Tag: foraged food

  • Fireweed Juice (Geitramssaft)

    Fireweed Juice (Geitramssaft)

    Fireweed Juice (Geitramssaft)
    Fireweed Juice (Geitramssaft)

    Rows of purple-pink geitrams, also known as fireweed, rosebay willowherb, and great willowherb, line the landscape at this time of year. Their shoots emerge in the spring and by late summer they blossom. By the autumn, they become tall, wooly-looking stalks of seeds with silky hairs to be spread by the wind before the winter arrives.

    Fireweed is one of those incredible wild plants that is both beautiful and edible, but might not get a second glance as it is generally referred to as a weed. Yet, like a phoenix, fireweed rises from the ashes. After a forest fire, they are one of the first plants to return, hence the name fireweed. They are able to quickly colonize an open area; their buried seeds able to germinate after a fire or disturbance in the land. Thus, making them an important part of managing the land and encouraging regrowth and revitalisation.  

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  • Wild Nettle and Pea Soup (Brenneslesuppe med erter)

    Wild Nettle and Pea Soup (Brenneslesuppe med erter)

    Wild Nettle and Pea Soup (Brenneslesuppe med erter)
    Wild Nettle and Pea Soup (Brenneslesuppe med erter)

    Bring on the wild nettles.

    It’s the season again when these wonderfully nutritious, wild greens pop up all over. They pack a punch with their sting, but once tamed they make the most wonderful feature in any dish or dessert, such as this Nettle and Honey Cake.

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  • Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og grandskudd iskrem)Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.

    Rhubarb eventually found its way into the Norwegian kitchen in the 19th century. Its sour stalks appealing – and sugar being its greatest companion.

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