Spring Wild Foods
Spring Wild Foods
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 traditionally punctuated with food delights that traced out the calendar & 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 Plants cookery day will recharge the memory bank.
The day will discuss the botanical bounty freely available in our gardens, parks, railway tracks &, of course, the fields & country-side that are trod on leisure walks. What’s worth eating & how to get it from rucksack to dinner plate will fill most of the day. We will prepare wild plants & discover exciting recipes that will be provide a wild food lunch.
Many wild plants were used as medicines. We will discuss the health value of the wild plant recipes that make such good food. & also suggest excellent medicinal plants that we might consider including in our daily meals!! Bring any interesting experiences or recipes to share.
This day will be a special interest day taught by Christopher Robbins, medical herbalist, nutritionist & lover of wild food.
