Yes finally! That perfect moment i’ve been waiting for. I have a week off and the weather in Denmark have been very favorable for my morning walks and picking up herbs.  Well, as I was walking in the forrest (Gram skov) I saw this field of ramson or wild garlic or ramsløg in danish.

I picked up some leaves and flowers to bring home and if you also want to pick up from the wild and this is your first time, be aware that there are poisonous look alike plant like Lily of the valley ( liljekonval ) and Meadow saffron (Wild saffron or Høsttidløs in danish) out there and unless they have flowers, it’s hard to identify them by just looking at them. But once you nip a piece of leaf and smell it then you’ll know that ramson have this distinctive smell of garlic and you can’t go wrong. But then again, there are some people who unluckily been poisoned by picking the wrong one.

Anyway, once you got it and thinking what the heck are you gonna do with it then here is one sure thing that you will definitely love (well I do anyway:) Make a PESTO!

Pesto is just the easiest thing to do once you have the ingredients of course and a mixer. Here’s the recipe you can do in under 10 minutes:


20 pcs. / stks. ramson leaves
1 dl parmesan cheese
2 spoonfool cashew nuts or any nuts you like (cashew is by far my favorite)
1 spoonfull of olive oil
salt and pepper (according to your taste)


Put all the ingredients in a bowl and blend them until you got a paste consistency. And that’s it. You got a very tasty pesto which you can butter your bread or burgers.

You can store it in cold place and last for a week but you can fill the top with olive oil so it can last for weeks in the fridge.

Hope you’ll enjoy it:) BON APPETIT

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A delightful Earth Day Treat!
We’re in the midst of the season for tasty spring flowers, fresh spring greens, plant walks, and foraging adventures! It is a wonderful time to enjoy the rush of wild edibles and herbal botanicals now that they have made their appearance known!
If you want to make the leap from using dried store-bought herbs to fresh wild harvested plants, join us in the Botany & Wildcrafting Course – a captivating journey into wildcrafting and plant identification – and gain the confidence and skills you need to gather plants on your own!
start a close and careful relationship with plants
Our Botany & Wildcrafting Course will give you the chance to start a close and careful relationship with plants around you by studying their common structures and patterns. This deeper dimension of study gives us a another way to speak the language within the plant world and also encourages us to get back outside to meet these plants where they grow.
With knowledge of just a few patterns and structures under your belt, finding herbs and edibles out in the world can foster a new sense of comprehension and delight. We encourage you to share these experiences with others and direct your focus towards gratitude for the myriad ways in which the Earth sustains us.
The Botany & Wildcrafting Course
Here are some things we are loving about the Botany & Wildcrafting Short Course:
You’ll learn about the complexity of plant structures! 
This develops our appreciation for the ways plants nourish, protect, and reproduce themselves, and encourages us to protect their habitats.
Take Plant Walks! 
Plant walks will help you find and study plants in your habitat. It’ll get you out into nature and deepen your connection to the wild spaces near you (yes, even if you are in an urban setting!).
Making connections. 
Through the lessons, we’re connecting the dots between related plants and their families. This reminds us of the interconnection of all species, and of the evolution and the ecosystems that sparked their development.
We’re learning an entire new language!
As we learn the plant patterns, we get a whole new language to decode the natural world around us. How neat is that?
Feel at home in nature!
Understanding this hidden language gives a sense of place and participation in the natural world, rather than as an observer or visitor to it.
Develop a new appreciation.
Understanding the properties and purpose of even the most common plants that are often classified as weeds, we begin to see the value and potential of all plants throughout the ecosystem as well as our role in stewarding them.
Take $50 off right now!
Learn more about our newest Botany & Wildcrafting Course! For a limited time, you can sign up with $50 off registration.
Class is enrolling at $149! 
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As requsted, here is the easiest and very delicious recipe for brownies. With this one, you’ll never go wrong making brownies even if it’s your first time;)


200g chocolate
2 eggs
150g butter
250g sugar
90g flour
10g cocoa powder

Melt 200g. Chocolate and butter in a waterbath and blend. Put sugar and eggs. Mix them well. Now you can put flour and cocoa powder and mix them with just spoon. Don’t use mixer. You now have a very nice blend of brownies. Transfer it in your baking form then put chunks of pieces of chokolate or nuts on top. Put it in the preheated 180 C, for 25 min. Enjoy

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Der er 2 slags vejbred der findes overalt i Danmark. Den ene er Vejbred (Platago major), de er brede og ægformede. Den

anden er lancetbladet, (Plantago lanceolata)

Vejbred er en gammel lægeplante, De persiske og arabiske læger brugte den allerede i det 10. århundrede. I Europa og Asien vokser den næsten overalt i vild tilstand. Den kom også som ukrudt med de første emigranter til Nordamerika, hvor den for indianerne blev til den hvide mands spor. Således kaldte de også planten “Den hvides spor”.

Blade, rødder og frø af planten anvendes medicinsk.

I bladene findes forskellige polysakkarider (op til 6,5 %), slim (op til 11%), bitterstof, garvestoffer, saponiner, glykosider, rganiske syrer, karotin, vitamin C og K, der virker lægende på sår, cholin, mineralske salte.

Vejbred sårhelende. Mod smerter efter bistik. Lindre kløe eller irritation.

Her er opskrift til Vejbed Salve:


1 håndfuld af Vejbred
100 g. kokosolie
12 g. bivoks


Skær vejbred i små stykker. Put dem ind i ren glas beholder. Tilsæt kokosolie og sæt glas i vandbad. Lad det koge op ved lav

varme i 2 timer. Efter 2 timer kan du sig olie ud og fjerne bladene. Du kan nu tilsætte bivoks. Lad den koger igen indtil det er smeltet. Det tager kun et øjeblik da olie er stadigvæk varmt. Nu kan du

hælde den i beholderen.

Mangler du beholdere har jeg noget til salg på min webshop

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Efter et par dages voldsomt regn så kom solen endelig idag og jeg og min veninde Silvana har aftalt at tage en tur i skoven

Nåletræ skud

snart det bliver godt vejr. Det blev så idag og en af det jeg leder efter er nåletræ skud. Det er nu i denne tid på sæson at nye skud kommer ud og grunden til at det er bedst at tage fra skoven er fordi nåletræ her er ikke sprøjtet med pesticider.

Dele anvendt: Ung grøn vækst (“skud”), ældre grønne nål, harpiks
Smag: Aromatisk, bitter. Sødere når ung, undertiden næsten lemoni.
4 temperamenter: Varm, Tør
Perfekt som hostesaft/sirup. Rig for Vit.C

Nåh vi må hellere gå til sagen. Her er opskrifter til nåletræ hostesaft eller sirup.

100 g nåletræ skud
300 g vand
300 g rørsukker eller honning

Kog nåletræ skud med vand i 7 min. Sig vandet ud og fjerne skud. I det samme gryde put sigtet vand og sukker i. Kog indtil du får sirup konsistens. Held i glas og opbevare i køleskab. Tag en skefuld hverdag til at forbygge forkølelse. Du kan bruge det til te eller bare tage det som det er.

God fornøjelse:)

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This recipe is so easy that you can do it in just 10 min. and with all the best oils and butter your skin will thank you for.


You’ll need just 4 ingredients:
50 g sheabutter
50 g coconut oil
50 g cocoa butter
50 g vanilla butter


Put them together in a bowl then melt in water bath. Cool it down a bit and place in the fridge for around 5-10 min. Then whipped until you get the consistency of a whipped cream.

Do you need cosmetic jars and othe holders. I sell them here on my shop.

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I never tasted rhubarb juice before and when I searched on the internet if you can drink the juice of this gorgeous plant and

Rabarber saft

yes, you can and it actually tastes really good. I tried now both with lime and without. I prefer it to be just pure rhubarb and of course organic sugar. This juice recipe is concentated so you need to dilute or add water in it when you are about to drink it. Here we go!

Well first, choose the most red rhubarb. There are apparently so many kind of rhubarb that varies in color. The one I used here is just a very light red and almost pinkish in color but you can just add red food color if you want it to be really red.  I prefer mine without any additives.

Hvis du vil have opskrift på dansk så har jeg vedh. en pdf fil klar til at downloade her


  • 1 kl. Rhubarb – washed and sliced into max. 1 cm.
  • 1000 ml water – as you can see the ratio is 1:1 for 1 kl. rhubarb you add 1L water
  • Organic sugar (500g per 1 kilo of juice you will be collected)

That’s it! I want my recipes to be as easy and tasty as possible. Now, bring your sliced rhubarb on a big pot and add 1 liter water. Bring it to a boil and stir once in a while for around 20 minutes then set aside and let it stand for another 20 minutes.  Then filter it to remove all the rhubarb. Once you only have the juice then weigh it and pour into another pot. If you have 1 liter of juice then add 500 gram of sugar. Boil it until sugar is melted. Let it cool then transfer it to your prefered glas and store in the fridge and this will last for a week. If you want to freeze it so it can last longer then use a plastic bottle, I use any soda plastic bottles.

When ou are ready to drink it: Dilute 1 part of this juice in 3 parts water then add ice and there you go. It’s very refreshing:)

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Siden jeg kom til at om lære lægeplanter og urter der findes rundt omkring, blev jeg fascineret med hvor vidt man kan gøre med dem og hvordan vi kan få det bedste ud af hver eneste urter. En måde jeg blev virkelig forelsket i, er at infundere det i alkohol! Men pga. at det er ikke tilladt at lave hjemmebrændt i Danmark så man må nøjes med at lave sin egen kryddersnaps og det er forresten helt lovligt;)

Nu at det er tid til rabarber så er det bare med at få fat i dem. Rabarber snaps er en af det bedste snaps jeg har smagt men det er selvf. smag og behag. Jeg kan godt lide at have en lille bitte søde smag og derfor denne opskrift har jeg tilsat lidt økologisk sukker i.

Giv mig en melding hvordan er jeres rabarber snaps og hvis i har spørgsmål, I er meget velkommen til at skrive til mig.


  • Rabarber (mængden er afhængig hvor stor din glas beholder er)
  • Brøndum Snaps (klar)) eller vodka
  • 1 stjerneanis
  • 1/2 Vanilje stang
  • 90g rørsukker

Vask rabarberne og tør det og så skær det i mindre stykke ca. 1 cm. Læg det i din ren glas. Ren betyder at du har vasket det og skyldet med kogende vand. Det skal være helt tør inden du lægge rabarber i og det skal kun fylde 3. del af dit glas. Put 1 stk. stjerneanis, halv vanillestang og sukker. Sukker kan du undlades hvis du foretrækker uden. Hæld Brøndum snaps eller vodka op til ca. 3 cm. over rabarberne. Luk det så tæt og lad den står på køkken vinduet i ca. 3 uger. Ryst den tit. Jeg ryster det næsten hverdag.

Efter 3 uger, si eller filtrere det og smidt rabarberne ud og hæld snapsen i andet glas hvor du vil have din snaps i. Lad den trækker i 3 måneder inden du servere det til dine gæster.

God fornøjelse;)

Skriv lige en hilsen på kommentarfelt, og lad mig høre hvordan det går med din rabarber snaps.

Du kan også download en pdf fil af opskriften her: RABARBER SNAPS PDF fil



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Så er min mand hjemme igen efter en dejlig dag på national museum sammen med vores søn Barndon – det var en oplevelse! De fik og købt en bog og fik foræreret nogle også og fantastisk at (gen)se vores dronning sagde han. Der var omkring 300 som var med i arrangement bl.a. Marie Aagaard Larsen fra Gram som har fundet Danmarkshistoriens største guldfund fra vikingetiden. Syv armringe fra 900-tallet, heraf de seks i massivt guld. 900 gram guld i alt. Her kan du se officielle video’er…

Danefædag 2017 1.del

Danefædag 2017 2. del

Her er nogle billeder fra National Museum

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