Wild European dewberry, Rubus caesius L. (fam. Rosaceae), in Sweden: from traditional regional consumption to exotic dessert at the Nobel Prize banquet

Ingvar Svanberg,Sabira Ståhlberg

doi:10.1186/s42779-021-00114-3

Abstract

European dewberry, Rubus caesius L. (fam. Rosaceae), played an insignificant role as local food in Sweden before the twentieth century. It is known as salmbär ‘Solomon berries’ in the severely endangered regional language Gutnish, spoken in the Baltic Sea islands Gotland and Fårö. From a largely ignored food product with limited regional use, European dewberry has made a quick culinary journey to the top. Today dewberry jam is popular throughout Sweden, and it is usually served during festive occasions with a local Gotland specialty, oven-baked saffron pancake. This dish symbolizes the food culture of the island, and the demand for dewberries has increased together with the development of local tourism, the search for exciting heritage food, and the regional identity building efforts. Berries are harvested by foreign seasonal workers for commercial purposes, and dewberry jam is now also available in specialized shops in mainland Sweden. Inspired by the New Nordic Cuisine movement in the 2000s, several chefs, especially from fine dining restaurants, have created innovative dishes with dewberry jam; it was even served at the Nobel Prize banquet in December 2014. This article discusses the change of status and ascent of a locally used berry to a fashionable dessert in Sweden.

Highlights

Sweden’s vast forests provide a multitude of important ecosystem services, such as biodiversity, clean water, timber, food, and possibilities for recreation [1]
To understand the contemporary utilization of individual wild food products, ethnobiologists must study the importance of such products both from the historical
Wild edible plant use is modified; the degree of individual or family self-sufficiency decreases with urbanization, industrialization, and globalization

Summary

Introduction

Sweden’s vast forests provide a multitude of important ecosystem services, such as biodiversity, clean water, timber, food, and possibilities for recreation [1]. Gathering and consuming wild forest berries and mushrooms are popular activities among the population [2]. The right of public access to the landscape (allemansrätten) permits everyone to roam freely on state and private land outside inhabited areas, and to pick berries, mushrooms, twigs, branches, and wildflowers for their own. To understand the contemporary utilization of individual wild food products, ethnobiologists must study the importance of such products both from the historical. A few centuries ago an overlooked forest product, are considered sustainable, healthy and ’clean’ food, and the consumption is increasing rapidly in Sweden [7]

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