AFter only 10 minutes at the mysterious sea herbal expert company, I am considering buying a pair of fishing properties. I am deeper into the swelling and absorbed the Kattegat sea off the Danish island of Læsê, armed with a plastic basin and some kitchen scissors, and gather seaweed.
“Ten years ago, I went to a lecture on Japanese marine herbs. The expert was talking about the best place in Denmark to harvest marine herbs – and I was very lucky because he was Læsê.”
She says this coast is rocky, with shallow coral reefs that provide a high surface area for marine herbs growth. It is also a very salty sea, about 3 % (south of salt concentration is half that). “Sea herbs flourish in salty environments and clean cold water that flows from Norway,” says Ladefoged, who loves to introduce people to the joys of “Seaweed Safari”. Again on dry lands, the bladder elites whisk the camp fire and sprinkle it with local salt. It serves us with marine and coconut soup, and we try to pickled pickled, rhubod and sea herbal jam, sugar, and beer filled with seaweed.
The Læsê island is only 14 miles (22 km). Despite its small size and low population, it is a memorial refuge in Langoustines and salt, and increasingly, seaweed.
It is easy to reach Læsê through public transport, with buses from Aalborg to the ferry port in Frederikshavn, where it is a 90 -minute crossing. On the island, the free bus connects the three main villages in ORSTERBY, Byrum and Vesterä, with stopping along the main road. Many people rent bicycles and enjoy quiet ways. There are no traffic circuits or lights, and the road base is: “You have to wave in every car. People will scare that you are angry at them if you do not.”
The guest house is a new company that works to bring more visitors throughout the year to Læsê. The inhabitants of the island are enlarged in the summer, thanks to the flow of most Danish vacationers residing in summer homes. Læsê guest house is a five -minute walk from a wet station. While the rooms were renewed, the space maintains a comfortable joint atmosphere with a wide inner courtyard perfect for small gatherings. The use of the self is possible, but the generous breakfast that is spreading with local products is worth paying a little additional (despite the shame, I was not brave breakfast Aquavite).
LæsØ Salt is found in the top kitchens across the Scandinavian countries, a major industry on the island. Unusually, salt is extracted from the groundwater from the Rännnerne Salt swamp. The first records of Læsê Salt return to 1150 when he was talented by the king. Production ended in 1652, when the island ran out of trees for firewood to heat water, and the process and traditions were forgotten. In 1991, the Teachers’ Teachers project used archaeological discoveries for ancient process experience, and this was the success of the industry.
Groundwater contains 8-10 %, much higher than the sea, and salty water is rich in algae and minerals. It is gently heated to separate the salt from the water, then clean and treat it. The result is delicious crunchy salt with a high metal content that is very appreciated by chefs and locals. “When you taste the salt læsê, the spirit of LæsØ,” the salt maker tells me, Veling Larsen.
In SaltWorks, I met Thomas W Olsen, former Læsä mayor and former MINK farms. Coronverus’s pandemic has ended the controversial manufacture of Malk here, and Olsen is now leading the Rännerne Salt Marsh reserve on a transformer tractor and trailer called “Rännerbus”. Rännerne 1741 flat and hair (4,302 acres) extends. It is difficult to understand its scale – when the tidal is almost impossible to know where the sea meets the Earth – but there is no little danger to cut them the ways: when the tide rises, the depth of water ranges from 10 cm to 20 cm only.
With Olsen, we define and taste the eating flowers and coastal herbs. It encourages us to adhere to the arrest of an ant with a blade of grass. “The taste of yellow is the taste of oranges and lemon – they are common in Numa in Copenhagen.” This may be the closest to a table in one of the most famous restaurants in the world, so I go with it, and I attract the reassuring Fressi. I stumble and that the ant is playing me first, which I think is fair enough.
Using all of the island’s wood to produce salt in the sixteenth century was an additional result: the island’s residents of building materials were ran out of their homes. This led to innovation, in conjunction with the salt industry, inspired a presentation of UNESCO’s World Heritage Case: Læ homes. While men were out of hunting for many weeks, women on the island discovered that the wash of the washed sea snake can be used as a ham, creating a solid and complicated water roofing, and some lasted for more than 300 years.
In the LæsØ Museum, that explains that sheatcher Henning Johansen: “You need a society to make a sea roof. Women have worked together to collect and dry seaweed.”
A lot of wood came to the walls of the homes from the shipwreck. Tom Anderson of the Tourist Office says: “Læsê was known as the island of Akhtabout,” says Tom Anderson of the Tourist Office. “There are low coral reefs of up to 12 km, which led to many ships. “Men used to find a few children when they returned home after a long hunting trip.”
It is hoped that obtaining UNESCO will help protect and preserve these unique houses, with their heavy surfaces, for future generations.
My last station Hummers obsessionsA famous seafood restaurant from the port. LæsØ is famous for Langoustines, which can be purchased by a bucket in the port in late summer. The most crowded days on the island is the first Saturday in August, when the chefs come from all parts of Denmark to compete for the “golden claw” in Gomfarohohoirestal, Langustein’s celebration. Today it is a simpler relationship: fresh Langoustines, salt LæsØ and sea herbal butter. It’s Læsä on a plate.
ACocemodation has been provided by Guest House LæsØThe marital of 950 kronor (105 pounds) night. Return About 18 poundsand Laesoe-line.dk
