and finely striate. The tough, fibrous fracture shows yellowish and whitish layers. The odour is like terebinth, and the taste both bitter and sweet, astringent and mucilaginous.'

'Medicinal Action and Uses: Expectorant, demulcent, diuretic, a useful remedy in coughs and colds, having a beneficial effect on the bladder and kidneys.'