Harvesting Ramps Berries: A Burst of Wild Garlic Flavor
In the lush spring, we forage for ramps berries, the juicy, aromatic gems that appear just as the white petals fall. Harvested and preserved in oil, these potent berries infuse any dish with an intense garlic flavor.
Basketful of Blossoms: Foraging Wild Spring Roses
In the lush late spring of Scandinavia, we forage for wild roses, an invasive yet beautifully aromatic species. Harvested carefully to capture their peak aroma, these roses vary from lilac to white, each exuding a potent, citrusy fragrance.
Foraging for the first nordic spice: Garlic Mustard
Springtime in our woodland garden means foraging for garlic mustard, a plant known for its garlicky aroma and peppery flavor. Easily identifiable, it's a favorite of our youngest forager, Bear. Garlic mustard, or "Løgkarse," is historically significant as one of the first known spices, used in Denmark over 6,000 years ago.
Foraging wild garlic in the spring
In the spring, our foraging excursions lead us to the treasure of wild garlic, known affectionately as "Oniony onion" or by its Latin name, Allium Ursinum, which resonates with our little Bear as "Bear Onion."
Sunchokes in the crisp autumn air
In the soft light of autumn, our garden's sunchokes offer a lesson in nature's resilience. These sunflower-like invaders, with their charming blooms and vigorous growth, are a forager's delight and a gardener's bane. Our youngest, Bear, delights in digging for their sweet tubers, a perfect addition to salads or a subtle twist in our hearty soups. We've learned to harvest them in moderation, especially after the first frost, when they're at their sweetest and kindest to our bellies.
The Delight of Mini Chanterelles
Out in the forest's quiet, under the whispering canopies, we've discovered a tiny treasure trove: mini chanterelles, no larger than a pinkie finger, awaiting those with keen eyes and gentle hands. Some might pass them by, waiting for the full flourish of sprouted fungi, but not us. With Bear as our guide, his small stature a secret weapon, we pluck these young gems from their mossy cradle.
Roasting sweet chestnuts
Roasting sweet chestnuts unveils a blend of flavors reminiscent of baked potato and hazelnut. After a gentle roast on the wood stove or in the oven, we let them steam under a damp cloth, ensuring tenderness. Finished with a dab of butter, each chestnut offers a comforting, melt-in-your-mouth experience.
Picking Sweet Chestnuts with the Kids
As autumn unfolds, our kids lead the charge in foraging sweet chestnuts, a hidden gem in our diverse Nordic woods. Arriving at our doorstep with buckets of glossy chestnuts, their pride is palpable. With spiky husks as our guide, we're ready to roast and savor the seasonal bounty, creating cherished family moments along the way.
Foraging the ‘spicy’ stinging nettle seeds
You'll know it's time to harvest nettle seeds when the once-erect stalks sag, burdened with clusters of maturing seeds. These whimsical seeds offer more than just a pop of green color; they add a delightful crunch when sprinkled atop buns or rolls.
Foraging wild Wood Sorrel
Discover the simple joy of foraging wild wood sorrel—a tart and lemony treasure waiting for you in the woods. Learn how this easily identifiable plant can be a flavorful addition to your culinary adventures. From cake toppings to zesty salads, wood sorrel brings a touch of wild to your table.
Plucking Apples and the Æblerov apple-snatchers
Learn the art of æblerov, the Danish tradition of apple 'plundering,' and discover how to tell when an apple tree is ripe for the picking. From the "half-twist test" to checking the color of the seeds, we share our time-tested tips for a fruitful foraging adventure.
A secret giant-blackberry-yielding bramble
Discover the extraordinary blackberry bramble that has us all saying "Wow!" Nestled near a tranquil stream and dappled in sunlight, this bush yields berries like no other—plump, juicy, and twice the size you'd expect.
Foraging Elderberries: A Tribute to Our Favorite Giving Tree
In the depths of autumn, our family eagerly anticipates the ritual of elderberry picking—a practice steeped in both lore and flavor. These bountiful berries not only offer their unique, complex flavor to our table but also fulfill a promise made to the Elder Mother in spring. In return, our children relish the coziness of cold autumn days, brightened by steaming mugs of elderberry juice and the rich aroma of elderberry-laced winter stews.
Flowering Peppermint
Ah, late summer! A season of whimsy, especially in the world of peppermint. Those bushy green stalks you've known suddenly sport violet-pink blossoms, as if dressed for a grand soirée. The air? Filled with a milder, poetic scent—sweet and spicy, a departure from the peppermint's usual pungency.
Karljohan and the nordic boletes
Journey with us through the labyrinth of history and folklore surrounding the Bolete Edulis—also known as Karl Johan in the mystical forests of Scandinavia. Once shunned due to cultural 'mycophobia,' this 'king of mushrooms' found its regal status thanks to a French-swedish king. Today's Karl Johan is a foraging favorite, a culinary treasure hidden amidst mossy forest floors.
The Art of Drying Wild Mushrooms
Drying mushrooms, especially boletes, creates an incredibly pungent and long-lasting pantry staple that adds a woodsy, umami boost to any dish. We like to slice them thin and hang them near our wood stove, where the circulating air and gentle heat work wonders in drawing out moisture. Stored in clip-top jars and displayed in a shaded kitchen corner, these dried boletes not only look decorative but offer an intense mushroom aroma that always delights our guests. It's like capturing the essence of a forest walk in a jar.
Young hazelnuts: A Forager's Guide to Coexisting with Squirrels
Discover the hidden delights and dramas of our local hazelnut forest. Learn how we've adapted our foraging habits to coexist with the agile and acrobatic squirrels that call this woodland home.
The giant boletus mushrooms
In our woodland explorations, we've discovered giant bolete mushrooms, with some weighing in at over a pound each. These are the grand specimens of Boletus edulis and Boletus badius, majestic in size and brimming with deep, intense flavor, akin to a finely matured cheese. Here, we showcase some of our most impressive findings, each one a delectable promise of meals to come and a vivid reminder of the bountiful surprises the forest holds.
Picking “Bear-berries” Björnbär Blackberry
In the Nordic woods, blackberries, known as 'Bear Berries', beckon both humans and wildlife closer with their dark, sweet allure. The resilient blackberries, bristling with thorns yet offering sweet rewards, paint a portrait of late summer and autumn days filled with gathering, preserving, and savoring the wild bounty of the land.
Harvesting Wild Poppy Seeds
As autumn whispers its arrival, it's time for a cherished ritual: harvesting wild poppy seeds. Before we collect these tiny treasures, we gently shake each pod, releasing some seeds back to the earth to ensure future blooms. With careful snips, we gather the pods and take them home, where we tap out the plentiful seeds — a delightful, edible bounty that adds a nutty crunch to breads and desserts alike.
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