May is the season for wild food
Entire meals from wild ingredients
Sami Tallberg uses wild food not just for decoration but also as actual food that you can eat.
“You can do anything with wild herbs! They work in salads, as side dishes, as spices and even as main dishes. You can construct an entire menu around them,” Sami says.
“Seasonal food is very topical right now. It makes sense to live in the moment and enjoy the ingredients when they are naturally available.”
Most mushroom fans hunt for morels [gyromitra esculenta] in May, but Sami Tallberg has another favourite springtime fungus.
“The St. George’s mushroom [calocybe gambosa] is like a spring champignon. It has a very refined flavour and is popular in Central Europe.”
Sami’s favourite fish at this time of the year is perch, which he serves with morels, deep-fried nettles or butter sauce made from birch sap.
