Got glow? Great, then round up some friends and throw something on the barbecue.
Sweden has four distinct seasons, with autumn and winter acting as a pause button for the incredibly popular pastime of barbecuing. At the first sign of spring, usually sometime around Walpurgis Night – the traditional spring festival on 30 April – this culinary festivity which lasts into late summer kicks off with a fine glow.
With a limited period of sunshine and warm weather, Swedes take every chance they get to be outdoors both cooking and feasting, and their perspective of what can fit on a barbeque is wide, with everything from fish and vegetables to homemade sausages and cheeses. Stores sell pre-marinated meats and at the checkout counters there are piles of briquettes and single-use miniature barbeques.
Barbecuing is done in back yards, parks and out in nature. Both a method of adding variation to traditional Swedish cooking and a way to spend time with friends and family, the barbecue remains a seasonal treat.
Last updated: 16 May 2016