spring - Skovkær

Lilac Sugar

When May and June are in full bloom and the scent of lilac fills gardens and hedgerows, it's time to have a taste of early summer. One of the most beautiful and simple ways to do this is by making lilac sugar – a delicate, fragrant sugar blend that transforms ordinary desserts into something truly

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Main Courses

Wild Garlic Risotto with Green Asparagus

As spring arrives, the forest floor comes alive with fresh, wild plants – and one of the most popular is undoubtedly wild garlic. With its mild garlic flavor and vibrant green leaves, wild garlic is a true seasonal favorite in Nordic cuisine. One of the tastiest ways to use wild garlic is in a creamy

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Blog

St. George’s Mushroom (Calocybe gambosa)

Welcome to this St. George's Mushroom foraging guide! As the crisp air of spring replaces the chill of winter, the forest floor comes to life with a myriad of treasures, among which the St. George's Mushroom, scientifically known as Calocybe gambosa, holds a special place. Join us as we explore the characteristics, habitat, culinary potential,

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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

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Condiments & Preserves

Wild Violet Sugar

Sweet violet sugar is a delightful recipe that you can easily make using wild violets. To make your own wild violet sugar, you should first find fresh sweet violets from a clean and pesticide-free area. Bring a small plastic container and make sure to only pick the violets that are in good condition. Remember to

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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

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Blog

Sweet violet (Viola odorata)

The sweet violet (Viola odorata) is a perennial flowering plant native to Europe and Asia. It belongs to the violet family, which includes over 500 different species. It is also known by the names of wood violet, common violet, florist’s violet, English violet, and garden violet. Odorata, which is part of the Latin name of

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Appetizers

Blinis with Morel Mushrooms

Blinis with morel mushrooms and creme fraiche is an elegant and delicious appetizer. Morels are valuable mushrooms known for their intense flavor and aroma, and their rich and sought-after taste makes this dish particularly suitable for special occasions when you want to treat your guests. Blinis are small, delicate pancakes that originate from Russia. They

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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

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Condiments & Preserves

Morel Mushroom Powder

Morel mushroom powder is a simple way to use your dried morel mushrooms throughout the year in all kinds of dishes. Morels are coveted, umami-flavored mushrooms that are excellent for drying because they are hollow. You can always choose to rehydrate the whole, dried mushroom, but if you are looking for an alternative way, morel

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