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.
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Pumpkin Bread Rolls are soft, delicious, and easy to make for Halloween. We eat them with either ham and cheese, smoked salmon, or just with plain butter but there are endless options.
The history of the snowballs, goes back to the 2nd World War where the housewives didn’t have a great food supply and therefore developed a treat, that was made with few ingredients and contained a lot of energy. Basic commodities like butter and oatmeal were still available in the stores, so the snowballs were invented.
Dandelion flower syrup is also known as dandelion honey since the color, taste, and uses are very similar to honey. The syrup has a delicate floral flavor and can be used in sweet as well as salty dishes.
Butter-fried chanterelles with parsley is a super delicious appetizer you can get either from foraged chanterelles if you are lucky, or in the slightly more expensive supermarkets when they are in season from July to September.
