Estonian cuisine depends on the season. In winter, food needs to provide enough energy to keep one’s spirits up in the nordic darkness. This is precisely why during this season there are fatty and sweet foods on the table. Spring brings the first fresh salad leaves to the table, The Estonian summer brings a wealth of berries—the first to ripen are wild and garden strawberries, then, one after the other, bilberries, pineberries, blackberries, raspberries, red, white, and black currants, gooseberries, and, near the end of summer, cowberries. In the autumn, Estonian forests offer a spectacular selection of edible mushrooms. To this day, mushrooming is a highly anticipated autumn event for many people both in the city and in the country. The produce gathered in summer and autumn is carefully preserved for winter, so that the jams and the compotes can help make the lesser choices of winter more interesting.