Summer 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.

Herb salt – Bon Bon Land

Ingredients

salt

European spruce (Picea Abies)

common nettle

Grind the ingredients until paste is coarse.

Wild Ramp Pesto – Bon Bon Land

Ingredients

approx. 20 wild ramps (bulbs)

1 bunch of broad-leaf parsley

50 g. hazelnuts

2 dl. cold pressed rape seed oil

sea salt and freshly ground pepper

sugar/honey

Rinse wild ramps and parsley, let dry, keep the stalks and chop into rough bits.

Mix wild ramps, parsley, hazelnuts and rape seed oil in a food processor. Blend to make coarse pesto.

Add sugar or honey and salt and pepper to taste.

recipe by Jon (columella.dk)

Mugwort Chicken – Bon Bon Land

Mugwort is unpopular among farmers because of its strong root and resistant stem.

Opensourcefood foraged Grey Mugwort (Artemisia vulgarism) for our workshop at Aarhus Kunstbygning. Its beautiful silver grey leaves. During the summer months bees crowd around its dark red flowers that provide also provide shelter.

In the kitchen of the Middle Ages Mugwort was often used to spice duck or goose, when braised at low temperature. A chicken stuffed with Mugwort is an excellent and piquant dish. It also works well with low temperature braised sucking pig. Mugwort schnapps has a deep red color from the flowers.

Mugwort was also called “the poor man’s pepper” and can be used in the experimental kitchen along with other spices.

Source: columella.dk

Rosehip Marmalade – Bon Bon Land

Ingredients

2 kg cleaned hibs

½ liter water

600 grams honey

4 lemons

2 vanilla roots

Atamon

Remove flower and stem then cut rosehip in half. Scrape out the seeds and rinse thoroughly. Wash lemons and grate for lemon rinds. Cook cleaned rosehips in water and without lid for 20 min. Add juice of 2 lemons, lemon rinds and a split vanilla fruit to water while cooking. Add honey and let simmer for another 15 minutes.

Rinse canning jars and lids in boiling water (add 1 tbl. Atamon to water). To preserve your rosehip marmalade add 1 tsp. Atamon to each glass.

Recipe makes 7+ jars depending on size