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protopia collective_soshiro gallery_london sept 2024_photography alana proosa-304 (1).jpg
Screenshot 2025-05-12 at 14.42.53.png

Sugared Reindeer Moss with Salt Flakes

£18.00 
A crisp, foraged lichen infused with sugar and finished with black salt flakes—meant to be eaten as a unique snack or used as a striking, textural topping for desserts and dinner plates.
Collected in the forests of Northern Europe and prepared by hand, this moss is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.
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A crisp, foraged lichen infused with sugar and finished with black salt flakes—meant to be eaten as a unique snack or used as a striking, textural topping for desserts and dinner plates.
Collected in the forests of Northern Europe and prepared by hand, this moss is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.
A crisp, foraged lichen infused with sugar and finished with black salt flakes—meant to be eaten as a unique snack or used as a striking, textural topping for desserts and dinner plates.
Collected in the forests of Northern Europe and prepared by hand, this moss is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.

Reindeer moss is a type of lichen found in the northern regions, known for its resilience in cold, harsh climates. Foraging for reindeer moss requires patience and an intimate knowledge of the ecosystems where it thrives, typically in forested areas with a cool and damp environment.

The collection of this moss has deep roots in traditional northern cultures, where it was historically used as food by both humans and animals—particularly by reindeer, hence its name. In survival situations, indigenous people would collect it, soak it to remove bitterness, and use it as a carbohydrate-rich food source. In its modern culinary use, reindeer moss is often foraged sustainably, ensuring that it is collected without disrupting the delicate balance of its natural habitat. Once harvested, it is carefully prepared through a process of cleaning and infusing. In this version, the moss is infused with sugar, softening its natural bitterness and bringing out a light sweetness that contrasts its crisp texture. The infusion allows the moss to absorb the sugar, giving it a subtle, natural sweetness, while maintaining its delicate structure. This preparation elevates the humble, wild moss into a refined culinary creation that connects the eater directly to the landscape from which it came.

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Reindeer moss is rich in minerals and is known for its detoxifying properties. Its light, crunchy texture and mild sweetness offer a unique sensory experience, inviting a mindful approach to eating. By foraging and incorporating reindeer moss into a dish, we also tap into a sustainable, low-impact source of food, which requires no farming, fertilisers, or chemicals. It exemplifies how we can draw from nature's raw offerings to create something nourishing and full of life.

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In traditional Sámi cultures of the Arctic, reindeer moss was often part of the food chain, both for the reindeer herded by the Sámi people and occasionally as a human food source in times of scarcity. The relationship between the Sámi, the reindeer, and the moss reflects a deep connection to the land, demonstrating how closely intertwined food and survival can be. The modern-day use of reindeer moss in cuisine brings this historical legacy into contemporary practice, where wild foraged ingredients are celebrated for their natural, untouched qualities.