Wild picked: edible herbs, leaves, flowers, berries and mushrooms from Swedish nature
Wild picked: edible herbs, leaves, flowers, berries and mushrooms from Swedish nature
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With the right knowledge, an ordinary forest walk can become an exciting hunt for natural food and wild flavors. In the book Vildplockat you will learn about a variety of Swedish flowers, herbs, berries, mushrooms, leaves, roots and bulbs that can all be eaten and used in cooking.
Nordic flora has been in the spotlight for the past decade due to the chefs of what is often called the new Nordic gastronomy. But it is not only top chefs who can cook with spruce shoots, sorrel, thistle and fern. Many Swedes are used to picking mushrooms, but the repertoire can easily be expanded to include more of what the forest and meadows have to offer.
Niki Sjölund has worked as a chef in Stockholm but in recent years has chosen to focus on collecting and picking the edible wild plants that appear in forests, meadows, mountains and sometimes even in the garden at home. For Niki, the opportunity to pick what nature produces without help from us humans has almost become a personal ideology.
I want people to understand that there is so much more interesting to look at than the colorful screens of their phones. For me, the forest has become a place of discovery: what plants are there, how do you find and identify them, where do they thrive and what are their characteristics?
The book collects facts about around 70 plants: where they can be found, their specific characteristics, tastes and appearances, possible risks of confusion and how they are best stored and processed.
Niki Sjölund grew up in southern Lapland with nature as her playground. A passionate interest in natural ingredients combined with work as a chef at Ekstedt and Gro in Stockholm, among others, has led to her own company that picks wild plants for a number of top Swedish restaurants.
Nordic flora has been in the spotlight for the past decade due to the chefs of what is often called the new Nordic gastronomy. But it is not only top chefs who can cook with spruce shoots, sorrel, thistle and fern. Many Swedes are used to picking mushrooms, but the repertoire can easily be expanded to include more of what the forest and meadows have to offer.
Niki Sjölund has worked as a chef in Stockholm but in recent years has chosen to focus on collecting and picking the edible wild plants that appear in forests, meadows, mountains and sometimes even in the garden at home. For Niki, the opportunity to pick what nature produces without help from us humans has almost become a personal ideology.
I want people to understand that there is so much more interesting to look at than the colorful screens of their phones. For me, the forest has become a place of discovery: what plants are there, how do you find and identify them, where do they thrive and what are their characteristics?
The book collects facts about around 70 plants: where they can be found, their specific characteristics, tastes and appearances, possible risks of confusion and how they are best stored and processed.
Niki Sjölund grew up in southern Lapland with nature as her playground. A passionate interest in natural ingredients combined with work as a chef at Ekstedt and Gro in Stockholm, among others, has led to her own company that picks wild plants for a number of top Swedish restaurants.
