Autumn yields some of Nordics’ best natural food

Tourists domestic and foreign will delight in foraging in the forests

Sweden is enveloped in autumn once again, and food blogger Maia Brindley Nilsson reveals how to find some of Scandinavia’s culinary treasures. Lingonberries are a vital part of Sweden’s food culture and they are ripe now for picking to make jams and preserves, she says. Underrated elderberries can be kept for keeping away the flu and can also be made into syrup. And healthy sea buckthorn has 15 times more vitamin C than oranges do.
Tasty chanterelle mushrooms, meanwhile, are relatively elusive and can be found by rummaging in the forest brush. Now is the best time to look for them – especially at meeting points between deciduous and coniferous forests, in beech forests or near lime-rich deposits – but foragers should be on the lookout for a lookalike mushroom that’s a little poisonous.
The Local
[pictured: Swedish black pudding served with potatoes, lingonberry jam and cucumber; courtesy David Castor]

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