Kayaking and survival on the islands of Kosterhavets national park, Strömstad, Sweden скачать в хорошем качестве

Kayaking and survival on the islands of Kosterhavets national park, Strömstad, Sweden

What if you where stranded on the granite islets and skerries of the Swedish west coast? How hard would it be to find food in this rocky, rugged landscape? We decided to try it out and challenged ourselves to survive for 3,5 days based on what we could find to eat through our knowledge about local edible plants. We also wanted to do it on a primarily vegan diet. Kosterhavets national park is a true outdoor gem of the swedish west coast and also the first marine national park in Sweden. You get there by boat from Strömstad and we used our kayaks so we could go from island to island. You could also rent kayaks on the main islands of south and northern Koster, next to the archipelago and national park. But since we live in Strömstad and keep our kayaks near the water, we started from Strömstad. The first day we set up camp on Småholmarna outside Styrsö and it was about getting into a good position to cross over the Kosterfjord, which is an area about 3-4 km wide that separates Koster and it's archipelago from the mainland. It is a deep trench of up to 247 meters connected with the north atlantic sea, enabling deep sea life to live close to the coast and also the main reason Kosterhavets national park is so special compared to the rest of the Swedish west coast. On the second day we crossed the Kosterfjord and paddled on the outside of northern Koster and into the archipelago from the north. Our first lunch-stop was on Hästholmen and then we set up camp on Burholmen. The third day we visited Ursholmen on the far end of the archipelago. Harbor seals are very common on the islets and skerries surrounding Ursholmen, and we where not disappointed this time either. We later set up camp on Brattskär in the other end of the archipelago. The fourth day was about crossing back over the Kosterfjord and reaching the shore line of mainland Strömstad, where we keep our kayaks, finally completed our challenge. We where both surprised by the variety of food and edible plants we could find, and it was also funny to see how specific plants dominated different islands. Each new island had it's own unique composition of plants, which was quite fascinating. Hope you enjoy this video List of edible plants we found (however we could not use all because you're not allowed to dig roots in the national park): Sea cole / Strandkål (crambe maritima) Sea lettuce / Rörhinna (ulva intestinalis) Sea pea / Strandärt (lathyrus japonicus) it contains a toxin you can boil away but okey to eat raw as long as it is not your staple food over a long time Black tang / Blåstång (fucus vesiculosus) Toothed wreck / Sågtång (fucus serratus) Sea lace / Snärjtång (chorda filum) Sugar crep / Sockertång (saccharina latissima) Orpine / Kärleksört (hylotelephium telephium ssb. maximium) edible plant and roots. Cook roots for 15 min, rich in carb. Saltbush / Spjutmålla (atriplex prostrata) Grass-leaved orache / Strandmålla (atriplex littoralis) Common periwinkle / Strandsnäcka (littorina littorea) cook for 1-2 min. Can be eaten raw too. Biting stonecrop / Gul fetknopp (sedum acre) contain a toxin, don't eat much. Use it as a bitter pepper spice Chives / gräslök (allium schoenoprasum) eat both bulb and plant Beach rose / Vresros (rosa rugosa) both hips and flowers edible Crow berries / Kråkbär (empetrum nigrum) Raspberries / Hallon (rubus idaeus) Wild strawberries / Smultron (fragaria vesca) Redcurrant / skogsvinbär (ribes spicatum) Juniper berries / Enbär (Juniperus) don't eat too many. Good for kidney in small quantity but bad if eating too much. Use it primarily as a spice. Heart's ease / styvmorsviol (viola tricolor) flowers taste like salmiak Ling / Ljung (calluna vulgaris) flowers for tea and medical use Silverweed / Gåsört (argentina anserina) plant for tea, cook roots for food (until soft). Rich in carb. Mountain ash / Rönn (sorbus aucuparia) very rich in c-vitamin and antioxidants. Blistered toadskin lichen / Tuschlav (lasallia pustulata) cook for 45-60 min, good vegan source for protein. Yarrow / Rölleka (achillea millefolium) for tea, many medical uses. Bulrush / Bredkaveldun (typha latifolia) after peeling you can eat the rootstock and root shoots raw or cooked. St Johns wort / Johannesört (hypericum perforatum) for tea and medical usage. Hermit crab / eremitkräfta (any species) cook and eat tail, on big crabs you can also eat the claws Cheers - Kevin and Linnéa #survival #kayaking #sweden