Spring brings some of the best skiing of the whole season. Photo: Kent Murdoch
Spring brings some of the best skiing of the whole season. Photo: Kent Murdoch

It’s March, it’s spring, and skiing is not at all over! Are you ready for your spring adventure?

Spring skiing offers some of the best conditions. The sun is higher in the sky, the days are longer and the snow pack is often thick well into April and beyond. Here are some tips on how to get the most from the season.

Get out early
Crust skiing is amazing, whether classic or skating. But remember that crust turns to slush only a few hours after the sun comes up. So, in order to get the most from crust skiing, you need to get up early and enjoy the crust while it lasts.

Leave your heart rate monitor behind
Yes, even elite skiers go skiing simply to enjoy the snow, the scenery, the sun and good friends. They ski slow enough to talk and don’t worry about specific training effect.

“Don’t focus on formal intervals and specific heart rate zones. Just ski. Keep in mind that any and all kinds of skiing improve your technique, fitness in the big picture,” says Sandra Alise Lyngstad, head coach at the NTG ski academy in Lillehammer, Norway.

Think variety
Play, tour and train to your heart’s content. Slushy conditions and/or bad tracks? Bonus!

“Just think of that slush as excellent technique training. Mastering the difficult stuff helps you improve overall,” Lyngstad says.

Get the right equipment
Concerned that your skis wont work in the radically changing conditions so typical in the spring? No need to worry: Grab a pair of IntelliGrip®skin skis. The unique ski construction and skin make these boards king of both crust and ice as well as slush and slop.

Read more about Madshus IntelliGrip® models
NanoSonic Carbon Classic IntelliGrip®
Nanosonic IntelliGrip® Junior
Terrasonic Classic IntelliGrip®
Ultrasonic Classic IntelliGrip®

Madshus land skiing:  Øyerfjellet near Lillehammer, Norway. Photo: Geir Olsen
Madshus land skiing: Øyerfjellet near Lillehammer, Norway. Photo: Geir Olsen