Welcome to Nordic Forest Foods! Our website is dedicated to wild food and foraging, and we offer a variety of delicious wild recipes and blog posts about this topic. We also provide tips and tricks to help you get started.

Above, you will find links to our wild recipes, which are sorted by season. Additionally, you can explore our blog to discover more tips and tricks on wild food and foraging, as well as additional delicious wild recipes. We love hearing from our visitors, so please feel free to leave a comment on any of our blog posts, or send us a message through our contact form if you have any questions or feedback.


Rose hips are the fruits of the rose flower plant. Rose hips replace the fallen flowers when the temperatures lower. Rose hips are edible and are shaped round or oval. The color of rose hips is normally bright red to orange – the darker the red the riper.

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Sea Buckthorn Crème Brûlée is based on the traditional Crème Brûlée but with a fresh touch of fruitiness and a bit of sourness from the sea buckthorn. Crème Brûlée is the perfect dessert to serve guests since it can be made the day before, and it is such a decorative and delicious dessert. This crème
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Main Courses
Porcini and chanterelle risotto is a creamy and very delicious mushroom risotto. Try to serve this as an appetizer for 4 people or as a main course for 2. I like to use fresh porcini and chanterelle mushrooms since they, in my opinion, have a way stronger taste than if they were dried. The rice used
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St. George’s Mushrooms are one of the few edible mushrooms that appear in spring. St. George’s Mushrooms smells a bit of cucumber and flour. They grow mainly in fields, grass, and roadsides. The name comes from when it first appeared in the UK on St. George’s Day.

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