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Spring

Put a spring in your step
During the months of March, April, and May, the days get longer and the weather gets warmer all over the country. The melting snow creates natural waterfalls everywhere, and together with the blooming flowers – and people – they make spring in Norway quite remarkable.
A woman in a blossoming orchard in Hardanger
Hardanger.
Photo: CH / Visitnorway.com

The Norwegian spring is probably the hardest season to define. Some years it comes early, other years late, sometimes it’s hot, sometimes chilly well into what’s supposed to be the summer months. And whilst many consider spring equinox around 20 March to be the first day of the season, spring may actually start in late February in parts of the country. Meteorologists keep insisting on spring starting on 1 March, but plenty of people flee to the mountains during Easter week for a final week of winter and skiing.

In May, though, the flowers are sure to be blooming, and so are the Norwegians. Nature is virtually exploding all around you – trees and flowers are waking to life, the melting snow in the mountains swell waterfalls, rivers and lakes, and the blossoming fruit trees along the Hardangerfjord are an unforgettable sight. Luckily, the many public holidays in May – Norway’s national day on 17 May being the most fun – Norwegians get to really appreciate the season.

All in all, spring is a fickle mistress. But even though you might wake up to a sudden final day of snow well into April, you’re also sure to get days warm enough for “utepils” – the act of enjoying a cold beer outdoors on a sunny day.

Get the latest weather forecast

Weather forecast from Yr, delivered by the Norwegian Meteorological Institute and the Norwegian Broadcasting Corporation (NRK). Download Yr’s free weather app for iOS or Android.

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Seasonal food and drink

Spring is the time for lamb dishes, usually enjoyed around Easter, and the year’s first potatoes, asparagus and wild garlic are the extras that will leave many Norwegian foodies weak at the knees. The same is true for fresh fish of all sorts, including herring and cod from the Lofoten area, called “skrei” and considered a delicacy.

Closer to the summer, rhubarb will appear in all its leafy glory, and all the holidays in May will make cakes of all sorts emerge from many a kitchen, particularly in Fjord Norway.

Traditionally, spring was also the time to finish off the last of the winter stores, so salted meat and “raspeball” – a kind of traditional potato dumpling – is a popular springtime dish to this day.

Travellers’ own pictures

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