Hiking tips

Hiking is wonderful! It is not difficult, and it does not require any expensive equipment. But remember that you are at the mercy of Mother Nature, so you should be able to adapt to changing weather conditions. If your backpack is too large or heavily packed, the trip might not be as fun. Try to limit yourself to the bare essentials.

Our best tip is bringing a second set of clothes, but no more than that. Your clothes must have several features. You can utilize layering in all kinds of weather, and this will make it easy for you to switch things up when the weather changes. This means that you are better off bringing a fleece sweater and a thin windbreaker on the trip, instead of a heavy padded jacket.

Then you will be able to adapt to the weather, no matter if it gets hot or cold. Another good tip is to bring extra underwear and a warm cap, because these items do not take up much space and will provide additional warmth if you need it.

Our last tip for long hikes is to use well-worn shoes, before you go on your first long trek. Always apply blister patches if you suspect that you are developing blisters. Once the skin breaks, it will be too late. Remember to take breaks, enjoy the environment and never leave anything but your footprints in nature!


Sleeping outdoors

If you carry a tent on your hike, it should be light. Only bring what you absolutely need. If you can stick to this rule of thumb, the trip will be much more enjoyable. The principles of outdoor sleeping are fairly simple. You should keep dry and warm, and most tents will be able to do this, regardless of price range.

Your sleeping bag will also keep you warm, and if you are afraid of getting cold, we recommend wearing only a little clothing when you are inside the bag. The general rule is to only wear thermal underwear. If you wear too much clothing, this will prevent your body heat from forming the necessary vapor that will heat the sleeping bag. If you are freezing, it is better to place your jacket on top of the sleeping bag than inside it.

The cold from the ground can also cool you off. Remember to bring an insulating pad to lie on.

The last thing to remember is that humidity will make you cold. The tent must have a ventilation system to let the moisture out. It is simple. If you are dry, you are warm.


How to make a fire

1. Birch and beech make great firewood. If you want to cook over the fire, beech is your best option. Don’t forget to check your firewood is dry.
2. Put some fire-lighters and crumpled-up newspaper or some small twigs in the middle of where you want to make your fire. Then put a couple of pieces of firewood on both sides. Place another piece of wood on top of the kindling to keep the shape of the fire. This way the smaller twigs can also set alight the larger pieces of wood.
3. It is best to start with a smaller fire and then slowly build it up with more firewood.
4. Never make a fire out of garbage or impregnated wood, which contains toxins that will be released when burning.
5. Use long matches to light the firelighters.
6. Always keep water or sand at hand, so you can put the fire out quickly if it gets out of control.


Ingredients from the wilderness

These wild herbs are easy to find in nature, and you can gather them from the middle of March to the beginning of May. They are excellent for salads, dressings and marinades for fish and shellfish, they can even be used in desserts and ice cream.
1. Ramson has a mild garlic flavour, which is well-suited for pesto, mayonnaise, bread, and dressings for grilled poultry, fish and shellfish.
2. Wood sorrel has a fresh and acidic taste. It is great in salads, and it can be used for fish and shellfish, as well as in ice cream and desserts.
3. Nettles taste a bit like spinach. They are wonderful in soups, pasta dishes and bread.
4. Beech leaves have a nutty flavour. These are fantastic in salads and other fresh dishes.
5. Spruce shoots have a citrus and juniper taste, they work well in dressings, marinades, ice cream and cakes.
6. Sweet-scented bedstraw has a lightly perfumed scent and taste, which works well in dressings, mayonnaise, sauces, pies and cakes.



4 servings 

20-25 ramson leaves
1 bundle of flat-leaf parsley
50g hazelnuts
25g finely grated Parmigiano-Reggiano
2dl olive oil
Freshly ground black pepper


1.Rinse the ramsons in water and let them drain thoroughly. Pick the herbs, and place them in a blender with the hazelnuts, Parmigiano-Reggiano, olive oil, salt, and freshly ground pepper.
2.Mix all of this into a dense green pesto and transfer the pesto to a bowl. Use your fresh pesto for baked root vegetables, potatoes, bread, fried fish or shellfish.