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.
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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Wild garlic sea salt is one of my favorite ways of preserving wild garlic throughout the year. It is super easy to make, and you will be able to store it for at least a year.
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.
