Wild herbs
Angelica
A tall, fragrant umbel plant that rises in moist, salty coastal meadows. Not a beginner's plant, and one that must be handled correctly to avoid blisters from its sap. It has been used since ancient times and has a wild soapy celery flavour with warm spices. It has sturdy stems and grows several metres tall. Its aromatic seeds and young stems are used in Nordic cuisine candied, as an aromatic element in desserts, liqueurs and as a bitter-sweet note in confections and sauces, and gin.
Similar ingredients
Wild Garlic
The forest floor's garlic – a cornerstone of New Nordic cuisine, from leaves to capers from seeds.
Ground Elder
Lush plant that covers the forest floor – herb when young, vegetable when mature.
Dandelion
Sun-loving with toothed leaves and yellow flowers – bitter, but good with heat and fat.