Traditional herbal dishes

A journey of discovery into ancient plant foods reveals fascinating facts about the diet of people throughout history. Did you know that plant milks are an ancient invention? Oat and hemp milks have been drunk in Finland and Estonia for hundreds of years, and rye flour has been used to make sour milk. Oatmeal, the domestic counterpart of oatmeal, is still made today. Hemp seeds and the hemp paste made from them are highly valued in southern Estonia. However, beans, peas and lentils have been used in many dishes cooked and stewed by the ancients.

In addition to the native foods of the Korans and the local peasant cuisine, the book also proudly brings to the table foreign dishes that have a place in our food heritage, such as rice porridge with dried fruit, gingerbread with exotic spices and almond puree soup with saffron. The articles, which unravel the origins and cultural history of food, remind us that both salt and potatoes, our everyday foods, are in fact of foreign origin.