Swedish chef Johan Björkman dries, ferments, pickles, mixes salt with herbs and flavors oil and vinegar. His book contains more than 100 recipes, from lingonberry powder and spruce shoot capers to classic pickled beetroot and fermented rhubarb. Björkman tells how to properly dry and pickle, make vinegar and oil, mix zucchini with mint, and carrots with elderberry. And he shares recipes for dishes that can be prepared from what grows in the forest and in the garden. Having mastered traditional canning methods, you will create a real Scandinavian pantry - with many tasty and fragrant supplies.