Nordic superfood
Pure goodness
According to studies, plants that grow in northern latitudes are particularly rich in health-promoting ingredients. The long, harsh winters and endless hours of sunshine in the summer months make these plants true Nordic superfoods.
Did you know that 75% of Finland is covered by forest? The unpolluted, clean air makes Finnish forests a thriving breeding ground for wild berries, herbs and mushrooms. There are 50 different types of berries in Finnish forests. And although Finns are keen berry pickers, we still only manage to harvest 10% of the annual yield.
Berries are superfood as they are naturally packed with vitamins, flavonoids, minerals and dietary fibre.
Vitamin C is the best-known antioxidant in berries. It protects the body from harmful oxidation, prevents fatigue and improves the absorption of calcium and iron.
Vitamin C is also necessary for the formation of collagen, supports material of the cells and basically helps your skin looking the best it can.
Supplementing your diet with mushrooms is also a good way to get more fiber and vitamins. Mushrooms provide you with vitamins B and D and are therefore also a good choice for vegetarians and vegans.
Wild berries are also a good source of vitamin E. Vitamin E is a fat-soluble vitamin that acts as an antioxidant in the body and protects cells from the damaging effects of free radicals produced during metabolism. Vitamin E in the diet is also essential for maintaining healthy hair, skin and nails.
Vitamin K is also found in berries. Vitamin K is also a fat-soluble vitamin that promotes normal blood clotting and helps to maintain healthy bones. Another important vitamin contained in berries is vitamin A. This vitamin helps to strengthen the skin’s protective barrier, helping to reduce the signs of wrinkles and fine lines.
Aside from vitamins, berries and mushrooms also contain minerals and trace elements like potassium, calcium, iron, magnesium, zinc, selenium, and manganese.
So, there is really no reason why we should not include them in our everyday diet.
The berries
Cranberry (Vaccinium oxycoccus)
Cranberries grow wild in the Finnish swamps. The berries are harvested in the fall, and the best harvest is usually after the first frost. Cranberries are rich in vitamin C, fiber and the essential mineral manganese as well as organic acids (citric acid, benzoic acid and chlorogenic acid) and flavonoids. They are valued as antioxidants and therefore have a positive effect on the digestive system. Many people are familiar with cranberry juice, but dried cranberries have the same distinct sweet and sour taste.
The berries are also very low in calories, making them ideal for detoxification and weight loss. Eating cranberries can also lower bad cholesterol levels, lower blood pressure and reduce the risk of cardiovascular disease. The health benefits of cranberries have been known for a long time!
Rose-Hip (Rosa canina)
Rosehips are usually red-orange in color, but there are also darker varieties. Rosehips usually grow after flowering and the petals have fallen, i.e. normally from August to September. Rosehips contain a lot of vitamin C, which is important for the formation of collagen. In addition, the red-orange color of the rosehip is known as beta-carotene, which promotes skin and eye health. The pure nordic rosehip is a cultivated berry.
Blueberry (Vaccinium myrtillus)
Blueberries grow wild in the forest, mostly in pine forests on small bushes close to the ground. They can be picked from July to September. They have a deep blue color, and once you’ve eaten them, it doesn’t go unnoticed because they stain your mouth, but don’t worry, it’s not permanent. The taste is sweet and perfectly tart at the same time. Blueberries are rich in antioxidants, which can protect the skin from damage and promote skin healing. The antioxidants in blueberries also help with muscle recovery after exercise.
Cloudberry (Rubus chamaemorus)
Cloudberries, also known as “Arctic gold”, are one of the rarest and most sought-after berries in the world. They are a delicacy and in some seasons demand exceeds supply, driving up the price. They look similar to raspberries, but have a more yellowish-orange hue. Cloudberries grow in the wild in the north of Finland, Sweden and Norway. They can be found in the wild, semi-natural swamps. The season for picking cloudberries is from July to the end of August. The taste is slightly sweet, but also tart. Cloudberries not only contain vitamin C, but are also rich in vitamin E, a powerful antioxidant that protects the skin’s collagen from harmful free radicals. This keeps the skin moist and healthy.
Lingonberry (Vaccinium vitis-idaea)
Lingonberries are very similar to cranberries and grow wild in the Finnish pine forests. The berries are harvested from the end of August to the end of September. Lingonberries taste sour and bitter, but also sweet. They have a high fiber content, which is beneficial for healthy digestion. Cranberries are also high in potassium compared to sodium, which is why they are beneficial in the diet of people with high blood pressure. Due to their high benzoic acid content, cranberries are helpful in maintaining a healthy pH balance in the body.
Sea buckthorn (Hippophae rhamnoides)
Sea buckthorn berries are rich in fiber and vitamins as well as potassium, copper and manganese. They contain the same amount of vitamin C as ten oranges! Sea buckthorn seeds contain omega fatty acids, which are also known as the main component of the very healthy sea buckthorn oil, which is important for maintaining the elasticity of the skin. The berries’ high vitamin C content also helps the body to produce collagen, which we need to keep our skin looking firm and radiant. Fresh sea buckthorn berries have a very original taste, which can be very sour, fruity and also slightly sweet. Sea buckthorn berries are harvested in the fall. Sea buckthorn can easily be described as a super berry, as it contains many times the energy of any other berry!
Black currant (Ribes nigrum)
Blackcurrants contain many vitamins, the most important of which is vitamin C. Blackcurrants contain four times as much vitamin C as oranges and twice as many antioxidants as blueberries. The benefits of vitamin C are manifold. The body uses vitamin C to metabolize proteins and form collagen, which is essential for skin care and skin aging. They also contain anthocyanins, which can strengthen the immune system. Blackcurrants have a strong and spicy flavor. They are harvested at the height of summer. Pure Nordic blackcurrant is not a wild berry. It is grown exclusively using organic methods in Finland.
The herbs
Birch Leaves (Petula Pendula)
The birch is the national tree of Finland. It is strong, adaptable and beautiful. The leaves, bark and buds of the tree are used to make medicine. The intoxicatingly fragrant leaves are suitable for tea, as a spice, for a relaxing foot bath or as a fragrance in sauna water. Birch leaves are rich in vitamin C, vitamins B2 and B3, phenols and nourishing oils. The leaves also have an anti-inflammatory and antibacterial effect and are therefore known for their medicinal use. Birch leaf is a mild herb, but is only recommended for oral use. Please note that birch leaves are not recommended for internal use by diabetics, as they can quickly lower blood sugar levels.
Spruce Shoot Powder (Picea abies)
The young shoots of a spruce tree are called spruce shoots. The best time to collect spruce shoots is when they are still pale and soft and about 2-3 centimeters in size. They can be collected in May-June. They have a crisp, fresh taste and the wonderful aroma gives you the feeling of being in the middle of the Finnish forest. They are also very nutritious and are one of the Finnish superfoods. They are rich in minerals, vitamins A and C and antioxidants. The use of spruce has been known for thousands of years. In the past, eating spruce shoots prevented vitamin C deficiency.
Rose Root (Rhodiola rosea)
Roseroot is a very invigorating and refreshing Nordic herb. It is known as the ginseng of the north. Legend has it that the Vikings used roseroot to increase strength and stamina on their military campaigns. Nowadays, dried roots and extracts are used to increase concentration and cognitive abilities. Roseroot is an adaptogenic herb. Adaptogens are plants and mushrooms that can help the body to cope better with stress, anxiety and fatigue and improve general well-being. Adaptogens rebalance your body by managing both physical and mental stressors.
Roseroot has a mild taste but a strong aroma. Like almost any herb, roseroot should be used seasonally. Continued long-term use is likely to weaken the effects or make the body immune to the stimulating effects. As with all foods, prolonged consumption can trigger an allergy to the product. Therefore, it is always a good idea to rotate herbs throughout the year.
Angelica (Angelica Archangelica)
The botanical name Angelica archangelica comes from the word angel. The name refers to an angel who, according to legend, appeared to a monk in a dream and revealed to him that the plant could cure the plague. The plant grows wild in the northern parts of the world.
The root, seeds, leaves and fruits have been used in Nordic folk medicine since time immemorial. Angelica can provide relief for heartburn, stomach upset, loss of appetite and sleep problems. This herb can be brewed into a tea or used to flavor fish and egg dishes.
Nettle (Urtica dioica)
Nettle has been used for hundreds of years to treat eczema, arthritis, gout and anemia. The botanical name Urtica dioica is derived from the Latin word uro, which means “to burn”.
The leaves can cause a temporary burning sensation when touched. However, once dried or cooked, stinging nettle is safe to eat.
Stinging nettle is a real superfood, as it is rich in vitamins C, A and K as well as several B vitamins. It also contains minerals such as calcium, iron, magnesium and potassium. Nettle also contains essential amino acids, which are important for the body to build proteins, hormones and neurotransmitters. Nettle is a natural diuretic.
This means that it can help the body to excrete excess salt and water.
Nettle powder is ideal for green smoothies or as an addition to soups, stews or even in pancake batter. It has a spinach-like flavor.
The mushrooms
Chaga (Inonotus obliquus)
Chaga mushroom is a fungus that grows primarily on birch trees in cold climates. It has been used for centuries for medicinal purposes. It looks like a piece of burnt wood and is rich in antioxidants. The chaga pieces should be boiled in water to make tea. The taste of Chaga tea is quite mild, hence the strong coffee-like color, with a slightly nutty aroma.the taste of Chaga tea is quite mild, hence the strong coffee-like color, with a slightly nutty aroma. There are numerous studies on the anti-inflammatory effects of chaga. As with all wild superfoods, you should talk to your doctor before consuming chaga if you are taking prescription medication or are pregnant.
Chanterelles (Cantharellus cibarius)
The forest gold as it is mostly known. Chanterelles grow wild in the forest and usually in the same spot year after year. The best growing areas are usually a well-kept secret. There is a story about a Finnish woman who broke her leg while picking mushrooms. Instead of calling for help and revealing “her” chanterelle spot, she crawled out of the forest and only then called for help. And who can blame her: chanterelles have a buttery taste that makes your mouth water. It is a very popular edible mushroom. Its buttery taste makes the tongue watery. It goes well with pretty much any dish, whether meat, fish or vegetable dishes. Or simply fried in butter on a crispy piece of toast. Chanterelles are low in calories and contain vitamins D, A, E and C, as well as antioxidants, minerals and fiber. The chanterelle season in Finland starts at the end of June and lasts until late fall.
Funnel Chanterelles (Craterellus tubaeformis)
The Funnel Chanterelle is a very popular mushroom in Scandinavia. It is ideal for pasta, risotto, sauces, soups and pies. The mushroom is ideal for drying as it retains its delicious taste and consistency. Like the yellow chanterelle, the trumpet chanterelle is also low in calories and contains vitamins D, A, E and C as well as antioxidants, minerals and fiber. They emerge in the fall and are usually hidden under fallen leaves and therefore quite hard to spot, but once you find one, you can usually find more.
Cereal
Oats (Avena sativa)
Finnish oats grow under the midnight sun. Finnish oats are world class due to the optimal growing conditions. The cold Finnish winters and long bright summers make it a pure and healthy choice for you. The northern conditions make Finnish oats not only purer, but also paler and larger. Oats are naturally gluten-free.
Finnish oast are also used in the Sea-buckthorn and Blueberry Granola.
Drying method
The Art of drying
Drying food as a form of preservation has been used for centuries. And it’s brilliant!
It preserves the vitamins, intensifies the flavor and makes the product last longer.
The pure nordic berries, herbs and mushrooms are air-dried or freeze-dried depending on a number of factors (thickness of the skin, quantity of seeds, etc.).
Drying process
Freeze drying
All the water is removed from the raw material by applying an extremely cold temperature of below -50°C, which also makes the raw material very light. At this low temperature, the water is converted directly from ice to water vapor.
This method is also known as sublimation.
Freeze-drying is comparable to drying sheets outdoors in the freezing cold, as was common in the past. At sub-zero temperatures, the moisture evaporates from the sheets and they dry out.
Even if -50°C frost sounds very harsh, freeze-drying is a very gentle drying method that preserves the nutrients, aroma, color and smell of the raw material.
Freeze-drying berries takes between 2 and 3 days, depending on the type of berry.
This technique is used when drying blueberries / and lingonberries.
Air drying
Traditional air drying also removes water, but by using heat. The heat is kept below 40 degrees Celsius in order to preserve nutrients and vitamins. Air-drying also takes 5-7 days, depending on the raw material.
This technique is used when drying Sea buckthorn, Cranberries, Black-currant, Cloudberries, Crowberries, mushrooms and herbs.