0 Shopping Cart
Skovkær
Condiments & Preserves

Dandelion Flower Syrup (Dandelion Honey)

Continue Reading
Bread & Cakes

Stinging Nettle Soft Tortillas

Continue Reading
Condiments & Preserves

Wild Violet Sugar

Continue Reading
Sauces

Wild Garlic Tzatziki

Continue Reading
Sauces

The Classic Morel Mushroom Sauce

Continue Reading
Blog

St. George’s Mushroom (Calocybe gambosa)

Continue Reading
Appetizers

White Asparagus with Creamy Morel Mushrooms

Continue Reading
SPRING
SUMMER
AUTUMN
WINTER

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.

Blog

Blog

Woodland strawberry (Fragaria vesca)

Description Woodland strawberry (Fragaria vesca) is a small and charming plant that grows wild in Denmark and many other temperate regions around the world. Despite rarely reaching a height of more than 15-20 cm, they have an impressive ability to spread across large areas. The plants have distinctive leaves resembling three fingers, with a pale
View post
Blog

Oyster Mushroom (Pleurotus ostreatus)

The Oyster Mushroom (Pleurotus ostreatus) is a popular winter mushroom, found in nature and cultivated at home. Its mild flavor and firm texture make it a versatile ingredient in a variety of dishes. This guide covers everything you need to know about Oyster Mushrooms – from where to find them in nature to the best
View post
Blog

Ground Elder (Aegopodium podagraria)

Ground Elder Season Ground elder (Aegopodium podagraria) is a perennial plant that typically emerges in spring and early summer. The young leaves are the most delicious and flavorful and should be harvested before the plant flowers. The best time to forage for the leaves is in April and May. Where to Find it Ground elder
View post

Want to stay up-to-date with the latest wild food and foraging tips and tricks? Follow Skovkær on social media! We’re active on Facebook, Instagram, Pinterest, and TikTok, and we share lots of delicious wild recipes, photos, videos, and insider knowledge on foraging. Join our community today and never miss a post!

Recipes

Main Courses

Creamy Chanterelle Pasta

Looking for a creamy pasta dish with chanterelles? You’ve come to the right place. There’s nothing more delightful than fresh chanterelles in a creamy pasta dish. Chanterelles are one of the finest gifts from the forest, with their delicate, nutty flavor and juicy texture, making them a perfect match for a creamy pasta. Fresh chanterelles
View post
Soups

Morel Mushroom Soup

Morel mushroom soup is a super tasty mushroom soup made from fresh morels, chicken stock, and heavy cream. The morel mushroom soup is topped with butter-fried morels. This soup can be served as a starter or main course with some bread. Morel mushrooms are very tasty gourmet mushrooms and can be used in many different
View post
Main Courses

Ground Elder Quiche

This delicious ground elder quiche is a fantastic way to use those lovely weeds. They can be found everywhere - in gardens, forests, and parks. Ground elder is known for its fresh parsley- and nut-like flavor. When combined with a creamy bechamel sauce and a crispy crust, it creates a harmonious and flavorful dish. It's
View post
Bread & Cakes

Stinging Nettle Cake

Stinging Nettle Cake is a funny and super tasty way of using stinging nettles. The cake is sweet and moist and tastes amazing. The stinging nettle cake has a priceless natural bright green color and is topped with icing. I decorated the cake using fresh nettle leaves, but I took them off before eating them.
View post