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A tool by VILD MAD that will help you explore and eat the Danish landscape
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- Landscapes
- 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
- Encyclopedia
- VILD MAD-films
- Landscapes
- 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
- Encyclopedia
- VILD MAD-films
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