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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It’s time to make wild rosehip syrup! The season for Rosehips has started and there are lots of ways of using them. A few examples are: tea, soups, jam, and syrup.
The hedgehog mushroom is a very tasteful wild mushroom and tastes great in pasta. This hedgehog mushrooms and bacon pasta is a creamy pasta made with garlic, onion, thyme, oregano, parsley, heavy cream, parmesan cheese and contains, therefore, a lot of flavors.
