Reykjavík Grapevine - jún. 2023, Blaðsíða 6

The Reykjavík Grapevine 6 / 23 6
THE #1 BEST THING
TO DO IN THE WORLD
- by TimeOut Magazine
N A T U R A L H O T S P R I N G S
S I N C E 1 1 8 7
HVAMMSVIK.COM
ONLY 45 MINUTES
FROM REYKJAVÍK
WORDS Catherine Magnúsdóttir
IMAGE Art Bicnick
Icelandic Moss is
frequently advertised for its high
nutritional value and health benefits.
People love to slap the name on their
cooking herbs or cough pastilles
to make sure you know that you’re
getting the real good stuff into your
system. But what’s so special about
that pillowy green stuff anyways?
We went to Professor of Eco logy,
Ingibjörg Svala Jónsdóttir, of the
University of Iceland, to learn more
about what makes it special and
that – gasp! – Icelandic moss is not
actually moss!
“What is called ‘Icelandic
Moss’ in English is actually a lichen,”
Ingibjörg explains. “It’s a very
common lichen here and one of
the few, if not the only, that has been
consumed by humans as a source
of carbohydrates and also for health
benefits – more or less because
it is a good source of energy.”
The lichen – known as Cetraria
islandica, Fjallagrös or even “True
Icelandic Lichen” – has long been
called a moss in English. “There is
technically a distinction in English,”
Ingibjörg clarifies. “You have the
term ‘bryophytes,’ which include
mosses, and then you have lichens.
The common name adopted for this
species of lichen is ‘Icelandic Moss’
and that has been used particu-
larly in tourist brochures and when
new products are launched that are
made from these lichens.”
At this point it’s hard to say whether
the mossy labelling originates from
a translation issue (the blanket term
in Icelandic is “mosi”) or because of
the lichen’s moss-like appearance.
But don’t let appearances fool you
– moss and lichen are very different.
Unlike moss, a lichen is not a single
organism but a symbiosis with a
fungus and different bacteria and
sometimes green algae.
“Symbiosis means that two or more
organisms are working closely to-
gether,” Ingibjörg elaborates. “In the
case of lichens, they are so close
that we view them more or less as
one single organism, even though
they are this combination of two or
more. The fungi get organic com-
pounds from the photosynthesis by
the photobiont, whether it’s algae
or bacteria, in exchange for shelter
and nutrients and protection from
harmful UV radiation.”
“Together they build a very tough
organism that can better tolerate
harsh conditions such as high
degrees of desiccation and low
temperatures.” That explains why
it can survive in the more extreme
environ ments and not even just
here. “Cetraria islandica grows
around the northern hemisphere,
including in the Arctic, where it is
an important food source for rein-
deer, and in alpine areas of the
Rocky Mountains, the Appa lachian
Mountains, Wales, England and
Scotland.”
The lichen is a source for carbo-
hydrates, for example when cooked
in milk to make fjallagrasamjólk,
and has medicinal properties. “The
lichen produces different chemicals,
some are antibiotic or have anti-
biotic functions to different extents,”
Ingibjörg says.
So best be careful not to step on
the precious greenery, as it’s also
very slow growing. According to
Ingibjörg, “mosses, which are for
example covering lava fields – yes,
that is moss, not lichen – are very
sensitive to trampling. Particularly
when they are dry. Lichens that often
grow within this moss – sometimes
also within some other vegetation
– also become very brittle when they
are dry.”
Given that the lichens and moss
have a significant impact on the
ecosystems, carbon fluxes and the
circulation of nutrients, and serve
as strong indicators of the system’s
health, it’s important to be careful
with them. Plus, we’ve sort of taken
a lichen to them.
Ask An Expert What Makes
Icelandic Moss
So Special?
We turned to an ecology professor for answers
Do Shit The Útlend-
ingur’s Guide
To Getting Shit
Done
Learn Icelandic already
WORDS Catharine Fulton
IMAGE Stock
Good luck.
That could be the start and end
of this column if based solely on
my own attempts and failures at
learning Icelandic over the *cough*
14 years I’ve lived in this country
– yes, I’m one of those útlendingur
Icelanders bitch about in the Vísir
comments section – but instead I’ll
take a “do what I say and not as I do”
approach.
And what I say is: invest the time.
It’s really worth it. Language unlocks
so many doors, both socially and
professionally.
There are so many resources out
there, so your journey to Icelandic
fluency might be different than the
path taken by others. If you have
the time to dedicate, the arguably
best way of establishing a strong
grasp of Icelandic fast is to enroll
at Háskóli Íslands. The uni versity
offers a bachelor’s degree in
Icelandic as a second language,
as well as a diploma in Icelandic as
a second language for practical pur-
poses. At just 60 credits, the latter
is a one-year programme geared
toward “people who want to improve
their language skills as a preparation
for further studies in Icelandic as a
second language or to develop their
career options in Icelandic society.”
Alternatively, you can go it alone with
the free courses at IcelandicOnline.
com (they also offer “plus courses”
with a tutor for a fee), or enroll in
a language school. Mímir is the OG
and also facilitates the language
proficiency tests for citizenship, but
there’s also Tin Can Factory, Múltí
Kúltí and many others out there
offering day and evening lessons,
remote lessons and courses
suited for those working shifts.
Check with your union to get some
of your course fees reimbursed.
Finally, don’t be afraid to practice
your burgeoning Icelandic skills out
in the wild. If an Icelander bellows
an indignant “HA?” at your minor
mispronunciation, that says less
about your language aptitude than
it does about them being a gaping
asshole.