- free

- nutrient-dense. For example: pig's trotters contain plenty of vitamin B6, C, B and K vitamins, potassium, calcium, magnesium, phosphorus, iron and zinc. It is also good for pigs. Rosehips contain as much vitamin C as possible and nettles contain iron, calcium, potassium, phosphorus, several vitamins and a number of other substances.

- delicious! Since some weeds are among the hottest things to eat, go to any new trendy restaurant and you're guaranteed to get something wild on your plate. Wild plants offer fun and original flavors that can't be found among other vegetables.

- varied – no one has missed that it is good to eat a varied diet, but still most of us get stuck in the habit of using only a few foods. If you follow the seasons in nature and eat what is offered there, you naturally get a great variety

- inspiring – you get creative by trying new things.

- a good topic of conversation at the dinner table. Invite family and friends over for some weeds growing around the corner and I promise you the topics of conversation are guaranteed

- natural. Many people find it strange and scary to use what grows freely in nature, but if you think about it more closely, these are actually the vegetables that humans lived on from the very beginning until we became settled and started farming. Wild food is also the origin of what we grow today - wild carrots became the carrots we recognize from the vegetable counters, as well as wild parsnips, apples and other common foods. Here are some more suggestions for plants that come in early spring and that you can eat:

Aegopodium podagraria

I don't know how many times I've heard people swear by the aggressively growing chervil that spreads with the speed of the wind once it's established in a spot. Young shoots are delicious, the taste is reminiscent of cabbage. Eat them raw or cooked or in smoothies and juices. When the stems have grown long and the leaves are no longer tasty, I usually cut off the leaves and cook the stems like asparagus. Serve with melted butter and salt. Delicious!

Sorrel/Rumex acetosa

The lemon of the Nordics! With its fine acidity, meadow sorrel brightens up any dish or dessert. Meadow sorrel has been used as a vegetable here in the Nordics for thousands of years. Celebrate the arrival of spring with meadow sorrel soup or a Sami specialty juobmo: simmer chopped meadow sorrel leaves in a saucepan with a little water for a few seconds. Feel free to mix in crème fraîche and serve with fish.

In nature we are in our right element we come into harmony with ourselves. Enjoy being in a place where no one demands anything from you and where you have time to think through your thoughts. And we are all welcome. Isn't that something to marvel at?

Stay wild

Lisen Sundgren

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