Foraging for Food and Fun

And when the woods and hills around Zagreb are lush and green, people are hiking. Preferably not just hiking, but also picking something. Yes, we do love foraging, which gives added value to your day in the great outdoors. There are plenty of fruits to forage, depending on the season. So check out the local foraging calendar and head into the woods prepared.

"Even a weed like goosefoot can be used in the kitchen, and hipster chefs know it." Image credit: Taste of Croatia

The most popular locations for a nice hike or family picnic are nature parks like Medvednica Mountain or Žumberak and Samobor Hills. But as they might get crowded and well-trodden, many people also have some hidden places of their own not too far from the city, especially if they own a weekend house. One of the first edible plants to usher the foraging season is the wild asparagus. Around Easter, markets are full of fresh bunches from Istria and Dalmatia, although you can find nice examples, maybe a bit smaller, around Zagreb, too. Their strong, bitter taste is not for everyone’s taste, but once you get used to it, you’ll appreciate an omelette, risotto, creamy soup or a salad made with the plain looking wild asparagus.

"If a nettle stings you, get revenge by cooking it." Image credit: Taste of Croatia

Speaking of strong and bitter plants, the season of nettle starts around the same time. Many people stay away from the nettle because it stings and doesn’t appear very appetizing, but it’s a very useful and nutrient-rich little plant. Forget the dried nettle leaf you can buy in pharmacies for making tea, the fresh nettle is excellent in thick soups, risottos, with scrambled eggs, as stuffing in pasta or strudels. Just don’t forget to wear gloves while handling it. To stay in the realm of wild greens, we continue on to the young dandelion, whose leaves are very versatile and can be used similar as young spinach leaves. I enjoy it raw, as part of a healthy spring salad with potatoes, hard-boiled eggs and various greens. The flowers are picked in spring, and they can be used for making jam, cordial or… booze.

"Elderflower cordial is the essential homemade refreshment in continental Croatia." Image credit: Taste of Croatia

Still in the early spring, forest floors around Zagreb start to emit a strong smell – a sure sign of ramsons or wild garlic. Used a lot like the greens that we have already mentioned, it’s also very popular in the form of a pesto. Your breath will maybe suffer, but wild garlic does wonders for your health. In May, the elderflower is in full bloom and the foragers are out there for the white flowers. They are used for homemade cordial, the favourite non-alcoholic drink for many generations of Croats, but also a useful ingredient in refreshing summer cocktails.

"You’ll know it when you smell it – wild garlic is very widely foraged and used." Image credit: Taste of Croatia

At the same time, in May, the first wild berries start to appear. Wild strawberries are a real trophy. They are scarce, small, fragrant and irresistible. It takes hundreds of them to fill a small jar. No wonder those jars will be among the most expensive items on farmers markets. Wild raspberries and blackberries are more common and easier to find. Preserve them in jams or liqueurs, or knock yourselves out with fruity seasonal desserts. Late in the summer you can find wild rose hips, which usually end up in tea or marmalade.

"Wild strawberries are among the sweetest, most delicate and precious things to be found growing in nature." Image credit: Taste of Croatia

As the autumn arrives, mushroom hunters rub their hands. Various mushrooms can be found throughout the year, but the autumn is typically viewed as the peak season, especially if there’s lots of rain. Porcini mushrooms (boletus) are the most common, known as “forest treasure” or “forest meat”. Less known but appreciated among aficionados, chanterelles, black chanterelles, Caesar’s and parasol mushrooms shouldn’t be ignored. Of course, in case of mushrooms, the foraging should be left to experts. And finally, the last before the winter comes – wild chestnuts. If you’re not too late, you can fill your baskets with kilos of this popular forest treat. Our local variety is smaller than the famous marrons from some other regions, but they work just as fine when roasted or turned into a purée. Not to mention stuffing a roast goose.

"Unlike the ones growing in city parks, wild chestnuts are edible and crucial part of our autumn menu."
Image credit: Taste of Croatia

Zagreb is lucky to have a lot of (yet) unspoiled nature around it so there’s always something to be found for watchful foragers. Apart from the pleasure of a good hunt, there’s a special sense of pride in the meal you prepare with fruits you found and gathered by yourself. Let’s put to use those hunter-gatherer genes of ours, spring is near!

"If the season is favourable, forests bestow tons of beautiful porcini mushrooms upon us." 
Image credit: Taste of Croatia

Header image credit: Taste of Croatia

Author: Taste of Croatia / Morana Zibar