Wild Food Forage & Cook
Collecting wild plants used to be a mainstay of seasonal eating in Britain. From the first green-pick of nettle in February to the harvest of sensuous-purple damsons in August, country life was punctuated with food delights that traced out the calendar and tantalised the palate. Many of these plant treasures served as medicines as well as supper dishes.
Our supermarket culture seems to have encouraged an amnesia that has separated us from these delicious traditional foods & remedies. This Wild Plant Foods cookery day will recharge the memory bank.
The day will begin with a wild-food walk. What’s both edible and worth eating will be explored and samples brought back to the kitchen to cook. We will prepare wild plants & discover exciting recipes that will be provide a delicious wild food lunch. Many wild plants were also used as medicines. We will discuss the health value of the wild plant recipes and also suggest excellent medicinal plants that we might consider including in our daily meals!!
Safety will be paramount. You will learn what is safe (and worth eating) and what to avoid. Bring any interesting personal experiences or recipes to share.
This day will be a special interest day led by Christopher Robbins, medical herbalist, nutritionist & lover of wild plant food.
We will start at 9am for the wild-food walk, back to the cookery school for a wild inspired lunch and then cook our foraged finds in the afternoon, finishing at 4pm.
Please bring walking shoes and wet weather gear. The walk will involve some hills and be on tracks and fields.