Over two thirds of Finland is covered by forests. Vast forests and pure environment provides excellent setting for foraging and tasting the delicacies that nature provides us with. Actually this is one the real specialties in Finland – from yearly spring to late autumn there´s always something to collect and pick; edible herbs/plants, berries or mushrooms. By preserving them, it´s possible to enjoy the summery flavors all year round; bilberryjam made from self-picked berries is a real treat during the times of mid-winter. And remember, you don´t have to worry about mites, air pollution, pesticides or fertilizers. We still have vast forests and everyman´s rights ensure that everyone can wander out in the wild and feast on these special treats full of flavor, scent, color and natural combination of nutrients.
And it´s not just the inanimate nature; the thousands of lakes and ponds we have are full of fish and our forests provide a habitat for wild game. Seasons and licenses are being regulated and there´s a whole lot of state-owned land so hunting and fishing is sustainable but also fairly easy to organize and thereby enjoyable also for persons who come from abroad. Fish and game are important parts of local culture, lifestyle and cuisine and therefore they are closely related to the business and values of Hossa Travel.
Concerning herb, berry and mushroom hunting, the season starts with edible plants and herbs starting their growing season, continues with several berry plants ripening their delicious and healthy fruits and ends up with huge variation of mushrooms popping up from the ground. But of course, exception proves the rule; it´s possible to go and pick mushrooms early during the spring as it is possible to collect herbs for tea or spice ingredients later during the summertime. Picking berries or mushrooms, using them as part of your daily meal and just observing nature and having a picnic by the fire is a really nice way to spent a summery day.
These pure natural products are picked, collected and preserved in different ways so no matter what the season, you´ll get to enjoy these rare flavors not found in too many places in the world. In general, all the food that is served as part of our daily programs and longer excursions we try to base on local and sustainable production, also taking ethical questions into account as much as possible.
From late May till the end of October it´s foraging time in Hossa and that´s when we head outside to find some wild foods!