“You choose specimens that are not quite big yet, wash them off but don’t peel them off or remove the flakes, put them between pea straw and salt and add some water. In this way it lasts for a long time, is taken out for use, washed off and eaten with vinegar and some oil. (Lanz, Othmar H., 1831)” [old German recipe]
swe.: Scharlakansvårskål | nor.: Skarlagen vårbeger | fin.: Punamaljakas | dt.: Prachtbecherling Many guidebooks consider the scarlet elf cup, like the almost identical ruby elf cup (Sarcoscypha coccinea), as a modest culinary …
swe.: fläder | nor.: svarthyll | fin.: mustaselja | dt.: Holunder The snow-white and fragrant elderflowers are widespread in early summer. There are 10 different types of elderflower worldwide, but in our …
swe.: hästhov | nor.: hestehov | fin.: leskenlehti | dt.: Huflattich Coltsfoot with its striking yellow flower is one of the first flowering plants to be seen after winter. In some places …
Yes, we are actually talking about the ‘weed’ that grows behind the house. Stinging nettle is a widely overlooked ingredient in most kitchens and people categorize it rather as weed than anything …
The traditional and famous Finnish cinnamon pastries called Korvapuusti (literally: slap/cuff on the ear) are the perfect treat for young and old alike. When temperatures drop in autumn it’s the time of …