From blueberries and raspberries to açaí berries, goji berries and redcurrants, berries are enjoyed fresh and used in desserts, jams, syrups, drinks and savoury dishes. Their balance of sweetness and acidity makes them adaptable ingredients for both home cooking and professional kitchens.
This issue examines the cultivation, harvesting and culinary uses of berries, together with the natural pigments and antioxidants that contribute to their reputation as nutrient-rich foods. It also considers the relationship between berries and the growing interest in health, longevity and “well-ageing.”
The magazine further explores the prominence of wild and locally grown berries within Nordic food culture. Through the New Nordic Food movement, seasonal berries have become emblematic of an approach that values regional landscapes, responsible sourcing and ingredients gathered at their natural peak.
Presented through photography, interviews and documentary-style editorial storytelling, this English-language edition offers a wide-ranging exploration of berries as ingredients, agricultural products and symbols of seasonal food culture.
