Tender young hop shoots, which are only available for about three weeks during spring, were mainly eaten by the poor in medieval times, and were a substitute for asparagus. Only recently have they been rediscovered as a delicacy. They can be combined in soups. In summer cook the young fresh shoots and serve with melted butter and a little lemon. They are served raw with vinaigrette, or boiled with fresh herbs or fried in batter. In the Italian region of Veneto, they are called bruscàndołi and are used to prepare risotto or frittata. Hops are an ingredient in Julmust, a carbonated beverage popular in Sweden during the month of December.