Vildväxt

Upcoming dates

Jun 1 5:30 PM-7:30 PM

Wild Plant WalkSågudden, 671 32 Arvika

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Jun 2 5:30 PM-7:30 PM

Wild Plant WalkGöteborg, Västra Götalands län

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Jun 3 5:30 PM-7:30 PM

Wild Plant WalkGöteborg, Västra Götalands län

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Sep 19 9:30 AM - Sep 20 3:30 PM

Weekend course in edible mushrooms at Långbro GårdLångbro, 153 96 Mölnbo

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Sep 26 9:30 AM - Sep 27 2:00 PM

Fermentation weekend bubbles and bacteria at Långbro GårdLångbro, 153 96 Mölnbo

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Explore our offerings

Wild Plant Walk

This hike is for anyone who wants to learn how to take advantage of nature's wild, plant resources. On this excursion we feel, smell and taste the wild pantry. We learn which plants can be eaten, their medicinal effects and different ways to use them. We also review how we harvest sustainably and toxic species of weevils. Gather knowledge to be able to go out and pick a salad of weeds in a park, a healing herbal tea from a meadow, pesto of green leaves or herbal salt of wild finds. Learn to find nutritious and free food around the house knot. I want to inspire how rewarding it is to pick and refine your own food and how much fun we can have when we get to dive deep into the wonders of nature. Dates & Locations May 19 — Hellasgården, Stockholm 🇸🇪 May 20 — Hellasgården, Stockholm 🇬🇧 June 1 — Viksholmen, Arvika 🇸🇪 June 2 — Slottskogen, Gothenburg 🇸🇪 June 3 — Slottskogen, Gothenburg 🇬🇧

From SEK 495

Weekend course in edible mushrooms at Långbro Gård

with Sofia from Wildplant and Suvi from Sporesong * 10% discount with code: SPONGE (until July 25)* Welcome to a weekend filled with forest, knowledge and the fascinating world of mushrooms. During two days we immerse ourselves in mushrooms with a focus on species knowledge, picking and how to make use of the forest pantry. This is a practical and inspiring course for those who want to learn how to recognize, pick and refine mushrooms. No prior knowledge is required, the course is suitable for both beginners and those who want to deepen their knowledge. All that is needed is curiosity and desire to learn. What you get to experience During the weekend we will guide you through the world of mushrooms where we combine theory with practical moments out in the woods. You will learn about food fungi, poison fungi and confusion risks as well as how to pick sustainably. Day 1 Species Knowledge and Forest Excursion We start with the basics of mushroom knowledge, where you will learn to recognize common food mushrooms and their distinguishing features. We go through the parts and kinship of the fungus, and during the day we head out into the woods to pick together and practice species determination in the field. Day 2 History and Refinement We delve into how mushrooms have been seen historically in Sweden, as well as myths and stories connected with mushrooms. You will learn different ways to take advantage of the mushrooms, such as drying, pickling and cooking. We also try to make our own fermentation to take home. Both days there is a lunch with mushrooms in focus where you get to taste different mushrooms and get inspired to new ways of cooking them. About the Course Leaders Sofia from Wild Plant is a trained self-keeper, mushroom consultant and nature guide with a strong grounding in the wild edible pantry. As a folk educator and fermentation enthusiast, knowledge of nature's raw materials is woven together with living food crafts. With a special interest in plants, fungi and living food, the processes from nature to the finished product are explored, where taste, curiosity and creativity are at the center. Suvi from Sporesong is a trained mushroom consultant and guides in the world of mushrooms through courses, excursions and in-depth hikes. With a great commitment to species knowledge and nature experiences, knowledge is shared about the diversity of fungi, ecology and how they can be used in the kitchen. The focus is on creating security in speciation and arousing curiosity for life in the forest. Take the opportunity during a weekend to gain the knowledge, tools and confidence to venture out into the mushroom forest and fill the basket with what nature has to offer. We look forward to discovering together 🌿🍄

From SEK 3,300

Fermentation weekend bubbles and bacteria at Långbro Gård

with Sofia from Wild Plant and Hannah from Living Pantry * 10% discount with code: BUBBLES (until July 31)* Welcome to a weekend filled with bubbles, flavor and microbial magic. For two days we immerse ourselves in fermentation with a focus on fermenting vegetables, drinks and sauces. This is a practical and inspiring course for those who want to learn how to preserve, refine and transform raw materials into something vibrant and flavorful. No prior knowledge is required, the course is suitable for both beginners and those who want to deepen their knowledge. All that is needed is curiosity and desire to create. What You Get to Experience During the weekend, we will guide you through several different fermentation techniques where bacteria are the focus and create acidity, depth and durability. Day 1 Vegetables and Sauces We start with the basics of lactic acid fermentation and work with seasonal vegetables. You are allowed to create your own fermentations such as sauerkraut, kimchi and other vegetables. In the afternoon, we explore sauces and deeper flavors. You get to try making fermented ajvar, tomato salsa and chili sauce. Day 2 Bubbling Drinks and Starter Cultures We focus on live drinks and how to build your own cultures at home. You get to work with kombucha, water kefir, gingerbug and berry kvass. We go through both the first and second fermentation and how to continue the process in your own kitchen. About the Course Leaders Sofia from Wild Plant is a trained self-keeper, mushroom consultant and nature guide with a strong grounding in the wild edible pantry. As a folk educator and fermentation enthusiast, knowledge of nature's raw materials is woven together with living food crafts. With a special interest in plants, algae and living food, the processes from nature to the finished product are explored, where taste, curiosity and creativity are at the center. Hannah from the Living Pantry is a grower, fermentation nerd and 'community builder'. With a strong commitment to the processes between soil and table, both the practical and the systematic in the way of food are explored. A deep interest in bacteria and fungi is reflected in living creations in the kitchen and in the desire to share knowledge and build community around fermentation. Take the opportunity to gain in one weekend the knowledge, tools and confidence to start fermenting at home and fill your kitchen with vivid flavors. We look forward to creating together

From SEK 3,300

All-Inclusive Mushroom Weekend at Earthbound Ecovillage in Småland

with Sofia from Wild Plant and Suvi from Sporesong Welcome to a weekend immersed in forest, knowledge, and the fascinating world of mushrooms. From Friday evening to Sunday around lunchtime, we explore fungi with a focus on identification, foraging, and how to turn your harvest into delicious, nourishing food. The course takes place at Earthbound Ecovillage in the forests of Småland, surrounded by mixed woodland and rich fungal habitats that provide ideal conditions for learning in the field. The setting is calm and secluded, allowing you to fully focus on the experience while staying close to nature. ✨ Limited Early Booking Perks Reserve your spot before August 5 with code EARLYBIRD for 10% off. The first five participants to sign up will also get a curated sample pack featuring five different dried mushrooms (20 g of each), foraged, dried, and prepared by Sofia from Wild Plant and Suvi from Sporsong. Earthbound offers simple, comfortable accommodation with cozy indoor spaces, a shared kitchen for our cooking sessions, and options ranging from rooms to glamping tents placed among the trees. There will also be time to unwind, including relaxing in the hot tub. This is a hands-on and inspiring course for anyone who wants to learn how to recognize, forage, and cook with wild mushrooms. No prior experience is needed. The course is suitable for both beginners and those looking to deepen their knowledge. All that's required is curiosity and a willingness to explore. What you will experience På, vi, i. You will learn about edible and poisonous species, look-alikes, and how to forage responsibly and sustainably. A central part of the weekend is cooking together. Utilizing the mushrooms we find, we explore different ways of preparing and preserving them through hands-on practice in the kitchen. Friday evening Arrival and introduction We gather in the evening to settle in, meet each other, and get an introduction to the weekend. A shared dinner sets the tone for the days ahead. Saturday Mushroom foraging and cooking Vi,. We cover mushroom anatomy and families before heading out into the forest to forage together and practice identification in the field. Poštano, we revert to the kitchen to cook together using our harvest and explore different ways of preparing and preserving mushrooms, including drying, pickling, and fermentation. Sunday History, Myths and Preservation We dive into the cultural history of mushrooms in Sweden, exploring myths, traditions, and how mushrooms have been perceived over time. We continue working hands-on with preservation methods and deepen both practical skills and confidence before closing the weekend around lunchtime. På,. About the course leaders Sofia from Wild Plant is a trained self-sufficiency practitioner, mushroom consultant, and nature guide with a deep connection to the wild edible pantry. As an educator and fermentation enthusiast, knowledge of wild ingredients is woven together with living food practices. With a special interest in plants, fungi, and fermentation, the journey from nature to finished dish is explored through flavor, curiosity, and creativity. Suvi from Sporesong is a trained mushroom consultant who guides others into the world of fungi through courses, foraging walks, and immersive experiences in nature. With a strong passion for species identification and ecology, knowledge is shared in a way that builds confidence and deepens the connection to the forest and its diversity. Take the opportunity to spend a weekend gaining knowledge, tools, and confidence to head out into the forest and fill your basket with what nature has to offer. We look forward to exploring together 🌿🍄

From SEK 3,500

All-Inclusive Fermentation Weekend at Earthbound Ecovillage in Småland

All-Inclusive Fermentation Weekend at Earthbound Ecovillage in Småland Welcome to a weekend filled with bubbles, flavor, and microbial magic. From Friday evening to Sunday around lunchtime, we will dive into the fascinating world of fermentation with a focus on vegetables, sauces and drinks. A weekend takes place at Earthbound Ecovillage in the forests of Småland, surrounded by nature and a peaceful environment that invites creativity, learning, and connection. ✨ Limited Early Booking Perks Reserve your spot before August 5 with code EARLYBIRD for 10% off. The first five participants to sign up will also get a handcrafted fermented product made by Sofia from Wild Plant and Hannah from Living Pantry. Earthbound offers simple and comfortable accommodation with cozy indoor spaces, a shared kitchen for our practical sessions, and options ranging from rooms to glamping tents placed among the trees. There will also be time to relax, unwind, and enjoy the surroundings, including the hot tub. This is a hands-on and inspiring course for anyone who wants to learn how to preserve, transform, and create living foods full of flavor and nourishment. No previous experience is needed. The course is suitable for both beginners and those looking to deepen their knowledge. All that's required is curiosity and a willingness to explore. What you will experience Per semana de semana, we will guide you through several different fermentation techniques where bacteria, yeasts, and living cultures create acidity, depth, and preservation. Teoria je combinada s praktična naučna u kuća i toščnice. Friday evening Arrival and introduction We gather in the evening to settle in, meet each other, and get an introduction to the weekend. A shared dinner of organic and locally grown produce sets the tone for the days ahead. Saturday: Lacto-Fermented Vegetables and Sauces We begin with the foundations of lactic acid fermentation and work with seasonal vegetables. You will create your own ferments such as sauerkraut, kimchi, and other vegetable ferments while learning the principles behind successful fermentation. Piştî roja, em ê li ser piçûk û fêr bigerin. Together we will make fermented ajvar, tomato salsa, and chili sauces while discussing balance, creativity, and flavor development. Sunday: Bubbling drinks and starter cultures The second day focuses on living drinks and how to build and maintain cultures at home. You will work with kombucha, water kefir, ginger bug, and berry kvass. We will go through both the first and second fermentation and how to continue the process in your own kitchen. Before rounding off the weekend around lunchtime, we will deepen practical skills, troubleshooting, and confidence to continue fermenting independently at home. På a a. About the course leaders Sofia from Wild Plant is a trained self-sufficiency practitioner, mushroom consultant, and nature guide with a deep connection to the wild edible pantry. As an educator and fermentation enthusiast, knowledge of wild ingredients is woven together with living food practices. With a special interest in plants, seaweeds, and living foods, the journey from nature to finished product is explored through flavor, curiosity, and creativity. Hannah from Living Pantry is a grower, fermentation-nerd, and community builder with a strong passion for the processes between soil and table. Both the practical and systemic aspects of food are explored through a deep interest in bacteria, fungi, and living cultures. Fermentation becomes a way of creating connection, sharing knowledge, and building community around living food traditions. Take the opportunity to spend a weekend gaining knowledge, tools, and confidence to begin fermenting at home and fill your kitchen with living flavors. We look forward to creating together 🌿

From SEK 3,500

Fermentation weekend mushrooms and umami at Långbro Gård

with Sofia from Wild Plant and Hannah from Living Pantry * 10% discount with code: KOJI (until July 31)* Welcome to a weekend in deep flavors and umami in its most vivid form. For two days, we explore the world of mold cultures with a focus on koji, miso, soy and tempeh. This is a practical and inspiring course for those who want to understand how microorganisms create umami, refine raw materials and build complex flavors over time. We work with local and Nordic ingredients and explore how traditional fermentation techniques from Japan and Indonesia can be adapted to raw materials grown and grown here. No prior knowledge is required, the course is suitable for both beginners and those who want to deepen their knowledge. All that is needed is curiosity and desire to create. What you get to experience Over the weekend, we'll guide you through how mold cultures shape taste, texture and nutrition in food. We work with traditional fermentation techniques where koji is used as the basis for miso and soy. We also explore Rhizopus culture which is the foundation in the process of creating tempeh. DAY 1 KOJI AND UMAMI We start the weekend by introducing koji and how this mold culture creates deep flavor and umami through the decomposition of raw materials. We make miso from scratch where you get to work with legumes and koji, and teach you the whole process from raw material to finished fermentation. During the day, we weave in theory and practice where you get to understand how miso develops over time and how you can continue the process at home. We also explore how traditional Japanese techniques can be translated into Nordic conditions and raw materials. What legumes, cereals and local ingredients can be used to create new flavors here? For lunch, we have a meal focused on miso and shoyu where the flavors become part of the learning. During the theory session, we go deeper into koji, what it is, how it is grown and how it is used in everything from miso and soy to amazake and other traditional fermentations. We also look at how you can grow koji at home and create simple schemes for further experimentation. In the afternoon, start your own soy sauce that is allowed to continue fermenting at home for a long time. DAY 2 TEMPEH We walk you through the basics of tempeh and how the Rhizopus culture works. You then get to prepare, boil, dry and inoculate legumes yourself to create your own tempeh. We also explore which local legumes and raw materials work for tempeh production and how the process can be adapted to Nordic ingredients and home cooking. During the day, we immerse ourselves in the process and how you can continue experimenting at home. For lunch we cook together where tempeh is the focus. Here you get to both taste and use what you have learned in practice. About the course leaders Sofia from Vildis a trained self-keeper, mushroom consultant and nature guide with a strong grounding in the wild edible pantry. As a folk educator and fermentation enthusiast, knowledge of nature's raw materials is woven together with living food crafts. With a special interest in fungi, plants, algae and fermentation, the processes from nature to the finished product are explored, where taste, curiosity and creativity are at the center. Hannah from Living Pantry is a grower, fermentation nerd and community builder. With a strong commitment to the processes between soil and table, both the practical and the systematic in the way of food are explored. A deep interest in bacteria, mold cultures and fungi is reflected in living creations in the kitchen and in the desire to share knowledge and build community around fermentation. Take the opportunity during a weekend to gain the knowledge, tools and confidence to start creating your own umami-rich fermentations at home and fill your kitchen with vibrant flavors. We look forward to creating together.

From SEK 3,300

Wild Plant display and tasting

Discover edible wild plants in an inspiring way and learn about their properties, uses, and sustainable harvesting. Taste a few plants and get practical tips on using them in cooking, teas, and spice blends. No prior knowledge is required, just curiosity about nature’s pantry and a desire to discover new flavors. Explore nature’s flavors with us 🌿

From SEK 450

Kimchi Workshop

Learn to make kimchi from scratch, a traditional Korean fermented vegetable mix full of acidity, saltiness, umami, and heat. Play kitchen chemist with your vegetables and preserve them for the winter. This workshop covers fermentation basics, ingredients, spices, and how to cultivate the right bacteria in your jars. You will learn why kimchi is so healthy and flavorful. All participants make three different varieties of kimchi to take home for finishing and enjoyment. Included in the course: knowledge, jars, vegetables, and plenty of inspiration. Explore the flavors of fermentation with us

From SEK 1,195

Lactic Fermentation

Learn the art of lactic fermentation and make your vegetables last through the winter while enhancing their nutritional value. Add new flavors to your meals and explore the science behind fermenting. This workshop covers the basics of lactic fermentation, how to encourage the right bacteria in your jars, and allows you to experiment with flavors. Each participant makes three jars with flavorings of their choice from our spice pantry to take home and finish fermenting. Explore the flavors of fermentation with us

From SEK 1,195

Kombucha workshop

Want to learn how to make your own kombucha? It is both easy and fun to brew this brew. The drink can then be flavored in an infinite number of ways where only the imagination sets the limits. Kombucha is made from caffeine, sugar and starter liquid from an already finished brew. During the course, we go through the basics of the manufacturing process, learn a structure to get the right bacteria into the bottles and inspire each other to different flavorings. Everyone gets to start a kombucha to take home.

From SEK 850

Kombucha and Water Kefir Workshop

Learn to make both kombucha and water kefir, two naturally fermented bubbly drinks. Both can be flavored in endless ways to suit your taste. Kombucha is brewed from tea, sugar, and starter liquid, while water kefir is made from water, sugar, and kefir grains. After fermentation, the drinks can be consumed plain or flavored during a second fermentation to develop carbonation. You will learn the brewing processes, how to encourage the right bacteria, and creative ideas for flavoring. Each participant starts both a kombucha and a water kefir to take home. Included in the course: two bottles, kombucha starter liquid, water kefir grains, other ingredients to start the brews, recipes, and inspiration for future flavors. Explore the flavors of fermentation with us

From SEK 950

Berry Kvass and Ginger Bug Workshop

Join an inspiring workshop on wild fermentations focusing on ginger bug and berry kvass, naturally fermented drinks with natural carbonation. You will learn the basics of wild fermentation, how to create your own sparkling drinks without added yeast, and explore different flavors. Participants also get to taste berry kvass, a traditional fermented drink from Eastern Europe. During the course you will learn: How to make your own kvass to take home How to create a ginger bug or vegetable bug starter culture How to care for a living starter culture How to experiment with flavors and ingredients No prior knowledge is required, just curiosity and a desire to explore new tastes. Experience bubbly flavors together with us

From SEK 950

Fermentation display with taste samples

Learn about different fermentations, their flavors, health benefits, and sustainability. Taste a variety of fermented products and get tips on how they can be used in cooking. No prior knowledge is required, just curiosity and a desire to explore flavors and living foods. Explore bubbly flavors together with us 🫧

From SEK 450

Seaweed safari

Join a fascinating and practical exploration of Swedish seaweed in nature. On site by the water, you will learn about seasonal seaweed, its nutritional benefits, and how it can be used in cooking in a sustainable way. We cover how to harvest, clean, and store seaweed and give tips on using it in the kitchen, from soups and salads to pan-frying or frying. At the end, you will taste a dish prepared with the seaweed we collected. This course provides an introduction to the ocean’s pantry and a deeper understanding of the ecosystem beneath the surface. No prior knowledge is required, just curiosity and a desire to discover the flavors of the sea. Discover the ocean’s flavors with us.

From SEK 800

Seaweed Tasting

Discover Swedish seaweed in an inspiring way, at a location that suits you. During about an hour, you will learn about edible seaweeds, their nutritional benefits, and how they can be used sustainably in cooking. Taste a few small samples and get practical tips on using seaweed in the kitchen, from salads and soups to teas and spice blends. Learn why seaweed is good for both your health and the environment. No prior knowledge is required, just curiosity and a desire to explore the flavors of the sea. Discover the ocean’s flavors with us 🌊

From SEK 450

Cooking with seaweed

Welcome to an inspiring plant-based cooking workshop focused on Swedish seaweed. Learn to cook, taste, and explore different edible seaweeds while discovering how to harvest and prepare them sustainably. During the workshop you will: Get to know some of Sweden’s most common edible seaweeds, their flavor profiles, and nutritional benefits Learn about sustainable harvesting and handling Cook together using seaweed from raw ingredient to finished dish Prepare a shared buffet with seaweed-based dishes to enjoy together Taste different seaweed products and dishes Take home recipes and tips Gain new inspiration for how to use seaweed in your cooking No prior knowledge is required, just curiosity about blue food, sustainability, and new flavors.

From SEK 1,195

Mushroom display and tasting

Discover edible wild mushrooms in an inspiring way and learn to recognize them, avoid poisonous look-alikes, and understand their historical uses in Sweden. Taste a few mushrooms and get practical tips on how to use them in cooking. No prior knowledge is required, just curiosity about the forest’s flavors and a desire to explore new scents and textures. Discover the flavors of the forest with us 🍄

From SEK 450

Mushroom walking

Would you like to learn how to find and identify edible mushrooms in the wild? Want to feel confident about what you pick, how to handle it, and how to prepare it deliciously? Then this guided mushroom walk is perfect for you. During the walk, you will learn how mushrooms grow, the environments they thrive in, and how to harvest them sustainably. We cover common edible mushrooms, toxic species, and look-alikes. You will also get tips on storing and cooking your mushrooms at home. This walk is suitable for beginners as well as experienced foragers who want to deepen their knowledge. The goal is to make you a confident mushroom picker and inspire creative cooking with forest ingredients. Bring weather-appropriate clothing, a mushroom basket, a knife, and a snack for the walk. Discover the flavors of the forest with us.

From SEK 600

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We can also arrange private events for larger groups, such as company events etc. Leave us your details and we'll get back to you as soon as possible.

About Vildväxt

Upptäck en vildare värld

Vildväxt är läran om skogen, haven, bergen och myrmarkerna. Vildväxt är gemenskap, kraft och omställning. Tillsammans utforskar vi och lär oss att ta tillvara på naturens skatter.

Vildväxt är ett hållbart sätt att lära och använda oss av världen runt omkring oss.

Sofia Slavik driver företaget Vildväxt och arbetar med att sprida kunskap för att kunna se på vardagen och vår nordiska natur med nya ögon. Kom med ut och upptäck den smakrika och energifyllda världen omkring oss.

Workshops om vilda ätliga växter, alger och svampar samt kurser i fermentering och andra typer av matförädling.