Willit is a Finnish marketplace that connects local producers with consumers. You can buy fresh berries, mushrooms, fish and other local products directly from producers. Joining is free and full payment goes to the producer.

How does Willit work?

Browse today's offerings, chat with the seller, and arrange pickup nearby. All products come directly from local producers. Joining is free and payment goes directly to the producer.

Yes, joining Willit is free for both buyers and sellers. Full payment goes directly to the producer. We want to support local food production and make it easily accessible to everyone.

Knowledge base by Willit

Willit blog

The English version is on the way. Browse highlighted themes below and jump to the Finnish edition for the full seasonal calendars, weekly wild food updates and responsible sourcing playbooks.

Seasonal calendarsWild now guidesResponsible sourcing

Fresh seasonal calendar every month and field updates every week in Finnish.

We co-create content with Finnish foragers, fishers, producers and chefs. Every guide includes sourcing context and traceability notes.

Haluatko lukea sisällöt heti? Vaihda ylävalikosta kieleksi suomi – julkaistut artikkelit löytyvät alta.

Monthly highlights

Seasonal calendars

Plan harvest teams, logistics and menu changes ahead of time. Calendars summarise the optimal harvesting window for every key ingredient.

Stay predictable for buyers while protecting nature’s recovery cycles.

4 min read

May: Early spring greens

Nettle, ground elder and spruce tips signal the start of the Nordic season. Timing the first harvest defines quality for the entire spring.

Harvest in the morning to keep aromas bright and let plants recover during the day.
Freeze or turn spruce tips into syrup while fresh to lock in vitamins and essential oils.
Keep a harvest log and double-check forestry notices for planned cuttings.

3 min read

July: Opening of the berry season

Bilberry ripens on sunny heathlands, cloudberry on mires and crowberry on the rocks. Rotate routes weekly to avoid overharvesting.

Walk the same spots weekly – weather swings ripen berries unevenly.
Maintain the cold chain in the field using food-safe containers and ice packs.
Process part of the yield into juices or pastes to balance storage capacity.

Weekly field notes

Wild food now guides

Snapshots from the field: what foragers, fishers and partners are spotting across regions right now. Use it to plan staff shifts and purchasing.

Target the right micro-season, reduce wasted trips and keep menus agile.

5 min read

Week 22: Northern Ostrobothnia picks

Early summer crops shift from riverbank groves to shaded spruce forests. Moisture and night temperatures set the rhythm.

Get landowner permission before collecting spruce tips or resin for commercial use.
This week’s sure finds: fireweed shoots, young dandelion leaves and coastal reed sprouts.
Dry footwear and gear carefully after each outing to prevent mould growth.

4 min read

Late June archipelago guide

Sea breeze ushers in the seaweed season and fish schools followed by seals. Make the most of coastal ingredients responsibly.

Harvest bladderwrack only from clean waters and monitor algae bloom warnings.
After the Baltic herring spawn, perch returns to nets – experiment with small mesh traps.
Dry seaweed for a seasoning mix together with spruce tip powder and juniper berry.

Transparent operations

Responsible sourcing articles

Shared playbooks for permits, traceability and fair pricing. Use them as templates for your own processes and onboarding.

Documented responsibility makes it easier to scale harvesting and meet demand.

6 min read

Harvest logging essentials

Consistent documentation supports traceability, compliance and customer trust. The checklist fits both foragers and buyers.

Record date, location and weather for every harvest to strengthen product safety.
Use a shared coding system (for example Willit product IDs) to track batches.
Store the logs in the cloud and invite partners – fewer emails, more transparency.

5 min read

Sustainable pricing in wild food

Pricing balances labour, logistics and demand without overharvesting. The article walks through a durable margin calculation.

Include travel time, post-processing and certifications when calculating costs.
Agree on minimum volumes and quality standards in writing before the season.
Schedule recovery breaks for harvest sites so nature and clients stay in sync.

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Get notified when the English translations go live and when we publish fresh seasonal calendars, weekly wild food notes and sustainability guides.

Vær blant de første når vi lanserer!

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