Welcome to Skovkær! This is your gateway to the world of wild food and foraging. Here, you’ll find a variety of delicious recipes made with wild ingredients, along with blog posts full of inspiration, tips, and practical advice to help you get started on your own foraging journey. At the top of the page, you’ll find links to our seasonal wild recipes. You can also dive into the blog to discover more about edible plants, foraging techniques, and creative ways to cook with nature’s pantry.
We hope Skovkær inspires you to explore the outdoors, try new ingredients, and enjoy the beauty of cooking with wild food.
Foraging is characterized by searching, identifying, and gathering free food and provisions in nature. A forager is looking for herbs, plants, weeds, mushrooms, shellfish, wood, berries, fruits, and nuts.
Wild garlic is probably one of the most popular wild edible plants to forage in spring. Wild garlic is also known as wild leeks, wood leeks, bear leeks, ramsons, or ramps. Wild garlic is recognizable by its green spear-shaped leaves and beautiful, white star-shaped flowers growing in clusters.
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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.
Appetizer of white asparagus with creamy morel mushrooms. For me, there are no other ingredients than white asparagus and fresh morel mushrooms that symbolize spring – and to combine the two is pure heaven.
In this chanterelle, truffle oil, and parmesan pizza recipe, I used Swedish foraged chanterelles that we (me and my family), picked at a really perfect time.
