Anita at Gästis

At Gästis, Anita invites you to a culinary experience where tradition meets the seasons. As summer blossoms in Skåne, the first early harvests quickly find their way into the kitchen—tender nettles, wild garlic, and other greens that spark both inspiration and creativity. Anita loves to make the most of what nature has to offer, and a simple yet surprisingly delicious way to enjoy summer nettles is to make crispy nettle chips.

Anita's Crispy Nettle Chips

When the nettles start to sprout, it’s time to make the most of them—especially the tender tips. Here’s a simple recipe that brings out the nettle’s delicate flavor. Tip: Wear gloves when picking nettles to avoid getting stung!

INGREDIENTS

Fresh nettles
1–2 tbsp olive oil
0.5 tsp salt (preferably flaked salt)

HOW TO DO IT:

Preheat the oven to 175 degrees.
Rinse the nettles thoroughly and trim off the tough stems so that you’re only using the leaves or tips.
Place the nettles in a bowl and drizzle with a little oil and salt. Stir to coat all the leaves with oil.

Spread the nettles on a baking sheet lined with parchment paper, making sure they’re evenly distributed.
Bake in the middle of the oven for 10–15 minutes, or until the leaves are dry and crispy. Be sure to keep an eye on them toward the end so they don’t burn—ovens vary.

Let the chips cool completely before eating them—that way, they'll be extra crispy.
Store in a dry place.

Try more early vegetables

Wild Garlic Feast with Ludvigslunds Skafferi

When early summer arrives, the green, garlic-scented wild garlic spreads across the fields, and Anette harvests it along with other wild plants. Everything is carefully processed by hand—just pure flavors and lots of love. The result is exciting pickles, herb salt, pesto, jams, fruit juice, and much more. In the old pigsty, which serves as Ludvigslund’s pantry.

Pickled wild garlic buds

Once wild garlic has started to bloom, don’t miss out on the buds and flowers—they’re just as tasty as the leaves and can be used both fresh and cooked. They’re great sprinkled over salads or lightly sautéed, but also excellent for pickling. Here, Anette from Ludigslund shares her recipe for pickled wild garlic buds—the recipe that won silver at the 2024 Swedish Culinary Arts Championship. Pickled wild garlic buds are a delicious condiment that keeps well and pairs well with sandwiches, salads, fish, and meat. 

INGREDIENTS

1 generous handful of wild garlic buds (the stems can be left on)
1 dl vinegar, 12%
2 dl sugar
3 dl water
½ teaspoon salt
Optional seasonings: fresh chili, pink peppercorns, or mustard seeds

HOW TO DO IT:

Combine the vinegar, sugar, water, and salt in a saucepan and bring to a boil. Let cool.

Place the rinsed wild garlic buds in a thoroughly cleaned jar. If you like, you can layer the buds with chili peppers, pink peppercorns, or mustard seeds.

Pour the cooled liquid over the buds and put the lid on.

Store in the refrigerator. Let it sit for at least a couple of days—preferably longer for more flavor.

Uses: Delicious on sandwiches, in salads, with fish or meat, or as a tangy side dish.

Skåne-style chimichurri with wild garlic and wild chard

Becoming friends with your enemy—it’s actually possible, at least in the garden. Ground elder is a weed that many people struggle with, but it’s great for cooking. Here, it’s mixed with wild garlic and parsley to make a Skåne-style chimichurri—a herb-forward, flavorful sauce with a hint of heat, perfect for grilled meat, chicken, or vegetables. 

INGREDIENTS

2 dl finely chopped mixture of wild chives, parsley, and wild garlic (equal parts)
1.5 dl cold-pressed canola oil
3 tbsp white wine vinegar
1 finely chopped red chili (Spanish pepper)
1 tsp salt
Freshly ground black pepper

HOW TO DO IT:

Put all the ingredients in a bowl and stir them together.

Taste it—do you want more salt, acidity, or heat? Adjust to your liking.

Feel free to let it sit for a while so the flavors have time to develop.

Uses: Delicious as a sauce for grilled foods, as a marinade, or drizzled over roasted vegetables and salads.

Try more early vegetables