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Open Land
Forests
Cities and Towns
Ingredients
Bladderwrack
Common chanterelle
Morel, Common
Oyster mushroom
Hedgehog mushroom
Common sorrel
Daisy
Birch
Beech
Blackberry
Watercress
Slippery Jack
Bay bolete
Chicory
White Dead-nettle
Cattail
Elm
Juniper
Chickweed
Wild cherry
Mugwort
Hazel
Sea buckthorn
Heather
Raspberry
Honey fungus
Hop
Crab brittlegill
Elderberry
Shepherd's purse
Cep
Mallow
Dewberry
Cornflower
Ground ivy
Garden angelica
Scurvy
Wrack
Linden
Garlic mustard
Dandelion
Meadowsweet
Horseradish
Ramson
Red dead nettle
Norway Spruce
Clover
Sheep's sorrel
Yarrow
Rowan
Hairy bittercress
Rose hip
Common glasswort
Orpine
Dryad's saddle
Wild apple
Scots pine
Wild strawberry
Sand onion
Sweet woodruff
Wood sorrel
Ground elder
Sea lettuce
Sweet cicely
Common nettle
Sea sandwort
Sea asters
Sea beet
Beach pea
Broadleaf pepperweed
Grassleaf orache
Beach Mustard
Beach plantain
Oarweed
Chicken of the woods
Lilac
Lamb's lettuce
Gutweed
Wild thyme
Yellowfoot
Walnut
Bittercress
Water mint
St. George's mushroom
Chamomile
Sweet violet
Wood blewit
Elderflower
Recipes
Beech drink
Rowan-berry compote with wild apple
Seaweed soup
Smoked herring with apple and horseradish salad
Sea sandwort tzatziki
Grilled knotweed with fish mayonnaise
Apple muffins with ground-ivy
Orpine sautéed in butter with smoked fish and buckwheat
Grilled sand onions with cheese
Potato salad with ground elder
Nettle and fish soup
Watercress purée
Sorrel drink
Sweet pineapple salad with wild chamomile
Grilled meat with mugwort
Hazelnut gnocchi
Sea lettuce salad with cucumber and fennel
Forest spice
Lightly whipped cream with hairy bittercress
Green butter with yarrow
Red sorrel salad
Lightly smoked clover flower
Sugar with Norway spruce sprouts
Smoked and dried brown or red birch boletus
Stewed wood blewit
Violet sugar
Sweet cicely sugar
Grilled saffron milkcaps in apple cider
Water mint mojito
Trumpet mushroom confit
Seaweed vinegar
Lamb’s lettuce salad
Crispy fried chicken of the woods
Watercress and trout roe
Seaweed-wrapped fish and shellfish
Lightly stewed beach plantain
Sea arrowgrass spice
Broadleaf pepperweed with boiled eggs and scallops
Sea aster, cucumber, and oysters
Wild salad with linden
Sautéed honey fungus
Butter-steamed hop shoots with caviar
Mallow sugar
Shepherd's purse tempura with curry salt
Scampi broth with crab brittlegill mushroom
Sugar-dried garden Angelica
Pickled downy birch leaves
Garlic mustard pesto
Blackberry purée
Butter with slippery Jack
Wild salsa verde
Wild cherry purée
Smoked mushrooms
Butter-fried chanterelles with South Jutlandic lardo
Barley risotto with morels
Breaded oyster mushroom
Eggs with savory white sauce and beach mustard
Pickled orange milkcap
Fried and dried cep
Japanese rose vinegar
Elderflower vinegar
Glasswort pickles
Ramson capers
Sweet cicely kombucha
Rhubarb compote with meadowsweet
Dried garlic parachute
Wood sorrel granita
Wild strawberry infused wine
Salted and dried Wild Apple
Wild thyme schnapps
Beach pea in salt brine
Calluna mead
Dewberry soy sauce
Salted scurvy grass
Grilled spiral wrack capers
Dandelion soda
Pickled daisy flowers
Boletus in oil and vinegar
Kombucha made with unripe juniper berries
Blanched and salted hedgehog mushroom
Tea-pickled pear
Lilac vinegar
Sea buckthorn soda
Cattail root in embers
Grilled bay boletus with miso
Caramelized walnut cream
Lightly stewed sea beet leaves
Smoked and dried brown or red birch boletus
Woodruff panna cotta
Elm seed sandwich
Baked potato with herb butter
Wild fruit cake
Marmalade of seasonal berries
Omelet with green herbs
Pasta with seaweed and herbs
Mushroom toast
Savory muffins with wild herbs and bacon
Green soup with herbs
Herb pesto with nuts
Yogurt dip with wild herbs and roots
Red currant and rose sorbet
Poached egg with ramson, spinach, and ham
Beets with blueberry, juniper, and sorrel
Grilled zucchini with sea arrowgrass and peas
Stir-fried fresh chanterelles with soy sauce and ginger
Herbed oyster mushrooms
Chicken of the woods with stewed cabbage
Chicory sauteed with chili and garlic
Dandelion braised in tomato and chili
Nettle gnocchi
Stinging nettle pasta
Herb infused butter
Walnut pesto with milk and marjoram
Pansotti with sea beet and wild herbs
Trifolati with mushrooms
Preserved mushrooms
Crostata with wild fruit or berries
Poached wild pears in red wine
VILD MAD-rangers
VILD MAD Rangers
Encyclopedia
Foraging Rules
Leaves and shoots
Flowers
Berries
Fruit
Nuts
Herbs
Seaweed
Mushrooms
Get started
Did you eat something poisonous?
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EN
Landscapes
Waterways
Open Land
Forests
Cities and Towns
Ingredients
Bladderwrack
Common chanterelle
Morel, Common
Oyster mushroom
Hedgehog mushroom
Common sorrel
Daisy
Birch
Beech
Blackberry
Watercress
Slippery Jack
Bay bolete
Chicory
White Dead-nettle
Cattail
Elm
Juniper
Chickweed
Wild cherry
Mugwort
Hazel
Sea buckthorn
Heather
Raspberry
Honey fungus
Hop
Crab brittlegill
Elderberry
Shepherd's purse
Cep
Mallow
Dewberry
Cornflower
Ground ivy
Garden angelica
Scurvy
Wrack
Linden
Garlic mustard
Dandelion
Meadowsweet
Horseradish
Ramson
Red dead nettle
Norway Spruce
Clover
Sheep's sorrel
Yarrow
Rowan
Hairy bittercress
Rose hip
Common glasswort
Orpine
Dryad's saddle
Wild apple
Scots pine
Wild strawberry
Sand onion
Sweet woodruff
Wood sorrel
Ground elder
Sea lettuce
Sweet cicely
Common nettle
Sea sandwort
Sea asters
Sea beet
Beach pea
Broadleaf pepperweed
Grassleaf orache
Beach Mustard
Beach plantain
Oarweed
Chicken of the woods
Lilac
Lamb's lettuce
Gutweed
Wild thyme
Yellowfoot
Walnut
Bittercress
Water mint
St. George's mushroom
Chamomile
Sweet violet
Wood blewit
Elderflower
Recipes
Beech drink
Rowan-berry compote with wild apple
Seaweed soup
Smoked herring with apple and horseradish salad
Sea sandwort tzatziki
Grilled knotweed with fish mayonnaise
Apple muffins with ground-ivy
Orpine sautéed in butter with smoked fish and buckwheat
Grilled sand onions with cheese
Potato salad with ground elder
Nettle and fish soup
Watercress purée
Sorrel drink
Sweet pineapple salad with wild chamomile
Grilled meat with mugwort
Hazelnut gnocchi
Sea lettuce salad with cucumber and fennel
Forest spice
Lightly whipped cream with hairy bittercress
Green butter with yarrow
Red sorrel salad
Lightly smoked clover flower
Sugar with Norway spruce sprouts
Smoked and dried brown or red birch boletus
Stewed wood blewit
Violet sugar
Sweet cicely sugar
Grilled saffron milkcaps in apple cider
Water mint mojito
Trumpet mushroom confit
Seaweed vinegar
Lamb’s lettuce salad
Crispy fried chicken of the woods
Watercress and trout roe
Seaweed-wrapped fish and shellfish
Lightly stewed beach plantain
Sea arrowgrass spice
Broadleaf pepperweed with boiled eggs and scallops
Sea aster, cucumber, and oysters
Wild salad with linden
Sautéed honey fungus
Butter-steamed hop shoots with caviar
Mallow sugar
Shepherd's purse tempura with curry salt
Scampi broth with crab brittlegill mushroom
Sugar-dried garden Angelica
Pickled downy birch leaves
Garlic mustard pesto
Blackberry purée
Butter with slippery Jack
Wild salsa verde
Wild cherry purée
Smoked mushrooms
Butter-fried chanterelles with South Jutlandic lardo
Barley risotto with morels
Breaded oyster mushroom
Eggs with savory white sauce and beach mustard
Pickled orange milkcap
Fried and dried cep
Japanese rose vinegar
Elderflower vinegar
Glasswort pickles
Ramson capers
Sweet cicely kombucha
Rhubarb compote with meadowsweet
Dried garlic parachute
Wood sorrel granita
Wild strawberry infused wine
Salted and dried Wild Apple
Wild thyme schnapps
Beach pea in salt brine
Calluna mead
Dewberry soy sauce
Salted scurvy grass
Grilled spiral wrack capers
Dandelion soda
Pickled daisy flowers
Boletus in oil and vinegar
Kombucha made with unripe juniper berries
Blanched and salted hedgehog mushroom
Tea-pickled pear
Lilac vinegar
Sea buckthorn soda
Cattail root in embers
Grilled bay boletus with miso
Caramelized walnut cream
Lightly stewed sea beet leaves
Smoked and dried brown or red birch boletus
Woodruff panna cotta
Elm seed sandwich
Baked potato with herb butter
Wild fruit cake
Marmalade of seasonal berries
Omelet with green herbs
Pasta with seaweed and herbs
Mushroom toast
Savory muffins with wild herbs and bacon
Green soup with herbs
Herb pesto with nuts
Yogurt dip with wild herbs and roots
Red currant and rose sorbet
Poached egg with ramson, spinach, and ham
Beets with blueberry, juniper, and sorrel
Grilled zucchini with sea arrowgrass and peas
Stir-fried fresh chanterelles with soy sauce and ginger
Herbed oyster mushrooms
Chicken of the woods with stewed cabbage
Chicory sauteed with chili and garlic
Dandelion braised in tomato and chili
Nettle gnocchi
Stinging nettle pasta
Herb infused butter
Walnut pesto with milk and marjoram
Pansotti with sea beet and wild herbs
Trifolati with mushrooms
Preserved mushrooms
Crostata with wild fruit or berries
Poached wild pears in red wine
VILD MAD-rangers
VILD MAD Rangers
Encyclopedia
Foraging Rules
Leaves and shoots
Flowers
Berries
Fruit
Nuts
Herbs
Seaweed
Mushrooms
Get started
Did you eat something poisonous?
VILD MAD-films
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