It's about time someone wrote this book.\"
Matgeek

With the right knowledge, a regular forest walk can become an exciting hunt for natural food and wild flavors. In the book Wild Foraged, you will get to know a variety of Swedish flowers, herbs, berries, mushrooms, leaves, roots, and bulbs that can all be eaten and used in cooking.

In recent decades, the Nordic flora has been in the spotlight due to the chefs in what is usually called the new Nordic gastronomy. But it's not just top chefs who can cook with spruce shoots, wood 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 meadow have to offer.

Niki Sjölund has worked as a chef in Stockholm but has in recent years chosen to focus on gathering and picking edible wild plants that appear in the forest, in meadows, in the mountains, and sometimes even in the garden at home. For Niki, the opportunity to pick what nature produces without human help 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 for discoveries: what plants are there, how do you find and identify them, where do they thrive, and what properties do they have?

In the book, facts about about 70 plants are collected: where they can be found, their specific characteristics, tastes and appearances, any risks of confusion, and how they are best stored and processed.

Niki Sjölund grew up in southern Lapland with nature as her playground. A burning interest in nature's raw materials combined with work as a chef at, among others, Ekstedt and Gro in Stockholm has led to her own company that picks wild plants for a number of top Swedish restaurants.

\"Well-written and visually beautiful book. (..) and with a laminated cover that holds up in slightly worse weather, the book should be taken out into nature!”
Tranås-Posten

\"A thoroughly worked-out lexicon of everything the wild pantry has to offer.\"
Vegourmet

\"It's a mix between an inspirational book and a handbook of 72 edible things from nature.\"
Lokaltidningen

\"Niki Sjölund shares her best tips.\"
Expressen Söndag

\"Fascinating book.\"
Elle Mat & Vin

\"During a regular forest walk, in addition to mushrooms and berries, you can find flowers, herbs, leaves, roots, and bulbs that are edible. In Niki Sjölund's book Wild Foraged, you will learn about about 70 plants.\"
Året Runt

\"Niki Sjölund guides you to what is good and how you can use the plants in your food.\"
Drömhem & Trädgård

\"With this, sympathetically enough, plastic-laminated book in hand, it is no longer just star chefs who can cook food where spruce shoots, wood sorrel, fern, and thistle are included as ingredients.\"
Elle Decoration

\"For each plant there is a picture, information about growing places, harvest time, and how it can be eaten. For safety, confusing species are also given.\"
Värmlands Folkblad

\"As we accept wild plants as food, weeds also become fewer. Practical!\"
Allt om Trädgård

\"Many tips on how to save the plants over the winter, until it is possible to pick fresh again.\"
Drömhem & Trädgård
Priceless guide.
Vegourmet
Title: Wild Foraged: edible herbs, leaves, flowers, berries, and mushrooms from Swedish nature
ISBN: 9789127150300
Binding type: Paperback
Language: Swedish