Birch tree sap, fresh nettle pasta and rhubarb brew are all wildly popular food choices in Lithuania yet remain virtually unknown outside of the country. Lithuania Travel, the country’s national tourism development agency, is looking to remedy that with its new Taste the Seasons Change
campaign, which will shine a light on some of the more unusual elements of the country’s cuisine.
The spring instalment guides readers with a brief introduction to Lithuania’s natural products that flourish alongside the warmer weather. Accompanied by insights from gastronomical gurus, it reveals the country’s ingredients that traditionally provide dishes with a flavoursome twist.
When it comes to more unusual early spring delights, birch tree sap is a noteworthy mention. In addition to being refreshing, it is reputed to be an excellent choice when it comes to immune-boosting properties. The superfoods line-up is rounded out later in spring when nettle and wheatgrass add another dimension to Lithuanian cuisine.
Many Lithuanians have been drinking birch tree sap for millennia, but it is only in more recent years that it has gained a popular following. Today, the drink is not only available in artisanal food markets but is also sold in grocery stores, cafes, and bars.
“Tree sap is rich in minerals and amino acids that aren’t found anywhere else in nature,” explains Gintarė Didžiokaitė, brand manager of Straikas, a company that is bringing birch tree sap to the health-conscious masses.
Nettles are a plant many of us remember having rather painful brushes with during childhood, but in Lithuania, it is regarded as a versatile green leafy vegetable that goes perfectly with various savoury food dishes.
“You shouldn’t miss out on the stinging nettle,” says Renata Nečajienė, food expert and author. “It’s a truly wild ingredient that can be put in a soup, mixed with quark cheese, or eaten in salads. Green fresh pasta with stinging nettle is a nice spin on fresh spinach pasta. It looks delicious and modern, using a very traditional ingredient.”
Wheatgrass juice in a shot glass or added smoothie is not an uncommon sight, with its immune-boosting properties known to many, but it is also another springtime staple of Lithuanian cuisine. This leafy plant isn’t the most palatable of foods but is densely packed with vitamins A, C, and E. With a little inspiration and some traditional know-how, it could become an essential in any kitchen store cupboard.
Taste the Seasons Change provides an opportunity to experience the wonders of Lithuania’s gastronomic world and dive deeper into the traditions behind the country’s cuisine. While the project begins with a focus in spring, articles covering the gastronomical discoveries of all seasons are soon to come.
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