By Chris Ayliffe, Arctic Meta
If you imagine Iceland as just fire, ice, and Vikings drinking from horns, you’re only half right.
The rest of the story is written in its earth, in the wild flavours that grow quietly under the midnight sun.
This is a land where berries burst with sharp sweetness, herbs thrive in the chill air, and mushrooms rise like treasure after a summer rain, as well as the obvious other things everyone knows well about, of course.
Foraging here is often more than a quaint hobby to get you an edgy Instagram following; it’s a way to taste Iceland itself (away from some of the questionable culinary options you may have heard of, with a face more shocked than Gordon Ramsay).
From coastal cliffs to the quiet tundra, the country offers a seasonal pantry unlike anywhere else.
And if you’re staying at the Panorama Glass Lodge, you won’t have to wander far to start your adventure.
The Magic of Foraging in Iceland’s Wild Landscapes
Foraging in Iceland feels a bit like joining a treasure hunt set by the gods. A bit dramatic, but hear me out.
The rewards aren’t gold coins, but they’re just as precious: a handful of ripe blueberries, a sprig of arctic thyme, a mushroom still glistening from the morning dew resembling that of a Mario Kart creature.
There’s something very ancient and connecting about it.
Your hands in the moss, your eyes scanning for colour, the quiet satisfaction when you find something edible in the middle of nowhere (assuming you’re avoiding the mushrooms growing in my Reykjavík garden).
The volcanic soil, pure air, and long daylight hours of summer give everything here an intensity of flavour that shop-bought produce can’t match.
Even a simple handful of crowberries can taste like they’ve been crafted for you by the Norse gods themselves.
Why Foraging Is Part of Iceland’s Heritage
For centuries, Icelanders have relied on foraging as a way to survive in a land that doesn’t always give up its resources easily (it’s certainly not the terrain for the next series of Jeremy Clarkson’s Farm).
Before supermarkets and imported goods, wild plants, berries, and mushrooms were a lifeline.
Crowberries were boiled into syrups to preserve their nutrients.
Arctic thyme was steeped in teas to fight off winter colds.
Mushrooms added an earthy flavour to stews during the short growing season.
Even today, many families still head out into the hills each summer, keeping traditions alive and passing knowledge down through generations (the more rural the better, of course).
It’s less about necessity now, more about connection to the land, to the seasons, and to a slower way of life that, since the time of the Vikings (and now still with the Post Office), is synonymous with Iceland.
What Berries Grow in Iceland?
Iceland’s berry season is short but spectacular, offering bursts of flavour that feel almost too intense to come from the wild.
These fruits thrive in the cool, clean climate and grow in landscapes that look like they belong in a saga (and they do).
From windswept heath to sheltered valleys, the variety of berries here reflects the island’s diverse microclimates and volcanic soils.
Each has its own season, its own personality, and its own place in Icelandic cooking; whether turned into jam, baked into pastries, or eaten straight from the plant.
Kraekiber (Crowberries): Iceland’s Most Abundant Berry
Kraekiber are small, black berries that grow low to the ground in dense clusters.
They’re not overly sweet, but their tartness makes them perfect for jams, juices, and even traditional Icelandic desserts.
You’ll find them carpeting the hillsides in late summer, especially in heathland areas.
Crowberries are hardy enough to survive almost anything, much like the Icelanders themselves, who have flourished for centuries on this rock.
Forest Blueberries vs. Garden Blueberries (try spotting the difference)
Forest blueberries are smaller, darker, and far more intense in flavour than the plump garden blueberries you might buy in a shop.
They stain your fingers a deep purple (a bit like the girl who chewed a lot of gum in Willy Wonka) and seem to pack a summer’s worth of sunshine into a single bite.
Garden blueberries, on the other hand, are sweeter and juicier but lack that wild, untamed edge.
If you’ve never tried a wild Icelandic blueberry, prepare your taste buds for this great little super food that I recommend combining with Skyr (personal recommendation).
When and Where to Pick Blueberries in Iceland
Blueberries ripen from mid-August through September.
They’re often found in sheltered valleys, along hiking trails, and even close to the coast where the soil is acidic enough.
In West Iceland, you can wander just beyond the Panorama Glass Lodge cabins and find them growing in abundance.
In the south, the surrounding hills and heathlands also provide rich picking grounds.
The general rule is simple: if you see locals bent low over the moss, basket in hand, you’re in the right spot, so drive slowly and sneakily (just joking, don’t be creepy).
A Taste of the Arctic: Iceland’s Wild Herbs
In Iceland’s higher latitudes, herbs are survivors, clinging to windswept slopes and thriving in thin soils where other plants would give up.
Their flavours are shaped by endless daylight in summer and the clean, salty air that sweeps in from the Atlantic.
For foragers, this means every leaf and flower carries the concentrated essence of the Arctic environment.
These herbs are very much part of Iceland’s cultural identity, used for centuries in remedies, rituals, and recipes passed down through generations, and continue to inspire new and creative local dishes to this day.
Arctic Thyme: The Fragrant Jewel of the Tundra
Arctic thyme is a hardy, fragrant herb that thrives in rocky soil and open heathland.
Its small purple flowers brighten the landscape in summer and give off a sweet, almost citrusy aroma.
Traditionally, it’s been used in teas, marinades, and even as a natural remedy for colds (though I am not qualified to vouch for the potential health benefits).
It’s also one of the most photogenic plants you’ll encounter on a foraging trip in Iceland. When in doubt, just look out for its purple leaves. And no, it has nothing to do with the lupines.
Other Edible Plants for Tea, Food, and Seasoning
Beyond arctic thyme, you might come across angelica, wild sorrel, and meadowsweet. To confirm, this is not a made Harry Potter remedy, though I can see how it sounds like one.
Each has its own distinctive taste and can be used to enhance everything from fish dishes to desserts.
These plants have been part of Icelandic cooking for centuries, offering both flavour and medicinal properties.
Forage carefully, and you can take home the ingredients for your own Iceland-inspired meal (or YouTube it, for sure).
Iceland’s Wild Mushrooms: Forest Delicacies to Discover
Hidden beneath the birch and pine, Iceland’s mushrooms are a seasonal secret that many visitors overlook.
They thrive in damp, shaded areas, often appearing after rain like nature’s quiet announcement that autumn is near.
Each variety tells its own story of the island’s ecosystems, shaped by volcanic soils and the shifting light of late summer.
For those willing to slow their pace and look closely, the rewards are as much about the search as the taste (and as a mushroom snob, the taste is awesome).
Kúalubbi (Slippery Jack): A Forager’s Favourite
Slippery Jacks are a common sight in Icelandic pine forests, often appearing after a period of warm rain.
They have a distinctive brown cap and a slightly slimy texture when fresh (the name gives it away, though I’m not sure why ‘Jack’), with a sponge-like underside instead of gills.
Their mild, nutty flavour works beautifully in soups, risottos, or fried with butter, and they pair well with local Icelandic lamb or root vegetables.
For travellers, finding them can be as simple as strolling along shaded forest paths in late summer and early autumn, basket in hand, ready to add a taste of the wild to your evening meal.
You can find them in abundance in South and West Iceland, but also sometimes even in Heiðmörk just outside Reykjavík.
Kóngsveppur (King Bolete): The Mushroom Royalty
Known to mushroom enthusiasts as porcini, the King Bolete is considered one of the finest edible mushrooms in the world.
Its meaty texture, nutty aroma, and rich flavour make it a sought-after ingredient in gourmet cooking, from risottos to roasted vegetable dishes (I’m sure you’re seeing a trend here).
In Iceland, they often appear in birch woodlands or near conifer stands after late summer rains, and finding one can feel like stumbling upon hidden treasure.
Travellers who discover these mushrooms can enjoy them fresh in local recipes or simply admire them as one of nature’s most rewarding foraging prizes.
How to Forage Safely and Identify Edible vs. Toxic Mushrooms
If you’re not experienced, join a local guide or mushroom foraging tour to learn identification skills first-hand. In Iceland, that usually means finding the right Facebook groups of enthusiasts.
While Iceland doesn’t have as many toxic mushrooms as some countries, there are still varieties that can cause illness or unpleasant reactions, so recognising the differences is crucial.
Use a reputable field guide or an app recommended by local experts to cross-check your finds, and take clear photos for later reference if you’re unsure (uploading them to the groups is a great way to get the knowledge of fellow mushroom lovers).
Always double-check before eating anything you find, and consider cooking mushrooms before consuming to enhance flavour and reduce any risk.
When in doubt, leave it where it grows and enjoy the discovery as part of the adventure rather than the meal (if you’ve watched ‘The Last of Us’, you get my apprehension here).
Your Seasonal Foraging Calendar: What’s Ripe and When
Iceland’s seasons are short and intense, and so is the window for foraging, so get yourself over here already.
Each shift in daylight brings a new wave of edible treasures, from early summer greens to late autumn fungi.
Understanding the timing means you can plan your trip around nature’s own schedule, ensuring the best flavours and the most rewarding harvests.
Late Summer (July–August): Berry Bonanza
This is peak season for blueberries, crowberries, and other wild berries.
The hillsides and heathlands are alive with colour, and the air is filled with the faint sweetness of ripening fruit (not Caribbean levels, but muchly subdued arctic levels).
Travellers can combine berry picking with spectacular hikes, stopping to snack on their finds while enjoying sweeping views of mountains, glaciers, or fjords.
Long daylight hours mean you can roam far and wide, exploring different habitats and discovering how flavour changes depending on where the berries grow, from coastal bluffs to sheltered inland valleys.
It’s the perfect time to bring a small basket or container, a good pair of walking shoes, and a camera to capture both the harvest and the views.
If you’re planning on foraging along the way, a good rule of thumb is to add an extra couple of hours to each hike (trust me).
Early Autumn (September–October): Mushroom & Herb Harvest
As the air cools, mushrooms and hardy herbs like arctic thyme are at their best.
This is the season when the forests and hillsides offer an abundance of earthy, aromatic ingredients just waiting to be discovered (surely a L’Oréal advert in the future).
Travellers can wander beneath golden birch leaves or along moss-covered trails, basket in hand, and gather enough to create a truly Icelandic meal back at their accommodation.
The crisp air and lower sun create long, warm-toned light that makes every walk very picture worthy, where balancing hiking, photography, and foraging becomes a proper skill set.
The landscape shifts to autumnal colours, and the combination of rich harvests with breathtaking scenery makes the foraging experience both flavourful and unforgettable.
Cook what you find and become the envy of your fellow travellers (also, ahem, you have your own kitchen with a stay at the Panorama Glass Lodge…just saying).
Where to Experience Iceland’s Foraging Firsthand
Many guided tours in Iceland now include foraging experiences, often combined with hiking or coastal walks.
But the most rewarding moments often happen when you stumble upon something unexpected during your own adventures far away from the groups and crowds.
And lucky for you, if you’re staying at the Panorama Glass Lodge, you’re already in prime territory for finding wild edibles right on your doorstep.
What Wild Flavours Can You Discover Near the Panorama Glass Lodge?
In West Iceland, the lodge grounds are home to kraekiber, blueberries, and fragrant arctic thyme, all thriving naturally in the surrounding mossy heath.
Step outside your private glass cabin and you can begin your foraging journey within minutes, with sweeping views of the quiet Icelandic nature all around.
In South Iceland, kraekiber and arctic thyme grow close to the lodges, where the sea breeze carries their scent and the light changes constantly over the landscape (including Hekla volcano in the distance).
Guests can collect these fresh ingredients to enjoy with breakfast, brew them into tea, or pair them with local delicacies for dinner (drop us an email for some tips).
There’s something uniquely satisfying about gathering herbs and berries just metres from where you’ll taste them, especially when the day ends soaking in your private hot tub under the setting sun, or even the start of a Northern Lights crescendo (congrats, you just became a postcard).
Our Tips for Picking Responsibly and Respecting Nature
Take only what you’ll use, and carry your pickings in a way that prevents damage to delicate plants.
Leave enough for wildlife and other foragers so the ecosystem stays balanced and healthy.
Stick to marked paths at all times to protect fragile mosses and plant life, as even a single footprint can take years to recover in Iceland’s environment (especially the moss now flourishing centuries after ancient eruptions).
Avoid disturbing habitats unnecessarily, and be mindful of seasonal restrictions in certain areas.
And remember, part of the joy of foraging is knowing these flavours will be here for generations if we treat the land with care, respect, and an understanding that we are guests in this wild landscape.
It will also give you a great excuse to plan your next trip and come back for another taste.
Final Thoughts
Foraging in Iceland is about slowing down, breathing in the pure air, and tasting the landscape in its most natural form.
Whether you’re searching for berries on a hillside, gathering herbs for Iceland’s edgiest tea brew of the day, or spotting your first wild mushroom, the experience will certainly stay with you.
And if you’re doing it from the comfort of the Panorama Glass Lodge, you’ll have the perfect base to savour both the flavours of the wild and the beauty of the land itself.
Not a bad cocktail of activities if I do say so myself.