Greenlandic Cuisine - Plants

Plants

Blueberries and crowberries (Empetrum nigrum), harvested in the autumn, often garnish cakes and other desserts. Berry compotes accompany meat dishes. Seaweed is stored as a reserve food for winter. During the summer, roseroot (Sedum rosea), fireweed (Epilobium) leaves, and Greenland lousewort (Pedicularis groenlandica) are gathered. Green vegetables are scarce but global climate change has slightly extended the growing season, so Greenlandic farmers are experimenting with new crops, such as broccoli. Rice, potatoes, and onions are common starches in meals.

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