Bjørn Madsen is the head chef at ARoS Food Hall, believes in buying local, has two kids under 10, and learned the art of pickling through his Grandmother’s recipe cards. Meet him and the ARoS Food Hall here.
1) Wild Black Berries
Everyone knows black berries and has an idea of what black berries taste like. But wild black berries in comparison to the ones you buy from the store – there’s simply no comparison. The taste is more intense, there’s bitterer and more sour tones that come through. But the real fun happens when you dry or pickle them. That’s when the purity of the black berry really shines bright.
2) Beach Mustard
This is a plant that’s best described by just tasting it. Once this hits your taste buds, it’s easy to taste the mustard. This is a plant that grows straight out of the sand and sprouts the little purple flowers – you know summer is coming to an end when the purple flowers start to sprout.
3) Rose Petals
Skip the dozen roses for your honey and consider eating them. We do three things with rose petals: we dry them, we pickle them, and we make a sort of syrup with them that we use in place of vinegar. Not to mention, if you’re a nerd about plating, the color they bring to a plated dish is amazing.
An essential in Nordic cooking. Otherwise known as sea asparagus, these spiky, light green plants grow in different varieties, but the most edible are the ones from the West Coast of Denmark on a little island called Rømø. They taste like the sea, as they primarily grow in salt marshes.
Nothing better than dried moss. It offers this really clean, crisp element to the food it’s paired with. This is an easy pairing for mushrooms, as well as wild animals. It’s deer season here in Denmark, after all, and this is the perfect edible garnish to accompany it.
6) Chanterelle Mushrooms
These are the diamonds in the mushroom family, in large part because it’s one of the first mushrooms to come up in the summer. But it’s the simplicity in these mushrooms that’s the beauty in them. You don’t have to cook them for half an hour for their flavor to come alive. Rather, just straight to the pan with some butter and then you‘re good to go.