The most prominent Latvian Easter tradition is to dye eggs with natural ingredients – onion skins, parsley, frozen or preserved blueberries and blackberries, grass, leaves, rice,...
Lieldienas (Easter)
Lieldienas (Easter) is a celebration of the arrival of spring and sun, the spring equinox. With the rise of Christianity, Lieldienas was celebrated on the day...
Cottage cheese and semolina cake (Biezpiena plācenis)
Traditionally, round dairy dishes would be served on Palm Sunday (Pūpolsvētdiena) and Easter (Lieldienas). You could make cottage cheese pancakes, or go up a step and...
Pūpolsvētdiena (Palm Sunday)
Pūpolsvētdiena (Palm Sunday, while it is more commonly known as “Pussy Willow Sunday” in the northern part of Europe) marks the beginning of the Holy Week....
Māras diena
Māra is one of the ancient Latvian deities – mother of the land, protector of women and guardian of livestock. In the modern times, Māras are...
What and How Latvians Used to Eat. Acorn Coffee, Beer, Sugar and Sweets.
What and How Latvians Used to Eat Have you ever wondered what our Latvian ancestors used to eat? Are you curious when the staples we recognise...
Birch sap (Bērzu sulas)
Health benefits of birch sap March is the time of the year when birch sap, also known as birch juice or birch water, is collected. It...