The Nordic kitchen is closely linked with nature. The forests, seas, and lakes have for generations been our larder. Although the growing season may be short, the long, sunny summer season creates intense flavours.
Due to the climate, root vegetables have been favoured by growers over tender salad leaves or tomatoes. However, growing conditions can differ hugely between southern Denmark and northern Norway as well as between Greenland and Finland.
Typical Nordic Produce are:
Oats, pearl barley, oat bran, potatoes, wholemeal bread, king crab, mange-tout, peas, butter beans, cabbage, red cabbage, yellow and red onions, leeks, chives, spinach, nettles, yarrow, angelica, rose bay, oyster plant, wormwood, marram grass, wild asparagus, rowanberries, lingonberries, sea buckthorn, arctic raspberry, field mustard, mussels, broccoli, swiss chard, brown beans, apples, pears, plums, cherries, blueberries, rose hip, salmon, herring, Baltic herring, cod, pork, lamb, wood grouse, black grouse, grouse, reindeer, elk, musk ox, wild boar, ceps, chanterelles, agarics, horseradish, marjoram, dill, juniper berries, mustard seeds, caraway seeds, cumin, allspice, fennel, vinegar.
Photo: Gunnar Magnusson