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.
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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In the months of March and April, one of the first wild foods that I forage is the stinging nettles and the decorative dead-purple nettles. The fresh new nettle shoots are perfect for a homemade vegan nettle soup with potatoes and coconut milk.
This funnel chanterelle soup is the most tasteful and best soup you can eat in the autumn/winter months. You can of course also use other wild mushrooms like the black trumpet- hedgehog- or porcini mushrooms that are especially known to appear in autumn.
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.
