10 Essential Foods for Self-Sufficiency in Norway
- Marion Solheim
- Jun 2
- 5 min read
The feeling of making dinner for the kids with your own home-grown veggies… Priceless! But where to start? After all, Norway is a country with relatively short summers and sometimes harsh winters. But there are plenty of possibilities! In Norway; it’s about choosing crops that are nutrient-dense, storage-friendly, and suited to Nordic conditions.
Potatoes
Potatoes are super important in Norway for good reason. They are rich in calories, grow well in the Nordic climate, and can be stored for months. Easy to grow and versatile in the kitchen, potatoes are the foundation of many self-sufficient gardens.
NB! If you're growing potatoes for the first time, you need to start with certified seed potatoes rather than using store-bought ones. These potatoes are specially grown to be free from diseases and pests, ensuring healthier plants and a more reliable harvest. Grocery store potatoes, which may carry viruses or fungal infections. You do not want to be the cause of that spreading to nearby farms.
Carrots
Carrots are loaded with essential nutrients. Especially beta-carotene, which your body converts into vitamin A for healthy eyes, skin, and immune function. Carrots also store exceptionally well in cold storage or root cellars, making them a great option for self-sufficiency Norwegian style.
One of the best things about carrots is that they’re relatively easy to grow in most soils, especially if the ground is loose and free of rocks. Just make sure to keep the soil moist during germination, which can take a little patience since carrot seeds sprout slowly. Once they get going, though, carrots are hardy and require little maintenance.
NB: Thin the seedlings early so they have room to develop nice, straight roots.
Onions
Onions are essential in cooking and store easily through the winter in a dry, cool place. They take up little space and grow well in Norway. But remember, onions love sun and need well-draining soil rich in organic matter. If your soil is heavy or clay-like, loosen it up with compost before planting.
You can start onions from seeds, sets (small bulbs), or seedlings. Sets are the easiest for beginners, though they often produce smaller bulbs than seed-grown onions. Plant them in early spring as soon as the ground can be worked. Onions don’t like competition, so keep the bed weed-free, and make sure they get enough water.
Properly cured onions can last for months in a cool, dry place. And let’s face it. We need onions for just about everything, don’t we?
Cabbage (and other brassicas)
Cabbage, kale, and rutabaga are great vegetables, and especially well-suited to places with short growing seasons and chilly autumns. Like Norway. One of their biggest advantages is their cold tolerance. Many varieties can even survive light frosts, making them reliable choices as the weather starts to cool down.
Not only are they packed with vitamins and minerals, like vitamin C, fiber, and antioxidants. They also store exceptionally well. When properly harvested and kept in cool, dark places like root cellars or refrigerators, these vegetables can last for months.
5. Legumes (peas, beans)
Peas and beans are fantastic; they are rich in protein and other good stuff. Also, they are great for the soil. Peas and beans fix nitrogen – meaning they naturally enrich the soil, reducing the need for synthetic fertilizers and helping other plants to grow better. When dried, peas and beans store very well, often lasting all the way through the winter season.
Apples
Apple trees are well-suited to most regions in Norway and who doesn’t love a sweet, juicy apple? Choosing the right type of apple is key, as some types are better adapted to the local climate and produce more reliable harvests. Apples can be enjoyed fresh, of course. But they can also be stored for several months in cool conditions, dried for long-term snacking, juiced for fresh apple juice, or even fermented into homemade cider. Yum!
Berries (strawberries, blueberries, raspberries, and many more)
Berries are the best! Loaded with vitamins, antioxidants, and other important nutrients that are good for you. They can be enjoyed fresh, of course, but they can also be frozen, or transformed into delicious jams, syrups, or juice. Or wine.
In addition to cultivating your own berries, Norway offers a unique opportunity for foraging wild berries in forests, mountains, and open landscapes. This is thanks to the Allemannsretten (Right of Public Access). The law allows everyone to roam freely in nature and pick wild berries. How great is that?
Herbs (chives, parsley, dill, thyme and many more)
All foodies love herbs! They make the food tastier, they are healthy, they are simply super! Herbs like chives are easy to grow, require little space, and thrive in small garden beds.
Many herbs dry well, thus allowing you to preserve their aroma and benefits long after the growing season ends. Or you can freeze some of them. You might be surprised at how much fresh and dried herbs you can harvest throughout the year. Herbs are the gift that keeps on giving!
Garlic
Garlic is a powerhouse! Not only is the flavor heavenly. It’s also super nutritious; garlic is rich in vitamins, minerals, and antioxidants. It’s also known for its antifungal and antibacterial properties, making it a valuable ally for both health and preservation. Garlic stores exceptionally well when cured properly, often lasting through the winter in cool, dry conditions.
Garlic is also surprisingly hardy and can be grown in colder climates. Especially when planted in the fall to establish strong roots before winter sets in. And that home-grown garlic tastes way stronger than the one in the store, in our experience.
Mushrooms
Foraging mushrooms can be a valuable part of a self-reliant lifestyle, especially in a country like Norway where forests are abundant and Allemannsretten gives great perks.
Wild mushrooms such as chanterelles, porcini (steinsopp), and morels are not only delicious but also rich in nutrients like protein, fiber, and vitamin D. They grow in shaded woodland areas, making use of land that isn’t suited for traditional gardening.
Learning to identify and harvest mushrooms safely is a truly rewarding skill. It also taps into a long-standing tradition in Norwegian culture, where mushroom picking is often a family activity.
Dried or preserved mushrooms can last through the winter, providing a valuable food source long after the harvest.
NB: Be careful! Some mushrooms are poisonous, so do your homework, learn from trusted guides or use reliable identification tools. That being said - when done responsibly, mushroom foraging is not only sustainable, but also deeply satisfying!
Self-sufficiency isn’t about perfection and straight carrots. It’s about resilience, joy, and a deeper connection to your food and the land. Growing your own is empowering, rewarding, and very much relevant.
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