Autumn (aug.-okt) is the perfect time to restock your pantry. Here you will find plenty of wild plants, flowers, berries, nuts and fruits, many of which are well suited for canning and drying.

Cabbage salad with seeds and wild peppergrass / Health and nutrition week

4 servings

¼ head of red- or white cabbage

1 dl rains

1 dl seeds e.g. blend of sesame seeds and sunflower seeds

3 tbsp. oil

1 tbsp. honey

1 tbsp. mustard

Salt

Freshly chopped peppergrass or other wild herb (e.g. common chickweed.)

Dry roast seeds on pan until golden. Set to cool. Chop cabbage finely and mix with raisins, finely chopped peppergrass (and other herbs if available). For salad dressing mix vinegar, olive, honey and mustard. Add salt to taste. Pour salad dressing over salad and let sit before serving. Garnish with dry roasted seeds.

Beef stew with cabbage and lentils / Health and nutrition week

4 servings

300 g ground beef

2 large onions

2 tbsp. oil

200 g green lentils

¼ head of white cabbage

1 tsp. dried rosemary

Water or stock

Salt and pepper

Garnish with wild herbs e.g. Chervil

Chop onions coarsely and heat in pan with oil until clear/transparent. Add meat and continue cooking until meat is finished. Add lentils, chunks of coarsely cut cabbage, rosemary and salt. Cover with water or stock and cook until lentils are tender. Add salt, pepper and rosemary to taste. Serve with freshly chopped garnish e.g. wild Chervil.

Oatmeal bread with parsnip seeds and common yarrow / Health and nutrition week

1 loaf

50 g fresh yeast

½ L lukewarm water

250 g oatmeal

2 tsp. salt

2 tbsp. oil

1 handful dried parsnip seeds

1 handful finely chopped common yarrow leaves

500 g wheat flour

Dissolve yeast in water. Add oatmeal, salt, oil, seeds and yarrow leaves. Add flour until dough has proper consistency. Pour dough onto table and knead well. Let dough rise for approx. 1 hr.

Roll dough into shape of loaf and let sit for 15 minutes before placing in preheated over at 200 C for approx. 45 minutes.

Rice salad with root vegetables and wild herbs / Health and nutrition week

4 servings

4 dl uncooked rice

600 g root vegetables (e.g. red beats, parsnips and parsley root)

½ oil

Salt

3 handfuls of fresh wild herbs (e.g. a mixture of freshly ground horseradish, ground-elder and chives.)

Cook rice see instructions on package and set to cool. Clean root vegetables and dice into small cubes. Mix vegetables with half of the oil in a baking dish, sprinkle with salt. Place baking dish in preheated oven (200 C) for 30 minutes. Mix vegetables with rice, the remaining oil and the freshly chopped wild herbs. Add salt and horseradish to taste.
The salad can be served warm or cold.

Baked apples with oatmeal-honey crumble / Health and nutrition week

4 servings

4 apples

125 g soft butter

125 g oatmeal

1 dl honey (or 125 g sugar)<

1 tsp. cinnamon

Serve with: whipped cream, crème fraiche or vanilla ice cream

Peal the apples, remove casing and slice into quarters. Place apple pieces in pre-greased baking dish. Put oatmeal, cinnamon, butter and honey/sugar in bowl and knead with hands to form an uniform dough. Distribute dough mix on top of the apples and place baking dish in preheated oven (200 C) for 30 minutes. Serve warm with cold whipped cream, crème fraiche or vanilla ice cream.

Wild herb veggi patties: Decenter II

Use the following combination of wild herbs – or whatever seasonal plants are available. Be sure to use a variety of plants as it gives the best and tastiest balance.

See more:

Dandelion leaves (taraxacum officinale)

Ribwort Plantain (plantago lanceolata)

Garlic mustard (alliaria petiolata)

Nettles (urtica dioica)

Ground-elder (aegopodium podagraia)

350 g mixed herbs

3 finely chopped shallots

5 eggs

3 dl breadcrumbs or dried and crushed white bread

Salt and pepper

Oil and/or butter for frying

Rinse and chop wild herbs (scald the nettles so they don’t sting). Mix onions, eggs, breadcrumbs and herbs together to make a firm mass. Roll into equal size balls press slightly to form patties. Prepare patties on a hot pan until golden and well done.

Rose water (e.g. pink rose leaves from rose hip): Decenter II

A handful of rose leaves (rosa canina) put them in a pot, cover with water heat – avoid boiling. When water is lukewarm add:

1 tablespoon vanilla sugar

1 big teaspoon grated nutmeg

1 stick of cinnamon

1 teaspoon grounded chili powder

10-15 rosemary pellets

3 cloves

Filter the rose leaves from the rest and discard. Cool the scented water
Infuse for a week in a jar in the fridge.
The extract can be used with vanilla ice cream, added to cakes (instead of water), added in rose hip jam.

Rose hip jam: Decenter II

3 litres of rose hips

2 oranges

2 apples

grated lemon rind from 2 lemons

grated ginger (fresh) 3 tablespoon

1 1/2 chili cut into small pieces (fresh)

4 vanilla pods

6 cups of water or 1 cup of water and 5 cups of rose water

14 tablespoons fluid acacia honey

1 pinch of salt (to bring out the taste)

yields 7-9 jam jars with lids

Rose hips: rinse thoroughly under cold water. Cut off scraggy ends and discard. Cut in half and scrape out all seeds and hairy bits. Dice cleaned hips.
Oranges: Cut off and discard the ends of the oranges. Slice the oranges. Remove and save membranes
Apples: Peel and reserve the peels. Grate the apples on a grater (large hole). Chop up the core and save.
Place the gated apples, chopped oranges, chopped rose hips, chopped chili, vanilla pods, grated ginger in a 10 l. pot. Add the grated lemon and the lemon juice. Put water/rose water into the pot.
Put the apple core, apple peels and orange seeds in a cloth and put it into the pot with the other ingredients. Hard-boil the ingredients partially covered until the orange peels can be easily cut through without resistance
Prepare the jam jars. Sterilize jars and lids by boiling them for 10 minutes
Take the pot off the hotplate. Take the cloth out, let it cool, once cool enough squeeze it over the blend to capture juices.
Add honey into the blend. Heat and stir until dissolved. Bring to a rapid boil then reduce heat to simmer. Add salt. Place a small plate in your freezer. After 25 min. you can test the jam by placing a bit of jam on the chilled plate from the freezer. If you like the consistency of it after 30 sek. the jam is finished
Avoid overcooking/caramelizing the blend as it will leave a strange taste
Put the jam into hot and sterilized jars.

Pickled Rose hips & Shallots: Decenter II

300 g rose hips (cleaned)

1 cup rose hip pedals

5 shallots

¾ dl vinegar

¾ dl water

250 g sugar

2 tbs lemon juice

4 star anise

10 fresh sage leaves

salt to taste

Rose hips: rinse thoroughly under cold water. Cut off scraggy ends and discard. Cut in half and scrape out all seeds and hairy bits. Rinse to clean and put aside.
Peal shallots and slice thinly.
Mix vinegar, water and sugar in a pot under medium heat. Add lemon juice and star anise. Leave to simmer. Steam cleaned rose hips and shallots in mixture for 20 min.
Remove surface foam and waste from the top and set aside.
Put into hot and sterilized jars. Seal immediately.

St. John’s tea (anti-depressant): Decenter II

Collect a good handful of St. Johns Wort (Hypericum perforatum) and Water Mint (Mentha aquatica) – either hang to dry or use fresh with boiling water to make tea. Add to taste.