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Keep an eye out for this spring's delights
"Keep an eye out for this spring's delights,"

"Keen on nettle soup or ramslökspesto? Now it is in many parts of the country, high time to venture out into nature and pick spring's first delights."

"these plants are to you right now, keep an eye out for in the forest and the land."

"Brännässlan, a classic. Dilute the leaves simmered in a creamy soup served with a ägghalva is a culinary experience like this in the spring – think of at least a part. It is now, when the sweet smånässlorna starting to look up, you should head out and pick leaves, don't wait until they get big and rough. The characteristic brännässlan is easy to spot, and grows in everything from dikesrenar to the shrubbery."

"Kirskål is another ones so here in the spring. Few know, however, that the irritable weeds are perfectly fine to use as spinach. Why not make an attempt to mix the fresh leaves in a vårfräsch salad? Before you turn to, be sure to make sure that the plant you pick is really kirskål and not some toxic "

"The vitlöksdoftande the wild garlic is now on their way up in the southern part of the country. These leaves are gold worth in both homemade pesto, a rich salad, or why not as a flavor enhancer? The leaves can be used chopped, as much like chives can ströslas over the food. The leaves smell like garlic – be careful not to confuse these with the similar liljekonvaljen, which is poisonous."

"Before you pick ramsons (wild garlic), be sure to check so that the plant is not a protected species in the county you are in."

"Have you a birch in the yard or out in the garden? Take the opportunity to loose up a little bit refreshing sav on the bottle. Drill a hole in the tree trunk and attached to a small hose and bottle next. The sap can be drunk or boiled down to syrup. Don't forget to plug up any holes in the trunk when you are done with your twist. And never drop out of someone else's trees without asking the landowner for permission."

"The attention can soon see that vintertrista fir trees in the forest begin to form new, brighter shots. Petite and perfect to pick. Try to add or mix as a seasoning in a viltgryta. The shoots can also boil down to syrup and make a good beverage. The adventurous can try to use granskotten taste of homemade ice cream and sorbet – or why not try to give oil and vinegar a scandinavian taste?"

"Source: forest pantry, Norrskog and The virtual flora"

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